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.
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? :)
Oh my word that cheesy goodness looks sensational – and so easy to cook too! Yummo! Hope your man gets well soon
The melted cheese on top is making me drool. Looks yummy and easy!
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! :)
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 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.
Yummmmmmmm!
Seriously…everything you make looks AMAZING! Another recipe pinned and I can’t wait to make this!
I love meals that come together quickly and easily like this! Especially when they use such basic ingredients…
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)! :)
Oh no! Poor Ben. Here is hoping you stay 100% healthy. :)
Yum! Definitely trying this. What a great idea!
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!