Well Ben’s sick. Fever, aches, pains – the whole nine. He says this kind of stuff is going around the office right now, which is probably where he picked it up. Good times in cube land! 
Unfortunately my nurturing bedside manner is somewhat lacking, but I tried really hard this morning to cheerfully setup a tv tray next to Ben’s side of the bed then stock it with all the I’m sick essentials including a 44oz cup of water with a long straw, his book, crackers, the promise of a cold grapefruit La Croix in 1-2 hours, and his computer, which he requested be placed on the other side of the bed, lest he knock over his 44oz water and well, ruin everything.
Fortunately I love to nurse him back to health with cozy comfort foods made healthy, which makes up for my tough-love ‘tude, me thinks. Here’s hoping Skillet Chicken Parmesan does the trick!
As quick as it is mmm-mmm good, Skillet Chicken Parmesan slashes the time, effort, and calories from traditional breaded and fried Chicken Parmesan, and turns it into a comforting, healthful weeknight supper that’s made in 1 skillet, and ready in 30 minutes. I am obsessed. And so is the sick man.
Ok, ok, let’s address the elephant in the room: THE CHEESE. Since we’re eliminating the breading and frying of chicken cutlets in traditional Chicken Parmesan, I decided to keep a couple thin slices of ooey-gooey fresh mozzarella cheese to broil on top of the chicken breasts after they cook in simmering marinara sauce. This stuff’s got to fix the flu, afterall!
Start the Skillet Chicken Parmesan by cutting 2 large chicken breasts in half, then brushing both sides with extra virgin olive oil and seasoning with salt and pepper. I’ve said it once, and I’ll say it again, brushing chicken with olive oil before sauteing makes for the tastiest chicken on the block!
Saute the chicken in a large, non-stick sprayed skillet over medium-high heat for 2-3 minutes a side, then remove to a plate, turn the heat down to medium, and remove the skillet from the burner.
You don’t need to cook the chicken all the way through, btw, just get ‘em nice and golden brown on the outside.
Next, break out the stahhh of the skillet – marinara sauce. Slightly spicy, locally-made Gino’s is my go-to, but I also really like Giada De Laurentiis’ line of sauces, which you can get at Target.
Once the skillet has cooled off the heat for 1 minute, carefully pour in 2 cups marinara sauce. Marinara sauce will splatter and spit when poured into a super hot skillet, which is why it’s important to let it cool a bit before adding the sauce.
To the marinara sauce add 1/4 cup grated parmesan cheese, and 1/2 teaspoon dried basil.
Stir the sauce together, then place the skillet back on the burner over medium heat.
Nestle the chicken breast halves in the sauce, then place a lid on top and cook for 10 minutes, or until the chicken is no longer pink in the center.
Turn off the heat and remove the skillet from the burner, then place 1oz sliced mozzarella cheese on top of each chicken breast, and broil until golden brown.
Whee!
Nestle each mozzarella-covered chicken breast over a bed of cooked ziti (or whatever you’ve got on hand) then spoon over a scoop of the cheesy, seasoned marinara sauce. Dinner is served!
Skillet Chicken Parmesan
Serves 4
Ingredients:
2 large chicken breasts, cut in half
extra virgin olive oil
salt & pepper
16oz marinara sauce
1/4 cup grated parmesan cheese
1/2 teaspoon dried basil
4oz fresh mozzarella slices
8oz ziti (or your favorite pasta)
Directions:
- Brush chicken breasts with oil then season on both sides with salt & pepper. Heat a large, oven-safe skillet over medium-high heat, then spray with nonstick spray. Add chicken and cook for 2-3 minutes a side, or until golden brown (do not cook all the way through.) Remove to a plate.
- Turn heat down to medium, then remove skillet from burner and let cool for 1 minute. Add marinara sauce (use caution, as sauce may splatter a bit,) parmesan cheese, and dried basil to skillet then stir to combine. Nestle chicken halves into sauce mixture then return skillet to heat, place a lid on top, and cook for 10 minutes, or until chicken is cooked all the way through.
- Heat a large pot of water then season with salt and add pasta. Cook until al dente then drain and set aside.
- Remove skillet from heat then top chicken with sliced mozzarella and broil until golden brown and bubbly.
You will not believe how tender and juicy the chicken stays from cooking in the marinara sauce, which totally eliminates the need for cooking in extra fat, by the way!
