Lazy One-Pan 30-Minute Chicken Parmigiana Your Weeknight Needs

one-pan chicken parm in a skillet
10 min
20 min
4 servings

Breaded chicken parmigiana is quickly regaining its nostalgic magic and has stirred up real excitement as a sexy date-night option. Whether you’re whipping up this easy and soul-satisfying dish for a family or planning for an intimate weeknight meal, the main course’s classic old-world Italian flavours and simplicity will quickly make its way into your dinner rotation.



cup all-purpose flour
eggs, beaten
cup panko or seasoned breadcrumbs
cup finely grated Parmesan cheese, divided
tsp each salt and pepper
skinless, boneless chicken breasts, halved lengthwise and pounded to ¼-inch thickness or 4 chicken cutlets
cup olive oil, divided
cups passata or Marinara sauce
clove garlic, minced
Pinch hot pepper flakes (optional)
cup basil leaves, divided (optional)
Half 340g mozzarella ball cut in 8 thin slices
Salt and pepper
spaghetti (optional)


mise en place for one pan chicken parm
Step 1

Preheat oven to 400°F. Arrange three plates or pie plates on work surface. Fill one with flour and season with salt and pepper. Fill other plate with egg whisked with 2 tsp water and season with salt and pepper, and the last plate with panko and ½ cup of the Parmesan cheese.

chicken cutlets being pounded with a meat mallet
Step 2

Dip chicken cutlet into flour mixture, turning to coat; shake off excess. Dip into egg mixture, shaking off excess then into panko mixture, turning and pressing to coat. Place on a parchment paper-lined baking sheet and repeat with remaining chicken.

Step 3

Heat 2 Tbsp of the oil in large heat-proof skillet over medium heat; cook two pieces chicken, turning once, until browned, about four minutes. Transfer to baking sheet. Wipe skillet clean with paper towel and repeat with 2 Tbsp oil and remaining chicken pieces. Wipe skillet.

breaded chicken cutlets for chicken parm
Step 4

Heat remaining 2 Tbsp oil in skillet over medium heat; add garlic and hot pepper flakes and cook for 30 seconds. Add passata, ⅓ cup water, 6 basil leaves and cook for 2 minutes. Nestle in chicken pieces to fit and spoon some of the sauce over chicken. Sprinkle with remaining ¼ cup Parmesan and top with mozzarella.

Step 5

Bake in oven until cheese is melted and bubbling and chicken is no longer pink inside, 6 to 8 minutes. Garnish with remaining basil (if desired). Meanwhile, in saucepan of boiling salted water, cook pasta according to package instructions. Drain and return to pot. Drizzle with olive oil, salt and pepper and serve with chicken if desired. Alternatively, you can enjoy on a toasted sub roll or Kaiser bun topped with hot pickled peppers.

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