Quick Chicken Parmesan for Two


Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm for two is no exception. We made this recipe easier by skipping the breading on the chicken and loading the top of the dish with cheese and breadcrumbs. Serve it with whole-wheat pasta to soak up the extra sauce.

Cook Time:
35 mins
Total Time:
35 mins
2 servings


  • 1 8-ounce boneless, skinless chicken breast, trimmed

  • ¼ teaspoon freshly ground pepper, divided

  • ¼ cup coarse dry breadcrumbs, preferably whole-wheat (see Tip)

  • 1 tablespoon freshly grated Parmesan cheese

  • 1 ½ tablespoons extra virgin olive oil, divided

  • 1 small onion, chopped

  • 2 small cloves garlic, minced

  • 1 14-ounce can no-salt-added crushed tomatoes (or 1 1/2 cups from a 28-ounce can)

  • ½ teaspoon Italian seasoning

  • 1/4 teaspoon salt, divided

  • ½ cup shredded part-skim mozzarella cheese

  • 2 tablespoons chopped fresh basil or parsley


  1. Cut chicken breast in half on the diagonal to make 2 roughly equal portions. Place between pieces of plastic wrap and pound with the smooth side of a meat mallet or a heavy saucepan to an even 1/4-inch thickness. Sprinkle the chicken with 1/8 teaspoon pepper. Combine breadcrumbs, Parmesan and 1/2 tablespoon oil in a small bowl; set aside.

  2. Position rack in upper third of oven; preheat broiler to high.

  3. Heat 1 tablespoon oil in a medium, broiler-safe skillet over medium-high heat. Add the chicken and cook until golden, 2 to 3 minutes per side. Transfer to a plate.

  4. Add onion and garlic to the pan and cook, stirring, until beginning to soften, 2 to 3 minutes. Remove the pan from the heat. Pour in crushed tomatoes; add Italian seasoning, salt and the remaining 1/8 teaspoon pepper. Return the pan to medium heat and cook, stirring, until the onion is tender, 2 to 3 minutes. Return the chicken and any accumulated juice to the pan. Turn to coat with the sauce.

  5. Sprinkle about 1/4 cup of mozzarella cheese over each piece of chicken, then top with the reserved breadcrumb mixture. Broil until the cheese is melted, about 1 minute. (Watch carefully to prevent burning). Serve the chicken with the sauce, sprinkled with basil (or parsley).


To make your own dry breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread breadcrumbs on a baking sheet and bake at 250°F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs. For store-bought coarse dry breadcrumbs we like Ian's brand, labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.

Nutrition Facts (per serving)

394 Calories
20g Fat
20g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 2
Serving Size 3 ounces chicken & 2/3 cup sauce
Calories 394
% Daily Value *
Total Carbohydrate 20g 7%
Dietary Fiber 5g 16%
Total Sugars 6g
Protein 34g 68%
Total Fat 20g 26%
Saturated Fat 6g 30%
Cholesterol 83mg 28%
Vitamin A 1295IU 26%
Vitamin C 28mg 31%
Folate 34mcg 8%
Sodium 616mg 27%
Calcium 316mg 24%
Iron 3mg 14%
Magnesium 56mg 13%
Potassium 678mg 14%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.