I’ve been asked for this recipe more than any other.. so, eat your heart out folks. It’s finally here.
Cast Iron Chicken Parm
Serves: 2
Prep time: 20 minutes
Cook time: 15 minutes
INGREDIENTS
- 2 boneless skinless chicken breasts
- 1 egg
- 1/3 cup Bread crumbs
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbs olive oil
- 1 jar of marinara (or you can make your own easy tomato sauce)
- Shredded mozzarella cheese (about two large handfuls)
- Freshly shredded parmesan cheese
DIRECTIONS
- Preheat the oven to 450 degrees.
- Mix the breadcrumbs with the Italian seasoning, garlic powder, salt, and pepper in a bowl or shallow dish. Mix with your hands or a fork to thoroughly combine. Set aside.
- Shred the parmesan cheese (if you have a microplane, break it out! The fluffier the cheese the better.)
- Heat the olive oil over medium heat in a cast iron (or other oven safe pan with high walls.)
- While the oil is heating, beat the egg in a bowl and set aside.
- One at a time, dip the chicken breast in the egg and let the excess egg run off, then coat the chicken breast with the breadcrumb mixture, and place in the hot oiled pan. Repeat with the second chicken breast.
- Let the chicken breasts sit untouched for about 4 minutes until golden brown on the bottom, then flip and let the other side turn to golden brown for another 4 minutes.
- Turn the heat off, and pour the marinara evenly over the chicken breasts, being sure to completely cover and fill all the spaces within the pan.
- Now for the good stuff. Sprinkle mozzarella cheese – about one large handful each – over each chicken breast creating a small mound of cheese over each (this is so you remember where exactly the chicken breasts are under all that sauce!
- Now, sprinkle a little parmesan cheese over each breast. The parmesan is what will give you a nice slightly brown crisp on top of the gooey melty mozzarella.
- Transfer the cast iron pan into the oven, set the timer for 12 minutes, and finish your glass of wine.
- After 12 minutes the parmesan cheese should start to brown and bubble, and you’ll know it’s done. Remove the pan, and let it cool for a few minutes.
- Using a spatula, scoop each chicken breast out and place on top of a bed of noodles, zucchini noodles, or however you plan on devouring this. Spoon out additional sauce and add around the chicken breast.
- Sprinkle more freshly grated parmesan cheese and dive in!
NOTES
- If your chicken breasts are on the larger size you might consider adding a few extra minutes in the oven, or pounding the breasts to be a little thinner.
- This could really be called “Chicken Mozzarella” as you can see the ratio of mozzarella to parmesan it literally 80 to 20.. but here we are!
Making the cast iron chicken parmesan tonite! Can’t wait. Just a little editing. 1) Chicken parmesan step 7. I believe it should be chicken breasts (with s)
2) French fries step 2. You forgot the words Olive oil.
No biggie. Love you guys. Half way through the book. Have become a groupie. Watched GG tonite too. Clyde is a star.
Thanks Liz! Always appreciate the feedback and never hurts to have another set of eyes on a recipe. Both of those typo’s have been corrected. Thanks for all the support and let me know if you have any recipe questions!
Looking forward to make this dish. I appreciate your recipes are for two people, hard to find them that way. I always watch Dave’s Direct Message and he mentioned several times about your recipes and how much people like them.
Let me know how you like it! And thank you, I agree that it can be annoying to try and do the math on recipes sometimes when you’re just trying to cook for one or two.
Yes I’m single and trying to find recipes for one person is difficult and these food prep people don’t sell anything for one person just two people or more but we all have our crosses to bear I’m going to try your recipe it looks delicious keep up the good work until Dave he’s a wonderful person
The picture shows it cooked in a cast iron pan on the stove top but directions say to do it in the oven? I suppose oven is best? I can’t wait to try this.
Hi Matt! Both methods are actually needed. I start the chicken in the pan and then transfer it to the oven. I just updated the recipe to make it a little more clear. Let me know how it goes!
