Community Pick
Skillet Parmesan Chicken
photo by esteban
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breast halves
- salt and pepper
- 1⁄2 cup flour
- 1⁄2 cup Italian seasoned breadcrumbs
- 1⁄4 cup parmesan cheese
- 1 egg
- 1⁄2 cup milk
- 1 tablespoon butter
- 2 tablespoons olive oil
- more parmesan cheese, for sprinkling on top
- 4 ounces sliced mozzarella cheese (if you can get it, the soft fresh kind is best, it melts sooooo creamy)
- your favorite marinara sauce or store bought spaghetti sauce
directions
- Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
- Season with salt and pepper.
- Dredge chicken in flour and shake off excess.
- Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
- Heat the butter and olive oil in a large deep skillet.
- Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
- Remove to a plate and keep warm.
- Add the marinara sauce to the skillet.
- Heat to boiling and simmer 10 minutes.
- Add the chicken breasts to the sauce and sprinkle Parmesan over them.
- Place a slice of mozzarella on each piece of chicken.
- Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
- Serve with your favorite pasta- we like linguine.
Reviews
-
Very tasty and easier than the "old way" of making Chicken Parmesan. I used fresh mozzarella and bought some freshly grated Parmesan (not the canned stuff!) just for this. My daughter went ga-ga over it, and so did I. Very, very good. I used fresh linguine and we had Italian Asiago crusted bread along side - with butter, of course. Thanks for the great Monday night meal.
see 126 more reviews
Tweaks
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Excellent entree. Good enough for company. I used canned parmesan cheese and bagged, shredded mozzarella. I made a few changes to lower the fat: egg white and water instead of egg and milk, and browned the chicken in only olive oil. Before letting the sauce thicken, I wiped up the extra oil with a paper towel. I only put mozzarella cheese on at the end, and I used less. I will definitely make this again.
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This was one of the best chicken parm recipes ever! So easy to make, especially without the hassle (and cleaning) of an extra oven dish. I sliced the breast in half instead of pounding it thin. The chicken came out so juicy and tender. I didn't have any milk on hand so I used a little water in the egg mixture and it was just fine. I also used part skim shredded mozzerella cheese instead of the fresh and didn't add the extra sprinkling of parmesan cheese, but was still great and cheesy! I served it with a side of thin spaghetti tossed in the the simmered sauce. This is the only Chicken Parm recipe I will ever make again! Thanks PanNan!!
RECIPE SUBMITTED BY
PanNan
Needville, Texas