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

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Prep Time 10

Cook Time 20

Servings servings

Calories 511kcal

Author Beth Pierce

Ingredients

¼ cup freshly grated Parmesan cheese
½ cup Italian breadcrumbs
1 teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
1 egg
1 tablespoon cold water
⅓ 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
1½ cups marinara sauce
1 cup freshly grated mozzarella cheese
½ cup shredded provolone cheese

Instructions

Preheat oven to 375 degrees
Whisk the Parmesan cheese, bread crumbs, basil, oregano, and parsley in a shallow wide bowl.
Lightly beat the egg and water in another shallow wide bowl. In the last shallow wide bowl add the flour.Add the flour to a shallow wide bowl.
Salt and pepper chicken breasts. Dredge the chicken in the flour. Dip in the beaten egg turning over to coat the chicken. Dredge the chicken breasts in the breadcrumb and Parmesan mixture. Let the breaded chicken breasts sit for about 10 minutes.
Melt thee butter and heat the olive oil in an ovenproof large skillet over medium-high heat. Cook the chicken breasts until golden brown on both sides. Place the skillet in the oven for 5 minutes.
Spoon the marinara sauce evenly over the chicken and sprinkle with the mozzarella and provolone cheese. Place the skillet back in the oven and bake for 10-15 minutes or until the cheese has melted and the chicken is cooked through.

Notes

If Provel Cheese is available, use it in place of the Provolone. However, it is only available in some parts of the Midwest.
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 will get very hot so use oven gloves or potholders.
Chicken is cooked through when it reaches an internal temperature of 165 degrees. Use an instant-read meat thermometer inserted into the thickest part of the breast.
This recipe is best served promptly while the breading is still crisp and the cheese is thoroughly melted and warm.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave at reduced power for short intervals until warm. Although you will not have that crispy texture it will still be delicious.

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