This cast iron chicken parm is on regular rotation in our house; it's one of my go-to easy recipes for busy weeknights. Breaded chicken breasts are pan-fried on the stove top until crisp and then get covered in pasta sauce and fresh mozzarella.
My favorite things about this chicken parmesan recipe are that it's made in one cast iron pan (hello, minimal cleanup!), and it's a dinner my family members love!
I love to make this recipe during the week, or when I'm having company over for a dinner party. It's so easy (but no one has to know!) Just serve this delicious skillet chicken parmesan with some al dente spaghetti, a green salad, and some crusty bread to round out the meal.
This recipe is also from my cookbook, The Duke's Mayonnaise Cookbook. Check out some other recipes from the book like Savory Green Tomato Pie and Garlic Rosemary Pork Chops. You may also want to check out some more of my easy chicken recipes like my Chicken Cobbler with Red Lobster Cheddar Biscuit Topping.
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Ingredients
To make this recipe, here is what you need:
- Boneless, skinless chicken breasts
- Duke's mayonnaise
- Dry bread crumbs
- Italian seasoning
- All-purpose flour
- Vegetable oil
- Parmesan cheese
- Marinara sauce
- Fresh basil
- Fresh mozzarella
- Kosher salt and black pepper
(See recipe card for quantities)
Instructions
Now that you have all your ingredients, it's time to get started!
First, brush the chicken with the mayonnaise and season with salt and pepper.
Next, make the breadcrumb mixture in a shallow dish or large plate and dredge the chicken.
Cook each piece of chicken 2 to 3 minutes on both sides or until golden brown.
Finally, top the chicken with marinara and the cheeses and bake.
Hint: Allow the oil to get nice and hot before adding the chicken to the skillet. The oil will start to shimmer once it's ready.
Substitutions
Check out these easy swaps to change things up or work for what you have on-hand:
- Other Chicken Cuts - Substitute boneless skinless chicken thighs or chicken tenders for the chicken breasts.
- Panko breadcrumbs - Use panko breadcrumbs instead of dry bread crumbs.
- Low-Moisture Mozzarella - Don't have fresh mozzarella? Shred a block of part-skim mozzarella and sprinkle it on top instead.
Variations
Need some more ideas?
- Spicy - Add a kick of heat by stirring some red pepper flakes into the marinara sauce.
- Ultimate - Add slices of prosciutto to the chicken before topping with the mozzarella cheese.
- Gluten-Free - Use gluten-free breadcrumbs (or crushed pork rinds) and flour for the breading mixture to make this a gluten-free meal.
- Pork Parmesan - Use boneless skinless pork chops for a pork version of this recipe.
Equipment
Here's what you'll need to make this recipe:
- cast-iron skillet
- pastry brush
- metal tongs
Storage
Cover and refrigerate any leftovers in an airtight container for up to 3 days. Furthermore, I don't recommend freezing leftovers since the breading can become mushy.
Tasty tip
Make sure the chicken pieces are of an equal thickness so it cooks evenly. Simply place the chicken between pieces of parchment paper or plastic wrap and pound with a meat mallet or rolling pin.
Frequently asked questions
Yes you can! Monterey Jack is also a mild cheese that melts great and works well for this cast iron chicken parm recipe.
Surprisingly, nothing. In fact, chicken Parmesan and chicken parmigiana are just different names for the same recipe.
It's your lucky day. Consequently, this recipe doesn't call for egg (or at least as it is in the traditional recipe). Mayonnaise is the binder for the breading in this recipe.
Before brushing the chicken with the mayonnaise, make sure the breasts are dry. The mayonnaise should also help keep the breading intact.
This is a great question! If you want to be super precise, the oil is perfect between a range of 300°F to 325°F. Make sure it's not smoking. A little shimmer is just right. To test the temperature without using a thermometer, add a little of the breadcrumb mixture and see if it sizzles and browns. If so, the oil is ready.
