Skillet Chicken Parmesan

A skillet contains breaded chicken topped with melted cheese and parsley, served over a tomato sauce.

5 from 1 vote

Seared cornstarch-dredged chicken cutlets in a fast garlic tomato sauce under melted mozzarella, finished with toasted parmesan pangrattato that stays crisp.

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 465kcal

Author: Kita Roberts

Ingredients

2 large chicken breasts boneless skinless (about 1½ lb), halved horizontally into 4 cutlets
Kosher salt and freshly ground black pepper
3 tbsp cornstarch
½ cup panko breadcrumbs
⅓ cup finely grated parmesan
3 tbsp olive oil divided
1 tbsp unsalted butter
3 cloves garlic thinly sliced
½ tsp red pepper flakes
1 (28 oz) can crushed tomatoes
1 tsp Worcestershire
½ tsp dried oregano
6 oz low-moisture mozzarella torn or shredded
¼ cup fresh basil torn

Instructions

Pat the cutlets dry and season both sides with salt and pepper. Let them sit while you make the crumb.
Heat 1 tbsp olive oil in a 12-inch skillet over medium. Add the panko and toast, stirring often, until deep golden, 3 to 4 minutes. Off heat, stir in the parmesan and a pinch of salt. Scrape onto a plate and wipe the skillet out. Don't skip the wipe — stray crumbs scorch in the next step.
Dredge the cutlets in cornstarch and shake off the excess. You want a whisper of coating, not a crust.
Heat the remaining 2 tbsp oil and the butter over medium-high until foaming. Sear the cutlets undisturbed, 3 minutes per side, until golden and 155°F internal. Work in two batches if they don't fit without touching. Transfer to a plate.
Drop the heat to medium. Add the garlic and red pepper flakes, cook for 30 seconds until fragrant but not browned. Add the crushed tomatoes, Worcestershire, and oregano with a generous pinch of salt. Simmer for 8 minutes, until it holds a spoon track.
Nestle the cutlets back into the sauce. Scatter the mozzarella over the top, cover, and cook 3 to 4 minutes until the cheese melts and the chicken reaches 165°F.
Off the heat, scatter the toasted parmesan crumb and the basil over everything. Serve straight from the skillet.

Notes

The crumb goes on last. Italians call this pangrattato, sometimes "poor man's parmesan." Broil it under the cheese like most American versions and it's soft by the time it reaches the table.
Thighs work: swap in 6 boneless skinless thighs. Sear to 165°F in step 4, finish to 175°F in step 6. They're forgiving if dinner runs late.
Make the crumb ahead: keeps in an airtight jar a week. Also excellent on pasta, roasted broccoli or soup.
Why cornstarch, not flour: it sets into a thinner, crisper skin that doesn't go gummy where the sauce touches it.
No broiler needed. The covered skillet melts the cheese without drying out the chicken.

Nutrition