It only shows it on the stove top because it’s easier to show the picture on the stove top than the oven he took it out of the oven and put it on the stove top I’m sure
I made this last night, cranked La Boheme and sipped deep red wine and baked a big loaf of garlic bread. Amazing dinner, kids loved it. I used chicken breast cutlets for thinner pieces of chicken.
That’s awesome. Well done on the music and wine! I sometimes sub chicken cutlets too.. always works well.
Step 11.5 – Pour another glass of wine. 🙂
I should add that!
So easy, so good and so impotently, what is ” your ” favorite wine to to go with? 🙂
Thank you! Hard choice but I’d have to say either Coppola Director’s Cut Merlot, Justin Cabernet, or if it’s a special occasion The Prisoner red blend.
in 12 minutes I had raw chicken. Plump breasts, perhaps, altered the timeline. I think this part of the recipe might require a bit of discernment. 12 minutes maybe for thin breasts; likely more for larger breasts. As a hetero man that has been my experience.
Thanks for the feedback! Did you do the initial pan frying for 4 minutes on each side (8 minutes total) before baking in the oven?
The recipe calls for only 2-3 minutes each side and then 12 minutes in the oven. This might work for thin breasts but larger will need more time to be cooked through. Going to make this in the next few days. Thanks!
Thanks for pointing this out. I actually usually go 4 minutes per side so I’ve made an update in the recipe. This timing always works for me so hopefully it does for you, too!
Seems that the current state of the world has resulted in extremely well-endowed chickens. (at least in grocery stores here in the Northeast)The last three or four times I’ve purchased boneless skinless breasts, they’ve weighed in at a whopping 14-16 ounces each! It’s not a deal breaker for me and I generally don’t mind butterflying them during prep, if I have the time. But, I got to thinking that this might be one of the reasons that some folks are experiencing the need for longer cooking times??
Interesting thought! I wonder if that could be the reason..
this recipe looks fantastic! I’m no top chef and always have trouble cooking in Cast Iron.. Any recommendations for cleaning/maintenance of the cast iron? what brand is your go to? thanks!
Definitely, cast irons require a little more maintenance than your typical pan but the return is usually worth it. I use Lodge brand, and simply scrub with hot water and OXO Good Grips Cast Iron Pan Brush. They say you shouldn’t use dish soap, but I have to admit I occasionally do to make clean up faster and I just make sure to lightly coat the pan with oil afterwards.
I sprinkle a layer of salt to help scrub the hard bits off! Rinse thoroughly and dry completely. Then oil the pan before storing. Mine are 30 years old and still look beautiful and nonstick.
We have always used gas stovetop burners to help completely dry cast iron pans, does a wonderful job. Gas vs. electric stoves are awesome, in my opinion.
Wow. Made this with your jazzed up marinara sauce, and it was spectacular! Trying the orange chicken next!
Awesome! Glad you enjoyed. Let me know how it goes with the chicken!
I should begin with the fact that I’m a really terrible cook but I love chicken parmesan so wanted to give it a shot. Did marinara turned out fantastic, I followed your directions for adding the wine and such which was fantastic! I did spaghetti squash for the noodles. All was going well but when I cut open my chicken breast it was not even probably halfway done. They were really fat though. I put it back in and I figure at least 20 more minutes? Wish me luck! I really want this to turn out awesome!
So glad the marinara turned out great! Sorry to hear about the chicken though, did you do the initial pan frying for 4 minutes on each side (8 minutes total) before baking in the oven? Let me know how it went in the end!
The recipe mentioned two to three minutes so I probably only did two minutes per side as I didn’t want to overcook although I didn’t set a timer. So maybe the four minutes per side would have helped. The extra time did the trick though so I’ll definitely try again. I loved the sauce, and especially on the spaghetti squash! Thank you for sharing this!!
