gaxownOkay, Let’s Talk Chicken Parm… The Easy Way!
Right, confession time. I used to *dread* making chicken parmesan. Delicious? Absolutely. Worth the bomb site my kitchen became afterwards? Erm… less so. All that dipping, frying, baking… pots and pans everywhere! Then I stumbled upon the idea of doing it all in one pan, and honestly, it was a game changer. Took a few tries to get it right, mind you (we don’t talk about the Soggy Bottom Incident of ’22), but this easy one pan chicken parmesan? It’s become my go-to for that comfort food hit without the cleanup headache. Seriously, you’ll wonder why you ever did it the complicated way.
Why You’ll Be Making This Again (and Again)
Honestly? I make this when I want proper comfort food but can only face washing up one single pan. My family goes absolutely bonkers for it because, well, it’s crispy chicken smothered in tomato sauce and melty cheese – what’s not to love?! It feels kinda fancy, but it’s secretly super simple. Perfect for a weeknight when you’re knackered or even for having friends over when you want to impress without stressing. Plus, getting that crispy coating right without deep frying? Chef’s kiss! (Okay, maybe not *actual* chef’s kiss, I once nearly set the breadcrumbs on fire, but you get the idea).
What You’ll Need (Give or Take)
- Chicken Breasts: 2 large ones, about 400-500g total. I like to slice them in half horizontally to make 4 thinner cutlets – they cook faster and more evenly. You could probably use thighs too, just adjust the cooking time.
- Flour: Just a bit for dredging, maybe 1/4 cup? Any plain flour works.
- Egg: 1 large one, beaten. Standard stuff.
- Breadcrumbs: About 1 cup. Panko are my favourite for extra crispiness, but regular dried breadcrumbs are totally fine. Sometimes if I’m out, I’ll whizz up some stale bread in the food processor. My Nonna swore by theProgresso Italian style ones, but honestly, any kind will do the job.
- Parmesan Cheese: About 1/2 cup, grated. Please, please grate your own if you can – that pre grated stuff sometimes has anti caking agents that make it melt a bit weirdly.
- Olive Oil: A good glug for the pan. Maybe 2-3 tablespoons?
- Marinara Sauce: One jar (about 24oz or 680g). Use your favourite brand! Or if you’re feeling fancy, make your own. I often use this quick recipe form Inspired Taste if I have time.
- Mozzarella Cheese: About 1 cup shredded, or use fresh mozzarella slices (around 200g). Honestly, I usually just use whatever block mozzarella I have and shred it myself. Low moisture, part skim works best for melting without getting watery.
- Salt & Pepper: To taste. Don’t be shy with seasoning the chicken and breadcrumbs!
- Optional Herbs: Dried oregano or basil for the breadcrumbs, fresh basil for garnish. Makes it look pretty!
Right, Let’s Get Cooking This Easy One Pan Chicken Parmesan!
- Prep your station: Get three shallow dishes. Put the flour in one (season with salt & pepper). Beat the egg in the second. Mix the breadcrumbs, grated Parmesan, a pinch of salt, pepper, and any dried herbs (if using) in the third. Pat your chicken cutlets dry with paper towels – helps the coating stick!
- Coat the chicken: Dip each chicken cutlet first in the flour (shake off excess), then the egg (let excess drip off), and finally press it firmly into the breadcrumb mixture, making sure it’s well coated on all sides. Set aside on a plate.
- Get sizzlin’: Grab a large oven safe skillet (cast iron is brilliant for this). Heat the olive oil over medium high heat. You want it shimmering but not smoking like mad.
- Brown the chicken: Carefully place the breaded chicken in the hot skillet. Cook for about 3-4 minutes per side, until golden brown and crispy. Don’t worry if its not cooked all the way through yet, it’ll finish in the oven. Work in batches if needed to avoid crowding the pan – gives you crispier chicken! Remove the chicken form the pan and set aside for a moment.
- Sauce it up: Pour the marinara sauce into the same skillet. Let it bubble away for a minute or two, scraping up any tasty browned bits form the bottom of the pan (that’s flavour!).
- Assemble!: Nestle the browned chicken cutlets back into the sauce in the skillet. This is where I usually sneak a taste of the sauce… purely for quality control, you understand.
- Cheese Glorious Cheese: Top each chicken cutlet generously with mozzarella cheese. Don’t be stingy now!
