This Skillet Chicken Parmesan is so good it will leave your family asking for seconds!
I thank my Lucky Stars for meals like this one I’m sharing with you today. It’s one of those that the whole family likes (no one is complaining except the kid who refuses to eat red sauce), and it’s one that takes very little time, effort or skill to prepare! Yee Hah! Bring on the easy dinner recipe, right?! This one is adapted from an old Cooking Light recipe. It’s actually not quite as light as their recipe!
How to make Skillet Chicken Parmesan:
Sauté chicken strips that have been dunked quickly in egg white and cheesy, herbed breadcrumbs. Dump some quickly boiled angel hair pasta into a separate, oven-safe pan.
Move the cooked chicken into the pasta pan.
Drizzle with a jazzed up marinara sauce.
Sprinkle with Italian cheeses.
Broil until bubbly!
And feed it to your family, who will welcome you to the dinner table with open arms and giant, appreciative kisses. Seriously, my whole family enjoyed this one so much that we didn’t have one ounce of leftovers. Enjoy!
Skillet Chicken Parmesan
Ingredients
- ½ cup grated Parmesan cheese, divided
- ⅓ cup dried breadcrumbs
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ¼ teaspoon salt, divided
- 1 large egg white, lightly beaten
- 1½ pounds chicken breast tenders (or chicken breasts cut into strips)
- 1 tablespoon butter
- 1 tablespoon olive oil
- 12 ounces angel hair pasta, cooked and drained
- 1½ to 2 cups tomato-basil marinara (see *Tips below)
- 1 tablespoon balsamic vinegar
- ¼ teaspoon black pepper
- ½ cup shredded Provolone or Mozzarella cheese
Instructions
- Preheat the broiler on the oven. You'll need a large nonstick skillet and a large stainless steel or cast iron skillet for this recipe.
- Combine 3 tablespoons Parmesan, breadcrumbs, oregano, basil and ⅛ teaspoon salt in a shallow bowl. Place the egg white in a separate shallow bowl. Heat the butter with the olive oil in your nonstick skillet over medium heat. Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through.
- Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta.
- In a medium bowl, mix marinara with balsamic, pepper and remaining ⅛ teaspoon salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Provolone cheeses.
- Broil 2 to 4 minutes, or until the cheese is melted and bubbly. Serve immediately, a generous portion of pasta with chicken and sauce on top.
Notes
- I prefer to use Classico brand Tomato Basil sauce- it doesn't have any sugar in it, so it tastes most like homemade marinara to me. Or, you can always make some homemade too - HERE's a recipe.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Lovin the few pans thing!
I am loving this dish! I love how simple it is!!! I have to giive this one a whirl over the weekend!! Have a great weekend!
First off the fact that you made this “not quite as light” makes me love you more! Second…please invite me to dinner.
This looks like a perfect dinner everyone will love!
I think this needs to happen for dinner VERY soon!
This looks delicious–great photos–and I can easily see why the whole family loved it. How simple is that? I can easily see how I could make this on a busy Thursday (when I’m walking in the door at 6:30) by prepping everything first and then just throwing it in the skillet together. It would need a few more minutes under the broiler if it went straight from the fridge, but still–a quick quick meal.
Thanks, Lori!
I like the idea of chicken strips and the broiler at the end. This would go over well at my house too…but there is that kid who doesn’t like breading on his chicken..
Sigh.
Love this Lori. And you’re right I know my family would be so thankful to have this on the table tonight. Thanks for sharing.
Looks delicious! I haven’t made chicken parm in ages. I need to get on that 🙂
Great recipe, Lori! I love chicken parmesan and this is such an easy, fun spin on it!