Skillet Chicken Parmesan with Fresh Mozzarella

Serves 4 · 20 min prep · 25 min cook

Ingredients

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

Instructions

1. 1Slice each chicken breast horizontally into two thinner cutlets. Place between plastic wrap and pound to even ½-inch thickness. Season both sides with salt and pepper.
2. 2Set up three shallow dishes: flour mixed with garlic powder; beaten eggs; and breadcrumbs mixed with Parmesan and oregano.
3. 3Dredge each cutlet in flour, shake off excess, dip in egg, then press firmly into the breadcrumb mixture so both sides are well coated.
4. 4Heat olive oil in a large oven-safe skillet over medium heat until it shimmers. Cook two cutlets at a time 3–4 minutes per side until deep golden and nearly cooked through; transfer to a plate.
5. 5Pour off all but oil. Add marinara sauce and red pepper flakes to the skillet; simmer 2 minutes, scraping up any browned bits.
6. 6Nestle the fried cutlets into the sauce. Top each with remaining Parmesan and overlapping slices of fresh mozzarella.
7. 7Transfer skillet to a 400°F oven and bake 10–12 minutes until cheese is melted and bubbly and chicken reaches 165°F internally.
8. 8For extra browning, broil 1–2 minutes until the mozzarella develops golden spots.
9. 9Rest 3 minutes, then scatter torn fresh basil over the top. Serve straight from the skillet with extra sauce spooned over each portion.