- Bake it: Pop the whole skillet into a preheated oven at 400°F (200°C). Bake for 15-20 minutes, or until the chicken is cooked through (internal temp of 165°F/74°C) and the cheese is bubbly and golden. If your cheese isn’t browning, you can stick it under the broiler/grill for a minute or two, but WATCH IT LIKE A HAWK – it burns fast!
- Rest & Serve: Carefully take the skillet out of the oven (it’s gonna be mega hot!). Let it rest for 5 minutes – this lets the cheese set up a bit and the juices redistribute. Garnish with fresh basil if you fancy, then serve it straight from the pan! Sorted.
Little Things I’ve Learned Along the Way (Notes)
Okay, so a few little nuggets I’ve picked up. Definitely use thinner chicken cutlets if you can; thicker ones take ages to cook through, and the breadcrumbs might burn before the inside is done. Also, really press those breadcrumbs on – makes a difference to the crispiness! And seriously, don’t overcrowd the pan when browning. Patience is key, even though you’ll be starving by this point. Oh, and sometimes I add a pinch of red pepper flakes to the sauce for a tiny kick.
Fancy Trying Something Different? (Variations)
Most times I stick to the classic, but sometimes I mix it up! Adding some sautéed mushrooms or onions to the sauce before adding the chicken back is lovely. You could try different cheeses too – provolone is nice and sharp. I once tried using smoked paprika in the breadcrumbs… it was… interesting. Not bad, but maybe not *better*, you know? Probably wouldn’t recommend adding anchovies to the sauce though – tried that based on some ‘authentic’ recipe, let’s just say it wasn’t a crowd pleaser in my house!
What Pan Do I Need? (Equipment)
The star here is a large, oven safe skillet. A 10 or 12 inch cast iron skillet is absolutely perfect because it goes from stovetop to oven seamlessly and holds heat really well. I love my Lodge skillet, had it for years. But don’t panic if you don’t have one! You can brown the chicken in any regular frying pan and then just transfer everything – sauce and chicken – into a baking dish before it goes into the oven. Works just fine, just means one extra dish (sigh).
Leftovers? (Storage)
If, by some miracle, you have leftovers, they keep pretty well in an airtight container in the fridge for 2-3 days. The breading won’t be *quite* as crispy when reheated (best way is probably in the oven or air fryer to try and revive it), but it’s still delicious. Though honestly, in my house it never lasts more than a day!
How We Like to Eat It (Serving Suggestions)
Pasta is the classic pairing, right? Spaghetti usually. But sometimes we have it with creamy polenta, or even just a big green salad and some crusty garlic bread for mopping up that extra sauce. We *always* need extra sauce for mopping. It’s practically a family rule.
Don’t Make My Mistakes! (Pro Tips)
- Don’t rush the browning: I once tried to speed things up and barely browned the chicken. Result? Pale, slightly soggy coating. You need that golden crust for texture and flavour. Give it the time it needs!
- Sauce consistency matters: If your marinara sauce is super thin and watery, the dish can end up a bit soupy. If it seems thin, maybe let it simmer and reduce for a few extra minutes before adding the chicken back.
- Pat that chicken dry: Seriously, moisture is the enemy of crispy coatings. Those few seconds with paper towels make a difference.
- Oven-safe is key: Double check your skillet handle is oven proof before putting it in! Melting plastic is not a good smell… trust me on this one.
Got Questions? I Might Have Answers! (FAQ)
Can I use chicken thighs instead of breasts?
Totally! Boneless, skinless thighs would work great. They might take a tad longer to cook through, so just keep an eye on them or use a meat thermometer.
My breading fell off! What went wrong?
Ah, the dreaded coating slip! Usually happens if the chicken wasn’t patted dry enough, or if you skipped the flour dredge (it helps the egg stick), or maybe you moved the chicken around too much while it was browning initially. Make sure the oil is hot enough too! Also, press those crumbs on firmly.
Can I make this easy one pan chicken parmesan ahead of time?
You could probably assemble it up to the baking stage (chicken browned, nestled in sauce, topped with cheese) a few hours ahead and keep it in the fridge. Then just bake when ready – might need a few extra minutes in the oven if it’s going in cold. It’s definitely best fresh though, for maximum crispiness!
Help! My cheese didn’t get bubbly and golden?
Couple of things – maybe your oven runs a bit cool? Or you pulled it out too soon? If the chicken is cooked through but the cheese looks pale, flick on the broiler (grill) for literally 60-90 seconds. But stand right there and watch it – it goes from golden to burnt in the blink of an eye!
gaxown
