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Classic Skillet Chicken Parmesan

Image of Classic Skillet Chicken Parmesan
  • prep time: 10 min
  • total time: 35 min
  • serves: 4 people
  • calories: 595 1 serving

This restaurant favorite Classic Skillet Chicken Parmesan is so easy to make at home, especially when you follow this fail-safe recipe that gets dinner on the table in 35 minutes.  Or, if you'd prefer more hands-off cooking, you can make the chicken using your air fryer and omit the oil to make it lighter!  See the tip below for how.


cost per recipe: $8.63

  • 8 ounces (1/2 of a 1-pound package) spaghetti, cooked and drained
  • 1 1/4 pounds boneless, skinless chicken breast (4 small or 2 large cut in half crosswise) 
  • 1 egg, beaten
  • 1/2 cup dry bread crumbs
  • 2 tablespoons olive oil
  • 2 cups Prego® Traditional Italian Sauce or Tomato Basil Garlic Italian Sauce
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley


  • Tips

    • Make without the oil using your air fryer!  Preheat your air fryer (375°F. to 380°F.)  Place the coated chicken into the air fryer basket (if your air fryer is small, cook the chicken in 2 batches).  Air fry for 8 to 12 minutes or until done.  Place the chicken into a baking dish.  Top with the sauce and mozzarella.  Bake at 400°F. for 5 minutes or until the mozzarella is melted.
    • For the best air fryer results, preheat your fryer according to the manufacturer's directions (usually 3 to 5 minutes).  For optimal crispiness, spray your food with cooking spray before air frying.  You can also spray the basket with cooking spray to prevent sticking.
  • Step 1

    Cook and drain the spaghetti according to the package directions.  While the spaghetti is cooking, season the chicken with salt and pepper.  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 coated chicken and cook for 10 minutes or until well browned on both sides (to prevent sticking, make sure the skillet and oil are hot before adding the chicken). Remove the chicken from the skillet.

  • 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 done.

  • Step 4

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


Sort By:
  • yummy

    Loni C.
    August 22, 2013

    I used homemade sauce not Prego and it was great!

  • Wasn't for us.

    August 7, 2013

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

  • Good but...

    August 6, 2013

    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.

  • Chicken Perfection!

    janet s.
    April 21, 2013

    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!

  • Basic Recipe, but here are a Few Tips

    December 23, 2012

    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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    Made With

    Calories 595
    Total Fat 14 g
    Sat. Fat 4.7 g
    Trans Fat 0 g
    Cholesterol 145 mg
    Sodium 847 mg
    Total Carb 65 g
    Dietary Fiber 4 g
    Sugar 11 g
    Added Sugars 4 g
    Protein 48 g
    Vitamin D 2 %DV
    Calcium 18 %DV
    Iron 25 %DV
    Potassium 17 %DV
    Calories 595
    Total Fat 15 g
    Sat. Fat 4.7 g
    Trans Fat 0 g
    Cholesterol 145 mg
    Sodium 787 mg
    Total Carb 63 g
    Dietary Fiber 4 g
    Sugar 10 g
    Added Sugars 2 g
    Protein 48 g
    Vitamin D 2 %DV
    Calcium 17 %DV
    Iron 24 %DV
    Potassium 17 %DV

    This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.