Nestled within the heartworn pages of my grandmother's recipe book is a version of Chicken Parmesan, a dish with its roots in Italian cuisine but lovingly embraced by American families, including mine, across generations. Our one-pan version has all the comforts of the traditional dish, with such a seamless process and heartwarming taste that it calls forth memories of family suppers while the golden sun dipped below the corn fields. For those seeking a taste of home or the delight of crispy chicken blanketed in rich marinara and molten cheese, this skillet classic is for you.

This hearty skillet dish pairs well with a simple garden salad tossed with a light vinaigrette and a side of garlic bread or buttery garlic knots to mop up the savory sauce. For a heartier meal, serve alongside spaghetti or a delicate angel hair pasta, making sure to save a little sauce from the skillet to drizzle over the top.

One-Pan Chicken Parmesan Skillet
Servings: 4

- 4 boneless, skinless chicken breasts, tenderized to even thickness
- Salt and black pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1/4 cup olive oil
- 2 cups marinara sauce, homemade or store-bought
- 1 cup shredded mozzarella cheese
- 1 tablespoon chopped fresh basil or dried basil leaves
- Additional grated Parmesan and fresh basil for garnish

1. Sprinkle the chicken breasts with salt and pepper on both sides. Place flour, beaten eggs, and a mixture of Italian breadcrumbs with half of the grated Parmesan cheese into three separate shallow dishes.

2. Dip each chicken breast into the flour, shaking off excess, then into the egg, and finally coat with the breadcrumb mixture, pressing to adhere.

3. Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through; transfer to a plate and set aside.

4. In the same skillet, lower the heat to medium and pour in the marinara sauce, scraping up any browned bits from the bottom of the skillet.

5. Place the chicken back into the skillet with the sauce. Spoon some of the sauce over the chicken, then top each piece with the remaining Parmesan and mozzarella cheese.

6. Cover the skillet with a lid or aluminum foil and reduce the heat to low. Let simmer for 3-4 minutes, or until the cheese is melted and bubbly.

7. Garnish with chopped basil, extra Parmesan, and serve warm from the skillet.

- To pack in more veggies, add a layer of spinach or sliced bell peppers between the chicken and cheese.
- For a gluten-free option, use almond flour and gluten-free breadcrumbs.
- If you prefer a crispier top, after the cheese has melted, place the skillet under the broiler for a minute or two — just keep a watchful eye to prevent burning.
- For those who enjoy a bit of heat, a sprinkling of red pepper flakes into the breadcrumb mixture or sauce can raise the warmth of the dish to your liking.

From my kitchen to yours, may this one-pan wonder bring as much joy to your table as it has to mine through the years. Bon appétit!

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