Stovetop Chicken Parmesan Casserole
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This Stovetop Chicken Parmesan Casserole (chicken parmigiana) is a classic dinner-time meal and comfort food dish for a reason. Paired with pasta, broccoli, a salad, or mashed potatoes, it’s as timeless as a little black dress.
Cooked in a skillet on the stovetop and finished in the oven, this crispy, cheesy, saucy chicken breast is ready to eat in 30 minutes.
Do you need ideas of what to serve with this Chicken Parm? Try one of these quick, easy, and delicious recipes!
Stovetop Chicken Parmesan Casserole
Swimming in sauce, drenched in cheese, and with a bit of a crunch in every breaded bite, chicken parmesan comes across as difficult and fancy. Instead, it is really a simple, quick meal for any weeknight. Adults and kids alike can’t get enough of this dish. It’s filling and flavorful and perfect over pasta. It’s one of my go-to dishes, especially when I need to talk my boys into eating more protein.
How to make Stovetop Chicken Parmesan Casserole in a cast iron skillet
While you’ll see many Chicken Parmesan recipes have just a breadcrumb coating, I wanted plenty of Parmesan cheese too. If there’s one thing I’ve learned from watching countless hours of Food Network shows, it’s to make sure each step is seasoned so every bite can be perfect.
The crispy, cheesy breadcrumb coating
For that to happen, we need to create a dredge using two bowls.
Whisk the eggs, heavy whipping cream, and 1/2 cup of grated Parmesan cheese in the first bowl.
Use fine Italian-seasoned breadcrumbs mixed with another 1/2 cup of grated Parmesan cheese in the second bowl. Whisk so everything is combined.
Dip your (7-10 ounce) chicken breasts one at a time into the egg mixture, then into the breadcrumb mixture. Be sure to get both sides of the breasts fully coated.
Heat your 10-12 inch skillet over medium heat with a couple of Tablespoons of oil. This can be olive oil, canola oil, or even bacon grease. Lay your breaded breasts in the skillet and wait for them to brown. This should only take 5-7 minutes. Use a pair of tongs and flip to the other side, repeating the process.
Stovetop Chicken Parmesan Casserole: Sauce and cheese
Add marinara sauce over your chicken and wiggle them around a bit so some of the sauce can get under the chicken. Top the skillet with thin slices of Swiss cheese. Swiss cheese melts beautifully, and the large slices prevent the sauce from burning. Add 1/4-1/2 cup of grated Parmesan cheese on top of the Swiss.
Now, broil your skillet for a few minutes until the cheese is bubbly and brown. Top with fresh basil and serve over pasta.
How to make this dish low-carb
There are a few ways to make Stovetop Chicken Parmesan Casserole low-carb. First, you’ll need a low-carb marinara or pasta sauce. This should be available at your local grocer.
You’ll also need a substitute for breadcrumbs. The best breadcrumb recipe I recommend is 1/2 cup almond flour, 1 cup pork rinds, 1/2 cup parmesan cheese, two teaspoons dried Italian seasoning, and 1/2 teaspoon salt. Add all these ingredients to a food processor and pulse until they are a fine, crumby consistency.
Can you freeze chicken parm?
Yes, you can. However, if you are making this dish ahead and plan to freeze and reheat it, stop before adding sauce. Storing it covered in sauce will make the breading soggy. Cook the chicken through in the skillet, remove it from heat, and store it in a freezer-safe container.
How to reheat chicken parmesan
The oven method
Place the chicken parm in a covered, oven-safe dish. Preheat your oven to 350°F. Cook for 15 to 20 minutes until the internal temperature reaches 165°F. The time will be a lot longer if you are reheating it from frozen. (If possible, I recommend letting it thaw completely in the refrigerator first.) Uncover the chicken and let it cook another 5 minutes to crisp it and ensure the cheese is melted and gooey.
The microwave method
Reheating in the microwave isn’t nearly as complicated. Although it does change the taste and texture of the dish, microwave reheating is quick.
Place the chicken parm on a microwave-safe dish and cover it with a wet paper towel. (This is prevent a mess in the microwave.) Reheat for 30-second intervals until heated through. Check the center to make sure it’s hot. Allow it to sit for 1 to 2 minutes before enjoying.
Other chicken dinner dishes you’ll love
- Broccoli Stuffed Buffalo Chicken Breast
- Easy Baked Salsa Chicken
- Grilled Chicken Caprese
- EASY STOVETOP CHICKEN NOODLE SOUP
- LEFTOVER CHICKEN CAKE RECIPE
- Creamy Parmesan Noodles
- PARMESAN POTATOES
- Parmesan Garlic Bread
- JALAPENO FETA DIP
Stovetop Chicken Parmesan Casserole
Ingredients
- 4 7-10 ounce chicken breasts boneless skinless
- ½ cup all-purpose flour
- 2 large eggs
- ½ cup heavy whipping cream or whole milk
- ⅔ cup Italian bread crumbs
- 1 and ½ cup Parmesan cheese grated, divided
- 1 teaspoon salt divided
- ½ teaspoon black pepper divided
- 4 tablespoons olive oil canola oil or bacon grease
- 12 ounces marinara sauce homemade or jarred
- 1 cup Swiss cheese sliced
- 1 teaspoon basil chopped, for garnish
Instructions
- Whisk the eggs, heavy whipping cream, and 1/2 cup of grated Parmesan cheese in the bowl.
- In the second bowl, whisk Italian seasoned breadcrumbs with another 1/2 cup of grated Parmesan cheese, salt, and pepper.
- I like to pound the chicken breast to a uniform thickness, but this is optional. Dredge one chicken breast one at a time into the egg mixture and then into the breadcrumb mixture, coating both sides.
- Heat your 10-12-inch skillet over medium heat with a couple of tablespoons of oil. This can be olive oil, canola oil, or even bacon grease. Lay your breaded breasts in the skillet and wait for them to brown. This should only take 5-7 minutes. Use a pair of tongs and flip to the other side, repeating the process.
- Add about 12 ounces of marinara sauce over your chicken and wiggle them around so some of the sauce can get under the chicken. Top the chicken with thin slices of Swiss cheese. Add ¼ to ½ cup of grated Parmesan cheese on top of the Swiss.
- Now broil your skillet for just a few minutes until the cheese is bubbly and brown. Top with fresh basil and serve over pasta.
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Now how did you know I planned to make chicken parmigiana the other day and accidentally bought Swiss cheese rather than traditional mozzarella cheese. Guess what we’re having for dinner tomorrow!
Holy heavenly cheese. I love the way you fully coated this chicken in full layers of breading, sauce and cheese. Now I can’t imagine NOT cooking it this way! Thank you for an awesome upscale version to a classic!