How To Make Chicken Parm In The Oven Easy Skillet-Only Seasoned Chicken Parmesan

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Prep:
10 mins

Cook:
25 mins

Total:
35 mins

Servings:
4 servings

Yield:
4 chicken breasts
Nutrition Facts (per serving)
435 Calories
18g Fat
20g Carbs
46g Protein

Show Full Nutrition Label

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Nutrition Facts
Servings: 4
Amount per serving
Calories 435
% Daily Value*
Total Fat 18g 23%
Saturated Fat 8g 39%
Cholesterol 179mg 60%
Sodium 943mg 41%
Total Carbohydrate 20g 7%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 46g
Vitamin C 8mg 38%
Calcium 174mg 13%
Iron 3mg 19%
Potassium 809mg 17%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chicken Parmesan is a great choice for an everyday family meal. Cooking the whole dish in a skillet on the stovetop means there’s no need to dirty a baking dish, making for easy cleanup. Plus, there’s no hot oven to contend with, making it an excellent main dish to enjoy any time of the year.

Chicken Parmigiana is another name for chicken Parmesan. The dish is thought to have been inspired by the Italian dish melanzane alla Parmigiana (eggplant Parmesan). Chicken Parmesan is a popular dish that can be found on most Italian-American restaurant menus along with lasagne, spaghetti and meatballs, and fettuccine alfredo.

Purchased spaghetti sauce makes it extra-easy, but feel free to use your favorite homemade sauce. Serve chicken Parmesan over hot, cooked spaghetti or linguine for a satisfying family dinner everyone will love. Salads and bread are great with chicken Parmesan, or you might serve it with a vegetable side dish like steamed broccoli.

Ingredients

  • 4 boneless, skinless chicken breast halves

  • 1 large egg, lightly beaten

  • 1/2 cup seasoned breadcrumbs, Italian-style, garlic, or Parmesan seasoned

  • 2 tablespoons butter

  • 1 (16-ounce) jar spaghetti sauce, or 1 1/2 to 2 cups homemade

  • 1/2 cup mozzarella cheese, shredded, or more

  • 1 tablespoon Parmesan cheese, grated

  • 1/4 cup fresh parsley, chopped, for garnish

Steps to Make It

  1. Gather the ingredients.

  2. Pat the chicken breasts dry and put them between two pieces of plastic wrap or in a food storage bag. Pound gently to flatten for even cooking.

  3. Add the egg to one shallow bowl or deep plate and the breadcrumbs to another. Dip a chicken breast into the egg to coat then into crumbs to coat. Repeat with the remaining chicken breasts.

  4. Melt the butter in a large skillet over medium heat. Brown the chicken pieces on both sides. Add the spaghetti sauce, bring to a simmer, and reduce the heat to low.

  5. Cover the skillet and simmer for 10 minutes, or until the chicken is thoroughly cooked.

  6. Sprinkle with the mozzarella cheese and Parmesan cheese.

  7. Cover and simmer 5 minutes, or until the cheese is melted.

  8. Garnish with chopped parsley and serve immediately.

Tips

  • To flatten a chicken breast, either place it between two sheets of plastic wrap or in a food storage bag. Gently pound it with the flat side of a meat mallet until it is uniform in thickness. If the chicken breasts are quite large, slice them in half horizontally to make two cutlets and then gently flatten them.
  • Make it ahead: Bread and cook the chicken and simmer in the sauce. Refrigerate the chicken and sauce in a covered container. When ready to eat (within 2 days), transfer to a skillet. Cover and cook over low heat until hot. Add the mozzarella and Parmesan cheese; cover and simmer for 5 minutes.

Recipe Variations

  • Like more sauce with your pasta? You can easily double the amount sauce or use a larger jar.
  • Cheese can be scaled up as well. Instead of 1/2 cup of mozzarella, finish the dish with 1 cup of mozzarella and extra Parmesan.
  • Use arrabbiata-style sauce or add a dash of crushed red pepper flakes to the sauce mixture.
  • Top the browned chicken with sautéed peppers and onions before topping with cheese.

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