Skillet Chicken Parmesan

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1. Prepare the Chicken  

Start by preparing your chicken breasts. You can either use boneless, skinless chicken breasts or chicken cutlets. If the chicken breasts are thick, you may want to butterfly them to ensure even cooking. Season the chicken with salt, pepper, and any other desired seasonings like garlic powder or Italian seasoning. 

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2. Dredge the Chicken 

In a shallow dish, prepare your breading station. Place all-purpose flour in one dish, beaten eggs in another dish, and breadcrumbs mixed with grated Parmesan cheese in a third dish.  

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3. Preheat the Skillet 

Preheat a large skillet over medium heat. Add enough olive oil to coat the bottom of the skillet. You want the oil to be hot but not smoking. 

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4. Cook the Chicken 

Once the skillet is preheated, carefully add the breaded chicken breasts to the skillet. Cook for about 4-5 minutes on each side, or until the chicken is golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C). 

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5. Add Marinara Sauce 

Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Pour marinara sauce into the skillet, enough to cover the bottom. You can use store-bought marinara sauce or homemade sauce. 

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6. Top with Cheese 

Place the cooked chicken breasts back into the skillet on top of the marinara sauce. Spoon some extra marinara sauce over the chicken if desired. Then, top each chicken breast with shredded mozzarella cheese. You can also sprinkle some additional grated Parmesan cheese on top if you like. 

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7. Cover and Simmer 

Cover the skillet with a lid and reduce the heat to low. Allow the chicken to simmer in the marinara sauce for about 5-10 minutes, or until the cheese is melted and bubbly. 

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8. Serve 

Once the cheese is melted and the chicken is heated through, remove the skillet from the heat. Garnish with fresh chopped basil or parsley if desired. Serve the Skillet Chicken Parmesan hot, either on its own or with your choice of pasta or garlic bread on the side.  

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