Description
This Skillet Chicken Parmesan recipe features tender breaded chicken cutlets fried to a golden crisp, then simmered in marinara sauce and topped with melted mozzarella cheese. Finished in the oven, this comforting Italian-American classic is easy to prepare in one skillet and perfect for serving over pasta, rice, or with a fresh salad.
Ingredients
Scale
Seasonings and Coating
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese
Wet Ingredients
- 1 large egg
- 1 cup olive oil
- 2 cloves garlic, sliced
- 2 cups marinara tomato sauce (homemade or store-bought)
Main Ingredients
- 1 1/2 to 2 pounds chicken cutlets
- 1/2 cup diced onion
- 6 ounces mozzarella cheese, sliced
Garnishes and Serving
- Fresh basil, for garnish
- Red pepper flakes, for garnish
- Cooked spaghetti or rice, for serving
Instructions
- Heat the oil: Warm 1 cup of olive oil in a 12-inch oven-safe skillet over medium heat until it reaches approximately 325°F and a breadcrumb sizzles on contact.
- Prepare breading stations: In one bowl, combine salt, black pepper, and all-purpose flour. In another bowl, whisk the egg. In a third bowl, mix Italian breadcrumbs and grated Parmesan cheese.
- Bread the chicken cutlets: Dredge each chicken cutlet first in the seasoned flour, shaking off excess. Dip into the whisked egg, then coat thoroughly with the breadcrumb-Parmesan mixture. Place the breaded cutlets aside on a plate.
- Fry the chicken: Fry the breaded chicken cutlets in the hot olive oil for 4 minutes on each side. The chicken should be about 90% cooked inside—avoid fully cooking them now. Fry in batches if necessary to avoid overcrowding. Remove cutlets from the skillet and set aside. Carefully pour out most of the olive oil into a bowl to cool, leaving about a tablespoon in the skillet.
- Sauté onions and garlic: Add diced onion and sliced garlic to the skillet and cook over medium-low heat for about 2 minutes until the onion is translucent and fragrant.
- Add marinara sauce: Pour in the marinara sauce and bring it to a low simmer.
- Combine chicken and sauce: Return the chicken cutlets to the skillet, nestling them gently into the sauce. Top each piece with a slice of mozzarella cheese.
- Bake to finish: Transfer the skillet to a preheated oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken’s internal temperature reaches 165°F at the thickest part.
- Garnish and serve: Remove the skillet from the oven. Garnish with fresh basil and red pepper flakes. Serve immediately over cooked spaghetti, rice, bread, or alongside a fresh salad.
- Storage: Leftover chicken Parmesan can be refrigerated for 4 to 5 days. To reheat, place in a 325°F oven with sauce until the cheese remelts for best texture and flavor.
Notes
- Ensure the oil temperature is about 325°F before frying to achieve a crispy crust without burning.
- Do not overcrowd the skillet when frying chicken to maintain oil temperature and crispiness.
- You can use homemade or your favorite store-bought marinara sauce.
- Using an oven-safe skillet allows for seamless transition from stovetop frying to oven baking.
- Check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F for safety.
- Serve with your choice of pasta, rice, or a simple green salad for a complete meal.
- Leftovers reheat best in the oven rather than microwave to keep the breading crispy.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
