Skillet Chicken Parmesan

Total Time:
40 min
20 min
20 min

4 servings

  • 2 skinless, boneless chicken breasts (about 10 ounces each)
  • 1 8 -inch piece day-old baguette (about 4 ounces)
  • 2 tablespoons extra-virgin olive oil
  • 1/4 cup grated parmesan cheese
  • 1/4 cup plus 2 tablespoons finely chopped fresh basil
  • Kosher salt and freshly ground pepper
  • 1 15 -ounce can tomato puree
  • 1 small clove garlic, grated
  • 1/4 teaspoon red pepper flakes
  • 1/2 cup shredded part-skim mozzarella cheese
  • Slice the chicken breasts in half horizontally to make 4 thin cutlets. Put between 2 pieces of plastic wrap and pound with a meat mallet or heavy skillet until 1/4 inch thick.

  • Cut any hard crusts off the bread with a serrated knife, then cut the bread into cubes. Add the bread cubes to a food processor with the motor running, a few pieces at a time, and process to make coarse crumbs (you will have about 1 1/4 cups crumbs).

  • Heat 1 tablespoon olive oil in a large nonstick ovenproof skillet over medium-high heat. Add the breadcrumbs and cook, stirring, until golden and crisp, about 3 minutes. Add 2 tablespoons parmesan and cook, stirring, until melted, about 1 more minute. Transfer to a bowl and stir in 2 tablespoons basil; set aside. Preheat the broiler.

  • Return the skillet to medium-high heat and add the remaining 1 tablespoon olive oil. Sprinkle the chicken with 1/4 teaspoon salt, and pepper to taste; add to the skillet (in batches, if necessary) and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate.

  • Add the tomato puree, then rinse out the can with 1 cup water and add to the skillet. Add the garlic, red pepper flakes and 1 tablespoon parmesan; reduce the heat to medium and simmer, stirring occasionally, until the sauce is slightly thickened, about 10 minutes. Stir in the remaining 1/4 cup basil and season with salt and pepper.

  • Return the chicken to the skillet, turning to coat with the sauce. Top with the remaining 1 tablespoon parmesan and all but a few tablespoons of the toasted breadcrumb mixture. Sprinkle with the mozzarella and the remaining breadcrumbs. Broil until the cheese melts, 1 to 2 minutes.

  • Per serving: Calories 329; Fat 14 g (Saturated 5 g); Cholesterol 59 mg; Sodium 717 mg; Carbohydrate 24 g; Fiber 2 g; Protein 26 g

  • Photograph by Con Poulos

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4.8 13
Great dish! I made this dish mostly as written with the exception that I sautéed the garlic in the leftover oil from the chicken before putting in the tomatoes. It was excellent, but unfortunately took me a little under 2 hours along with some green beans, pasta, and garlic bread. It was labor intensive, but worth it. item not reviewed by moderator and published
<p>With some of the reviews critical of the puree sauce, I incorporated a few changes, based on my Italian great-grandmother's marina sauce. The result was fantastic - no complaints!!</p><p>Make the recipe as directed but when it's time to make the sauce in the skillet, mix:</p><p>- one 15-oz. can of crushed tomatoes</p><p>- one 12-oz can of tomato puree + 1 can of water</p><p>- 1/2 tablespoon of oregano</p><p>- 1/2 tablespoon of basil</p><p>- 1/2 tablespoon of Italian spice</p><p><br /></p><p>Cook on medium/low heat. After 5 minutes, add :</p><p>- 1/4 cup of grape jelly</p><p>-  salt (or creole seasoning) and pepper to taste</p><p><br /></p><p>Make the rest of the recipe as instructed.<br />(Also, for anyone trying to cut back on bread, I substituted half of the bread crumbs for chopped salted almonds and it was still delicious.)<br /></p> item not reviewed by moderator and published
I liked the concept of this recipe and didn't put in broiler.  I just covered the pan on stove top and cheese melted.  My only issue was the tomato puree which didn't care for.  Tasted too much like tomato sauce to me.   Next time will try crushed tomatoes instead and follow rest of recipe.  Enjoyed it! item not reviewed by moderator and published
Awesome!  Just as good as breaded chicken Parmesan, if not better.  I used dried basil as that was all I had on hand.  I used about 2 tsp added to the sauce rather than going with the typical 1-to-3 ratio.    item not reviewed by moderator and published
I just made this for six friends for the football playoffs and everyone loved it.  I did add some extra bread crumbs but  didn't increase the puree and there was plenty of sauce.  I also added some fresh oregano to the sauce.  I can easily see making this for a crowd, transferring the chicken &amp; sauce to pans for the oven.  It will now be my go to for casual entertaining. item not reviewed by moderator and published
Delicious as written! item not reviewed by moderator and published
A wonderful lighter alternative to the original. Easy to make and equally easy to adjust the seasoning for personal tastes. Husband loved it, so now it's in our go-to recipe box! item not reviewed by moderator and published
Fantastic recipe. Added more seasoning to the sauce (was too bland using only suggested amounts of red pepper and garlic) and used extra parmesan on top (did not have mozzarella cheese on hand). My 9 year old daughter loved it, and that's all that matters. item not reviewed by moderator and published
We now prefer this "lighter" verison to the original! Love it! item not reviewed by moderator and published
This recipe was very good. I didn't have a loaf of bread so I used italian bread crumbs. I love that with this recipe you get the breading flavor without having to go through the process of breading the chicken. This meal was quick and easy to make but tasted like the standard chicken parmesan. I added extra garlic to the sauce and added lots of seasoning as it was a little bland before that. My husband, kids and I all enjoyed it making this a definite keeper! item not reviewed by moderator and published
Whole family liked this recipe - easy to make. A bit salty, but could be my seasoning. Bread crumbs with sauce are great. item not reviewed by moderator and published
I love chicken parmesan, so when I saw this lighter version I had to give it a try - it was excellent! You may not bread the chicken or use the amount of cheese in the richer version, but you definitely do not sacrifice on the flavor! I will be making this again. item not reviewed by moderator and published
Delicious and healthy. If you want something to lure you away from that chocolate donut, this is an exquisite recipe. Layers of flavor combined to make an amazing sprint-to-the-dinner-table meal. item not reviewed by moderator and published

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