Skillet Chicken Parmigiana 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 CHICKEN PARMIGIANA



Skillet Chicken Parmigiana image

Breaded chicken topped with spaghetti sauce has mass appeal. Take it to the table in less than 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 7

4 boneless skinless chicken breast halves (about 1 1/4 lb)
1/3 cup Progresso™ Italian-style dry bread crumbs
1/3 cup grated Parmesan cheese
1 egg
2 tablespoons olive or vegetable oil
2 cups tomato pasta sauce (any variety)
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Between sheets of plastic wrap or waxed paper, flatten each chicken breast half to 1/4-inch thickness. In shallow dish, mix bread crumbs and Parmesan cheese. In another shallow dish, beat egg. Dip chicken into egg, then coat with bread crumb mixture.
  • In 12-inch skillet, heat oil over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center. Pour pasta sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.

Nutrition Facts : Calories 440, Carbohydrate 31 g, Cholesterol 140 mg, Fiber 2 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 980 mg

CHICKEN PARMIGIANA



Chicken Parmigiana image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h20m

Yield 8 servings

Number Of Ingredients 14

4 cloves garlic, minced
1 whole medium onion, chopped
Salt and freshly ground black pepper
8 boneless, skinless chicken breasts, trimmed and pounded flat
1 pound thin linguine
1/2 cup olive oil
2 tablespoons butter
3/4 cups chicken stock
Three 14.5-ounce cans crushed tomatoes
1 tablespoon sugar
1/4 cup chopped fresh parsley, plus more for serving
1 cup freshly grated Parmesan, plus more if needed
Basil chiffonade, for serving
1/2 cup all-purpose flour

Steps:

  • Mix the flour and some salt and pepper together on a large plate. Dredge the flattened chicken breasts in the flour mixture. Set aside.
  • Cook the linguine until al dente.
  • Heat the olive oil and butter together in a large skillet over medium heat. When the butter is melted and the oil/butter mixture is hot, fry the chicken breasts until nice and golden brown on each side, 2 to 3 minutes per side. Remove the chicken breasts from the skillet and set aside.
  • Without cleaning the skillet, add the garlic and onions and gently stir for 2 minutes. Pour in the stock and scrape the bottom of the pan, getting all the flavorful bits off the bottom. Allow the stock to cook down until reduced by half, about 2 minutes.
  • Pour in the crushed tomatoes and stir to combine. Add the sugar and more salt and pepper to taste. Allow to cook for 30 minutes.
  • Toward the end of the cooking time, add the chopped parsley and give the sauce a final stir.
  • Carefully lay the chicken breasts on top of the sauce and completely cover them in the grated Parmesan. Place the lid on the skillet and reduce the heat to low. Allow to simmer until the cheese is melted and the chicken is thoroughly heated. Add more cheese to taste.
  • Place the cooked noodles on a plate and cover with the sauce. Place the chicken breasts on top and sprinkle with more parsley and the basil chiffonade. Serve immediately.

HEARTY TOMATO SKILLET CHICKEN PARMIGIANA



Hearty Tomato Skillet Chicken Parmigiana image

Progresso® hearty tomato soup creates the rich sauce in this easy skillet take of a classic chicken dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 4

Number Of Ingredients 9

4 boneless skinless chicken breasts (about 1 1/4 lb)
1/4 cup Progresso™ Italian-style bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon dried basil leaves
1 egg
2 tablespoons olive or vegetable oil
1 can (19 oz) Progresso™ Vegetable Classics hearty tomato soup
1/2 cup shredded mozzarella cheese (2 oz)

Steps:

  • Between pieces of plastic wrap or waxed paper, place each chicken breast, smooth side down; gently pound with flat side of meat mallet or rolling pin until about 1/4 inch thick.
  • In small bowl, mix bread crumbs, Parmesan cheese, garlic salt and basil. In another small bowl, beat egg with fork or wire whisk. Dip chicken into egg, then coat with crumb mixture.
  • In 12-inch skillet, heat oil over medium heat. Add chicken; cook 5 to 7 minutes, turning once, until juice of chicken is clear when center of thickest part is cut (170°F). Remove from skillet; keep warm.
  • Pour soup into skillet; heat to boiling over medium-high heat. Boil 4 to 5 minutes, stirring occasionally, until slightly thickened.
  • Return cooked chicken to skillet; reduce heat to low. Sprinkle mozzarella cheese over chicken. Cover; cook 2 to 3 minutes or until cheese is melted.

