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Chicken Parmesan Skillet with Garlic Bread Croutons

Chicken Parmesan Skillet with Garlic Bread Croutons reads umami 7.7, richness 6.5 and salinity 4.6 on Palate's 0–10 flavor X-ray — a Italian-American main, about 35 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

The measured notes (of 18)

Umami 7.7 · Richness 6.5 · Salinity 4.6 · Herbaceous 3.6 · Allium 3.2 · Nutty 2.4 · Funk & Ferment 2.3 · Floral 1.8 · Warm Spice 1.6 · Heat 1.5 · Bitterness 1.5 · Sweetness 1.5 · Sourness 1.4 · Earthy 1.2 · Citrus 1.1 · Fruity 0.8

What's in it (15)

Time & effort: about 35 min (34 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 277.7 kcal, 16.6 g protein, 9.6 g fat, 30.6 g carbs

Dietary: Contains meat · Contains dairy · Contains egg — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

  1. Season the chicken pieces all over with the salt and pepper. Set up a breading station: flour in one shallow dish, beaten eggs in a second, and the panko mixed with 1/4 cup of the Parmesan in a third. Dredge each chicken piece in flour, shaking off the excess, then egg, then press firmly into the panko mixture to coat both sides.
  2. In a large bowl, toss the bread cubes with 3 tablespoons of the olive oil, half of the minced garlic, and a pinch of salt until evenly coated.
  3. Heat a large, dry skillet over medium heat. Add the bread cubes and toast, tossing every minute or so, until golden brown and crisp on most sides, 6 to 8 minutes. Transfer the croutons to a plate and wipe out the skillet.
  4. Add 3 tablespoons of the olive oil to the same skillet and heat over medium-high heat until shimmering. Add half of the breaded chicken pieces and cook until deeply golden and crisp on the first side, 3 to 4 minutes.
  5. Flip the chicken and cook until golden on the second side and the internal temperature reaches 165F, 3 to 4 minutes more. Transfer to a plate and repeat with the remaining 2 tablespoons olive oil and remaining chicken.
  6. Reduce the heat to medium, wipe out any dark crumbs from the skillet, and add the remaining minced garlic. Cook, stirring, until fragrant, about 30 seconds, then pour in the marinara sauce, oregano, and red pepper flakes, scraping up any browned bits from the skillet bottom. Bring to a simmer and cook until slightly thickened, 3 to 4 minutes.
  7. Nestle the browned chicken pieces back into the simmering sauce. Scatter the torn mozzarella and remaining Parmesan over the top, cover, and cook over medium-low heat until the cheese is melted and the chicken is warmed through, 4 to 5 minutes.
  8. Uncover, scatter the garlic bread croutons and fresh basil over the top, and serve directly from the skillet while the croutons are still crisp.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.