Easy Weeknight Cast Iron Skillet Chicken Parmesan
Chicken parmesan made in a cast-iron skillet couldn't be easier. Serve with pasta and a green salad, and dinner is done!
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Servings: 4
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.