quick + easy
at home
kid-friendly
chicken
a la parmigiana
one-pan
italian

Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.

This chicken parm recipe comes from NYT food columnist Melissa Clark's new cookbook Kid In the Kitchen. "It's so easy your kids can make it for you," says Melissa—and since it's made in one pan, cleanup is a cinch too. 

Hot Stuff: Add a big pinch of crushed red pepper flakes to the pan along with the garlic to make it spicy. 

For another easy, Italian-inspired recipe that's also an awesome make-ahead dish, check out Melissa's Turkey Ragu Freezer Meal and get her surprising freezer tricks here. 

Adapted from Kid In The Kitchen by Melissa Clark and Daniel Gercke. Copyright © 2020 by Melissa Clark and Daniel Gercke. Used with permission by Clarkson Potter. All rights reserved.

Ingredients

  • 1¼ pounds thinly sliced chicken breasts
  • ¾ teaspoon kosher salt
  • ¾ teaspoon dried oregano
  • 3 tablespoons extra-virgin olive oil, plus more as needed
  • 1 clove garlic , minced
  • 2 cups marinara or other tomato sauce (homemade or store-bought)
  • 4 tablespoons grated Parmesan cheese, divided
  • ¼ teaspoon freshly ground black pepper
  • 6 ounces fresh mozzarella (1½ cups), grated
  • Chopped fresh basil, for garnish (optional)

Yield

Serves: 4

Preparation

Position an oven rack 4 inches below the broiler, and turn on the broiler. 

Place a large plate next to the stove to hold the cooked chicken pieces. 

Set out all of your ingredients. 

Sprinkle the chicken cutlets all over with the salt and the oregano. 

Place a large ovenproof skillet over medium-high heat, then add 2 tablespoons of the oil and let it heat up for about 20 seconds. It will shimmer and thin out as it heats, but it shouldn’t get hot enough to start to smoke (if it does, move the pan off the heat immediately for a few seconds). Add as many pieces of the seasoned chicken to the skillet as will fit in one layer without overlapping (usually 2 or 3 pieces; don’t crowd the pan or the chicken will steam rather than brown). Let the chicken cook until it is pale golden on the bottom (about 2 minutes), then use tongs to flip it, and let it get golden on the other side, another 1 to 2 minutes. Transfer the cooked chicken to the plate, and continue cooking the remaining chicken, adding more oil if the pan looks dry. 

When all the chicken is browned, add the remaining 1 tablespoon of the oil to the pan (no need to clean the pan first) and stir in the garlic. Cook, stirring, for 30 seconds to 1 minute, just until you can smell it. Then stir in the marinara sauce, 2 tablespoons of the Parmesan, and the pepper, and let the sauce come to a simmer  

Nestle the chicken cutlets into the sauce, then spoon the sauce over to cover them (mostly covered—the chicken can poke through a bit). 

Sprinkle the mozzarella and the remaining 2 tablespoons Parmesan evenly over the chicken. Transfer the skillet to the broiler and broil for 1 to 3 minutes, until the cheese has melted and browned in spots. Keep your eye on it—the cheese can go from melted to burnt in under a minute. Sprinkle with the basil, if using, and serve immediately.