Name: Skillet Chicken Parmesan
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts, pounded to ½ inch thick; 1 teaspoon kosher salt, divided; ½ teaspoon black pepper; ½ cup all-purpose flour; 2 large eggs; 1 tablespoon water; 1 ¼ cups Italian-style breadcrumbs or panko; ½ cup grated Parmesan cheese, divided; 1 teaspoon garlic powder; 1 teaspoon dried oregano; ⅓ cup olive oil, divided, for frying; 2 cups marinara sauce; 8 ounces low-moisture mozzarella, shredded or sliced; 2 tablespoons chopped fresh basil, plus more for garnish; Pinch of crushed red pepper flakes, optional

Absolutely dreamy, golden-crisp cutlets blanketed in gooey mozzarella and bright, garlicky marinara. This is the very best Skillet Chicken Parmesan, and it all happens in one pan.

You get restaurant-level flavor with crunch, cheese pull, and saucy satisfaction. Better yet, it is weeknight-easy and on the table in about 40 minutes.

It is my go-to when I want comfort without fuss, a family-friendly crowd-pleaser that never leaves leftovers. Perfect for busy nights, cozy date dinners, or Sunday sauce vibes without hours of cooking.

Delicious Skillet Chicken Parmesan recipe

Why You'll Love This Recipe

All in one skillet: Less mess, more flavor. Sear, sauce, and melt the cheese in the very same pan.
Fast and weeknight-friendly: Ready in about 40 minutes with familiar pantry ingredients.
Crispy yet saucy: Smart technique keeps the breading crisp while the marinara stays bright and the cheese melts perfectly.
Restaurant-worthy results: Juicy cutlets, melty mozzarella, and savory Parmesan give classic Italian-American flavor at home.

Key Ingredients for Skillet Chicken Parmesan

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Cutlets

The star of the show. Thin, even cutlets cook fast and stay juicy, giving you maximum crust with minimal cook time. Pound chicken to a uniform ½ inch for even browning. Buy pre-sliced cutlets to save time or split thicker breasts horizontally. You can swap in boneless thighs for richer flavor, but cook a bit longer until 165 F.

Italian-Style Breadcrumbs or Panko

Breadcrumbs create that signature shattering crunch. Italian-seasoned crumbs pack in herbs, while panko gives extra-light crispiness. Use either or a 50-50 blend. For more control, season plain panko with salt, garlic powder, oregano, and a pinch of pepper. Gluten-free panko works well and keeps great texture.

Parmesan Cheese

Salty, nutty Parmesan seasons the breading and boosts umami in every bite. Grate it fresh for better melt and flavor. Pecorino Romano is a bolder, saltier swap that adds a little extra punch. Skip pre-shredded if you can, since it can be powdery and less flavorful in the crust.

Marinara Sauce

A good marinara keeps things bright and balanced against the rich, cheesy cutlets. Choose a quality jarred marinara with simple ingredients or use homemade. If your sauce is thick, thin with a splash of water so it simmers, not clumps. Prefer heat or depth? Stir in crushed red pepper or a small pat of butter.

Mozzarella

Low-moisture mozzarella melts evenly and gives that classic, stretchy cheese pull without watering down the crust. Sliced or shredded both work. Fresh mozzarella is delicious too, just pat it dry and use slightly less to avoid excess moisture. Provolone or a blend of mozz and provolone are great alternatives.

Skillet Chicken Parmesan cooking process

Instructions for Skillet Chicken Parmesan

See recipe card below for full list of measurements, ingredients, and instructions.

Pound and Season the Chicken

Place the chicken between two sheets of parchment and pound to an even ½ inch thickness. Pat dry and season both sides with ¾ teaspoon kosher salt and the black pepper. Even thickness helps the cutlets cook quickly and stay juicy.

Set Up a 3-Part Breading Station

Add flour to one shallow dish. In a second, whisk eggs with 1 tablespoon water and a pinch of salt. In a third, combine breadcrumbs, ⅓ cup of the Parmesan, garlic powder, oregano, and the remaining ¼ teaspoon salt. This setup keeps the coating crisp and well seasoned.

Bread the Cutlets

Working one piece at a time, dredge chicken in flour, shaking off excess. Dip in egg, letting excess drip, then press firmly into the breadcrumb mixture to coat on all sides. Set breaded cutlets on a wire rack for 5 minutes so the coating adheres.

