Easy Chicken Parmesan Recipe

Skillet Chicken Parmesan

The real Chicken Parmesan (Parmigiana) is an amazingly delicious dish that requires us to first bread, and then brown the chicken before transferring to a baking dish to bake in a lovely tomato sauce and Parmesan cheese.

Skillet Chicken Parmesan

I love the real thing. If an Italian chef would come to my house and make it once a week I would be in for that. But, then I would also need a personal trainer to get my butt moving so that I could work off all the (delicious, worth every bite) calories.

I love Chicken Parmesan. So much that I usually order it when we go out to Italian restaurants. And I have re-created it before in my kitchen. But I was looking to make a quick and easy one pan, weekday dinner. That gave me the delicious satisfaction of a chicken parmigiana. But one that we can put together quickly, and without too much fuss. This dish is a perfect answer. You get the rich and cheesy taste of Chicken Parmesan. But, without the effort, clean up, or calories as the real thing.

Lightened Up Chicken Parmesan

This version is a scaled-down chicken Parmesan, all cooked in one skillet. So, I’m taking a few shortcuts. Like, I’m not breading the chicken. You know what though, it’s still crazy delicious and, the bonus is, that you can throw it together quickly. And I’m adding fresh spinach to give it some extra nutrient kick.

A Tip For Evenly Cooked Chicken Breasts

Boneless, skinless chicken breasts don’t come in even thickness. They are usually very thick in the middle. Because of this uneven shape, the thinner half can end up dry and overcooked. One way to make sure that your chicken breasts cook evenly, and also more quickly, is to pound them so that they are all the same thickness. Put them in a zip lock bag on a cutting board, and use the flat end of a meat mallet to pound them all to about a one-inch thickness.

Have some steamed broccoli or green beans on the side for a perfect dinner.  And then be in Chicken Parmesan heaven. You will love this, I promise.

Skillet Chicken Parmesan

 How To Make Easy Skillet Chicken Parmesan

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3.97 from 31 votes

Easy Chicken Parmesan Recipe

This delicious Chicken Parmesan is a lightened up, and healthier version that you can make in one pan for a perfect weeknight dinner. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Italian
Servings: 6 people
Calories: 248kcal
Author: Colleen


  • Three boneless skinless, chicken breasts, pounded to one inch thick
  • 1/4 cup flour
  • salt & pepper
  • 1 tbsp olive oil
  • 1 28 oz can diced tomatoes
  • 1 5.5 oz can no salt added tomato paste
  • 1 cup baby spinach leaves
  • 2 tbsp dried basil
  • 1 cup grated Parmesan cheese


  • Preheat oven to 350 degrees
  • Heat an ovenproof skillet over medium-high heat with oil
  • Season Chicken Breasts with salt & pepper on each side.
  • Put chicken breasts, laid flat, in a zip lock bag, with air expressed, and zipped up.
  • Using the flat side of a meat mallet, pound chicken breasts to an even thickness, starting in the thickest parts and working out. Pound to about a one inch even thickness
  • Open ziplock bag and add flour. close up again and shake bag to coat chicken breasts.
  • In a bowl, whisk together diced tomatoes, tomato paste, and basil
  • Transfer chicken breasts to the heated skillet. Sear on each side for 2-3 minutes until crusty and golden on either side. Turn heat off skillet. Distribute spinach leaves over the chicken. Pour tomato mixture over the chicken.
  • Evenly divide Parmesan cheese over each chicken breast.
  • Put the skillet in the center of the oven and bake for 20 minutes or until chicken is cooked through, and cheese is melted and golden.
  • Serve with hot pasta


Serving: 4oz | Calories: 248kcal | Carbohydrates: 16g | Protein: 25g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 63mg | Sodium: 785mg | Potassium: 915mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1265IU | Vitamin C: 21.8mg | Calcium: 263mg | Iron: 3.7mg


Skillet Chicken Parmesan


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17 thoughts on “Easy Chicken Parmesan Recipe

  1. This looks so fantastic but how do 3 chicken breasts feed 6 people? Wouldn’t u usually serve one each? Or do we just eat too much around here??

    1. Hi Patti, we usually find that with the pasta, sauce, and cheese, a 1/2 chicken breast per serving is more than enough for this recipe. However, you are welcome to increase that & nobody is judging ♥ Sending love & delicious-ness!

  2. Made this tonight! Amazing. Although I cheated and tossed a jar of our favorite marinara in, rather than the tomato mixture. But it comes together beautifully and the chicken…. so juicy! Thank you for a great idea that is so versatile!

    1. Kerri, I just love hearing back from people who make my recipes, so I really appreciate you taking the time to do that. So glad that you loved it, and cheating is always allowed, we do it too. Cheers!

  3. Just made this! It is delicious! I left out the spinach (neither my hubby or myself are big fans), I did use fresh chopped basil. So good and so very easy…and it was first adventure with a cast iron skillet. All went well. Thanks for this recipe – it is definitely a keeper!

    1. Hi Holly! I’m so glad it turned out well for you, and the fresh basil is a great addition. Hope you are now loving your cast iron skillet. Thanks so much for stopping by to let me know how it went!

  4. One of my favorite comfort meals. You got great color in your dish and love that you used the cast iron skillet. Makes life easy.

  5. So yummy!! I just made an skillet eggplant parm the other day and was joking that I could eat it for dinner every night. BUT now I think I need to alternate between eggplant and chicken! This looks so awesome and bubbly on top!

    1. Sues, I need to make eggplant parm! Thank you for the reminder because I have two eggplant in the fridge. (My entire harvest from the garden, haha)

  6. Yum, I can see why you love chicken parmesan! It looks very promising. So excited to add this to my weeknight meal plan. 🙂

  7. Oh I am so excited to make this recipe – we love chicken parm! Although I have to hunt down another oven proof skillet first! Thanks!

    1. Hi Carin! This is a yummy dish, and you can just do it in a baking pan, too, if you don’t have an oven proof skillet. It’s versatile that way 🙂

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