Skillet Parmesan Chicken


  • 2 small boneless Chicken Breasts
  • 1/2 cup gluten free Italian Breadcrumbs
  • 1/4 cup grated Parmesan Cheese
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1/4 tsp Thyme
  • 1 Egg
  • 1 cup Marinara sauce
  • 1/2 cup shredded Mozzarella cheese
  • 1/4 cup Olive Oil


  1. I was able to find chicken breast cutlets at my grocery store that were already about 1/2 inch thick.
  2. If you can’t find those, then wrap the chicken in plastic wrap and pound flat about 1/2 inch thick.
  3. In small bowl whisk egg.
  4. On a large plate mix breadcrumbs, seasoning, and parmesan.
  5. In your skillet (make sure it’s oven proof) add olive oil and heat.
  6. Dip the chicken into the egg and coat both sides.
  7. Add the chicken to the breadcrumb mix and coat both sides well.
  8. Add chicken to skillet over med-high heat.
  9. Cook about 3 minutes on each side.
  10. Remove chicken and place on paper towels to absorb oil.
  11. Remove oil from skillet.
  12. Add the chicken back to the skillet.
  13. Add 1/4 cup of Marinara sauce over each chicken breast.
  14. Top with Mozzarella.
  15. Broil on high for 1-2 minutes until cheese melts.
  16. Serve over noodles (I used Quinoa spaghetti noodles) and remaining Marinara sauce.
  17. Enjoy!