Skillet Italian Chicken Parmesan

Skillet Italian Chicken Parmesan

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"Ready in under an hour, this chicken Parmesan dish is perfect for a week night meal."
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30 m servings 542 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 542 kcal
  • 27%
  • Fat:
  • 16.7 g
  • 26%
  • Carbs:
  • 63.9g
  • 21%
  • Protein:
  • 37 g
  • 74%
  • Cholesterol:
  • 113 mg
  • 38%
  • Sodium:
  • 958 mg
  • 38%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Whisk egg, the 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Combine panko, the 1/3 cup cheese, and Italian seasoning in another shallow bowl. Sprinkle chicken lightly with additional salt and pepper. Dip each chicken breast half into egg mixture, turn to coat all sides evenly. Then dip into panko mixture, turning to coat all sides evenly. Gently shake off any excess panko.
  2. [Cleaning Tip: Wipe off any chicken juice or egg that may have spilled on the countertop with a Clorox(R) Disinfecting Wipe*. Rinse hands once complete.]
  3. Cook linguine according to package directions in a large pot. Drain and return to the pot; cover to keep warm.
  4. While pasta cooks, heat oil over medium-high heat in a large skillet. Cook chicken in hot oil for 10 to 12 minutes or until chicken is no longer pink, turning once. (If chicken browns too quickly, reduce heat to medium.)
  5. Place marinara sauce in a microwave-safe dish. Microwave on 100 percent power (high) for 1 to 2 minutes or until heated through. stirring once. Spoon about 1/3 cup sauce over each chicken breast half. Sprinkle with additional Parmesan cheese. Serve chicken over pasta.


  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.



This goes together pretty easily. I flattened the meat for tenderness and reduced cooking time. I followed other's suggestions and after browning on each side for 5 minutes, I placed in the ov...

so good!a keeper!!!

Tried this recipe while we had our in-laws in town. It was delicious but I added cayenne pepper to the panko to spice it up, my in-laws are from Texas and love spice!

Good recipe - but you'll want to dredge your chicken in flour before the egg coating. Slippery chicken doesn't hold slippery egg that great and less egg means you'll lose that crispy coating! Al...

Made this recipe last night and just tweaked it to my tastes. I didn't have any panko, so I crushed saltines and eliminated the additional salt in the recipe. I had no Italian seasoning mix, so ...

This turned out really good! I don't use premade sauces, so I made a quick homemade marinara. (Sautéd some garlic and dried onion flakes in garlic grapeseed oil, added large Can of tomato sauce,...

i loved it!!! when i cooked it, i put a little bit of cayenne pepper in the panko mixture for a nice, gentle kick:)

My whole family loves it! If you don't have panko you can crush up ritz crackers and just use those.. that's what I did and it tastes amazing. Also It goes with things other than noodles and spa...

Made for dinner tonight. Just tweaked the recipe slightly. I will definitely make again!

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