Description
This one-skillet Chicken Parmesan is quick, easy, and perfect for busy weeknights. Breaded chicken breasts are pan-fried until golden, then simmered in marinara sauce and topped with mozzarella and Parmesan cheese.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken breasts (about 3 medium)
- 1/2 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 3 tablespoons olive oil
- 1 (24-ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Slice chicken breasts in half horizontally to create 6 thin cutlets. Place between sheets of plastic wrap and pound to even thickness (about 1/4 inch).
- In a shallow bowl, combine flour, garlic powder, onion powder, salt, and pepper. In another bowl, beat eggs. In a third bowl, mix panko and Parmesan cheese.
- Dredge each chicken cutlet in the flour mixture, then dip in egg, then coat with panko mixture, pressing gently.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches (if needed) until golden and cooked through, about 3–4 minutes per side. Remove and set aside.
- Pour marinara sauce into the skillet and bring to a simmer. Return chicken to the skillet, spooning sauce over each piece. Sprinkle mozzarella cheese over the top.
- Cover skillet and reduce heat to low. Cook for 2–3 minutes or until cheese melts. Garnish with basil or parsley if desired. Serve immediately.
Notes
For a crispy topping, place skillet under the broiler for 1–2 minutes after adding cheese. Serve with pasta or a green salad.
Nutrition
- Calories: 440
- Sugar: 8g
- Fat: 18g
- Carbohydrates: 25g
- Protein: 41g