One-Pot Chicken Parmesan

I remember the first time I made a one-pot chicken parmesan recipe because I wanted something cozy and satisfying yet easy enough to whip up on a weeknight after a long day. I had leftover marinara and some chicken cutlets waiting in the fridge so I threw everything together in one pan and hoped for the best and to my surprise it turned out golden crispy and bubbling with cheese just the way I love it.

Since then this dish has been a regular at our dinner table because it’s simple comforting and flavorful all in one bite and best of all it doesn’t leave me with a sink full of dishes to tackle afterward so I can actually sit down and enjoy dinner with my family while the kitchen stays (mostly) clean.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken breasts – These serve as the juicy protein base and get deliciously crispy when breaded and pan-fried.
• Eggs – Used to help the breadcrumb coating stick to the chicken.
• Breadcrumbs – Add a crunchy coating to the chicken.
• Parmesan cheese – Adds nutty flavor and helps create a golden crust.
• Olive oil – For searing the chicken and adding richness.
• Marinara sauce – Brings in that classic tomato flavor and ties everything together.
• Mozzarella cheese – Melts beautifully over the chicken for that signature cheesy topping.
• Spaghetti – The classic base that soaks up all the delicious sauce.
• Fresh basil – Adds brightness and a pop of freshness right at the end.
• Tools You’ll Need
• Large deep skillet or sauté pan with lid – This is the hero of the one-pot magic because it allows you to cook the chicken, sauce, and pasta all in one vessel.
• Tongs – Handy for flipping the chicken without tearing the crust.
• Cheese grater – Freshly grated cheese always melts better and has more flavor.
• Mixing bowls – For setting up a quick breading station with the eggs and breadcrumbs.
• Wooden spoon – Helps with stirring the sauce and pasta without scratching your pan.

Instructions

Step 1:

I start by slicing my chicken breasts in half lengthwise to make thinner cutlets and I season both sides with salt and pepper.

Step 2:

In two shallow bowls I set up a breading station with beaten eggs in one and a mix of breadcrumbs and Parmesan cheese in the other.

Step 3:

I dip each chicken cutlet into the egg and then into the breadcrumb-Parmesan mixture making sure each piece is fully coated.

Step 4:

In a large skillet I heat a good splash of olive oil over medium heat and I cook the breaded chicken for about 3-4 minutes on each side until golden brown but not fully cooked through.

Step 5:

I pour the marinara sauce right over the chicken and nestle in the dry spaghetti breaking it in half if needed to fit and I make sure the noodles are mostly submerged in sauce.

Step 6:

I cover the skillet and let everything simmer for about 15-18 minutes stirring gently a couple of times until the pasta is tender and the chicken is cooked through.

Step 7:

I top the chicken with sliced mozzarella then cover again just long enough to let the cheese melt and get bubbly.

Step 8:

I finish with a handful of fresh basil leaves and a sprinkle of extra Parmesan for good measure before serving.

Tips

If you want even more flavor I sometimes mix a little garlic powder and Italian seasoning into the breadcrumb mix. I also like to use a blend of mozzarella and provolone when I have it on hand. And don’t worry if you’re short on time—store-bought marinara works great here but I’ve also used leftover homemade sauce when I have it.

Ways to Serve

I love to serve this one-pot chicken parmesan right from the skillet for a rustic family-style dinner. It also goes wonderfully with a simple green salad or garlic bread. If you’re feeding a crowd you can double the recipe and use a Dutch oven for extra space.

Frequently Asked Questions

Can I use store-bought marinara sauce in this One-Pot Chicken Parmesan recipe?

Yes absolutely! A good quality jarred marinara saves time and still tastes amazing.

Do I have to use spaghetti or can I substitute with another pasta?

You can definitely swap in penne rigatoni or even fettuccine—just keep an eye on the cooking time and adjust as needed.

Can this recipe be made ahead of time?

You can prep the breaded chicken and store it in the fridge for a few hours. I wouldn’t cook the pasta ahead of time though since it’s best fresh from the pan.

See You in the Kitchen

I hope you give this one-pot chicken parmesan a try! It’s one of those feel-good meals that never fails to impress and it’s so much easier than it looks. Don’t forget to let me know how yours turns out or share a photo—I’d love to see it on your table.

Happy Cooking!

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