Classic Chicken Parmigiana
Submitted by sanderson
Classic chicken parmigiana, streamlined: saute chicken breasts, fan them out, blanket with marinara and melty mozzarella, then broil until bubbling. No breading, no deep-frying, one skillet, on the table in about 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minChicken parm without the breading-and-frying production. This version sears the chicken breast right in the pan, which keeps it light and gets dinner done in one ovenproof skillet.
The smart move is fanning the chicken. After a quick sear, the breasts are sliced and spread into a fan, creating more surface for the sauce and cheese to cling to and helping the chicken finish cooking gently under the broiler instead of drying out.
Spoon marinara over the top, scatter on oregano, and lay slices of mozzarella across the chicken. Then it goes under the broiler just until the cheese melts into bubbling, golden pools.
With no breadcrumb crust soaking up oil, the dish tastes brighter and cleaner, letting the tomato, herbs, and cheese lead.
Serve it over boiled orzo to catch the sauce and you’ve got a fast Italian dinner that feels far more involved than it is.
Chef Tips
- Get the pan hot, almost smoking, before the chicken goes in for good color in just a few minutes a side.
- Don’t fully cook the chicken on the stovetop; it finishes under the broiler, so pull it early to keep it juicy.
- Watch the broiler closely; mozzarella goes from melted to scorched in seconds.
Variations
- Add a breadcrumb crust if you want the traditional crisp coating.
- Finish with grated parmesan and torn fresh basil for more depth.
- Serve over spaghetti or polenta, or pile it on a roll as a chicken parm sandwich.
Ingredients
Directions
IN A LARGE, HEAVY oven-proof skillet, heat the oil until hot and almost smoking.
Add the chicken breasts, turn back down to medium-high heat and sauté until lightly browned, about 3 minutes.
Season with salt and pepper.
Turn and cook the second side for 1 minute.
Remove the breasts, let them cool slightly, then slice into a fan.
Return the chicken to the pan, pour over the marinara or spaghetti sauce, sprinkle on the oregano, place the mozzarella slices on top.
Turn on your broiler and adjust the rack to 6 inches from the heat.
Run under the broiler until the cheese is hot and bubbling.
Serve at once with boiled orzo pasta.
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