Skillet Italian Chicken Parmesan Recipe - Allrecipes.com
Skillet Italian Chicken Parmesan Recipe
  • READY IN 30 mins

Skillet Italian Chicken Parmesan

Recipe by  

"Ready in under an hour, this chicken Parmesan dish is perfect for a week night meal."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

  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® 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.
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Footnotes

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

Jun 22, 2013

so good!a keeper!!!

 
Jul 01, 2013

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 oven at 350 for about 15-20 minutes.

 

20 Ratings

Jun 20, 2013

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!

 
Jun 23, 2014

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! Also will keep you're chicken more moist and protected. :)

 
Mar 01, 2014

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, sea salt, fresh ground black pepper, dried basil, parsley and oregano, simmered till the rest of the food was finished-- probably 30 minutes--- stirring to keep from burning on the bottom). I used an Italian mix of shredded cheeses cause I don't like Parmesan alone. Instead of Italian seasoning, I used dried basil oregano and parsley. I never pan fry chicken above 4 (medium -low) but still got a little too dark. Would recommend cooking lower and slower so the cheese doesn't burn. Hubby really liked it and would wan it again. I thought the garlic in the sauce really gave it a good kick. Served with brussel sprouts in butter sauce.

 
Aug 02, 2013

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

 
Jul 23, 2013

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 spaghetti sauce!!

 
Jun 29, 2013

Instead of cooking the chicken on the stove I baked the chicken at 350 for 25 minutes. Very tasty.

 

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Nutrition

  • Calories
  • 542 kcal
  • 27%
  • Carbohydrates
  • 63.9 g
  • 21%
  • Cholesterol
  • 120 mg
  • 40%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 4.6 g
  • 18%
  • Protein
  • 37 g
  • 74%
  • Sodium
  • 1017 mg
  • 41%

* Percent Daily Values are based on a 2,000 calorie diet.

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