Pan-Fry Until Golden and Crisp

Heat 2 tablespoons olive oil in a large heavy skillet over medium to medium-high heat until shimmering. Fry cutlets in batches without crowding, 3 to 4 minutes per side, until deeply golden and just cooked through to 165 F. Add a little more oil between batches as needed. Transfer to a rack to keep the crust crisp.

Warm the Marinara and Assemble

Reduce heat to medium-low. Spoon half the marinara into the skillet and let it gently bubble for 1 minute. Nestle the cutlets into the sauce, then spoon the remaining marinara over the tops, keeping the upper crust mostly exposed to preserve crunch.

Add Cheese and Melt

Top each cutlet with mozzarella and sprinkle over the remaining Parmesan. Cover the skillet and cook on low 3 to 5 minutes, until the cheese is melted and stretchy and the sauce is simmering around the edges. If your skillet is oven safe and you want extra browning, uncover and broil briefly, watching closely.

Finish and Serve

Scatter with fresh basil and a pinch of red pepper flakes if you like. Serve immediately with buttery spaghetti, a crisp salad, or garlicky bread. Ladle extra sauce from the pan over each plate.

Recipe Variations

Spicy Arrabbiata

Swap the marinara for arrabbiata or stir 1 teaspoon crushed red pepper into your sauce as it warms. Add a clove of minced garlic to the skillet before the sauce for extra kick.

Lighter No-Breading Option

Skip the flour and crumbs. Season chicken with salt, pepper, garlic powder, and oregano, then sear in 1 tablespoon oil. Simmer in sauce and top with a lighter hand of cheese for a leaner take.

Gluten-Free Swap

Use gluten-free flour and gluten-free panko. Everything else stays the same, and you still get great crunch. Double-check your marinara label to ensure it is gluten free.

Eggplant or Zucchini Parm Skillet

Replace chicken with ½ inch thick slices of eggplant or zucchini. Salt and blot moisture, then bread and pan-fry the slices before assembling with sauce and cheese.

Extra-Cheesy Provolone Blend

For a deli-style finish, use half mozzarella and half sliced provolone. It melts beautifully and adds a savory, slightly smoky depth.

Serving Suggestions

Serve Skillet Chicken Parmesan over twirly spaghetti or buttered bucatini with a sprinkle of extra Parmesan and basil. Add a crisp Caesar or arugula salad with lemon, plus warm garlic bread or toasted ciabatta to mop up the saucy skillet. A drizzle of good olive oil and a crack of black pepper right before serving makes it sing.

Storage and Reheating

Refrigerate leftovers in an airtight container for 3 to 4 days. For best texture, store cutlets and sauce separately if possible.
Reheat in a covered skillet over low heat for 8 to 10 minutes until warmed through, or in a 350 F oven for 12 to 15 minutes. Add a spoon of sauce to keep things moist.
Air fryer method: 325 F for 6 to 8 minutes to re-crisp, adding sauce after heating.
Freeze tightly wrapped portions up to 2 months. Thaw overnight in the fridge, then reheat as above. Note that the crust will soften a bit after freezing but is still delicious.

Frequently Asked Questions About Skillet Chicken Parmesan (FAQ)

Q: How do I keep the breading from getting soggy when I add the sauce?

A: Fry the cutlets until deeply golden, then spoon sauce around and just lightly over the tops. Cover to melt cheese on low heat. Keeping some crust exposed preserves crunch.

Q: Can I use chicken thighs instead of breasts?

A: Yes. Use boneless, skinless thighs pounded to an even thickness. Cook slightly longer, about 4 to 5 minutes per side, until they reach 165 F.

Q: What is the best cheese for Chicken Parmesan?

A: Low-moisture mozzarella for melt and stretch, plus Parmesan for salty depth. Provolone or a mozz-provolone blend is an excellent alternative for extra flavor.

Q: Can I make it ahead?

A: Bread the cutlets up to 8 hours ahead and refrigerate. Fry just before serving, then assemble with sauce and cheese. Fully assembled leftovers reheat well, but the crispness is best fresh.

Craving comfort that does not compromise on crunch or speed? This Skillet Chicken Parmesan brings big, classic flavor with minimal cleanup. Give it a try tonight, then come back to leave a rating and a comment. Your feedback helps other home cooks find a new favorite too.