Name: Skillet Chicken Parmesan
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 1 teaspoon salt -; 1 teaspoon black pepper -; 1 cup all-purpose flour -; 1 large egg -; 1 cup Italian breadcrumbs -; 1/2 cup grated Parmesan cheese -; 1 1/2 to 2 pounds chicken cutlets -; 1 cup olive oil -; 1/2 cup diced onion -; 2 cloves garlic, sliced -; 2 cups marinara tomato sauce, homemade or store-bought -; 6 ounces mozzarella cheese, sliced -; Fresh basil, garnish -; Red pepper flakes, garnish -; Cooked spaghetti or rice, for serving -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Skillet Chicken Parmesan

1. 1 teaspoon salt -

2. 1 teaspoon black pepper -

3. 1 cup all-purpose flour -

4. 1 large egg -

5. 1 cup Italian breadcrumbs -

6. 1/2 cup grated Parmesan cheese -

7. 1 1/2 to 2 pounds chicken cutlets -

8. 1 cup olive oil -

9. 1/2 cup diced onion -

10. 2 cloves garlic, sliced -

11. 2 cups marinara tomato sauce, homemade or store-bought -

12. 6 ounces mozzarella cheese, sliced -

13. Fresh basil, garnish -

14. Red pepper flakes, garnish -

15. Cooked spaghetti or rice, for serving -

How to cook deliciously - Skillet Chicken Parmesan

1. Stage

Preheat oven to 400°F: And heat olive oil in a 12-inch oven-safe skillet over medium heat.

2. Stage

Bread the chicken: Prepare your breading stations by stirring the salt and pepper with the flour in one bowl, whisking the egg in a second bowl, and measuring breadcrumbs and Parmesan cheese into a third bowl. Coat chicken cutlets with seasoned flour. Dust off any extra flour. Transfer chicken cutlets to egg mixture and coat. Then transfer to the breadcrumbs and coat. Place breaded chicken on a plate.

3. Stage

Fry the chicken: You'll know the oil is ready when a few breadcrumbs sizzle immediately when added to the oil (325°F). Add breaded chicken cutlets and fry for 4 minutes per side. The chicken should be 90 percent cooked through at this point; it should not be 100 percent cooked through. (Just a note though: You may need to fry in batches; if the pan gets overcrowded the chicken may not crisp up to your liking.) Remove chicken from the skillet, and carefully pour the olive oil into a bowl to cool, leaving about a tablespoon in the skillet. Don’t rinse out the skillet.

4. Stage

Make the sauce: Add the onion and garlic to skillet and cook over medium-low heat for 2 minutes, until onion is translucent. Add the marinara sauce and bring to a low simmer.

5. Stage

Finish the chicken Parm: Add the chicken back to the skillet in the sauce. Top each chicken piece with a slice of mozzarella cheese. Place the skillet in the oven and bake for 10 to 12 minutes until the sauce is bubbling, the cheese is melted, and the chicken registers 165°F in the thickest parts.

6. Stage

Serve: Serve chicken Parmesan immediately over pasta, rice, or even with bread and a salad. Garnish with red pepper flakes and fresh basil. LEFTOVERS! Leftover chicken Parmesan can be stored in the fridge for 4 to 5 days once it has cooled. For best results, reheat Chicken Parm in a 325° F oven with some of the sauce until the cheese is re-melted.