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One Pan Chicken Parmesan

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Learn how to make chicken parmesan at home in just 35 minutes! It's made with basic ingredients and smothered in flavorful marinara sauce, topped with fresh mozzarella cheese. It's the easiest chicken parmesan that you'll ever make!

Ingredients

Units
  • 1 and 1/2 pounds boneless skinless chicken breast, thinly sliced
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 cups Panko breadcrumbs
  • 1 and 1/2 teaspoons Italian seasoning
  • 1/2 teaspoon garlic powder
  • 2 large eggs, whisked
  • 1/2 - 3/4 cup olive oil for frying
  • 24 ounce marinara sauce
  • 1 and 1/2 cups mozzarella cheese, freshly grated
  • 1/4 cup grated parmesan cheese

Instructions

  1. Slice the Chicken: You want flip the chicken over and butterfly the chicken. Then, start shaving off pieces of the chicken. This is shown in the post above. You want the chicken pieces to be roughly even thickness, while the length can be varied. Gently the chicken gently (this helps tenderize it) with a meat pounder or a heavy pan. Season the chicken evenly with the salt and pepper. You can see pictures of this in this post.
  2. In a shallow bowl or dish, like a pie dish, add the Panko, Italian seasoning and garlic powder. Stir together. In another shallow bowl, whisk together the 2 eggs.
  3. Bread the Chicken: Create a work station— dip each piece of chicken into the egg and then into the Panko, pressing firmly into the Panko, coating evenly. Set the chicken on a cutting board or dish while you finish the rest.
  4. In a large 10-inch pan, like this, over medium heat, add olive oil to cover the bottom of the pan. Allow the oil to come up to temperature. Test this by sitting a wooden spoon in the oil, if it bubbles immediately, the oil is ready.
  5. Line a baking sheet or plate with paper towels and set aside. Place 3-5 pieces of chicken into the pan— avoid overcrowding the skillet. Allow the chicken to cook for 3-5 minutes on each side until golden brown. Transfer the chicken to the plate. Repeat until all chicken is cooked.
  6. Using a paper towel, wipe out some of the oil. Keeping the pan over medium heat, pour in the marinara sauce into the pan and nestle the chicken into the sauce, ensuring that the chicken is coated. Allow the sauce to come up to a rolling simmer, letting the chicken cook in the sauce for 5 minutes.
  7. Mix together the cheese and evenly add to the top of each piece of chicken. Place a lid over the pan and let the cheese melt for 5-7 minutes. If you prefer, place the pan (make sure it's oven safe!) under the broiler if you want the cheese crispier.
  8. Garnish with fresh basil. Serve as is, with your favorite pasta or paired with garlic bread and/or a salad. Leftovers stay fresh for up to 5 days in the refrigerator.

Notes

  1. Make Ahead Instructions: Leftovers stay fresh in the refrigerator for up to 5 days. The chicken can be made ahead of time through step 5 and stored in the refrigerator until the night of– start back at step 6.
  2. Chicken: For this recipe, I prefer to use chicken breasts that I can slice thinly. However, you can use boneless skinless chicken thighs if you pound them thinly.
  3. Marinara Sauce: Use your favorite sauce or homemade. When I'm in a pinch or want to keep things easy I grab this sauce.

Find it online: https://runlifteatrepeat.com/chicken-parmesan-recipe/