Skillet Chicken Parmesan

Here’s an easy and really tasty weeknight meal that you can have on the table in about 30 minutes.  The chicken coating is crunchy and delicious, the cheese is deliciously stringy and melted and the sauce is whatever you want it to be-home made or jarred-it’s up to you. I prefer home-made but since I was out I used some jarred sauce. I like having them in the pantry to use in a pinch. 

I opted to forego the pasta that’s usually served with this and just have some steamed veggies and a salad with it. I didn’t miss the pasta.

There’s no neat pretty picture of this with the cheese ‘just so’ and the sauce dribbling ever so seductively down the plate. I slapped this piece on my plate, took 2 pics, and then dug in.  If you were as hungry as I was and smelled this delicious stuff you would’ve done the same 🙂


Skillet Chicken Parmesan


  • 1-1.5 lb boneless skinless chicken breasts, trimmed of fat and cut and/or pounded to equal thin pieces about 1/2 inch thick.
  • 2 large eggs, lightly beaten
  • 1/2 cup AP flour
  • 2-3 cups Panko
  • a few tbsp olive oil
  • Italian seasoning
  • kosher salt and freshly ground black pepper
  • 1/2-3/4 cup thinly sliced fresh mozzarella
  • 3-5 cups marinara sauce (your preference on amount and type of sauce)


  1. Place flour in one shallow bowl, the eggs in a 2nd and the panko in a 3rd and place the bowls next to each other. Season the flour and panko with salt, pepper and italian seasoning.
  2. Heat 2 tbsp olive oil in a non-stick skillet (large enough to hold the chicken in 1 layer or almost all in one layer-a little overlapping is ok) over medium/high heat.
  3. Take 1 piece of chicken, roll it around in the seasoned flour to coat it, shake off the excess, dredge through egg then roll in the panko to coat. Place in the pan and cook until first side is browned and crispy, then flip it over and do the same for the other side until it’s cooked through thoroughly. Set aside and keep warm.
  4. Repeat with each piece of chicken.  You may place more than one piece in the pan but do not crowd it.
  5. Pour the sauce into the same pan and set over medium/low heat until thoroughly heated then place the pieces of chicken back in, ladle some of the sauce over the top of the chicken and then top the chicken with mozzarella and either cover with a lid and leave it on the stove until the cheese is melted or place in the oven (if you have an oven-safe pan) until cheese is melted.
  6. Serve immediately.

 You may also serve over pasta or then put the chicken into a hero roll for a great sandwich.


2 Comments (+add yours?)

  1. Joelen
    Jun 27, 2013 @ 13:54:55

    Chicken parm is one of my fave italian dishes and yours looks fantastic!


  2. sparksfromthekitchen
    Jun 27, 2013 @ 14:30:08

    Thank you-it tasted much better than the photo turned out 🙂


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