Chicken Parmesan
This easy one-pan Chicken Parmesan recipe is ready in about 22 minutes, so you can get dinner on the table without turning on the oven.
- 2 chicken breasts (boneless & skinless, (about 1.5 lbs) $6.75*)
- 1 cup plain breadcrumbs ($0.60)
- ⅓ cup Parmesan cheese (grated, $0.67**)
- 1 tsp garlic powder ($0.10)
- 1 tsp Italian seasoning ($0.10)
- 1 tsp salt ($0.05)
- black pepper (freshly cracked, $0.02)
- 1 egg ($0.17)
- ½ cup all-purpose flour ($0.10)
- ¼ cup cooking oil ($0.15***)
- ½ cup marinara sauce ($0.35****)
- 1 cup mozzarella cheese (shredded, $1.25*****)
- 1 Tbsp fresh parsley (chopped, (optional) $0.30)
- Use a sharp knife to carefully filet the chicken breasts lengthwise into two cutlets, making 4 cutlets total. You can also use pre-cut chicken cutlets.
- Lightly season both sides of the chicken with a pinch of salt and pepper, Italian seasoning, and garlic powder.
- In a wide shallow bowl or container, combine the bread crumbs, parmesan, garlic powder, Italian seasoning, salt, and some freshly cracked pepper.
- In a separate wide shallow bowl or container, whisk the egg until smooth.
- In a third shallow bowl, add the flour.
- Dredge each piece of chicken into the flour, dusting off any excess. Then, dip in the egg mixture, making sure to fully coat the chicken and dripping off any excess. Finally, dip the chicken in the seasoned bread crumbs, again coating well on both sides.
- Heat the cooking oil in a large skillet over medium-high heat. When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes.
- Flip the chicken and turn the heat down to medium. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
- Top the chicken with fresh chopped parsley (optional) and serve with spaghetti and additional marinara.
“This has been my favourite recipe from this site! I live in Australia and we just love our parm. I got married last month and made sure this was served at the wedding. Everyone loved it.”
But in my method, I keep everything in one 12-inch skillet instead to keep it easy! Once the chicken is ready to flip, I lower the heat and top each cutlet with some marinara sauce and plenty of mozzarella before finishing it under a lid.
The lid traps enough heat to finish the chicken and melt the cheese, so there’s no need to turn on the oven. If the breading starts getting too dark before the first 5 minutes are up, reduce the heat to medium.
You’ll in addition need a lid that fits the pan to trap the heat needed to finish the chicken, melt the cheese, and warm the marinara. If you don’t have a lid or something to tent the pan with (tin foil should work as well!), you can transfer the chicken to a baking sheet lined with a rack and bake at 375°F for about 10 minutes, or until the cheese is melted.
You’re welcome to warm up your marinara sauce before adding it to the chicken, but I find that it warms up enough while the cheese is melting. Cheap and eASY SIDES WITH CHICKEN PARM For an easy weeknight dinner, I keep it classic. Serve this Chicken Parm over spaghetti with extra marinara spooned over the pasta, and I’ll usually add a simple mixed greens salad on the side.
When the skillet and oil are very hot, add the chicken and cook on the first side until golden brown, about 5 minutes. Top each cutlet with 2 tbsp of marinara sauce and ¼ cup shredded mozzarella cheese. Place a lid on the skillet to allow the cheese to fully melt, the marinara sauce to warm up, and the chicken to cook all the way through, about 5-7 more minutes.
The chicken is done when the center reaches 165°F. **You can use pre-grated Parmesan or grate your own . The oil should look glossy and shimmer across the pan without smoking before you add the chicken.
If it darkens before the chicken is ready to flip, I recommend lowering the heat. **** I like using our homemade marinara sauce as I can control the added salt, but your favorite jarred sauce will work just fine . ***** I use pre-shredded mozzarella , but you’re welcome to shred your own. Cook the first side: Heat ¼ cup neutral preparation oil in a large 12-inch skillet over medium-high heat. Arrange the chicken in a single layer with a little room between each cutlet, then cook undisturbed until the undersides are golden brown, about 5 minutes.
Add the sauce and cheese: Once the first side is golden and releases easily from the skillet, carefully flip each cutlet and reduce the heat to medium. Cover the skillet and cook for 5-7 minutes, or until the cheese is completely melted, the sauce is hot, and the thickest part of each cutlet reaches 165°F. Garnish and serve: Remove the skillet from the heat and sprinkle the chicken with 1 Tbsp chopped fresh parsley.
Serving Suggestions For an easy weeknight dinner, I keep it classic and serve this chicken Parmesan over spaghetti with extra marinara spooned over the pasta, and I’ll usually add a simple mixed greens salad on the side. Reheating For the best results, place the chicken on a baking sheet and reheat at 350°F for 10-15 minutes, or until the center reaches 165°F.
