Weeknight dinners often feel like a juggling act – delicious food versus extensive cleanup. That’s why I was absolutely thrilled when I first tried making a One-Pan Chicken Parmesan Skillet. The idea of capturing all that saucy, cheesy, chicken parm goodness without an army of pots and pans seemed almost too good to be true. But trust me, it’s not. This dish delivers on its promise, offering a truly satisfying meal with minimal fuss, making it a regular in my dinner rotation.
Why You’ll Love This Dish
If the thought of classic Chicken Parmesan typically conjures images of breading stations, hot oil splatters, and a sink full of dishes, then this one-pan wonder is about to become your new best friend. It takes all the beloved flavors of that Italian-American favorite – tender chicken, tangy marinara, and melted mozzarella – and streamlines the entire process into a single skillet. This isn’t just about convenience though; it’s about smart cooking that doesn’t compromise on taste. It’s perfect for those busy weeknights when you still crave something comforting and homemade, but just don’t have the energy for a culinary marathon.
> “I used to dread making Chicken Parm because of the cleanup. This one-pan recipe changed everything! It’s so easy, and the chicken is still perfectly tender and cheesy. A total game-changer for weeknights!” – Sarah M.
How This Recipe Comes Together
Creating this “One-Pan Chicken Parmesan Skillet — saucy, cheesy, no frying” involves a few straightforward steps. First, we’ll quickly sear the chicken to get a nice golden crust and seal in the juices. Then, it’s into the oven with a generous layer of marinara sauce and a blanket of delicious cheese, allowing everything to meld together beautifully. The oven does most of the heavy lifting, ensuring the chicken cooks through perfectly and the cheese gets bubbly and irresistible, all while infusing the sauce with extra flavor.
What You’ll Need
To whip up this delightful skillet, gather these simple ingredients:
- Boneless, Skinless Chicken Breasts: About 1.5 lbs, cut in half horizontally into thinner cutlets for quicker cooking.
- Olive Oil: For searing the chicken.
- Salt and Black Pepper: To season the chicken.
- Garlic Powder: Adds a lovely aromatic depth to the chicken.
- Dried Italian Seasoning: Elevates the flavor profile.
- Marinara Sauce: One 24-28 oz jar of your favorite brand. Good quality sauce makes a difference here!
- Fresh Mozzarella Cheese: 8 oz, sliced or torn into pieces. Its melt is superior.
- Parmesan Cheese: 1/2 cup, freshly grated, plus more for serving.
- Fresh Basil: A few leaves, chopped, for garnish and fresh flavor (optional but recommended).
Directions to Follow
Let’s get cooking!
- Prep the Chicken: Preheat your oven to 400°F (200°C). Pat the chicken cutlets dry with paper towels. Season both sides generously with salt, black pepper, garlic powder, and Italian seasoning.
- Sear the Chicken: Heat 1-2 tablespoons of olive oil in a large oven-safe skillet (preferably cast iron or another heavy-bottomed skillet) over medium-high heat. Once hot, add the chicken cutlets in a single layer (you may need to do this in batches to avoid overcrowding). Sear for 2-3 minutes per side, until golden brown. The chicken doesn’t need to be cooked through at this point. Remove the chicken from the skillet and set aside.
- Build the Skillet: Pour about half of the marinara sauce into the bottom of the skillet, spreading it evenly. Nestle the seared chicken cutlets into the sauce. Pour the remaining marinara sauce over the chicken, ensuring each piece is well-covered.
- Add the Cheese: Evenly distribute the fresh mozzarella pieces over the chicken and sauce. Sprinkle the grated Parmesan cheese over the mozzarella.
- Bake: Transfer the skillet to the preheated oven. Bake for 15-20 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the cheese is bubbly and lightly browned.
- Serve: Carefully remove the skillet from the oven. Let it rest for a few minutes before garnishing with fresh basil, if using. Serve hot directly from the skillet or transfer to plates.
Best Ways to Enjoy It
This “One-Pan Chicken Parmesan Skillet” is wonderfully satisfying on its own, but it truly shines when paired with a few simple sides. I love serving it with a generous portion of al dente spaghetti or linguine, allowing the delicious marinara sauce to coat the pasta. If you’re looking for something lighter, a fresh green salad with a bright vinaigrette is perfect for cutting through the richness. And of course, a crusty loaf of garlic bread is practically mandatory for soaking up every last bit of that amazing sauce!