Nutrition Facts : Calories 400, Carbohydrate 19 g, Cholesterol 150 mg, Fat 3, Fiber 2 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1160 mg, Sugar 6 g, TransFat 0 g

CHICKEN PARMIGIANA



Chicken Parmigiana image

This is a very nice dinner for two. Serve it with your favorite pasta and tossed greens.

Provided by Candy

Categories     World Cuisine Recipes     European     Italian

Time 1h30m

Yield 2

Number Of Ingredients 6

1 egg, beaten
2 ounces dry bread crumbs
2 skinless, boneless chicken breast halves
¾ (16 ounce) jar spaghetti sauce
2 ounces shredded mozzarella cheese
¼ cup grated Parmesan cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking sheet.
  • Pour egg into a small shallow bowl. Place bread crumbs in a separate shallow bowl. Dip chicken into egg, then into the bread crumbs. Place coated chicken on the prepared baking sheet and bake in the preheated oven for 40 minutes, or until no longer pink and juices run clear.
  • Pour 1/2 of the spaghetti sauce into a 7x11 inch baking dish. Place chicken over sauce, and cover with remaining sauce. Sprinkle mozzarella and Parmesan cheeses on top and return to the preheated oven for 20 minutes.

Nutrition Facts : Calories 528.3 calories, Carbohydrate 44.9 g, Cholesterol 184.1 mg, Fat 18.3 g, Fiber 5.6 g, Protein 43.5 g, SaturatedFat 7.6 g, Sodium 1309.5 mg, Sugar 17.2 g

SKILLET CHICKEN PARMIGIANA



Skillet Chicken Parmigiana image

Make and share this Skillet Chicken Parmigiana recipe from Food.com.

Provided by looneytunesfan

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 7

4 boneless skinless chicken breast halves
1/3 cup dry Italian style breadcrumbs
1/3 cup grated parmesan cheese
1 egg, beaten
2 tablespoons vegetable oil
2 cups spaghetti sauce
1/2 cup shredded mozzarella cheese

Steps:

  • Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.
  • Mix bread crumbs and Parmesan cheese. Dip chicken into egg, then coat with bread crumb mixture.
  • Heat oil in 12 inch skillet over medium heat. Cook chicken in oil 10 to 15 minutes, turning once, until no longer pink in center.
  • Pour spaghetti sauce around chicken in skillet; heat until hot. Sprinkle mozzarella cheese over chicken.

Nutrition Facts : Calories 414.2, Fat 18.5, SaturatedFat 5.5, Cholesterol 139.7, Sodium 976.3, Carbohydrate 21.3, Fiber 0.9, Sugar 12, Protein 38.8

SKILLET CHICKEN PARMIGIANA



Skillet Chicken Parmigiana image

SIMPLE, Fast and Easy!!! You can add this to your list of 30 minute meals! The flavors send this recipe to the top of the scale! Just as delicious as in the Italian restaurants!!! Add crusty bread and a side salad. (The flavor will be enhanced if you use fresh grated parmesan cheese not the shelf-aged type in the green colored can.)

Provided by Seasoned Cook

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 chicken breasts
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 cup buttermilk
1 cup Italian seasoned breadcrumbs
1/4 cup olive oil
21 ounces spaghetti sauce
1 cup parmesan cheese (fresh grated)
1 cup mozzarella cheese

Steps:

  • Place chicken breasts between wax paper and pound to 1/2 inch thickness using a meat pounder.
  • Salt and pepper breasts and dip into buttermilk. Roll breasts in bread crumbs.
  • Place olive oil in a skillet over low heat. Cook chicken breasts for approximately 10 minutes on each side or until juices of chicken run clear. (Use a spatula and gently turn chicken breasts over.)
  • Pour spaghetti sauce over chicken and cook on low heat 5 to 7 minutes. Sprinkle parmesan and mozzarella cheeses on top and cover with lid to melt cheese for 2 to 3 minutes.
  • Serve over your favorite pasta noodles. (I serve over 8 ounces of cooked angel hair pasta.).

Nutrition Facts : Calories 804.5, Fat 46, SaturatedFat 14.8, Cholesterol 138.4, Sodium 2257.6, Carbohydrate 41.5, Fiber 2.1, Sugar 17.7, Protein 54.4

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 :

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