Serve the saucy, cheesy chicken over a bed of chewy ziti, or your favorite pasta. This is a total pantry supper, so just use whatever you’ve got on hand.
I served our Skillet Chicken Parmesan with a nice side salad of baby spinach, carrots, and celery, and a few slices of Garlic Bread that I broiled alongside the skillet in the oven. It’s just Tomato Basil bread misted with olive oil then sprinkled with garlic salt and broiled until golden brown. One of Ben’s faves! 
Here’s hoping he pulls through!
Yum-O! So easy too!
I agree with Lindsey…looks soo tasty!
Feel better Ben!! How could you not with that delicious meal
As always, looks DIVINE!
I am loving these pantry staple meals! I know what it on the menu tomorrow
Looks cheeeesy and delicious — I have to remember to grab Ginos next time at HyVee!
Oh my gosh that CHEESE! I love to do the whole breadcrumb thing with my chicken parm, I’ll bake it at a high temp so it’s crispy and then smother it with sauce and cheese and let it cook the rest of the way on a lower 350 temp. But this looks like a way to get the chicken in my belly way faster! Yum.
This all looks great (I am all for skipping breading and frying in favor of adding more cheese!!), but that garlic bread method has got me so curious. Must try!
This looks delicious. Stock up on Oscillo, as soon as you start feeling that run down oogy feeling, pop it! I keep several boxes on hand during this time of year and I haven’t been sick in years.
Mmmm, super yum! I can’t get enough marinara sauce these days!
Tell Ben that if he has a sore throat with that fever to go get checked for strep throat. I was at the doctor today for that. Started yesterday with a high fever that was barely contained with Advil/Tylenol. Still waiting for the antibiotics to kick in. And since I’m the one who makes dinner around here – dinner was carryout pizza. Your quick pasta meal looks yummy. Hope Ben feels better and you don’t catch it!
Yum! saving straight to the recipe folder. hope Ben is up and feeling better soon
Looks amazing. I love Parm Chicken. I would only say that most non stick pans aren’t safe for the broiler. Just don’t want to see you hurt your pans.
I’m doing this!
That looks fantastic! Did you cut the chicken in half width wise? I can’t quite tell.
Hope Ben is now on the road to recovery!
Yum! Definitely trying this. What a great idea!
Oh no! Poor Ben. Here is hoping you stay 100% healthy.
Ooh, this looks great! A definite dinner must very soon.
It seems like all of central IA is coming down with something. Wishing Ben a quick recovery (and hoping you can steer clear of this—pound that Zicam, Kristin)!
I love meals that come together quickly and easily like this! Especially when they use such basic ingredients…
Seriously…everything you make looks AMAZING! Another recipe pinned and I can’t wait to make this!
Yummmmmmmm!
I hope Ben is feeling better. I was sick just last week ago and it sucks. Your dish looks so good, I will be making it later on in the week.
Have a good week.
I love that this is lightened up! And I would like to dive right into that pool of cheese on top! Hope Ben feels better!
I wish I could show you a pic of your feed in my google reader. I favorite soooo many of your recipes (this one included). I’ve made the butternut squash gnocchi 4 times in two weeks. Such a big hit (obviously)! Keep doing what you’re doing
Aww, that’s awesome! I got a big bag of them in my freezer!
The melted cheese on top is making me drool. Looks yummy and easy!
Oh my word that cheesy goodness looks sensational – and so easy to cook too! Yummo! Hope your man gets well soon
Looks delicious! Where do you come up with these?
Are you still working in an office too, or is Ben solo in cube-land these days?
mmmm this looks soooooooo goooooooddd! I pinned it! I can’t wait to make it!
Holy Goose feathers now that is some comfort food! I am hoping the hubs got over his sickness. Our family has been going through some crummy sickness too. May be this might cure it =)))
Looks pretty good … where do you find that tomato basil bread??
This meal is bound to make Ben feel better! Looks simply delicious!
This looks amazing & simple. Even I feel like I could make it and not screw it up. (Obviously not a cook ha!)
Giada’s Roasted Garlic sauce is my favorite jar ever.
I have to try this ASAP!!! On another note– what can I use that is safe to spray in my non-stick pan? When we got them my husband read (thoroughly) the directions to keep the pans lasting forever and he tells me I can use non-stick spray in them? Do you have any suggestions?