Related
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Even more
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🍽Get the recipe
Easy Weeknight Cast Iron Skillet Chicken Parmesan
Equipment
- cast-iron skillet
- pastry brush
- metal tongs
Ingredients
- 4 boneless, skinless chicken breasts (about 2 pounds)
- ¼ cup Duke's mayonnaise
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- 1 cup dry bread crumbs
- 2 tablespoon all-purpose flour
- 1 tablespoon Italian seasoning
- 3 tablespoon vegetable oil
- 1 (24-ounce) jar marinara sauce (or your favorite tomato sauce)
- ½ cup freshly grated Parmesan cheese
- 1 (8-ounce) ball fresh mozzarella, sliced
- Fresh basil leaves
Instructions
- Preheat the oven to 425°F. Brush both sides of the chicken with the mayonnaise; sprinkle with the salt and pepper.
- Combine the breadcrumbs, flour, and Italian seasoning in a shallow bowl or dish. Dip the chicken in the breadcrumb mixture, pressing to coat evenly.
- Heat the oil in a large cast-iron or other ovenproof skillet over medium-high heat. Brown the chicken for 2 to 3 minutes on each side. Remove from the heat.
- Pour the marinara sauce over the chicken, sprinkle with the Parmesan cheese, and arrange the mozzarella slices evenly over the top.
- Transfer the skillet to the oven and bake at 425°F for 20 minutes, or until the chicken is cooked through and the cheese is melted and lightly browned. Top with basil leaves before serving.
Recipe guidelines and test kitchen tips
When developing and testing recipes, here are some key things that I do for more success in the kitchen:
- Be sure to use dry measuring cups for things like flour, sugar, and mayonnaise and a liquid measuring cup for things like water, milk, and broth.
- When measuring dry ingredients like flour and powdered sugar that can pack down, spoon the ingredient into a dry measuring cup and level with a knife as opposed to scooping the measuring cup into the ingredient.
- I test and develop recipes using a standard electric oven and standard gas stovetop. Be aware that when using electric stoves or convection ovens, your bake times will be different.
- When recipes call for kosher salt, I use Diamond Crystal kosher salt.
Food safety
Finally, don't forget to keep these food safety tips in mind when making this recipe.
- Be sure to cook the chicken to a minimum internal temperature of 165°F.
- Do not use the same utensils on cooked food that previously touched raw meat.
- Wash your hands after touching raw meat.
- Don't leave leftovers sitting out at room temperature for extended periods of time.
- Never leave cooking food unattended.
- Always have good ventilation when using a gas stove
Paula says
My first time making chicken parm in a skillet and this recipe did not disappoint. This was so tasty!
AshleyFreeman says
Hooray! I'm so glad!
Elisa says
Love this Cast Iron Chicken Parm recipe, looks delicious and creamy!!! I will make it soon for dinner. Thanks for sharing 🙂
AshleyFreeman says
Great! Can't wait to hear how you like it!
Justine says
Came out perfect! A family favorite, for sure!
AshleyFreeman says
Awesome! So glad everyone enjoyed it!
Kim says
I love this idea - it's a nice and quick summer dinner!
AshleyFreeman says
Thanks Kim!
Kim says
The kids loved this one. Definitely a winner winner chicken dinner.
AshleyFreeman says
Yes! Love a mom win!
Chenee says
I'm all for minimal cleanup. These were so tasty, too!
AshleyFreeman says
You and me both, Chenee!
Colleen says
This chicken parm turned out perfectly. Delicious! Thanks for sharing.
AshleyFreeman says
So great to hear! Glad it was a hit!
swathi says
Cast Iron Chicken Parmesan is so yummy. I tried it with a salad and soup. My kids who is picky eaters enjoyed it.
AshleyFreeman says
Woohoo! I love a parent win!
Leslie says
This chicken parm is perfect in every way!
AshleyFreeman says
Thanks for your note Leslie! Made my day 🙂
Krystle says
This is the easiest chicken parm ever! Super delicious and crunchy too
AshleyFreeman says
Thanks Krystle! So glad you liked it!
Lisa says
Really enjoyed this one-pan approach to chicken parm! And I'm always looking for ways to use my cast iron pans. Great recipe.
AshleyFreeman says
Terrific! My cast-iron skillet is the powerhouse in my kitchen 🙂
Brittany F. says
I’m so glad I found this recipe. My whole family loved this meal and I’ll definitely make it again. I followed the directions as written and it turned out perfectly.
AshleyFreeman says
Hooray! Thanks so much for your note 🙂