Cast Iron Skillet Chicken Parmesan Recipe
This Cast Iron Skillet Chicken Parmesan recipe offers a deliciously crispy and cheesy Italian-American classic made easy at home. Chicken breasts are lightly breaded, pan-seared in a cast iron skillet, then baked with layers of parmesan and fontina cheeses, topped with fresh marinara sauce and basil for a perfect balance of flavors. Ideal for a comforting weeknight dinner that serves six.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop and Baking
- Cuisine: Italian-American
Ingredients
Chicken and Breading
- 24 oz boneless skinless chicken breasts (six 4-ounce breasts, lightly pounded to an even thickness)
- ¼ cup all-purpose flour (regular or gluten-free)
- 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
Cooking and Toppings
- 3 tbsp olive oil (+ olive oil cooking spray, as needed)
- ½ cup finely shredded parmesan cheese
- 1 cup fontina cheese, freshly grated (or mozzarella)
- 1 cup prepared marinara sauce (plus extra if serving over pasta)
- Freshly chopped basil (for topping)
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the chicken.
- Prepare Flour Mixture: In a shallow dish, combine the all-purpose flour, garlic powder, salt, and black pepper to create the dry coating mix.
- Prepare Egg Mixture: In a second shallow dish, whisk together the liquid egg whites (or whole eggs) with 2 tablespoons of water to make the wet dip for the chicken.
- Prepare Breadcrumbs: Pour the seasoned breadcrumbs into a third shallow dish for the final coating step.
- Dredge Chicken: Coat each chicken breast by first dredging in the flour mixture, shaking off excess, then dipping into the egg mixture, and finally pressing into the breadcrumbs until fully coated. Repeat for all breasts.
- Heat Skillet and Sauté: Heat olive oil in a large, seasoned cast-iron skillet over medium heat. Add the breaded chicken breasts and sauté them until lightly golden, about 3 to 4 minutes total, flipping once after 1 ½ to 2 minutes. Use olive oil spray as needed during flipping to prevent sticking and add crispness.
- Bake Chicken: Transfer the entire cast iron skillet to the preheated oven and bake the chicken for 20 minutes to cook through.
- Warm Marinara: While the chicken bakes, warm the marinara sauce over low-medium heat in a saucepan to prepare for topping.
- Add Cheese and Continue Baking: Remove the skillet from the oven and evenly top each chicken breast with shredded parmesan and fontina cheese. Return the skillet to the oven and bake for an additional 10 minutes, until the cheese is melted and bubbly.
- Serve: Drizzle about 2 tablespoons of warmed marinara sauce over each chicken breast and garnish with freshly chopped basil. Serve extra marinara on the side for dipping or over pasta.
Notes
- Lightly pounding chicken breasts helps them cook evenly.
- Use gluten-free flour and breadcrumbs to make this recipe gluten-free if needed.
- Olive oil spray helps maintain crispness without adding excess oil.
- Fontina cheese melts beautifully but mozzarella is a suitable substitute.
- Serve with pasta or a side salad for a complete meal.
