5-Ingredient Skillet Chicken Parmesan

updated Feb 25, 2021
Snapshot Cooking
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

Jump to Recipe
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chicken parm sits in a cast iron skillet
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

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.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

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

  1. 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.

  2. 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.

  3. 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.

  4. 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

Credit: Kitchn