Easy Skillet Chicken Parmesan Recipe

This Chicken Parmesan recipe (chicken parmigiana) is a classic dinner-time meal and comfort food dish for a reason. Paired with pasta, broccoli, a salad, mashed potatoes – it’s as timeless as a little black dress. Fried in the skillet on the stovetop and finished in the oven this crispy, cheesy, saucy chicken breast is ready to eat in just 30 minutes.

The Best Chicken Parmesan

Swimming in sauce, drenched in cheese, and a bit of a crunch in every breaded bite; chicken parmesan comes across as difficult and fancy but is really a simple, quick meal for any weeknight. Adults and kids alike can’t get enough of this dish. It’s filling and flavorful, and perfect over pasta. It’s one of my go-to dishes when needing to talk my kids into eating a bit more protein.

How to make Chicken Parmesan in a cast iron skillet

While you’ll see many Chicken Parmesan recipes have just a breadcrumb coating, I wanted to make sure we took the Parmesan cheese to a whole new level. If there’s one thing I’ve learned from watching countless hours of Food Network shows, it’s to make sure each step is seasoned so every bite can be perfect.

The crispy cheesy breadcrumb coating

For that to happen, we need to create a dredge using two bowls.

In the first bowl, add your eggs, heavy whipping cream, and 1/2 cup of grated Parmesan cheese. Whisk together to break the egg yolks and create a harmonious mixture.

In the second bowl, use fine Italian seasoned breadcrumbs mixed with another 1/2 cup of grated Parmesan cheese. Whisk so all is combined.

Dip your (7-10 ounce) chicken breasts one at a time into the cheesy-egg mixture, then into the breadcrumb mixture. Be sure to get both sides of the breasts fully coated in each step.

Heat your 10-12 inch skillet over medium heat with a couple Tablespoons of oil. This can be olive oil, canola oil, or even bacon grease. Lay your breaded breasts in the skillet and wait for them to brown. This should only take 5-7 minutes. Use a pair of tongs and flip to the other side, repeating the process.

Top it with sauce and cheese

Add about two cups of pasta sauce over your chicken and wiggle them around a bit so some of the sauce can get under the chicken. Top the skillet with thin slices of Swiss cheese. Swiss cheese melts beautifully and the large slices prevent the sauce from burning. Add 1/4-1/2 cup of grated Parmesan cheese on top of the Swiss as well.

Now broil your skillet for just a few minutes until the cheese is bubbly and brown. Top with fresh basil and serve over pasta.

How to make this dish low-carb

There are a few ways you can do this. First, you’ll need a low-carb pasta sauce. This should be available at your local grocer no problem with the way Keto diets have blown up over the years.

You’ll also need a substitute for breadcrumbs. The best breadcrumb recipe I can recommend is 1/2 cup almond flour, 1 cup pork rinds, 1/2 cup parmesan cheese, 2 teaspoons dried Italian seasoning, and 1/2 teaspoon salt. Add all these ingredients to a food processor and pulse until they are a fine, crumby consistency.

Can you freeze pre-made chicken parm?

Yes you can. Though, if you are making this dish ahead with plans to freeze and reheat, stop before adding sauce. Storing covered in sauce will make the breading soggy. Cook the chicken through in the skillet, remove from heat and store in a freezer safe container.

How to reheat frozen chicken parmesan

When reheating, since they will be cooked already, heat in the oven on a baking sheet lined with a cookie rack, at 375F for about 20 minutes. Then add to a skillet with sauce and cheese. Return to the oven to finish off as stated above.

Other chicken dinner dishes you’ll love

• Broccoli Stuffed Buffalo Chicken Breast
• Easy Baked Salsa Chicken
• Grilled Chicken Caprese