Skillet Chicken Parmesan

This one-skillet chicken parmesan combines crispy, golden-brown chicken, bubbling marinara, and perfectly melted cheese into a restaurant-worthy dish you can make at home.

What makes this version special? The magic happens when the crispy panko-crusted chicken meets that rich marinara sauce, creating the perfect balance of textures. And because it’s all made in one skillet, you get those amazing concentrated flavors while keeping cleanup super simple.

Ingredients

For the Chicken:

• 1 1/4 pounds chicken cutlets (or boneless skinless chicken breasts cut horizontally)
• 1 1/2 tablespoons olive oil
• 1 large egg
• Salt and fresh ground black pepper to taste

For the Coating:

• 3/4 cup panko breadcrumbs
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 cup shredded parmesan cheese

For the Topping:

• 2 cups marinara sauce
• 1/2 cup shredded part-skim mozzarella cheese

Steps

1. Position your oven rack 6 inches from the broiler and preheat to broil (typically 500°F/260°C). This ensures even melting and browning of the cheese.
2. Create your breading station: In a shallow dish, combine the panko, basil, oregano, garlic powder, and parmesan cheese. In a separate dish, whisk the egg with 1 tablespoon water until completely blended. Season both sides of chicken with salt and pepper.
3. Heat a 12-inch oven-safe skillet over medium heat with olive oil until shimmering (about 2-3 minutes). Test the oil’s readiness by sprinkling a few breadcrumbs – they should sizzle gently.
4. Working one piece at a time, dip chicken in egg mixture (letting excess drip off), then thoroughly coat in the panko mixture, pressing gently to adhere. The coating should be even with no bare spots.
5. Cook chicken for 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Don’t overcrowd the pan – cook in batches if needed. Transfer to a plate.
6. Reduce heat to medium-low, add marinara sauce and simmer for 1-2 minutes until heated through. Return chicken to skillet, nestling pieces into sauce, and top with mozzarella.
7. Broil for 2-3 minutes until cheese is melted, bubbly, and lightly golden. Watch carefully to prevent burning. Let rest for 2 minutes before serving.

Smart Swaps

• Use whole wheat panko for extra fiber
• Try fresh mozzarella instead of shredded for a more authentic Italian taste
• Substitute ground chicken cutlets for a different texture

Make It Diabetes-Friendly

• Use 1/2 cup almond flour + 1/4 cup panko for coating (reduces carbs by 15g per serving)
• Choose sugar-free marinara sauce (saves 4g carbs per serving)
• Serve over zucchini noodles instead of pasta
• Portion size: stick to 4-5 oz chicken per serving

Pro Tips

• Pound chicken to even 1/4-inch thickness for consistent cooking
• Let breaded chicken rest 5 minutes before frying for better coating adhesion
• Use freshly grated parmesan – pre-grated doesn’t melt as well