Skillet Chicken Parmesan for a Simple Weeknight Dinner

Isn’t it wonderful when a meal feels like a warm hug but doesn’t require a full evening of work? That’s the magic of a good Skillet Chicken Parmesan. This is the kind of dinner I turn to after a long day when I want something that feels a little bit special but comes together without any fuss. It’s got that beautiful combination of crispy, cheesy, and saucy that I find incredibly, incredibly satisfying. Forget the complicated restaurant-style prep; we’re making a version that’s all about flavor and ease, right in your trusty skillet.

Why You’ll Love This

You’re going to love this recipe because it checks all the boxes for a perfect weeknight meal. It’s one of those simple chicken recipes that feels truly special. The entire dish cooks in one pan, which means you get maximum flavor and minimal cleanup. You get a crispy, golden-brown crust on your chicken without the mess of deep frying, and the whole thing is ready in well under an hour. It’s a reliably quick and easy dinner recipe that will make everyone at the table happy. Honestly, the smell of the garlic, herbs, and tomatoes simmering together is half the reason to make it!

Ingredients You’ll Need

• 2 large boneless, skinless chicken breasts (about 1.5 lbs), halved horizontally to make 4 cutlets – This creates thinner pieces that cook quickly and evenly.
• 1/2 cup all-purpose flour – For the first layer of our crispy coating.
• 2 large eggs, lightly beaten – Helps the breadcrumbs stick to the chicken.
• 1 cup panko breadcrumbs – Creates an extra crispy and light crust.
• 1/2 cup grated Parmesan cheese, plus more for serving – Adds a salty, nutty flavor to the crust.
• 1 tsp dried oregano – A classic Italian herb for that authentic flavor.
• 1/2 tsp garlic powder – For a little extra savory kick.
• Kosher salt and freshly ground black pepper – To season the chicken at every step.
• 3 tbsp olive oil, plus more as needed – For pan-frying the chicken to golden perfection.
• 2 cups marinara sauce (about a 24-oz jar) – Use your favorite store-bought brand for convenience.
• 4 oz fresh mozzarella cheese, sliced – For that irresistible melted cheese pull.
• 2 tbsp chopped fresh basil or parsley – A fresh garnish to finish the dish.

Let’s Get Cooking Step by Step

1. First, prep your chicken. Place each chicken breast flat on your cutting board. Carefully slice each one in half horizontally, like you’re opening a book, to create four thinner cutlets. This helps them cook faster and more evenly. Pat them completely dry with paper towels—this is the secret to a crispy crust! Season both sides generously with salt and pepper.
2. Set up your breading station. You’ll need three shallow dishes or plates. In the first one, place the flour. In the second, place the beaten eggs. In the third, combine the panko breadcrumbs, the 1/2 cup of grated Parmesan, dried oregano, garlic powder, and a good pinch of salt and pepper. Give it a stir to mix everything together.
3. Now, bread the chicken. Working with one cutlet at a time, dredge it in the flour, shaking off any excess. Next, dip it into the egg, letting any extra drip back into the bowl. Finally, press it firmly into the panko-Parmesan mixture, making sure both sides are thoroughly coated. Place the breaded cutlet on a clean plate and repeat with the remaining chicken.
4. Time to cook! Heat the 3 tablespoons of olive oil in a large skillet over medium heat. To test if the oil is ready, flick a tiny bit of panko into it; if it sizzles gently, you’re good to go. Carefully add two chicken cutlets to the hot oil (don’t overcrowd the pan) and cook for about 3-4 minutes per side, until the coating is a beautiful golden brown and crispy. The chicken doesn’t need to be fully cooked through at this stage. Transfer the cooked cutlets to a clean plate and repeat with the remaining two, adding a bit more oil to the pan if needed.
5. Once all the chicken is browned, reduce the heat to low. Pour off any excess oil from the skillet. Pour the marinara sauce into the skillet and let it warm up for a minute. Return all the chicken cutlets to the skillet, nestling them into the sauce.
6. Top each piece of chicken with slices of fresh mozzarella cheese. Cover the skillet with a lid and let it simmer on low heat for about 5-7 minutes, or until the chicken is cooked through (an internal temperature of 165°F) and the cheese is gloriously melted and bubbly.
7. Remove the skillet from the heat. Sprinkle the chopped fresh basil or parsley over the top and let it rest for a couple of minutes before serving. This rest time lets everything settle and makes the chicken even more juicy.

