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Chicken parm in a white cast iron skillet.

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!
5 from 12 votes
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Course: Main Course
Cuisine: Italian
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
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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.