Skillet Chicken Parmesan Recipes

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SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 skinless, boneless chicken breasts (about 10 ounces each)
One 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
Kosher salt and freshly ground pepper
One 15-ounce can tomato puree
1 small clove garlic, grated
1/4 teaspoon red pepper flakes
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • 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.

SKILLET PARMESAN CHICKEN



Skillet Parmesan Chicken image

This is real comfort food. A family favorite. If you can, buy the fresh mozzarella. You won't believe the difference and it's worth it. The texture isn't rubbery like the typical mozzarella. I got it from watching an Emeril show on the Food Network.

Provided by PanNan

Categories     Chicken

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 boneless skinless chicken breast halves
salt and pepper
1/2 cup flour
1/2 cup Italian seasoned breadcrumbs
1/4 cup parmesan cheese
1 egg
1/2 cup milk
1 tablespoon butter
2 tablespoons olive oil
more parmesan cheese, for sprinkling on top
4 ounces sliced mozzarella cheese (if you can get it, the soft fresh kind is best, it melts sooooo creamy)
your favorite marinara sauce or store bought spaghetti sauce

Steps:

  • Pound the chicken breasts between two slices of plastic wrap until about 1/4" thick.
  • Season with salt and pepper.
  • Dredge chicken in flour and shake off excess.
  • Dip in egg/milk mixture, then in breadcrumb/Parmesan mixture.
  • Heat the butter and olive oil in a large deep skillet.
  • Brown the chicken breasts over medium heat until golden on each side (about 2-3 min per side).
  • Remove to a plate and keep warm.
  • Add the marinara sauce to the skillet.
  • Heat to boiling and simmer 10 minutes.
  • Add the chicken breasts to the sauce and sprinkle Parmesan over them.
  • Place a slice of mozzarella on each piece of chicken.
  • Cover and simmer about 8- 10 minutes or until the cheese has melted and the chicken is tender.
  • Serve with your favorite pasta- we like linguine.

CHICKEN PARMESAN SKILLET CASSEROLE



Chicken Parmesan Skillet Casserole image

This hearty skillet dinner is an easy, deconstructed version of chicken Parmesan that makes the classic achievable, even on the most rushed weeknight. Still cheesy, still crunchy, still saucy-just easier to assemble and made right on the stovetop!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 11

3 tablespoons butter
1/2 cup Progresso™ Panko Italian style crispy bread crumbs
1/2 cup shredded Parmesan cheese
1 package (16 oz) boneless skinless chicken breasts, cut in 1-inch pieces, patted dry
1/4 teaspoon salt
4 cloves garlic, finely chopped
1 teaspoon Italian seasoning
1/2 teaspoon crushed red pepper flakes
1 1/2 cups Muir Glen™ organic tomato basil pasta sauce (from 24.5-oz jar)
1 1/2 cups shredded mozzarella cheese (6 oz)
2 tablespoons thinly shredded fresh basil leaves

Steps:

  • Heat oven to 400°F. In 10-inch ovenproof skillet, melt 1 tablespoon of the butter over medium heat. Add bread crumbs; cook 3 to 5 minutes, stirring frequently, until toasted. Transfer to small bowl; stir in Parmesan cheese.
  • Wipe out skillet. Melt remaining 2 tablespoons butter in skillet over medium-high heat. Add chicken and salt; cook 4 to 6 minutes without moving, until chicken is browned and releases easily from pan. Stir; cook 3 to 5 minutes longer, stirring frequently, until chicken is cooked through. Stir in garlic, Italian seasoning and pepper flakes; cook and stir 30 seconds.
  • Stir in sauce; heat to simmering. Remove from heat; top with mozzarella cheese. Bake 3 to 5 minutes or until cheese is melted.
  • Sprinkle with bread crumb mixture. Top with basil.

Nutrition Facts : Calories 510, Carbohydrate 20 g, Cholesterol 130 mg, Fat 3 1/2, Fiber 1 g, Protein 43 g, SaturatedFat 14 g, ServingSize 1 Cup, Sodium 1210 mg, Sugar 4 g, TransFat 1 g

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Create a buzz around the dinner table, without all the fuss! Our stove top chicken Parmesan, made easy with Bisquick™, is the perfect weeknight meal or a satisfying date night surprise that brings delicious to the table every time.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 8

3/4 cup Original Bisquick™ mix
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
1 egg
4 boneless skinless chicken breasts (4 oz each)
3 tablespoons olive or vegetable oil
2 cups Muir Glen™ organic Italian herb pasta sauce (from 25.5 oz jar)
1 cup shredded Italian cheese blend (4 oz)

Steps:

  • In shallow dish or pie plate, mix Bisquick mix, Italian seasoning and Parmesan cheese. In another shallow dish or pie plate, beat egg. Coat chicken with Bisquick mixture, then dip into egg, and coat again with Bisquick mixture.
  • In 12-inch nonstick skillet, heat oil over medium heat. Add chicken; cook 4 to 6 minutes, turning once, until golden brown. Cover; cook 8 to 10 minutes longer, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet to plate.
  • Add pasta sauce to skillet. Place chicken on top of sauce. Sprinkle with Italian cheese blend. Cover; cook 2 to 3 minutes or until bubbly and cheese is melted.

Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 1 g

EASY SKILLET CHICKEN PARMESAN



Easy Skillet Chicken Parmesan image

This is a very easy, tasty and far healthier version of one of my favorite dishes--no breading required! It comes from an old Prego advert, which is sitting beat up in a drawer just begging to get lost, so I'm posting it here just in case. :)

Provided by PrincessNoKnot

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

3 tablespoons grated parmesan cheese
2 cups bottled traditional spaghetti sauce
1 tablespoon olive oil
1 1/2 lbs boneless skinless chicken breasts (4 to 6 breasts)
3/4 cup shredded part-skim mozzarella cheese

Steps:

  • Stir 2 tablespoons parmesan into the spaghetti sauce and set aside.
  • Heat olive oil in a large skillet over medium high heat. Add the chicken and brown. (About 10 minutes).
  • Pour the spaghetti sauce mixture over the chicken. Reduce heat to medium and cover the pan. Cook another 10 minutes or until chicken is no longer pink.
  • Top the chicken with the shredded mozzarella and sprinkle with the remaining tablespoon of parmesan. Let stand for 5 minutes or until the cheese melts.
  • Serve over angel hair pasta or (if you're going completely healthy) go for my personal favorite and serve it with spaghetti squash.

Nutrition Facts : Calories 269.3, Fat 11.6, SaturatedFat 4.6, Cholesterol 93.9, Sodium 520.7, Carbohydrate 6.8, Fiber 1.1, Sugar 4.1, Protein 32.7

SKILLET CHICKEN PARMESAN



Skillet Chicken Parmesan image

Draw your family to the dinner table for this satisfying meal, which offers hearty, homemade flavor in every bite. Complete this meal-in-minutes menu with a simple side salad and toasted garlic bread.

Provided by Taste of Home

Time 35m

Yield 6 servings.

Number Of Ingredients 5

1/4 cup grated Parmesan cheese, divided
1-1/4 cups spaghetti sauce or tomato basil pasta sauce
1 tablespoon olive oil
1-1/2 pounds boneless skinless chicken breast halves
1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese

Steps:

  • Stir 3 tablespoons Parmesan cheese into pasta sauce. Heat oil in a large skillet over medium-high heat. Add chicken and cook for about 10 minutes or until browned. Pour sauce mixture over chicken, turning to coat with sauce. Cover and cook over medium heat for 10 minutes or until chicken is no longer pink. Top with mozzarella cheese and remaining Parmesan cheese. Let stand for 5 minutes or until cheese is melted.

Nutrition Facts :

ONE-PAN CHICKEN PARMESAN AND VEGGIE SKILLET RECIPE BY TASTY



One-pan Chicken Parmesan and Veggie Skillet Recipe by Tasty image

Here's what you need: all-purpose flour, salt, ground black pepper, large egg, plain breadcrumbs, olive oil, boneless, skinless chicken breast, minced garlic, red pepper flakes, eggplant, crushed tomato, fresh mozzarella cheese, fresh basil

Provided by Mercedes Sandoval

Categories     Dinner

Time 30m

Yield 1 serving

Number Of Ingredients 13

2 tablespoons all-purpose flour
1 teaspoon salt, divided
¾ teaspoon ground black pepper, divided
1 large egg
2 tablespoons plain breadcrumbs
2 teaspoons olive oil
1 boneless, skinless chicken breast
½ teaspoon minced garlic, about 1 small clove
¼ teaspoon red pepper flakes
1 ½ cups eggplant, diced, (about half a small eggplant)
1 cup crushed tomato, with juice
1 slice fresh mozzarella cheese
1 tablespoon fresh basil, chopped

Steps:

  • Preheat oven to 375°F (190˚C).
  • Combine flour with ½ teaspoon salt and ½ teaspoon pepper in a wide bowl. Crack egg into another bowl, whisk it, and place breadcrumbs into a third bowl.
  • Coat chicken in flour, then egg, then breadcrumbs.
  • Heat 1½ teaspoons olive oil in a skillet over medium heat. Cook chicken breast until crispy and golden, about 3 minutes on each side. Remove chicken from pan and set aside.
  • Add remaining olive oil, garlic, red pepper flakes, and eggplant to pan and cook until tender, about 3 minutes.
  • Add remaining salt, pepper, and crushed tomatoes. Remove pan from heat, top with chicken breast, and place mozzarella on top.
  • Bake until cheese is melted, about 12 minutes.
  • Garnish with chopped basil.
  • Enjoy!

Nutrition Facts : Calories 747 calories, Carbohydrate 62 grams, Fat 25 grams, Fiber 10 grams, Protein 67 grams, Sugar 16 grams

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