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Classic Skillet Chicken Parmesan

Classic Skillet Chicken Parmesan


This restaurant favorite is so easy to make at home, especially when you follow this fail-safe recipe that gets dinner on the table in less than 35 minutes.

serves 4 people


cost per recipe: $10.40

The price is determined by the national average.

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1


  • 1/2

    cup dry bread crumbs

  • 2

    tablespoons olive oil

  • 2

    cups Prego® Traditional Italian Sauce or Prego® Tomato Basil Garlic Italian Sauce

  • 1/2

    cup shredded mozzarella cheese

  • 8

    ounces (1/2 of a 1-pound package) spaghetti, cooked and drained

  • 1/4

    cup grated Parmesan cheese

  • 2

    tablespoons chopped fresh parsley

view nutrition info

How to Make It

Step 1

Dip the chicken into the egg. Coat with the bread crumbs.

Step 2

Heat the oil in a 10-inch skillet over medium heat. Add the chicken and cook for 10 minutes or until it's well browned on both sides. Remove the chicken from the skillet and set aside.

Step 3

Stir the sauce in the skillet and heat to a boil. Return the chicken to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until the chicken is cooked through.

Step 4

Top the chicken with the mozzarella cheese. Cover and cook until the cheese is melted. Serve with the spaghetti. Sprinkle with the Parmesan cheese and parsley.

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Made With
Prego® Tomato Basil Garlic Italian Sauce

Prego® Tomato Basil Garlic Italian Sauce

Prego® Traditional Italian Sauce

Prego® Traditional Italian Sauce


Ratings & Reviews

  • Loni C.

    August 22, 2013


    I used homemade sauce not Prego and it was great!

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  • Matilda

    August 7, 2013

    Wasn't for us.

    It was very easy to make. Looked good. We didn't like the taste.

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  • robm

    August 6, 2013

    Good but...

    My family still prefers the baked-in-the-oven kind. This one was easier and didn't require using the oven during the summer. Definitely pound the chicken down if you have "plumped" breasts.

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  • janet s.

    April 21, 2013

    Chicken Perfection!

    Highly recommend flattening the chicken to ~ 1/2 inch---I put each one in a sandwich sized baggie--pound them all at the same time, and freeze what I don't need. Instead of laying the browned chicken back in the sauce, I pour a bit over the top of each piece, add a couple slices of ham, then the cheeze and into the oven until the cheeze melts: serve over pasta with a green salad: Yum!

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  • NatalieNurse

    December 23, 2012

    Basic Recipe, but here are a Few Tips

    Here are some Extra tips to make this restaurant-quality yummy: 1. Pound the chicken when thaw so it is 1/2 inch thick. (Chicken will cook faster and is fully cooked after about 5 minutes on each side on high in the skillet with oil.) 2. Season chicken with salt and pepper on both sides before dipping in egg. 3. Add 1/2 tbs Italian Seasonings to bread crumbs, or buy pre-seasoned bread crumbs (italian style). 4. As a personal preference, I keep the chicken, sauce and noodles separated before serving.

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