Skillet Chicken Parmesan

Skillet Chicken Parmesan

4 Reviews
From: EatingWell Magazine, January/February 2019

If you can't find cutlets for this easy chicken Parmesan recipe at your supermarket, place a boneless, skinless breast flat on a cutting board, hold it steady with your palm and, using a sharp knife, slice the breast horizontally into two thin pieces.

Ingredients 4 servings

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Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
  • ¾ cup panko breadcrumbs, preferably whole-wheat
  • 4 chicken breast cutlets (4 ounces each, about ½ inch thick), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon sliced garlic
  • 2 cups no-salt-added tomato sauce
  • 2 teaspoons sugar
  • 1 cup torn fresh basil, divided
  • ¾ cup shredded part-skim mozzarella cheese
  • ¼ cup grated Parmesan cheese


  • Prep

  • Ready In

  1. Position rack in middle of oven; preheat broiler to high.
  2. Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.
  3. Heat 1½ tablespoons oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1½ tablespoons oil and the remaining cutlets. Season with salt and pepper.
  4. Add the remaining 1 tablespoon oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  5. Nestle the cutlets into the sauce in the pan. Top with ½ cup basil, mozzarella and Parmesan. Transfer the pan to the oven.
  6. Broil until the cheese is bubbling, 2 to 3 minutes. Let cool for 3 minutes before serving. Top with the remaining basil.

Nutrition information

  • Serving size: 3 ounces chicken, ½ cup sauce and about ½ cup cheese
  • Per serving: 410 calories; 23 g fat(6 g sat); 3 g fiber; 19 g carbohydrates; 33 g protein; 27 mcg folate; 81 mg cholesterol; 7 g sugars; 2 g added sugars; 1,333 IU vitamin A; 11 mg vitamin C; 242 mg calcium; 3 mg iron; 432 mg sodium; 643 mg potassium
  • Nutrition Bonus: Vitamin A (27% daily value), Calcium (24% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ lean protein, 3 fat, 1½ vegetable, ½ medium-fat protein, ½ starch

Reviews 4

March 12, 2019
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By: aefin.fisher
Super yummy! I’m still mastering a cast iron skillet so only issues I had was in getting the chicken cooked correctly without blackening the bread crumbs.
February 09, 2019
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By: Leslie
I thought this was delicious! So did my husband and my 3 year old! The only thing I did different was to add a little salt and pepper to the chicken prior to dredging in the panko. The panko stayed crispy and the sauce was delicious! So simple to make! I made with zucchini noodles (and spaghetti for my son). We will certainly my be making this again!
January 18, 2019
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By: the2shunks
This was so easy to make. We did leave the sugar out as we don't do anything with added sugar. Served this over pasta and add a salad and garlic bread. Perfect for when you have guests over and want to impress.
January 17, 2019
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By: Kathy Bohs
The Panko fell off the chicken and the bits burned in the skillet, I needed to keep adding olive oil so I used 1/4 cup of it in the end. Too much basil making my sauce overpowering it flavor. I suggest garlic should have been minced. When I mixed in the sauce all the blackened bits mixed in the sauce. It was a lot of trouble for an underwhelming dish. I will not make this again. I’ll stick to my bread crumb covered cutlets dipped in white wine first, bake cutlets in the oven where only a spritz of oil is needed for 15 minutes . I use my own sauce made with peeled tomatoes and 1 tsp crushed garlic and a tbs chopped basil and a sprinkle of salt and peppersimmer for 25 min. . Then continue with constructing the recipe, this takes less time,
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