Skillet Chicken Parmesan is a comforting weeknight dinner recipe that's made in one skillet, and ready in 30 minutes.
Got a hankering for something cheesy, saucy, and totally comforting — but not a lot of time on your hands? Skillet Chicken Parmesan is the answer!
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.
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 star of the skillet – marinara sauce. Slightly spicy, locally-made Gino’s is my go-to. I recommend springing for a higher quality marinara sauce such as Rao’s if you don’t have access to Gino’s!
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.
Nestle each mozzarella-covered chicken breast over a bed of cooked gluten-free ziti (or whatever you’ve got on hand) then spoon over a scoop of the cheesy, seasoned marinara sauce. Dinner is served!
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 your favorite cooked pasta. This is a total pantry supper, so just use whatever you’ve got on hand — and enjoy!
Equipment
Ingredients
- 2 chicken breasts, ~2lb, sliced in half
- extra virgin olive oil
- salt and pepper
- 16 oz marinara sauce
- 1/4 cup grated parmesan cheese
- 1/2 teaspoon dried basil
- 4 oz fresh mozzarella slices
- 8 oz gluten free ziti, or your favorite pasta
Directions
- Brush chicken breasts with oil then season on both sides with salt and 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 (does not need to be cooked all the way through.) Remove to a plate then set aside.
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
I’m doing this!
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.
Yum! saving straight to the recipe folder. hope Ben is up and feeling better soon :)
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!
Mmmm, super yum! I can’t get enough marinara sauce these days!
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!
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.
Looks cheeeesy and delicious — I have to remember to grab Ginos next time at HyVee!
I am loving these pantry staple meals! I know what it on the menu tomorrow :)
As always, looks DIVINE!
Feel better Ben!! How could you not with that delicious meal :)
I agree with Lindsey…looks soo tasty!
Yum-O! So easy too!