Skillet Chicken Parmesan

Name: Skillet Chicken Parmesan (One-Pan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 lb chicken cutlets, thinly sliced; 2 tbsp olive oil, divided; 1/2 tsp salt; 1/2 tsp garlic powder; 1 tsp dried oregano; 1/4 tsp red pepper flakes; 1 tbsp butter; 1 (24 oz) jar marinara sauce; 1/4 cup water; 4 slices mozzarella cheese; 1/4 cup grated Parmesan cheese, plus more for garnish; 1/2 cup panko breadcrumbs; 1 tsp Italian seasoning; 1 tbsp fresh basil, for garnish

Skillet Chicken Parmesan is a streamlined one-pan version of the classic Italian-American dish, where thin chicken cutlets are pan-seared, simmered in marinara, topped with mozzarella and parmesan, then finished under the broiler for a crispy topping.

🌍Italian-American 🏷️Chicken parmesan 🏷️Skillet chicken 🏷️One-pan meal 🏷️Weeknight dinner Easy recipe

🏷️

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TikTok

Total

20 min

Servings

4

Difficulty

Easy

Est. Cost

$26–$43

Recipe Source

View original recipe

From TikTok

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Ingredients

1 lb chicken cutlets, thinly sliced
2 tbsp olive oil, divided
1/2 tsp salt
1/2 tsp garlic powder
1 tsp dried oregano
1/4 tsp red pepper flakes
1 tbsp butter
1 (24 oz) jar marinara sauce
1/4 cup water
4 slices mozzarella cheese
1/4 cup grated Parmesan cheese, plus more for garnish
1/2 cup panko breadcrumbs
1 tsp Italian seasoning
1 tbsp fresh basil, for garnishoptional

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Instructions

1
In a bowl, toss the chicken cutlets with 1 tablespoon of olive oil. In a separate small bowl, combine salt, garlic powder, dried oregano, and red pepper flakes.
2
Sprinkle the seasoning mixture over the chicken and toss to coat evenly.
3
Heat butter in a large, oven-safe skillet over medium-high heat.
4
Add the seasoned chicken to the skillet and sear for 2-3 minutes per side until lightly golden. The chicken does not need to be fully cooked.
5
Remove the chicken from the skillet and set aside.
6
Pour the marinara sauce into the same skillet. Add about 1/4 cup of water to the empty sauce jar, swirl to rinse, and pour into the skillet. Stir to combine.
7
Return the chicken cutlets to the skillet, nestling them into the sauce.
8
Top each piece of chicken with a slice of mozzarella and a sprinkle of grated Parmesan cheese.
9
In a small bowl, combine the panko breadcrumbs, the remaining 1 tablespoon of olive oil, and the Italian seasoning. Mix well.
10
Sprinkle the breadcrumb mixture over the cheese-topped chicken.
11
Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.
12
Remove from the broiler and garnish with fresh basil and more Parmesan cheese before serving.

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Tips & Notes

Pro tips

Pat chicken cutlets dry before pan-searing to achieve a golden crust and prevent steam from keeping them pale.
Heat oil until shimmering but not smoking; add butter just before the chicken for a nutty flavor and better browning on both sides.
Watch the broiler closely—cheese melts and browns in 2–4 minutes. Leave the oven door cracked slightly to prevent burning.
Use full-fat mozzarella slices rather than pre-shredded; they melt more evenly and create better coverage over the sauce.

Substitutions

Marinara sauce → homemade tomato sauce or vodka sauce (use 1¼ cups sauce + ¼ cup water as written)
Mozzarella cheese → provolone or fontina (note: fontina has a stronger flavor; start with less)
Dried oregano → 1 tsp fresh oregano, added just before simmering (fresh herbs lose flavor if cooked too long)

Storage & make-ahead

Store cooled skillet chicken parmesan in an airtight container in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 12–15 minutes until warmed through.

Equipment

12-inch skillet or larger · broiler-safe skillet or transfer to a broiler-safe baking dish before finishing

Common Questions

Can I pound the chicken myself instead of buying thin cutlets?

Yes. Place boneless, skinless chicken breasts between plastic wrap and pound to ¼-inch thickness using a meat mallet before pan-searing.

Why does the recipe use a broiler at the end?

The broiler melts the cheese and crisps the breadcrumb topping quickly without overcooking the chicken beneath, creating better texture than stovetop finishing.