Easy Dinner: Skillet Chicken Parmesan

"One skillet and 35 minutes is all it takes to make this easy chicken parmesan!"
-- @simpleeverydayrecipes
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  • Recipe Card
Prep time 5mins
Cook time 25mins

Recipe Card


  • 4 boneless skinless chicken breasts (about 1.5 pounds)
  • 2 teaspoons salt, divided
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon extra virgin olive oil
  • 1 (28 ounce) can crushed tomatoes
  • 2 garlic cloves, thinly sliced
  • 1/2 cup fresh basil leaves
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 1 teaspoon red pepper flakes
  • 1 cup fresh or shredded mozzarella cheese


  • Step 1

    If the chicken breasts are uneven in thickness, pound them down so they're all even. This will allow all the breasts to cook through evenly. Sprinkle the chicken on both sides with half of the salt and pepper.

  • Step 2

    In a large 12-inch skillet, heat the olive oil over medium-high heat. Add the chicken and cook for 6-7 minutes, turning once. You want the chicken nice and browned on the outside. (It doesn't have to be cooked all the way through yet.) Set the chicken on a plate.

  • Step 3

    Reduce the heat to medium. To the skillet, add the crushed tomatoes, garlic, basil, oregano, parsley, red pepper flakes1, and remaining salt2 and pepper. Stir a few times and allow to simmer for 2 minutes. Add the chicken to the sauce and cover with a lid for 3-5 minutes until the chicken is almost done — about 150-155°F. Top each piece of chicken with mozzarella cheese, place the lid back on, and cook for an additional 1-2 minutes until the cheese is melted and the internal temperature of the chicken reaches 160-165°F.2

  • Step 4

    Serve the chicken with sauce over pasta, crusty garlic bread, a big salad, or even by itself. Leftovers keep well in the refrigerator for up to 4 days. Reheat to your liking.

  • Step 5

    Make ahead tip: The chicken breasts can be pounded and pre-seasoned for up to 2 days before you're ready to cook it.

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