Skillet Chicken Parmesan

Recipe

• Preheat the oven to 350 degrees.
• Take your halved chicken, and using a rolling pin or mallet, flatten your chicken to under half an inch. 
• Using three shallow dishes, use one for flour, use one of the egg and water and then use the other for breadcrumbs, 2 tsp parsley, oregano and 1/2 cup grated parmesan cheese.
• Coat the chicken in flour, then egg and then the breadcrumbs. Set aside. 
• Heat 2 tbs butter in the cast iron skillet over medium-heat.
• Cook the chicken in the skillet, two at a time until they’re cooked through. You’ll flip the chicken after a few minutes so both sides cook evenly. Remove them from the skillet and set aside. 
• Add two cups of tomato sauce to the skillet and then place the 4 pieces of chicken on top of the sauce. 
• Add the last cup of tomato sauce on top of the chicken and then it all warm up together. 
• Sprinkle 1 tsp parsley on top of the sauce. 
• Top the skillet with the fresh mozzarella and the remaining tsp of parsley. 
• Put the skillet in the oven and bake it for around 30 minutes, until the sauce is bubbly and the cheese is all melted.
• Remove the skillet from the oven and top with the 1/3 cup of parmesan cheese.

One skillet– count me in, always. Also, fresh mozzarella, always.

Chicken Parmesan should always be simple. It’s a go-to weeknight meal and it’s also great for leftovers. The chicken needs to be thin so be sure to flatten it out prior to breading it. It’s so easy so I let the kids help bread the chicken.

I like using a cast iron skillet, but any oven safe skillet works. The sauce is key as well. It needs plenty of sauce. You’ll want chicken, sauce and cheese in every bite!