Quick Skillet Chicken Parmigiana
80% authentic · Italian-American
A simplified version of chicken parmigiana cooked entirely in a skillet, perfect for a weeknight meal. It uses pre-cooked chicken or thinner cutlets for faster cooking.
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Ingredients
- Chicken breast cutlets, thin4 (4 oz each)
- All-purpose flour1/2 cup
- Eggs2 large
- Breadcrumbs, Panko1 cup
- Parmesan cheese, grated1/4 cup
- Marinara sauce1.5 cups
- Mozzarella cheese, shredded6 oz
- Olive oil2 tbsp
- Saltto taste
- Black pepperto taste
Steps
- 1
Season chicken cutlets with salt and pepper.
- 2
Set up three shallow dishes: one with flour, one with beaten eggs, and one with breadcrumbs mixed with Parmesan cheese.
- 3
Dredge each chicken cutlet in flour, then dip in egg, and finally coat with breadcrumb mixture.
- 4
Heat olive oil in a large oven-safe skillet over medium-high heat. Fry chicken cutlets for 2-3 minutes per side until golden brown.
- 5
Remove chicken from skillet, set aside.
- 6
Pour marinara sauce into the skillet and bring to a simmer.
- 7
Return chicken cutlets to the skillet, nestling them into the sauce.
- 8
Top each cutlet with mozzarella cheese.
- 9
Cover the skillet and cook on low heat for 5-7 minutes, or until cheese is melted and chicken is cooked through.
- 10
Alternatively, transfer skillet to a preheated 400°F (200°C) oven for 5-10 minutes to melt cheese.
