Stovetop Chicken Parm
Stovetop Chicken Parm
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
For Assembly and Serving
- 2 cups marinara sauce, warmed
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh basil pesto, for drizzling, optional
- 2 tablespoons fresh parsley, chopped, for garnish
- 12 ounces spaghetti, cooked according to package directions
Instructions
- 1
Prepare the breading station: In a shallow dish, combine the all-purpose flour. In a second shallow dish, beat the eggs. In a third shallow dish, combine the plain breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min
- 2
Dredge each pounded chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 5 min
- 3
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken breasts to the pan, ensuring not to overcrowd. You may need to cook them in batches.
⏱️ 2 min
- 4
Cook the chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min
- 5
Reduce the heat to medium-low. Return the cooked chicken breasts to the skillet. Spoon about 1/2 cup of warm marinara sauce over each chicken breast, ensuring good coverage.
⏱️ 2 min
- 6
Evenly sprinkle the shredded mozzarella cheese over the marinara sauce on each chicken breast. Cover the skillet with a lid and cook for 3-5 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min
- 7
While the cheese is melting, cook the spaghetti according to package directions. Drain well.
⏱️ 10 min
- 8
Serve the Stovetop Chicken Parm immediately over a bed of cooked spaghetti. Drizzle with fresh basil pesto, if desired, and garnish with chopped fresh parsley.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Stovetop Chicken Parm
For the Chicken
- 4 boneless, skinless chicken breasts, about 6 ounces each, pounded to 1/2-inch thickness
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup plain breadcrumbs
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup olive oil, for frying
For Assembly and Serving
- 2 cups marinara sauce, warmed
- 1 1/2 cups mozzarella cheese, shredded
- 2 tablespoons fresh basil pesto, for drizzling, optional
- 2 tablespoons fresh parsley, chopped, for garnish
- 12 ounces spaghetti, cooked according to package directions
Instructions
- 1
Prepare the breading station: In a shallow dish, combine the all-purpose flour. In a second shallow dish, beat the eggs. In a third shallow dish, combine the plain breadcrumbs, grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.
⏱️ 5 min - 2
Dredge each pounded chicken breast first in the flour, shaking off any excess. Then dip it into the beaten eggs, allowing excess to drip off. Finally, coat thoroughly in the breadcrumb mixture, pressing gently to adhere.
⏱️ 5 min - 3
Heat the olive oil in a large skillet or frying pan over medium-high heat. Once the oil is shimmering, carefully add the breaded chicken breasts to the pan, ensuring not to overcrowd. You may need to cook them in batches.
⏱️ 2 min - 4
Cook the chicken for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the cooked chicken to a plate lined with paper towels to drain excess oil.
⏱️ 10 min - 5
Reduce the heat to medium-low. Return the cooked chicken breasts to the skillet. Spoon about 1/2 cup of warm marinara sauce over each chicken breast, ensuring good coverage.
⏱️ 2 min - 6
Evenly sprinkle the shredded mozzarella cheese over the marinara sauce on each chicken breast. Cover the skillet with a lid and cook for 3-5 minutes, or until the cheese is completely melted and bubbly.
⏱️ 5 min - 7
While the cheese is melting, cook the spaghetti according to package directions. Drain well.
⏱️ 10 min - 8
Serve the Stovetop Chicken Parm immediately over a bed of cooked spaghetti. Drizzle with fresh basil pesto, if desired, and garnish with chopped fresh parsley.
⏱️ 1 min