Keeping Leftovers Fresh
Should you be lucky enough to have leftovers (it doesn’t happen often in my house!), store them in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can gently warm individual portions in the microwave, or for best results, place them back in an oven-safe dish, cover loosely with foil, and bake at 350°F (175°C) until heated through. If the sauce seems a little dry, add a splash of water or extra marinara before reheating. Freezing isn’t ideal for this dish due to the cheese texture possibly changing upon thawing, but it’s generally safe for about 2 months, though expect a slight alteration in quality.
Helpful Cooking Tips
- Don’t Skimp on Searing: Those few minutes of searing the chicken before baking are crucial. They create a beautiful golden crust that adds flavor and texture, mimicking the “fried” aspect without the oil and mess.
- Thin Cutlets are Key: Slicing the chicken breasts in half horizontally ensures they cook quickly and evenly in the skillet, preventing dry chicken. If your chicken breasts are very thick, you might even pound them slightly.
- Quality Sauce Matters: Since the marinara is such a prominent flavor, use a good quality store-bought brand or even your favorite homemade sauce.
- Resist Overcrowding: If your skillet isn’t large enough to sear all the chicken in a single layer at once, do it in batches. Overcrowding will steam the chicken instead of searing it, preventing that nice crust.
Creative Twists
While this recipe is fantastic as written, there’s always room to play!
- Spice It Up: Add a pinch of red pepper flakes to the marinara sauce for a bit of heat.
- Veggies Welcome: Stir in some sautéed mushrooms, bell peppers, or spinach into the marinara sauce before adding the chicken for extra nutrition and flavor.
- Cheese Please: Experiment with other cheeses! A little provolone mixed with the mozzarella could add another layer of flavor.
- Breadcrumb Topping (Optional): For an even crisper texture without all the frying, you can lightly toast some panko breadcrumbs with a little olive oil and garlic powder, then sprinkle them over the cheesy chicken during the last 5 minutes of baking.
Common Questions
Can I use chicken thighs instead of breasts?
Yes, absolutely! Boneless, skinless chicken thighs would also work wonderfully. They tend to stay even juicier during cooking. You might need to adjust the searing and baking times slightly, as thighs can sometimes take a bit longer to cook through than thinner breast cutlets.
What if I don’t have an oven-safe skillet?
No problem! You can sear the chicken in any skillet on the stovetop. Once seared, transfer the chicken to a 9×13 inch baking dish, then proceed with adding the marinara and cheese, and bake as directed.
How can I make this dish lower carb?
To make this a lower-carb meal, skip the pasta and serve the Chicken Parmesan Skillet with zucchini noodles (zoodles), roasted vegetables like broccoli or asparagus, or a simple side salad. The recipe itself is naturally low in carbs, aside from the sauce’s sugar content (which you can minimize by choosing a low-sugar marinara).
One-Pan Chicken Parmesan Skillet – A Weeknight Game-Changer
Equipment
- Large oven-safe skillet
- Meat thermometer
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts (2-3)
- 1-2 tbsp olive oil
- 2-3 cloves garlic, minced
- 1 jar (24-ounce) marinara sauce
- 1.5 cups shredded mozzarella cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 tsp Italian seasoning divided
- fresh basil, chopped Handful
- Salt and black pepper to taste
Instructions
Preparation
- Pat chicken breasts dry and pound to 1/2-inch thickness if needed. Season with salt, pepper, and 1/2 teaspoon Italian seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown, then remove.
- Reduce heat to medium, sauté minced garlic for 30 seconds, then pour in marinara sauce and stir in the remaining Italian seasoning. Bring to a gentle simmer.
- Place seared chicken back into the simmering marinara sauce and spoon some sauce over the chicken.
- Sprinkle mozzarella and Parmesan cheese generously over each chicken breast.
- For oven method: Transfer skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes until cooked through and cheese is bubbly. For stovetop method: Cover and cook on low for 10-15 minutes until chicken is cooked through and cheese is melted.
- Remove from heat and garnish with fresh chopped basil before serving.