Oh wow – I’ve been using non-stick sprays on my non-stick pans for years! They have held up fine, if that helps any?!
hey kristin – love your recipes! what would you suggest if i don’t have a broiler-safe skillet? should i transfer the whole dish to a casserole before browning, or skip the browning all together (and melt the cheese stovetop with lid on)? thanks!
Great question, Michele! Yep, go ahead and pop a lid on the skillet and let the cheese melt that way.
Hey Kristin,
This is kind of a silly request, but I’d love it if you talked about how you cook your chicken safely. I freak myself out just thinking about touching and cooking raw chicken at home. Would love to hear how you keep your mind at ease with your kitchen safety tricks for poultry.
Thanks
Hey Katy! Great question. I have a plastic cutting board that I only use for chicken, which I immediately rinse and place in the dishwasher when I’m done with it. As long as you don’t touch something else without washing your hands after handling chicken you should be totally fine. I always cut a small slit in the thickest part of the chicken breast when cooking it to make sure the chicken is no longer pink the center, also. If you are still concerned you can purchase an electric meat thermometer to place in the chicken as it cooks, which will alert you when it has reached a safe cooking temp!
I saw a Martha Stewart show in which she was cooking poultry. She used parchment paper under the chicken to help protect her cutting board and other surfaces. I thought that was a great idea and have done the same myself.
I prepared this for the family tonight. Oh my goodness. This is officially in our regular dinner rotation. This is very good. I made my own sauce instead of the jarred and used a mix of parm, romano, and asiago cheeses in the sauce. Fabulous. Thank you very much. The family gives it 12 thumbs up.
[...] by 1/4 cup shredded mozzarella cheese. FYI: I had some fresh mozz leftover from Monday’s Skillet Chicken Parmesan, which I stuck in the freezer for ~1/2 hour to firm up before grating it myself.Pop the stuffed [...]
[...] This looks yummy! Skillet Chicken Parmesan [...]
I’ve been reading your blog for awhile but this is the first comment I think!
Cooked this for the fam tonight and they all ate it!!! (with a picky 3 yr old – I settle for eating not liking:) ) However, I loved it! as did my daughter. Will for sure put it on our list again. Love your site and thanks so much!
[...] Skillet chicken parmesan (new to [...]
Like… OMG check out that cheese. Amazing! Saving this, moving in with a roommate who only eats chicken parm! He’ll love it!
[...] tonight with C is skillet chicken parmesan. I’ll be using C’s homemade pasta sauce for it. I’m looking forward to this [...]
[...] Monday- a healthier take on chicken parm. [...]
[...] 10/23 ~ I love Chicken Parm and this Skillet Chicken Parm from Iowa Girl Eats is a fun, healthier version of the [...]
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[...] in cheese and sauce. Served with pasta, and probably a nice slice of garlic bread. The skillet chicken parmesan I made on Friday was definitely not any of that, but it still was oh so good. I liked how it [...]
Kristen, I LOVE your blog. You are one of the only bloggers who makes me want to try EVERY recipe! I recently made the pasta fagioli and it was a huge hit!
I wanted to make a suggestion that you add metadata for your images. I keep recipes organized via Pinterest, and when I go to pin your recipes, your images are named things like photo456 or whatever. In this post, the image was named HealthyChickenSkilletParmesan. Whatever you add as the description for your photo will show up as the default Pinterest text, so it’s a great way to suggest what people write when they pin AND drive more traffic to your blog. You could name all your photos in this post, for example, “Healthy Chicken Skillet Parmesan from Iowa Girl Eats. Easy and quick!” and that’s the text almost everyone would use for Pinterest. It would save your readers time and describe your recipes in the language you’d like them described in.
Thanks for reading my suggestion. Keep up the great work!
Sorry, meant to write KRISTIN.
I know I can pin, tweet, and print recipes– but is there an email option I’m missing? Would love to have it ready on my phone [I'm lazy] for when I pick up ingredients! Love your recipes!
Hi there! If you click on “Print this recipe!” there’s an email option under the picture. Let me know if you have any problems finding it!
[...] pinned Iowa Girl Eats Skillet chicken parmesan recently and decided it would be the perfect quick and easy meal. Served with spaghetti squash and [...]