Chicken parmesan made in a single skillet is an easy and sure-fire way to impress your family. A well-seasoned coating of breadcrumbs/flour is the best way to achieve flavorful chicken that tastes better than any restaurant version you've ever tried.
Prepare the chicken breast. Lay flat on a cutting board and look for any areas that are over 1/2-inch thick. Make a 45° cut through the thick part, cutting half-way through to open like a book. Pound gently on both sides to tenderize. Season front and back with salt and pepper.
Place flour, egg, and breadcrumbs in separate bowls.
Season the flour with black pepper, garlic salt, dried oregano, and salt. Stir to distribute.
Coat the chicken with egg then dip into the flour pressing firmly to coat both sides. Dip in the egg wash again and repeat, this time with breadcrumbs.
Warm a large cast iron skillet or oven-safe skillet over medium heat. Add olive oil then pan-fry the chicken breast until dark golden brown and crispy on both sides. Top with a slice of mozarella and a sprinkle of shaved parmesan.
Pour marinara sauce into the same pan with the chicken and cook several minutes to warm. Finish the chicken under the broiler (optional) to melt and caramelize the cheese layer. Serve hot with spaghetti and extra parmesan cheese.
Breading: This recipe has been tested with flour only, breadcrumbs only, and a combination of the two. There are slight differences, but I believe the crucial factor here is the seasoning. Therefore, you can make this recipe with whatever you have available with excellent results. If you want to make your own breadcrumbs, grind about 2 cups dried bread cubes in a food processor until very fine.Marinara Sauce: A good marinara makes a huge difference. I highly recommend choosing your favorite marinara or arrabbiata (if you like it spicy) for top notch results. I like Paesana.Seasoning Tips: At every stage of the cooking process, it's important to season with a pinch of salt. That way your seasoning gets into the food and brings out the best flavors. I salt the chicken, the flour, and the marinara. That way, when you take a bite, all the flavors move across your tongue. Parmesan is naturally salty, which is why I will finish the dish with a large pinch of Parmesan (rather than salt). At the very end, you could also tear some fresh basil over top.