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Skillet Chicken Parmesan

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

If you can't find cutlets for this easy chicken Parmesan recipe at your supermarket, place a boneless, skinless breast flat on a cutting board, hold it steady with your palm and, using a sharp knife, slice the breast horizontally into two thin pieces.

Ingredients:
  • ¾ cup panko breadcrumbs, preferably whole-wheat
  • 4 chicken breast cutlets (4 ounces each, about 1/2 inch thick), trimmed
  • 4 tablespoons extra-virgin olive oil, divided
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 tablespoon sliced garlic
  • 2 cups no-salt-added tomato sauce
  • 2 teaspoons sugar
  • 1 cup torn fresh basil, divided
  • ¾ cup shredded part-skim mozzarella cheese
  • ¼ cup grated parmesan cheese
Directions:
  1. Position rack in middle of oven; preheat broiler to high.
  2. Place panko in a shallow dish and dredge cutlets in it, pressing gently to fully coat.
  3. Heat 1 1/2 tablespoons oil in a large cast-iron skillet over medium-high heat; add half the cutlets and cook until crispy, 3 to 4 minutes per side. Transfer to a plate. Repeat with 1 1/2 tablespoons oil and the remaining cutlets. Season with salt and pepper.
  4. Add the remaining 1 tablespoon oil and garlic to the pan; cook, stirring often, until softened and fragrant, about 1 minute. Stir in tomato sauce and sugar and bring to a boil over medium-high. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
  5. Nestle the cutlets into the sauce in the pan. Top with 1/2 cup basil, mozzarella and Parmesan. Transfer the pan to the oven.
  6. Broil until the cheese is bubbling, 2 to 3 minutes. Let cool for 3 minutes before serving. Top with the remaining basil.
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