Easy Chicken Parmesan Recipe

The best Chicken Parmesan with crisp breaded pan fried chicken breasts topped with melted mozzarella is made easy in one ovenproof skillet in less than 30 minutes.

Course main meal chicken

Cuisine Italian

Keyword baked chicken parmesan, easy chicken parmesan, how to make chicken parmesan, parmesan crusted chicken

Prep Time 10

Cook Time 20

Servings servings

Calories 513kcal

Author Beth Pierce

Ingredients

1/4 cup freshly grated Parmesan cheese
1/2 cup Italian or Panko breadcrumbs
1/4 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dried parsley
1 egg
1/2 cup all purpose flour
2 large chicken breasts halved lengthwise to make 4 chicken cutlets
salt and pepper
2 tablespoons butter
1 tablespoon vegetable oil
2 cups marinara sauce
2 teaspoons balsamic vinegar
1 cup freshly grated mozzarella cheese
1/2 cup shredded provolone cheese

Instructions

Mix Parmesan cheese, breadcrumbs, basil, oregano and parsley in shallow dish.
Slightly beat the egg in a shallow bowl.
Add the flour to a shallow bowl.
Salt and pepper chicken breasts. Dredge the chicken in the flour. Then dip in the beaten egg turning over to coat the chicken. Dredge the chicken breasts in the breadcrumb and Parmesan mixture. Let sit for about 10 minutes.
Place butter and oil in a large ovenproof skillet, melt and coat the pan. Cook chicken on medium-high heat until golden brown. About 5 minutes each side. Place skillet in oven at 300 degrees for 5 minutes.
Mix the marinara sauce and balsamic vinegar in microwavable bowl. Heat for 2 minutes at 50% power or until warm. Remove chicken from oven. Carefully add the marinara. Sprinkle the mozzarella and provolone cheese evenly over the chicken. Cover loosely with foil and allow to simmer for about 5 minutes or until the cheese is melted.

Notes

This chicken parmigiana recipe moves pretty fast so have your bowls and ingredients ready to go.
Be sure to split those big fat chicken breasts lengthwise. They will cook all the way through and it will still be an ample portion of chicken.
Nothing beats a homemade marinara if you have the time but there are plenty of good wholesome jarred marinaras to choose from.
If Provel Cheese is available to you use it in place of the Provolone. However it is only available in some parts of the Midwest.
When choosing a good quality balsamic vinegar look for vinegar labelled as Aceto Balsamico Tradizionale di Modena or Aceto Balsamico Tradizionale di Reggio Emilia. By Italian law these vinegars must be aged for a minimum of twelve years.
Use an oven proof skillet so that this dish can easily be taken from stove top to oven and back again. Be very careful and do not forget that the handle with will get very hot so use oven gloves or potholders.
This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.

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