This Quick Chicken Parmesan is made in one skillet with chicken tenders, pasta sauce, and melted mozzarella. A simple, fast 25-minute dinner perfect for busy weeknights.
Recipe and post update on 3/10/26
This 25-minute chicken parmesan has been a family favorite for years, and the recipe has been refreshed for clarity and ease. Unlike traditional chicken parmesan that can require multiple steps and long cook times, this version is streamlined so you can have a comforting, classic-tasting meal on the table quickly.
The recipe uses chicken tenders lightly coated in a panko-parmesan mixture, seared until golden in a non-stick skillet, then finished by simmering briefly in warmed jarred pasta sauce and topping with shredded mozzarella. It’s an easy way to enjoy the flavors of chicken parmesan without the extra fuss.
Serve it as written or spoon it over pasta or rice for a heartier plate. A simple green salad or garlic bread rounds the meal out nicely and makes it family-friendly for weeknights.
Watch Me Make It
Ingredients You Need
- Chicken – Chicken tenders work best because they cook quickly and stay tender. You can substitute chicken breasts or thighs if you prefer.
- Olive oil – For browning the chicken.
- Pasta sauce – Your favorite jarred marinara or pasta sauce.
- Breading – Panko breadcrumbs, grated parmesan, and eggs to help the coating stick.
- Seasonings – Dried parsley, garlic powder, salt, and pepper.
- Balsamic vinegar – Optional; a teaspoon or two added to the sauce brightens the flavor.
Highlighted Tip
Use a non-stick skillet to make cleanup easier and prevent the breading from sticking.
Step by Step: How To Make Chicken Parmesan
- Step One – Combine pasta sauce and balsamic vinegar in a microwave-safe bowl and heat until warm.
- Step Two – In one shallow bowl combine panko, parmesan, garlic powder, dried parsley, and a pinch of salt and pepper. In a second bowl, lightly beat the eggs.
- Step Three – Season chicken tenders with salt and pepper. Dip each tender in the beaten eggs, letting excess drip off, then press into the breadcrumb mixture. Set the breaded tenders on a plate.
- Step Four – Heat a large non-stick skillet over medium-high and add the oil. When hot, add tenders without overcrowding. Brown and cook until cooked through, about 4–5 minutes per side.
- Step Five – Reduce heat to low. Carefully pour warmed pasta sauce into the pan around the chicken so the tops aren’t fully covered, and let it bubble for 2–3 minutes. Sprinkle shredded mozzarella over each piece, cover with a lid, and turn off the heat to let the cheese melt. Serve immediately with pasta, rice, or vegetables.
Ang’s Helpful Cooking Tips
- Don’t overcrowd the pan. Cook in batches if necessary so pieces brown instead of steaming.
- Don’t fully cover the chicken with sauce. Pour sauce around the pieces so the tops stay slightly crisp.
- Let the sauce simmer briefly. Even jarred sauce benefits from a few minutes of simmering with the chicken to deepen flavor.
- Adjust for chicken breasts. Slice or pound breasts thin so they cook in the same short time as tenders.
- Warm the sauce first. Heating the sauce before adding it to the skillet keeps everything hot and speeds finishing the dish.
What To Serve With Chicken Parmesan
This dish is versatile. Popular pairings include:
- Pasta or simple buttered noodles for a classic pairing.
- A crisp green salad to balance the richness.
- Baked or mashed potatoes for a hearty side.
- Roasted vegetables such as potatoes and carrots.
- Garlic bread or a crisp cheese toast to soak up extra sauce.
Frequent Questions
No. The breadcrumbs add texture and a bit of crunch, but the recipe works without them for a lighter option.
Yes. Brown the chicken ahead and refrigerate. When ready to serve, add warmed sauce and cheese and heat until the cheese melts.
Not fully. The tenders are lightly browned, then simmered in sauce which softens the coating. For a crispier result, cook the chicken separately and spoon warm sauce over it just before serving.
Love Chicken Parmesan? Try other variations like a crispy sheet-pan chicken parmesan or stuffed shells for a different take on the classic.
Quick Chicken Parmesan
Equipment
-
large non-stick skillet with lid
-
small microwave-safe bowl
Ingredients
- 3 tablespoon olive oil
- 1.5 lb chicken tenders (about 8–9 tenders)
- ¾ cup panko Japanese breadcrumbs
- ⅓ cup parmesan cheese, grated
- ½ teaspoon garlic powder
- 1 teaspoon dried parsley
- 2 eggs
- ½ cup mozzarella cheese, shredded
- 24 ounce jar red pasta sauce or marinara
- 2 teaspoon balsamic vinegar (optional)
- salt and pepper to taste
Instructions
-
Combine pasta sauce and balsamic vinegar in a microwave-safe bowl. Cover and heat on high until hot, about 3–5 minutes. Keep warm.
-
In a shallow bowl, combine panko, parmesan, garlic powder, dried parsley, and a little salt and pepper.
-
In a second shallow bowl, lightly beat the eggs.
-
Season tenders with salt and pepper. Dip each in the eggs, then coat in the breadcrumb mixture. Place on a plate and repeat.
-
Heat a large non-stick skillet over medium-high and add the oil. Add tenders without overcrowding and cook until browned and cooked through, about 4–5 minutes per side.
-
Reduce heat to low and wait 30 seconds, then carefully pour warmed sauce around the chicken (it may spatter). Let bubble 2–3 minutes, sprinkle mozzarella on top, cover, and turn off the heat to melt the cheese. Serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days.
See the post for serving suggestions and tips.
Nutritional information is an estimate provided as a courtesy and not a guarantee.
Nutrition
Make These 30-Minute Meals Next
- 20-Minute Caprese Chicken
- 25-Minute Ground Beef Philly Cheesesteak
- Creamy Honey Mustard Chicken and Broccoli
- Taco Spaghetti
- Cheesy Margherita Pasta
- One-Skillet Gnocchi With Spinach
Note: Some links on the original site were affiliate links. This rewritten article does not include external links.