5-Ingredient Skillet Chicken Parmesan
You'll get both the saucy pasta and cheesy chicken out of this easy one-pan recipe. Pair with a simple green salad for a complete meal.
Serves4
Prep5 minutes
Cook30 minutes to 40 minutes
While you don’t need to serve chicken Parm alongside pasta, we all know it’s the very best way to enjoy the Italian-American favorite. That’s why, in this shortcut version, the pasta cooks directly in the same skillet as the chicken — no extra pots or pans needed. Toss together a quick and simple green salad right before sitting down, and you’ve got a winning family dinner on your hands.
Skip the Breading for Faster Chicken Parm
Traditional chicken Parmesan is breaded and fried, or sometimes baked. While that golden-brown crust is easy to love, a good sear in a hot skillet is a speedier and equally delicious alternative. Plus, the slather of marinara sauce and the generous amount of mozzarella and Parmesan melted on top more than makes up for it.
5-Ingredient Skillet Chicken Parmesan
You'll get both the saucy pasta and cheesy chicken out of this easy one-pan recipe. Pair with a simple green salad for a complete meal.
Prep time 5 minutes
Cook time 30 minutes to 40 minutes
Serves 4
Nutritional Info
Ingredients
- 4
boneless, skinless chicken breasts (1 1/2 to 2 pounds)
- 1 teaspoon
kosher salt, divided
- 1/4 teaspoon
freshly ground black pepper
- 2 tablespoons
olive oil
- 1 (about 24-ounce) jar
marinara sauce, divided
- 1 1/2 cups
water
- 10 ounces
dried penne pasta
- 4 slices
mozzarella cheese (about 3 ounces)
- 1/4 cup
grated Parmesan cheese
Chopped fresh parsley, for garnish (optional)
Instructions
Arrange a rack 6 inches below the broiling element and heat the oven to broil. Pound 4 boneless chicken breasts one at a time: Place 1 chicken breast in a gallon-sized zip-top bag and pound with a rolling pin or the flat side of a meat mallet to an even 1/2-inch thickness. Pat the chicken dry with paper towels and season with 1/2 teaspoon of the kosher salt and 1/4 teaspoon black pepper.
Heat 2 tablespoons olive oil in a 10-inch or larger skillet over medium-high heat until shimmering. Working in batches, add the chicken and sear until deeply browned, 5 to 7 minutes per side. Transfer the chicken to a plate.
Pour 3/4 of 1 jar marinara sauce into the skillet. Add 1 1/2 cups water, 10 ounces dried penne pasta, and the remaining 1/2 teaspoon kosher salt. Stir to combine. Bring to a boil and cook, stirring frequently, until the pasta is just shy of al dente and most of the liquid has been absorbed, 8 to 9 minutes. Remove from the heat.
Nestle the chicken on top of the pasta. Spoon the remaining marinara sauce over the chicken. Top with 4 slices mozzarella cheese and 1/4 cup grated Parmesan cheese. Broil until the cheese is melted and is golden-brown in spots, and the chicken is cooked through, 2 to 3 minutes. Garnish with chopped fresh parsley, if desired.
Recipe Notes
Storage: Leftovers can be refrigerated in an airtight container for up to 3 days