Skillet chicken Parmesan with tomato sauce
Skillet chicken Parmesan brings tomato sauce and melted cheese together in one covered pan. This unbreaded household version uses thin cutlets, so you can check the center accurately without overcooking a thick whole breast. Allow about 25–30 minutes.
Keep the sauce at a gentle simmer. Hard boiling can reduce it before the chicken finishes; add a spoonful of water if it becomes too thick. This version is intentionally unbreaded, so it will not have the crunchy crust of fried chicken Parmesan.
- Calorie
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- Proteine
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- Grassi
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- Carboidrati
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Per il calcolo servono ingredienti, quantità precise e numero di porzioni.
| Tempo di preparazione | — |
|---|---|
| Tempo attivo in cucina | — |
| Difficoltà | — |
| Piccantezza | — |
| Cucina | Italian-American home cooking |
| Allergeni | — |
Ingredienti
2 porzioni
Passaggio 1
Pat chicken dry and season lightly. If using whole breasts, slice horizontally into evenly thick cutlets using a clean board reserved for raw poultry. Wash hands and equipment after handling.
Passaggio 2
Heat oil in a wide skillet over medium-high heat. Brown chicken on both sides, then lower the heat. Browning is a flavor step; the chicken may not yet be cooked through.
Passaggio 3
Add tomato sauce and half the Parmesan. Cover and simmer gently, checking after about 8–10 minutes. Every cutlet must reach 165 °F (74 °C) at its thickest point; cook longer if needed.
Passaggio 4
Sprinkle with mozzarella and remaining Parmesan. Cover briefly until the cheese melts. Serve the chicken with its sauce; cook any pasta or vegetable side separately.
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