Classic Chicken Parmigiana

Chicken 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.