Italian

Medium · Hot

Red Sauce Chicken Parmesan Skillet

A hearty one-pan chicken dinner with golden breaded cutlets smothered in rich tomato sauce and melted mozzarella and Parmesan cheese. It's the kind of dish that brings everybody to the table.

Recipe by

Dom Capelli

The Red Sauce Scientist

Prep

15 min

Cook

35 min

Rest

2 min

Total

52 min

Method

Prepare the Chicken

Dredge each chicken piece in flour, shaking off the excess. Dip into the beaten eggs, then press firmly into the breadcrumbs, coating all sides well. Place breaded chicken on a plate and let rest for 5 minutes before cooking to help the breading adhere better.

Make the Sauce

Pour in the tomato sauce and add minced or sliced garlic. Stir to combine. Let the sauce simmer gently while you cook the chicken, about 5 minutes. Season with a pinch of salt to taste. Remove the sauce to a bowl and set aside.

Sear the Chicken

Add the breaded chicken pieces and cook for 4-5 minutes per side until they are golden brown, then transfer to a 400°F oven for 8-10 minutes until they reach an internal temperature of 165°F (74°C). Remove chicken to a plate and drain any excess oil from the pan.

Assemble and Bake

Top each piece of chicken with a generous handful of shredded mozzarella, then sprinkle the parmesan cheese evenly over the top.

Finish and Serve

Serve the chicken parmesan directly from the skillet with crusty bread or pasta on the side.

Nutri-Score

Good balance

A–E · lower is better · score 2

Calories

1303

per serving

High in protein · 95gLow sugar · 15g

Protein

95g

Carbs

95g

Fat

61g

Sat. fat

26g

Fiber

15g

Sugar

15g

Sodium

2311mg

High Protein

Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.

Environmental impact

Very high impact

A–E · lower is better · includes estimates

kg CO₂e

3.4

per serving

ECarbonBEU all-round· carbon sets the grade

Water

1.4m³

Land

105Pt

Runoff

0.3g P

chicken breast drives 51% of this recipe’s estimated footprint.

Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.

Flavor Profile

Umami

Sweet

Salty

Sour

Bitter

Spicy

Textures

CrispyTenderSaucyGooey

Aromas

TomatoGarlickyHerbalCheesySavory

Kitchen Equipment

Primary Tool

Skillet

Skillet Oven Spatula Tongs Wooden Spoon Grater Measuring Cups Measuring Spoons PlateBowlPaper Towels Aluminum Foil

Counter FootprintMedium

Techniques

Dredging Pan Searing Simmering Broiling Breading

Safety & Storage

Cooking Temperature

Chicken must reach an internal temperature of 165°F (74°C) throughout before consumption. Use a calibrated meat thermometer inserted into the thickest part of the breast to verify doneness.

Cross Contamination

Establish separate stations for raw chicken and ready-to-eat ingredients. Never reuse the plate that held raw breaded chicken for cooked chicken or garnishes.

High Risk Population

This dish contains raw egg in the breading. Elderly, pregnant women, infants, and immunocompromised individuals should ensure eggs are fully cooked during the searing process.

Handling

Use separate utensils and cutting boards for raw poultry. Wash hands thoroughly with soap for at least 20 seconds after handling raw chicken and before touching other ingredients.

Storage

Refrigerate leftovers within 2 hours at 40°F (4°C) or below. Consume within 3-4 days. Reheat to 165°F before eating.

Equipment Safety

When searing chicken in oil at high temperatures, keep the skillet covered partially to prevent oil splatter burns. Never leave hot oil unattended.

Pro Tips

Technique

Don't rush the breading process — press those breadcrumbs firmly into the chicken and let them rest for a minute before hitting the pan. That extra adhesion means a crunchier crust that won't flake off in the sauce.

Substitution

If fresh basil isn't around, a teaspoon of dried Italian seasoning works in the sauce. But for the love of all that is holy, don't skip the fresh basil on top — it makes the whole dish sing.

Equipment

A cast iron skillet is your best friend here. It goes from stovetop to oven seamlessly and gives you that perfect golden sear with even heat distribution.

From the chef

Crispy golden cutlets swimming in rich, garlicky tomato sauce with so much melty mozzarella you need two hands to hold the serving spoon — this is Chicken Parmesan done right, all in one skillet. Breaded chicken goes golden in olive oil, then the pan gets loaded with tomato sauce, a generous layer of mozzarella, and a blizzard of Parmesan before everything finishes together. When this hits the table, phones go down and conversations start. Serve it with crusty bread or pasta and don't apologize for the size of the portions.

Dom CapelliThe Red Sauce Scientist

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TagsSkillet RecipeOne Pan MealCheesyTomato SauceComfort FoodFamily FriendlyBreadcrumb Coated

AllergensMilkEggsWheat

Source: generated · June 10, 2026