Quick Skillet Chicken Parmesan

From stovetop to the broiler, this cast-iron skillet method for making chicken Parmesan is lighter than the classic, but still falls solidly in the comfort food category.


  • 1 1/4 pounds chicken tenders
  • 1 large egg, lightly beaten
  • 1/2 cup panko breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • Salt and freshly ground pepper, to taste
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1/2 teaspoon dried oregano
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons chopped fresh basil


In a large bowl, toss the chicken tenders in the beaten egg.

In a shallow bowl, stir the Parmesan into the panko, then season the mixture with salt and pepper. Coat the chicken with the panko and set aside.

In a large cast-iron skillet over medium-high heat, heat 1 tablespoon of olive oil. Saute the chicken, working in batches until cooked through and golden, about 3 or 4 minutes per side. Set chicken aside. Preheat the broiler.

Wipe out the skillet then add the garlic and saute for 30 seconds, then add the tomatoes, 1/4 cup water, and oregano and season with salt and pepper. Bring to a simmer and cook until slightly thickened, about 4 minutes.

Return all of the chicken to the skillet, coating it in the sauce. Sprinkle the mozzarella over the top and place the skillet under the broiler until the cheese has melted about 1 minute. Serve sprinkled with the chopped basil.

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