Cast Iron Chicken Parm

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!

this recipe

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.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Tasty tip
• Frequently asked questions
• Related
• Even more
• 🍽Get the recipe
• Recipe guidelines and test kitchen tips
• Food safety

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!

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

If you don't have one already, I highly recommend getting a 12-inch cast iron skillet. Specifically, you'll need an ovenproof large skillet that can go from the stovetop to the oven to finish cooking.

Also, make sure you have some metal tongs and a pastry brush.

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.

Frequently asked questions

Related

Looking for other recipes like this? Try these:

Even more

Check out some more of my favorite recipes:

🍽Get the recipe

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

See more guidelines at USDA.gov.