When I think of skillet chicken parmesan, I think of those round aluminum containers, squishy overdone dry pasta and rubbery chicken smothered in cheese.

Skillet Chicken Parmesan | Kita Roberts GirlCarnivore.com
It’s not terribly appetizing. So heavy. Carbs for days. And it’s not exactly I’m ever itching to order out. That and I’m really too cheap to order pasta out. 

Eat in with skillet chicken parmesan

But sometimes red sauce and chicken is really what you need to fuel you through to the next day. And with this at home version, self control when divvying up the pasta portions, and a little wine, this dinner really hits the spot. I am loving the Skillet Chicken Parmesan.

If you’re as classy as me, you’re going to just end up stealing bites right from the skillet.

The origin of chicken parmesan

Chicken parm, as it is also known, came from Italians, but not necessarily directly from Italy. Italian immigrants substituted the chicken for eggplant, which is a classic Italian dish known as  melanzane alla Parmigiana. 

Nowadays, chicken parmesan is served around the world, but it is actually a fairly modern dish. It just traveled really well – collecting fans along the way. 

Nowadays, if you don’t see it on an Italian-American restaurant menu, then you might wonder if you are in an Italian diner at all.

How to bread chicken for chicken parmigiana

Breading chicken for chicken parmigiana in this case takes the breading and adds it after the chicken has been browned and addedd to the tomato sauce. Pretty easy right? 

But if you do like to do the whole egg wash thing, you could do that too. Just going to have more stuff to clean at the end, but that is your call. Pat the chicken lightly with a light dusting of cornstarch. Then dip it in the lightly beaten egg to coat. Finally, dredge it through the breadcrumbs.

If you let it freeze then the crumb crust will stay on best before adding it to the pan.

 

More Italian inspired dishes

 

n Skillet Chicken Parmesan | Kita Roberts GirlCarnivore.com

 

Weeknight Skillet Chicken Parmesan

5 from 1 vote
Prep: 5 mins
Cook: 25 mins
Total: 30 mins
Servings: 2 servings
Skillet Chicken Parmesan | Kita Roberts GirlCarnivore.com
This meal is perfect for two heavy eaters, or two and some leftovers. If you wanted to make more, I’d suggest doubling the chicken and maybe finishing it off in a baking dish instead of trying to cram everyone in the same skillet.

Ingredients  

  • 2 skinless boneless chicken breasts
  • 1 day-old baguette
  • 2 tbs extra-virgin olive oil
  • 1/4 cup parmesan cheese grated
  • 1/4 cup plus 2 tbs finely chopped fresh basil
  • Salt and pepper
  • 1 15 oz can tomato puree
  • 1 clove garlic minced
  • 1/4 teas red pepper flakes
  • 1/2 cup shredded mozzarella cheese

Instructions 

  • Take out some workday frustration and pound the chicken between two sheets of plastic or in a heavy duty bag to 1/4″ – 1/2″ thick.
  • Dice the baguette into cubes, and place in a food processor a few at a time with the motor running to make coarse crumbs. You want about 1 1/4 cups total when all said and done.
  • In a large ovenproof nonstick skillet, heat 1 tbs olive oil over medium-high heat. Add the breadcrumbs and toast, about 3 minutes, stirring. Add 2 tbs parmesan cheese and cook 1 minute longer. Transfer to a plate or bowl and stir in the 2 tbs of the basil.
  • Preheat the broiler.
  • Return the skillet to the cook top and add the remaining olive oil. Season the chicken with 1/4 teas salt and pepper. Add the chicken to the skillet and cook until golden and cooked through, 2 to 3 minutes per side. Transfer to another plate.
  • Return the skillet to the cook top and add the tomato puree, fill the can with water and add it to the skillet as well. Add the garlic, red pepper flakes, and 1 tbs of parmesan. Stir to combine. Reduce the heat to medium / medium-low and simmer, stirring as needed until the sauce has thickened, 10 minutes. Stir in the remaining basil and season with salt and pepper as needed.
  • Add the chicken back to the skillet and turn to coat. Top with remaining parmesan cheese and some of the bread crumbs. Spread the mozzarella cheese on top and the rest of the bread crumbs. Place under the broiler until the cheese has melted, 1 to 2 minutes.

Notes

Food Network Magazine March 2013

Nutrition

Calories: 1638kcal | Carbohydrates: 168g | Protein: 94g | Fat: 66g | Saturated Fat: 19g | Cholesterol: 275mg | Sodium: 2613mg | Potassium: 2862mg | Fiber: 15g | Sugar: 24g | Vitamin A: 3260IU | Vitamin C: 50.1mg | Calcium: 886mg | Iron: 17.9mg
Course: Main Course
Cuisine: American
Author: Kita Roberts
Keyword: chicken, skillet

Bookmark this recipe now!

Save Recipe Bookmark

Skillet Chicken Parmesan | Kita Roberts GirlCarnivore.com

 

Categories: , ,

Well, Hey, Y’all.

Whether you’re mastering that pellet smoker, smoking on a gas grill, a live fire master, or looking for a weeknight oven-baked dinner idea, we’ve here to help satiate your craving.

We believe eating well doesn’t mean cutting out meat. It’s all about good flavors, clean food, and playing with your meat. Here you will find hundreds of savory recipes, guides, reviews, and a little snarky banter from quick and easy meals, to low and slow cooks. We are challenging the idea that food is complicated and inspiring all cooks to dive it.

Because playing with food should be delicious and fun.

Comments

  1. I just want to hold my face over that skillet and take deep breaths. It looks so, so fantastic.

  2. Looks delicious!

    And of course you taste. You need to check the seasoning. And, cooking is hard work, the chef deserves a taste while slaving away in a hot kitchen.

  3. This is one of my fave dishes. Yours looks FAB. Complimenti! I came to you from Trevor of Sis.Boo.Blog!, and I am so pleased to have found your site.

  4. This makes me want some chicken park right now even though I just stuffed my face with a burger and fries. It looks fabulous!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating