Skillet Chicken Parmesan

I thank my Lucky Stars for meals like this one I’m sharing with you today. It’s one of those that the whole family likes (no one is complaining except the kid who refuses to eat red sauce), and it’s one that takes very little time, effort or skill to prepare! Yee Hah! Bring on the easy dinner recipe, right?! It’s Skillet Chicken Parmesan- adapted from an old Cooking Light recipe.

I changed things up a little to make it not quite as light, but you can always visit CL to see their  recipe if you’re concerned with keeping to some dietary guidelines and calorie intake (CL has nutritional info on their version of the recipe).

Here’s how you put it together:

Saute chicken strips that have been dunked quickly in egg white and cheesy, herbed breadcrumbs. Dump some quickly boiled angel hair pasta into a separate, oven-safe pan.

Move the cooked chicken into the pasta pan.

Drizzle with a jazzed up marinara sauce…

…and sprinkle with Italian cheeses.

Broil until bubbly!

And feed it to your family, who will welcome you to the dinner table with open arms and giant, appreciative kisses. Seriously, my whole family enjoyed this one so much that we didn’t have one ounce of leftovers.

Have a wonderful weekend!

Print Print Recipe

Skillet Chicken Parmesan

Yield: 4 servings

Prep Time: 25 min

Cook Time: 10 min


1/2 cup grated Parmesan cheese, divided
1/3 cup dry breadcrumbs
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon salt, divided
1 large egg white, lightly beaten
1 1/2 pounds chicken breast tenders (or chicken breasts cut into strips)
1 tablespoon butter
1 tablespoon olive oil
12 ounces angel hair pasta, cooked and drained
1 1/2 to 2 cups tomato-basil marinara (see *Tips below)
1 tablespoon balsamic vinegar
1/4 teaspoon black pepper
1/2 cup shredded Provolone or Mozzarella cheese


1. Preheat the broiler on the oven. You'll need a large nonstick skillet and a large stainless steel or cast iron skillet for this recipe.

2. Combine 3 tablespoons Parmesan, breadcrumbs, oregano, basil and 1/8 teaspoon salt in a shallow bowl. Place the egg white in a separate shallow bowl. Heat the butter with the olive oil in your nonstick skillet over medium heat. Dip each piece of chicken in egg white, then coat in the breadcrumb mixture. Add the chicken to the pan and cook 3 minutes on each side or until cooked through.

3. Place the cooked pasta in your oven-safe skillet. Place the cooked chicken on top of the pasta. In a medium bowl, mix marinara with balsamic, pepper and remaining 1/8 teaspoon salt. Spoon the sauce over the chicken. Sprinkle evenly with the remaining Parmesan and Provolone cheeses. Broil 2 to 4 minutes, or until the cheese is melted and bubbly. Serve immediately- a generous portion of pasta with chicken and sauce on top.


*I prefer to use Classico brand Tomato Basil sauce- it doesn't have any sugar in it, so it tastes most like homemade marinara to me. Or, you can always make some homemade too-

HERE's a recipe.

Source: (adapted from Cooking Light)


Leave a Comment

31 Responses to “Skillet Chicken Parmesan”

  1. 1

    Kevin (Closet Cooking) — January 24, 2013 @ 3:20 AM

    A tasty dish made even easier and with less dishes!

  2. 2

    megan @ whatmegansmaking — January 24, 2013 @ 3:42 AM

    Yum, looks great! I never make chicken parmesan because it seems so time consuming, but you’ve made it seem really simple and easy!

  3. 3

    Aimee @ ShugarySweets — January 24, 2013 @ 4:27 AM

    I’ve made Cooking Light’s version and it’s incredible. I don’t usually do a lighter version either! This is totally going on our dinner menu, thanks for the reminder :)

  4. 4

    Cookbook Queen — January 24, 2013 @ 4:37 AM

    Chicken Parmesan is my husband’s favorite meal…I love that this is lighter, and you can do it all on the stove!!

  5. 5

    bellini — January 24, 2013 @ 4:51 AM

    Having dishes that cook up in just one pan is easy on not only the dishes but is quick and easy for the cook.

  6. 6

    Bev @ Bev Cooks — January 24, 2013 @ 6:52 AM

    Yes yes yes. Times a bajillion.

  7. 7

    Kathy - Panini Happy — January 24, 2013 @ 7:19 AM

    Works for me! I love chicken parm…will try it this way next time! Maybe with thighs too, I’m on a thigh kick. :-)

  8. 8

    Katrina @ In Katrina's Kitchen — January 24, 2013 @ 7:52 AM

    I’m all over that. Is there room enough for me in that pan?

