Cast Iron Skillet Chicken Parmesan

An easy oven-baked skillet recipe for homemade chicken parmesan topped with a blend of fontina and parmesan cheese.

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 373kcal

Author Amee

24 oz boneless skinless chicken breasts *I use six 4-ounce breasts, lightly pounded to an even thickness
¼ cup all-purpose flour , regular or GF
¼ tsp garlic powder
½ tsp salt
½ tsp black pepper
¼ cup liquid egg whites *or 2 large eggs, beaten
2 tbsp water
½ cup seasoned breadcrumbs *I used the Pecorino Romano cheese seasoned breadcrumbs (panko is also great here for a crispier crust)- regular or GF
3 tbsp olive oil + olive oil cooking spray
½ cup finely shredded parmesan cheese
1 cup fontina cheese , freshly grated (or mozzarella)
1 cup prepared marinara sauce , or more if serving over pasta
freshly chopped basil for topping

Preheat the oven to 350 degrees F.
In a shallow dish, mix the flour, garlic powder, salt, and pepper.
In a second shallow dish, whisk together the egg whites (or whole eggs) with 2 tbsp water.
Pour the seasoned breadcrumbs into a 3rd shallow dish.
Dredge the chicken in the flour mixture, shaking off any excess, then dip it into the egg mixture, and finally into the breadcrumbs. Shake off any excess breading, but ensure the breasts are well coated. Repeat with all the breasts.
Heat the oil in a large, seasoned cast-iron skillet over medium heat.
Sauté the chicken breasts until lightly golden on each side, about 3-4 minutes (1 ½- 2 minutes per side). Spray the breasts with a little extra olive oil spray, if needed, when flipping.
Transfer the skillet to the oven and bake for 20 minutes.
While the chicken is baking, warm the marinara in a saucepan over low-medium heat.
Top the chicken with the shredded parmesan and fontina and bake for 10 minutes more, until the cheese is melted and bubbly.
Drizzle each breast with 2 tbsp marinara and top with chopped fresh basil. Serve any extra sauce on the side.

*Nutrition info does not include the marinara, since sauce ingredients vary.

Pound the chicken evenly. Use a meat mallet or rolling pin to gently pound just the thicker ends of each chicken breast so they’re roughly the same thickness. This helps them cook evenly—no dry, overcooked edges while waiting for the thickest part to finish.
Keep the breading from falling off. The key is to shake off excess flour, let extra egg wash drip off, and press the breadcrumbs firmly onto the chicken. Also, handle the coated chicken gently and don’t flip too early—let it sear until golden before turning.
Sear to golden, crispy perfection: Make sure the oil is shimmering (not smoking) before adding the chicken in a single layer with space between each piece. If needed, work in batches. Use tongs or a thin spatula to flip gently, keeping the breading intact. Spritzing the tops with olive oil spray before flipping helps them brown more evenly.
Know when the chicken is done. Chicken breasts are perfectly cooked when the internal temperature reaches 165°F. If you have one, use an instant-read thermometer to check the thickest part. If you don’t, cut into one breast to ensure the juices run clear and there’s no pink.