Crispy Skillet Chicken Parmesan
I looove me some chicken parm, and something about frying each piece in the skillet and transferring to the oven to broil makes it feel even fresher and restaurant-esque.
I prefer a thinner pasta for this dish so it’s less filling and less overpowering; lets the chicken be the star! And homemade Spicy Marinara is the BEST, trust.
Chicken Elements
6 CHICKEN BREASTS
1 CUP ITALIAN BREAD CRUMBS
1/2 C PARMESAN CHEESE, VERY FINELY SHREDDED
3 EGGS
1/2 CUP WHOLE MILK OR HALF-AND-HALF
1-1/2 CUPS BUTTER FOR SAUTEING
1 BOX THIN SPAGHETTI
3 QUARTS WATER
2 TABLESPOONS OLIVE OIL
2 TEASPOONS SEA SALT
(1) 8-OUNCE BLOCK MOZZARELLA CHEESE, SHREDDED
ADDITIONAL 1/4 CUP PARMESAN CHEESE
SPICY MARINARA SAUCE
Directions
Preheat the oven to 450-degrees Fahrenheit.
In a small saucepan over low heat, add your marinara sauce and allow it to warm.
Place a large, stainless steel or cast iron skillet on the stove over medium-low heat to preheat.
Add water to a stockpot over medium-high heat and add olive oil and sea salt; bring to a boil.
Place one plate and one shallow bowl on the counter near the stove.
Add the eggs and milk to the shallow dish; beat with a fork to combine.
Add the bread crumbs and 1/2 cup of parmesan cheese to the plate; combine and level with a spoon.
Place a long sheet of parchment paper (the length of your arm) onto a cutting board; you’ll be folding it into thirds.
Half each chicken breast longways to create two. Some like to butterfly the chicken, but I prefer to turn 6 chicken breasts into 12 to serve larger crowds or eat again the next day (unless you’re a leftover hater).
Place two pieces of chicken close to the short end of the parchment paper.
Fold the paper over the top of the chicken in one direction, and the come back the other direction so you have two layers of paper over the chicken.
Tenderize the chicken until thin. The paper prevents splattering and avoids microplastics from plastic wrap.
Once the water is boiling, drop the pasta and boil for 10 minutes.
Melt one half stick of butter in the warm skillet. I prefer to low-and-slow sauté, especially with butter.
Using tongs, place one piece of chicken into the egg wash and coat both sides.
Then place the chicken into the bread crumbs/parmesan cheese mixture and coat both sides again.
Add the breaded chicken to the melted butter; repeat steps 13 and 14 for the second tenderized piece.
Sauté the chicken, flipping at least twice each, until golden brown and tender; about 7 minutes.
Drain the pasta but save a smidge of pasta water, place pasta and water back into the skillet; cover so it doesn’t dry out. Ensure the burner is off.
In a separate stainless or cast iron skillet, place the sautéed chicken, add a ladle of marinara sauce to each chicken breast, sprinkle with parmesan cheese, and add a sprinkle of mozzarella cheese.
Place the entire skillet into the oven to broil the cheese for about 3-4 minutes until melted and golden. You’ll have two skillets going: one for sautéing the chicken and another for broiling.
Repeat steps 9-21 for remaining chicken breasts.
To serve, place serving of pasta onto a plate, add a bit of marinara sauce, top that with broiled chicken breast, and another sprinkle of parmesan cheese. Enjoy!