Skillet Chicken Parmesan with Burst Cherry Tomatoes

Chicken Parmesan grew beloved in Italian-American kitchens, pairing crisp cutlets with melted cheese. This skillet take bursts cherry tomatoes into a bright pan sauce around golden breaded chicken and fresh mozzarella.

Serves 4 · 20 min prep · 25 min cook

Estimate for one serving

• 590 cal
• 48g protein
• 28g carbs
• 32g fat
• 3g fiber

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Ingredients

• 1.5 lb (2 large) boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup Italian-seasoned breadcrumbs
• 3/4 cup grated Parmesan, divided
• 2 pints cherry tomatoes
• 4 garlic cloves, sliced
• 1/4 cup olive oil
• 8 oz fresh mozzarella, sliced
• 1/2 cup fresh basil leaves
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 tsp red pepper flakes
• 2 tbsp balsamic glaze (optional)

Instructions

1. 1Slice each chicken breast horizontally into two thinner cutlets so you have 4 pieces. Place between plastic wrap and pound gently to even 1/2-inch thickness. Season both sides with salt and pepper.
2. 2Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third. Dredge each cutlet in flour, dip in egg, then press into the breadcrumb mixture so both sides are well coated.
3. 3Heat olive oil in a large oven-safe skillet over medium heat. Add the breaded cutlets and cook 3–4 minutes per side until deep golden brown and nearly cooked through. Transfer to a plate; do not wipe the skillet.
4. 4Preheat the broiler to high. Add the remaining oil to the same skillet. Add sliced garlic and red pepper flakes; cook 30 seconds until fragrant. Add the cherry tomatoes and remaining salt; cook 5–6 minutes, stirring occasionally, until many tomatoes burst and release their juices into a chunky sauce.
5. 5Nestle the chicken cutlets back into the tomato sauce. Top each with sliced fresh mozzarella and the remaining Parmesan.
6. 6Broil 2–3 minutes until the cheese is melted, bubbly, and spotted with golden brown. Watch closely so it doesn’t burn.
7. 7Remove from the oven, scatter torn basil leaves over the top, and drizzle with balsamic glaze if using. Let rest 3 minutes, then serve straight from the skillet with crusty bread or a simple green salad.