Skillet Chicken Parmigiana

Total Time
10 mins
15 mins

Great with a tossed green salad and French bread.

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  1. Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.
  2. Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
  3. Heat oil in 12 inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
  4. Pour spaghetti sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.
Most Helpful

5 5

Excellent chicken parm! I used Italian Breadcrumbs for the breadcrumbs, marinara sauce because I didn't have spaghetti sauce, and chicken tenders. Thanks for another winner Vicki!

5 5

I will look no further for the perfect parmesan chicken--this one is it! I used 8 thawed chicken breast cutlets. These cutlets can usually be found in the frozen section of your grocery store in 2.5 lb bags. I like them because they are bigger than chicken tenders but smaller than chicken breasts and they cook very quickly/evenly. I wish I had made more because between my 3 boys and husband, there was none left! Everyone gave it 5 stars, which is rare in this family. Usually someone doesn't like a recipe as much as another person. In this case, everyone loved it. This is a quick, one dish meal that is super simple to clean up too. Thanks so much for a wonderful dinner tonight, looneytunesfan!

5 5

My husband loved this!!! It was very quick and easy. I used chicken tenders and they seemed to cook a little quicker. Wonderful meal!