This skillet chicken parmesan dish is tender, golden chicken simmered in a tomato sauce, topped with creamy, divine, melted cheese.
Nothing fancy-shmancy about this meal, no-siree, but boy does it manage to put a big smile on my husband’s face each time I make it. He loves it, absolutely loves it. And the kiddos would never turn their noses up at noodles, red sauce and chicken.
It’s a win all around.
I love classic chicken parmesan and this is simply an easier, skillet-meal take on the concept. My friend Tori (of creamy white chicken chili fame) made a version of this years ago for our family after I had a baby and we fell in love.
I’ve made a few changes, adopting ideas here and there from a couple of other chicken parmesan recipes, but the result remains delicious. Tender, golden chicken simmered in a tomato and herb sauce and topped with a creamy concoction of divine, melted cheese (um, that may or may not be the best part of the whole meal).
This skillet chicken parmesan never fails to please. And that’s all I really care about after I have slaved over dinner for my fam, let’s be serious.
This is definitely a tried-and-true recipe that hits our dinner table often. What’s not to love about a one-skillet meal that comes together quickly and tastes fantastic?
3 boneless, skinless chicken breasts, cut in half lengthwise to make 6 thinner chicken cutlets
Salt and pepper
1/2 cup all-purpose flour
2 tablespoons canola oil
3/4 cup shredded mozzarella cheese
3/4 cup shredded provolone or sharp provolone cheese
Hot spaghetti noodles for serving
In a medium bowl, combine the garlic, crushed tomatoes, diced tomatoes, oregano, basil, sugar, salt, pepper and 1/4 cup Parmesan cheese. Set aside.
In a large 12-inch skillet, heat the canola oil over medium heat until rippling and hot. Thoroughly dry the chicken pieces and season with salt and pepper on both sides. Place the flour in a shallow dish and dredge the seasoned chicken pieces in the flour, coating both sides. Gently place 3-4 of the chicken pieces in the hot oil and cook for 3 minutes and then flip and cook 3 minutes longer until a nice golden crust has formed on the chicken (they’ll continue to cook in a later step). Remove the chicken to a plate and continue with the remaining pieces, removing them to the plate when they have been browned.
Wipe the skillet of excess oil and pour the sauce contents in the bowl into the skillet, taking care of splatters if the skillet is still piping hot. Turn the heat to medium and gently nestle the pieces of browned chicken into the sauce, making room for all six chicken breast cutlets. The chicken should be mostly covered with the sauce. Cover the skillet and simmer the sauce and chicken on medium or medium low for 15 minutes, checking every few minutes to make sure the chicken isn’t sticking to the bottom of the skillet. If so, turn the heat down a bit.
Uncover the skillet, sprinkle the mozzarella, provolone and remaining Parmesan cheese over the chicken and sauce. Cover and cook for five more minutes, or until cheese is nicely melted.
Serve over hot spaghetti noodles, if desired.
Chicken: I use really thick boneless, skinless chicken breasts to make thinner cutlets (by cutting in half lengthwise) but if you don’t have or can’t find thick chicken breasts, use thinner chicken breasts, keeping on eye on cooking time to make sure they cook all the way through.
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