This Skillet Chicken Parmesan gives you all the cozy comfort of the classic, without the fuss of deep frying or turning on the oven. It’s crisp on the outside, juicy inside, and smothered in marinara and melted cheese. You can cook everything in one pan, and it comes together fast enough for a weeknight.
Pair it with pasta, a green salad, or garlic bread, and you’ve got a crowd-pleaser. If you love a restaurant-style finish with less mess, this is your kind of recipe.
Why This Recipe Works
This version keeps things simple while hitting all the right notes: crunch, sauce, and cheese. By pounding the chicken thin, it cooks quickly and stays tender.
A light dredge in seasoned crumbs gives a golden crust without deep frying. Using a skillet means you control browning and can finish the dish right on the stovetop. Fresh basil and a splash of olive oil at the end brighten everything up.
What You’ll Need
- Chicken cutlets: 4 thin pieces (about 1 1/2 pounds total).
If starting with breasts, slice in half horizontally and pound to 1/2-inch thickness.
- Salt and black pepper: For seasoning.
- All-purpose flour: About 1/2 cup for dredging.
- Eggs: 2 large, beaten with a splash of water.
- Breadcrumbs: 1 cup Italian-style or plain with added seasoning.
- Grated Parmesan cheese: 1/2 cup, mixed into the crumbs.
- Garlic powder and dried oregano: 1/2 teaspoon each (if using plain breadcrumbs).
- Olive oil: 3–4 tablespoons for pan-frying, plus extra for finishing.
- Butter: 1 tablespoon for extra browning and flavor (optional).
- Marinara sauce: 2 cups, store-bought or homemade.
- Low-moisture mozzarella: 1 to 1 1/2 cups shredded or sliced.
- Fresh basil: A handful of leaves, torn.
- Crushed red pepper flakes: Optional, for heat.
How to Make It
- Prep the chicken: Pat the cutlets dry. Season both sides with salt and pepper. If thick, pound to even thickness so they cook evenly.
- Set up your dredging station: Put flour in one shallow bowl.
Beat eggs with a splash of water in a second bowl. In a third bowl, combine breadcrumbs, Parmesan, garlic powder, and oregano.
- Dredge the cutlets: Coat chicken in flour, shake off excess. Dip in egg, then press into breadcrumb mixture until well coated.
Place on a plate and let sit 5 minutes so the crust adheres.
- Heat the skillet: Add olive oil (and butter if using) to a large skillet over medium to medium-high heat. You want a hot surface, but not smoking.
- Brown the chicken: Cook cutlets 3–4 minutes per side until golden brown and nearly cooked through. Work in batches if needed to avoid crowding.
Transfer to a plate.
- Warm the sauce: Reduce heat to medium-low. Spoon about 1 cup of marinara into the empty skillet and spread it out. Nestle the browned chicken on top.
- Top with cheese: Spoon remaining marinara over the chicken.
Sprinkle or layer mozzarella on each piece. Add a pinch of red pepper flakes if you like spice.
- Cover and melt: Cover the skillet and cook 3–5 minutes, until the cheese is melted and the chicken reaches an internal temperature of 165°F (74°C).
- Finish and serve: Turn off the heat. Drizzle with a little olive oil and scatter fresh basil.
Serve hot with pasta, zucchini noodles, or crusty bread.
Keeping It Fresh
Leftovers keep well for 3–4 days in an airtight container in the fridge. For best texture, reheat in a skillet over medium heat with a splash of water, covered, until warmed through. The oven at 350°F also works; uncovered for crispy edges or covered for a softer finish.
Avoid the microwave if you want to preserve the crust, but it’s fine in a pinch. If you’re cooking ahead, keep sauce separate until serving to maintain crunch.
Why This is Good for You
- Lean protein: Chicken cutlets offer satisfying protein without excess fat.
- Calcium boost: The mozzarella and Parmesan add calcium and flavor, so you can use less cheese and still feel satisfied.
- Better oils: Cooking in olive oil provides heart-friendly fats compared to deep frying.
- Built-in portion control: Thin cutlets make it easier to manage serving sizes while still feeling generous.
- Customizable: You can lighten it up with whole-wheat breadcrumbs, part-skim mozzarella, or extra veggies on the side.
Common Mistakes to Avoid
- Skipping the seasoning: Salt and pepper the chicken before dredging. It makes a big difference.
- Coating falling off: Don’t rush.
Let the breaded cutlets rest 5 minutes before cooking, and avoid moving them too much while browning.
- Overcrowding the pan: Too many cutlets will steam instead of crisp. Cook in batches and keep heat steady.
- Burning the crust: Medium to medium-high heat is enough. If the oil smokes, lower the heat and let the pan cool slightly.
- Soggy final dish: Add sauce after browning, and don’t drown the chicken.
A ladle per cutlet is plenty.
- Cheese overload: It’s tempting, but too much cheese can slide off and make the sauce greasy. Use enough to blanket the top, not bury it.
Variations You Can Try
- Gluten-free: Use gluten-free breadcrumbs and a 1:1 gluten-free flour blend. Make sure your marinara is certified gluten-free.
- Baked version: After breading, arrange cutlets on a rack over a sheet pan, spray with oil, and bake at 425°F for 12–15 minutes.
Sauce and cheese, then bake 3–5 minutes more.
- Air fryer method: Cook breaded cutlets at 390°F for 8–10 minutes, flipping once. Add sauce and cheese and cook 1–2 minutes more.
- Extra crunchy: Swap half the breadcrumbs for panko, or add crushed cornflakes for more texture.
- Veggie twist: Make it with breaded eggplant rounds or zucchini planks for a meatless option.
- Spicy arrabbiata: Use a spicy marinara and add sliced cherry peppers or Calabrian chiles.
- Lighter cheese: Try part-skim mozzarella and a light dusting of Parmesan to cut calories without losing flavor.
FAQ
Can I use chicken thighs instead of breasts?
Yes. Use boneless, skinless thighs and pound them to an even thickness.
They’ll be a bit juicier and take a minute longer to cook than cutlets.
What’s the best marinara to use?
Choose a marinara with simple ingredients: tomatoes, olive oil, garlic, onion, basil, salt. Taste it before you use it; if it’s too acidic, stir in a pinch of sugar or a knob of butter.
Do I have to fry the chicken first?
Browning in a little oil gives you the signature texture. If you prefer to skip it, bake or air fry until crisp, then finish with sauce and cheese in the skillet or oven.
How do I keep the crust from getting soggy?
Don’t oversauce the chicken, and melt the cheese quickly with a lid to limit steam.
Serving right away also helps keep the crust crisp.
Can I make it ahead?
Yes, bread the cutlets and refrigerate for up to 8 hours. Cook, then add sauce and cheese just before serving. If fully cooked ahead, reheat in a skillet or oven for best texture.
What should I serve with it?
Classic choices are spaghetti, Caesar salad, roasted broccoli, or garlic bread.
A simple arugula salad with lemon and olive oil also balances the richness.
Is fresh mozzarella better than low-moisture?
Fresh mozzarella tastes great but releases more moisture, which can soften the crust. Low-moisture melts evenly and keeps things less watery, so it’s the safer pick for this recipe.
Wrapping Up
Skillet Chicken Parmesan proves you don’t need complicated steps to get big flavor. You brown the chicken, warm it in sauce, and finish with gooey cheese—all in one pan.
It’s weeknight-friendly, special enough for guests, and endlessly adaptable. Keep a good marinara on hand and you can make this anytime the craving hits. Simple, satisfying, and reliably delicious.