Cooking Tips For Perfect Chicken Parmesan

• Dry chicken is key! Patting the chicken cutlets thoroughly dry with paper towels before breading is the number one secret to getting a crispy crust that doesn’t fall off.
• Don’t skip the press! When coating the chicken in the breadcrumbs, really press them on there. This helps create a solid, even layer that will hold up to the sauce.
• Use a thermometer for perfection. If you have an instant-read thermometer, use it! Pull the chicken when it reaches 165°F for perfectly juicy, not-dry meat.
• Don’t crowd the pan. Cook the chicken in two batches to ensure each piece gets beautifully browned and crispy instead of steaming.
• Let it rest. Giving the dish a few minutes off the heat after cooking allows the juices in the chicken to redistribute, making every bite tender.
• And my playful tip: sing to your sauce while it simmers. I can’t prove it makes it taste better, but it definitely makes the cook happier!

Variations & Substitutions

This recipe is wonderfully adaptable. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free panko breadcrumbs. If you’re out of panko, regular breadcrumbs will work in a pinch, though the crust won’t be quite as crunchy. For a lighter version, you can bake the breaded chicken cutlets on a parchment-lined baking sheet at 400°F for 15-20 minutes, then top with sauce and cheese and broil until melted. If you want to switch up the cheese, provolone is a fantastic melty alternative to mozzarella. And for a sneaky veggie boost, you can sauté some sliced mushrooms or spinach and stir them into the warm marinara sauce before adding the chicken back to the skillet.

Serving Ideas & Pairings

This Skillet Chicken Parmesan is a complete meal all on its own, but it’s even better with a few simple sides. Toss a fresh green salad with a tangy Italian vinaigrette to cut through the richness of the dish. A side of garlic bread is practically mandatory for sopping up any extra sauce left in the skillet. For a classic pairing, serve it over a bed of spaghetti or linguine. If you’re looking for healthy dinner ideas, try it with a side of zucchini noodles or a simple roasted vegetable like broccoli or asparagus. And for a truly easy meal, a store-bought loaf of crusty bread is all you really need.

Storage & Reheating

Leftovers will keep in an airtight container in the refrigerator for up to 3 days. To reheat, the oven or air fryer is your best friend to bring back some of that crispiness. Place the chicken on a baking sheet and warm it at 350°F for about 10-15 minutes, or until heated through. You can also use an air fryer at 350°F for 5-7 minutes. I don’t recommend microwaving, as it will make the crispy coating very soggy. This dish can also be frozen for up to 2 months. Thaw overnight in the fridge before reheating using the oven method.

Frequently Asked Questions

• Q: Can I use pre-cooked or rotisserie chicken for this recipe?
  A: You absolutely can for a super quick shortcut! Skip the breading and browning steps. Simply warm your sauce in the skillet, add shredded rotisserie chicken to heat through, top with cheese, cover until melted, and serve. It’s one of the easiest shredded chicken recipes for a busy night.
• Q: My cheese isn’t browning. How can I get that beautiful bubbly top?
  A: If your cheese is melted but not golden, pop the entire oven-safe skillet under your oven’s broiler for just 1-2 minutes at the very end. Keep a close eye on it—it can go from perfect to burnt very quickly!
• Q: What are some other healthy chicken recipes I can try?
  A: If you’re looking for more healthy dinner recipes, grilled chicken with a fresh salsa, baked lemon pepper chicken thighs, or a hearty chicken and vegetable soup are all fantastic and nutritious options that are big on flavor.