  9. 9

    Jill — January 24, 2013 @ 8:53 AM

    I looooove easy and delicious meals! This looks great!

  10. 10

    Stacy | Wicked Good Kitchen — January 24, 2013 @ 9:23 AM

    Oh, YUMMM! Thanks for sharing your twist on a good ol’ CL favorite, Lori. I’d go gluten free for the pasta and keep the egg yolk in. We need the nutrition with lutein from the yolks (for our eyes, especially) and the fat for our skin and shiny hair…especially for glowy skin (to keep wrinkles and dark spots away)! xoxo

  11. 11

    Georgia @ The Comfort of Cooking — January 24, 2013 @ 11:23 AM

    Great recipe, Lori! I love chicken parmesan and this is such an easy, fun spin on it!

  12. 12

    Brandon @ Kitchen Konfidence — January 24, 2013 @ 12:27 PM

    Looks delicious! I haven’t made chicken parm in ages. I need to get on that :)

  13. 13

    Katie — January 24, 2013 @ 1:23 PM

    Love this Lori. And you’re right I know my family would be so thankful to have this on the table tonight. Thanks for sharing.

  14. 14

    Noble Pig - Cathy — January 24, 2013 @ 2:50 PM

    I like the idea of chicken strips and the broiler at the end. This would go over well at my house too…but there is that kid who doesn’t like breading on his chicken..

  15. 15

    kirsten@FarmFreshFeasts — January 25, 2013 @ 4:27 AM

    This looks delicious–great photos–and I can easily see why the whole family loved it. How simple is that? I can easily see how I could make this on a busy Thursday (when I’m walking in the door at 6:30) by prepping everything first and then just throwing it in the skillet together. It would need a few more minutes under the broiler if it went straight from the fridge, but still–a quick quick meal.

    Thanks, Lori!

  16. 16

    Jen @ Savory Simple — January 25, 2013 @ 6:06 AM

    I think this needs to happen for dinner VERY soon!

  17. 17

    Stephanie @ Macaroni and Cheesecake — January 25, 2013 @ 6:34 AM

    This looks like a perfect dinner everyone will love!

  18. 18

    shelly (cookies and cups) — January 25, 2013 @ 6:47 AM

    First off the fact that you made this “not quite as light” makes me love you more! Second…please invite me to dinner.

  19. 19

    Jennifer @ Peanut Butter and Peppers — January 25, 2013 @ 6:48 AM

    I am loving this dish! I love how simple it is!!! I have to giive this one a whirl over the weekend!! Have a great weekend!

  20. 20

    Holiday Baker Man — January 25, 2013 @ 7:33 AM

    Lovin the few pans thing!

  21. 21

    Sommer@ASpicyPerspective — January 25, 2013 @ 8:18 AM

    Cozy, cozy, cozy! Just what I need on this snowy today.

  22. 22

    Liz @ Virtually Homemade — January 25, 2013 @ 9:03 AM

    Yum! Very clever and easy.

  23. 23

    Erin @ Dinners, Dishes, and Desserts — January 25, 2013 @ 9:11 AM

    Chicken Parm is one of my all time favorites! This skillet version looks perfect for a quick weeknight dinner!

  24. 24

    Carla @ Carlas Confections — January 25, 2013 @ 10:02 AM

    This is one of my husbands favorite all time meals and I have never made it for him. So bad I know! I need to make this one for him for sure! I am pinning this for sure!!!

  25. 25

    Jennifer @ Mother Thyme — January 25, 2013 @ 10:35 AM

    Chicken Parmesan is a family favorite. I just love this version in a skillet. This will definitely be on my dinner menu soon!

  26. 26

    Linda @ There and Back Again — January 25, 2013 @ 1:32 PM

    That is a great idea! I saw something simular to this on a cooking show, but I can’t remember which one. I’ll have to try it!

  27. 27

    Jamie — January 27, 2013 @ 9:14 AM

    Hubby made this last night in thirty minutes and we didnt even fill the dishwasher with pots and pans! It was delicious!

  28. 28

    Lisa Cornely — January 30, 2013 @ 7:11 AM

    Love the idea of a quick chicken parm. Would be a perfect weeknight dinner. Thanks for sharing.

  29. 29

    Meghan — January 30, 2013 @ 6:17 PM

    Love this, Lori! Much easier than the usual way I make it! Will definitely give it a try!

  30. 30

    Mireille — January 30, 2013 @ 6:57 PM

    what an easy and mouthwatering recipe

  31. 31

    Diane in Cincinnati — January 31, 2013 @ 9:22 AM

    I made this the other night and my kids loved it! My son (my picky eater) ate it up and has even eaten the leftovers – he never eats leftovers!

    This will be on my regular rotation!