Chicken/ Comfort Food/ Dinner/ Noodles

One-Skillet Chicken Parmesan

One Skillet Chicken Parmesan

We don’t go out for Italian food very often, but when we do, I almost always get chicken parmesan. Just as an aside, I’ve seen it as both “parmesan” and “parmigiana”. I have no idea whether one is correct. It’s like the whole donut/doughnut issue. Anyway, I love the combination of crispy chicken, sauce, and noodles.

However, I don’t love the idea of frying my own chicken at home. This One Skillet Chicken Parmesan is an easy, short-cut way to get that combination. It’s made entirely in one (large) skillet, and it only takes about 35 minutes to make. So, you can easily enjoy a quick weeknight meal of chicken parm without all of the work (and mess)


One-Skillet Chicken Parmesan


  • 1 T . olive oil
  • 2 lbs . chicken in 1-inch pieces
  • 4 c . chicken broth or water
  • 12 oz package egg noodles
  • 4 cloves garlic minced
  • 14.5 oz can diced tomatoes
  • 2 14.5 oz cans crushed tomatoes
  • 1 T . Italian seasoning
  • Salt and pepper to taste
  • 2 c . shredded mozzarella
  • 1 c . panko bread crumbs
  • 1 tsp . Italian seasoning
  • 2 tsp . olive oil


  1. Heat olive oil in a large skillet over medium heat.
  2. Add chicken, and cook until no longer pink.
  3. Remove chicken to a plate.
  4. Add chicken broth to skillet, and heat until boiling.
  5. Add egg noodles, and cook until al dente.
  6. While noodles are cooking, preheat oven to 350 F.
  7. When noodles are al dente, add garlic, diced tomatoes with juice, crushed tomatoes, seasoning, and salt and pepper.
  8. Add chicken, and stir to combine.
  9. Remove from heat, and top with mozzarella.
  10. Toss bread crumbs with seasoning, and sprinkle over cheese.
  11. Drizzle olive oil over bread crumbs.
  12. Bake for about 10 minutes, or until cheese has melted.

One Skillet Chicken ParmesanOne Skillet Chicken Parmesan

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  • Reply
    December 20, 2016 at 10:45 am

    This isn´t a one skillet meal, you need an oven. Kind of misleading.

    • Reply
      December 20, 2016 at 11:12 am

      I’m sorry that you found that misleading. One skillet refers just to the fact that the dinner cooks entirely within one skillet, and there are many one skillet meals that require partial or total use of the oven. Might you be thinking of a stovetop meal?

  • Reply
    July 6, 2016 at 8:10 pm

    How many people does this adequately serve? Based on the ingredients, I would guess around 6. Would that be about right?

    • Reply
      July 7, 2016 at 9:51 am

      Yes, you should be able to get about 6-8 servings out of this recipe.

  • Reply
    October 5, 2015 at 5:39 pm

    i can’t help but ask, since this comment panel has so much info about Parmesan cheese… Where is the Parmesan in this recipe??! I love it, and will make it again, but don’t you think it’s a bit of a misnomer?

    • Reply
      October 6, 2015 at 1:38 am

      Some people call it chicken parmesan, others chicken parmigiana. Not sure that it’s a misnomer so much as one probably grew out of mispronunciation of the other and has become a common term in its own right. You can certainly feel free to add Parmesan cheese to the recipe, though! I’m sure it would be a tasty addition.

  • Reply
    September 29, 2015 at 1:26 pm

    Could you half this recipe?

    • Reply
      September 29, 2015 at 10:18 pm

      I’m sure you could! It does reheat well, though! =)

  • Reply
    Kathleen Dahl
    August 24, 2015 at 6:45 pm

    I just made this, but used angel hair pasta instead. We had stronganoff a couple of days ago over egg noodles and decided to change this up.
    It was sooooo good. My family loved it!!!

    Has anyone froze the leftovers? This made enough for a second meal but I would like to freeze it and use it next week. Thoughts,

    • Reply
      August 26, 2015 at 1:47 am

      I’m so glad that your family loved it! =) I’ve doubled the recipe and frozen the extra for another meal. If you have questions about freezing it, I’d be glad to help out!

  • Reply
    Efreet in the Oven
    February 28, 2015 at 7:27 am

    “Parmigiana” is the correct Italian term, meaning a dish made with sliced aubergines, tomato sauce and cheese, layered lasagna-style and then baked.
    It is actually a Sicilian dish, so the town of Parma has nothing to do with it at all, nor has Parmesan cheese – “parmiciana” is a dialectal term for stacking wooden planks in a certain way that is very much like how you layer the aubergine slices while making the dish. Just a little tidbit from my country! :°)

    • Reply
      February 28, 2015 at 10:13 pm

      Thank you for the info! =)

  • Reply
    February 24, 2015 at 8:02 pm

    making this now! do you drain noodles after cooking before adding other ingredients?

    • Reply
      February 24, 2015 at 8:31 pm

      When I make this, almost all of the water has cooked off. There’s, maybe, 1/4 cup or so left. I don’t drain that. If, for some reason, you find that you have more than that, you’ll want to drain it so that it doesn’t water down your sauce. Hope that helps!

  • Reply
    Julia @ Swirls and Spice
    February 18, 2015 at 10:01 am

    This is such a great idea! I haven’t had chicken parmesan in way too long!

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