Nestled within the heartworn pages of my grandmother’s recipe book is a version of Chicken Parmesan, a dish with its roots in Italian cuisine but lovingly embraced by American families, including mine, across generations. Our one-pan version has all the comforts of the traditional dish, with such a seamless process and heartwarming taste that it calls forth memories of family suppers while the golden sun dipped below the corn fields. For those seeking a taste of home or the delight of crispy chicken blanketed in rich marinara and molten cheese, this skillet classic is for you.
This hearty skillet dish pairs well with a simple garden salad tossed with a light vinaigrette and a side of garlic bread or buttery garlic knots to mop up the savory sauce. For a heartier meal, serve alongside spaghetti or a delicate angel hair pasta, making sure to save a little sauce from the skillet to drizzle over the top.
Ingredients
– 4 boneless, skinless chicken breasts, tenderized to even thickness
– Salt and black pepper, to taste
– 1/2 cup all-purpose flour
– 2 large eggs, beaten
– 1 cup Italian breadcrumbs
– 1/2 cup grated Parmesan cheese, divided
– 1/4 cup olive oil
– 2 cups marinara sauce, homemade or store-bought
– 1 cup shredded mozzarella cheese
– 1 tablespoon chopped fresh basil or dried basil leaves
– Additional grated Parmesan and fresh basil for garnish
Directions
1. Sprinkle the chicken breasts with salt and pepper on both sides. Place flour, beaten eggs, and a mixture of Italian breadcrumbs with half of the grated Parmesan cheese into three separate shallow dishes.
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