This is a quick and easy one-pan version of chicken parmesan, perfect for a weeknight meal. Thin chicken cutlets are pan-seared, then simmered in marinara sauce, topped with mozzarella and parmesan, and finished with a crispy breadcrumb topping under the broiler.
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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.
Sprinkle the seasoning mixture over the chicken and toss to coat evenly.
Heat butter in a large, oven-safe skillet over medium-high heat.
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.
Remove the chicken from the skillet and set aside.
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.
Return the chicken cutlets to the skillet, nestling them into the sauce.
Top each piece of chicken with a slice of mozzarella and a sprinkle of grated Parmesan cheese.
In a small bowl, combine the panko breadcrumbs, the remaining 1 tablespoon of olive oil, and the Italian seasoning. Mix well.
Sprinkle the breadcrumb mixture over the cheese-topped chicken.
Place the skillet under the broiler for 2-3 minutes, until the cheese is melted and bubbly and the breadcrumbs are golden brown.
Remove from the broiler and garnish with fresh basil and more Parmesan cheese before serving.
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