Skillet Chicken Parmesan with Bubbly Mozzarella

Serves 4 · 20 min prep · 30 min cook

Ingredients

• 1.5 lb (4 thin cutlets) boneless skinless chicken breasts
• 1.5 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup Italian-seasoned breadcrumbs
• 1/2 cup, divided grated Parmesan cheese
• 3 Tbsp olive oil
• 2 cups marinara sauce
• 8 oz, sliced fresh mozzarella
• 1/4 cup, torn fresh basil leaves
• 1/4 tsp optional red pepper flakes

Instructions

1. 1Pat the chicken cutlets completely dry with paper towels, then season both sides evenly with salt and black pepper. Set up three shallow bowls: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
2. 2Dredge each cutlet in flour, shaking off excess, then dip fully in egg, and finally press firmly into the breadcrumb-Parmesan mixture so both sides are well coated. Place breaded cutlets on a plate.
3. 3Heat olive oil in a large 12-inch oven-safe skillet over medium-high heat until the oil shimmers, about 2 minutes. Carefully add two cutlets and cook undisturbed 3–4 minutes until the bottoms are deep golden brown and crisp.
4. 4Flip and cook the second side another 3 minutes until golden. Transfer to a clean plate and repeat with remaining cutlets, adding a splash more oil if the pan looks dry. Reduce heat to medium if browning too fast.
5. 5Pour off all but oil from the skillet. Pour in the marinara sauce, scrape up any browned bits, and stir in remaining salt, pepper, and optional red pepper flakes. Bring to a gentle simmer for 2 minutes.
6. 6Nestle the crispy cutlets back into the sauce in a single layer. Spoon a little sauce over each piece, then top evenly with mozzarella slices and the remaining grated Parmesan.
7. 7Transfer the skillet to a preheated 425°F oven and bake 10–12 minutes until the cheese is fully melted, bubbly, and starting to brown in spots and the chicken reaches 165°F internally.
8. 8Switch the oven to broil for the final 1–2 minutes if you want extra-browned cheese spots, watching closely so it does not burn. Remove from oven carefully—the handle will be hot.
9. 9Let the skillet rest 3 minutes so the juices settle. Scatter torn fresh basil over the top and serve directly from the pan with extra sauce spooned each portion.