New to the website, so maybe it’s already been asked or i just can’t find it, but is there a print option for the recipes? We retirees sometimes like to save them to a folder.
No print option at the moment, I’ll consider adding this in the future!
Made this last night and wow! Delicious!! I pounded the chicken breast slightly for an even thickness since some complained of cooking time and my chicken breasts were large. This recipe is definitely worthy of a company meal. I have already shared the recipe link with several friends and family members. I’ll be making this again and again. Thanks for a wonderful recipe. I’m looking forward to trying more recipes from your site.
So glad you enjoyed it! This is one my favorites too, I make it almost every week. I’ve adjusted the cook time but also fully support pounding the chicken breast first which also gives you a more “traditional” chicken parm.
I made this for dinner tonight (including the homemade marinara sauce). Oh my my! It was delicious. We loved it and this recipe is definitely a keeper. The only thing I will do next time is pound my chicken breasts down a little thinner. They were big and almost didn’t cook through.
Thanks for the feedback! So happy to hear you enjoyed it, and thumbs up for going all the way and making the sauce too. I’ve updated the recipe to mention that if the chicken breasts are on the bigger size they made need some additional time in the oven.
I’ve made this twice in the last month and it’s the absolute best chicken parm I’ve ever had!! I loved the simplicity of the recipe, it couldn’t be any easier. Searching now for more menu ideas!
Thanks for sharing and tell Dave thanks for telling his followers about your site!
Thanks for feedback! Glad you enjoyed it.
I want to try this recipe but don’t have a Cast-Iron Skillet, Will a Cast-aluminum skillet work at 350 degrees in the oven?
Hey there, I’ve never tried it myself but a quick google search looks like you should be fine. There may be reasons not to do this with tomato sauce (or other acidic foods) but I would search your particular brand of skillet and see what it says. Hope this helps!
The acidity of the tomato sauce will damage the seasoning, not necessarily the pan itself. Enameled cast iron would work best. If you use regular cast iron with a tomato sauce, just be sure to wash it out as soon as possible. It’s totally fine if you have tomato sauce in it every once in a while as long as you build up the seasoning in the CI by using it regularly.
Your Chicken Parm recipe made me the hero of dinner tonight. Thanks Dave! I’ve tried it another recipe before but the chicken wasn’t as juicy or something. The only bad thing is that now my girlfriend thinks I can cook.
Thanks Todd, very happy to hear that. Your girlfriend is right, you can cook!
Dave recently posted this recipe on Locals. I love cast iron dishes, and this one looks delicious. I can’t wait try it. Thanks for the recipe!
Let me know how it goes!
Seriously delicious! I made it this evening and the kiddos and hubs loved it. I had to use our Le Creuset braiser because we had more chicken than what fit in our cast iron. I also used chicken thighs because that’s what we had on hand. I made one in our mini cast iron just to see the difference. Both turned out great! Thanks for this recipe!
Awesome, I’ll have to try this some time with thighs!
Do you ever brine the chicken before cooking? Do you think it would alter the flavor?
I know it’s controversial to say but I’m not a big briner! That bing said, I doubt it would hurt but I’m also not sure how much of a difference it would make for this particular recipe. If you’re careful about not overcooking you should have a pretty tender chicken.
I cooked this dish last night. And overall it was a delicious entree, however the breast was a bit on the dry side.
I am going to brine it next time using Alton Browns recipe…1/4 c sugar, 1/3 c kosher salt and 2 qt water for 1 hr. I sometimes use brown sugar and always add some aromatic…pepper corns, bay, rosemary sprigs etc…
Making this for my wife tonight, wish me luck! Long time Rubin Report listener so I’ve heard all Dave’s positive reviews of your recipes 🙂
Nice! Let me know what you think…
Trying this tonight, thank you Dave Rubin for the recommendation!
Awesome! Let me know how it goes or if you have any questions.
Hi David
I heard about your cookbook from The Rubin Report this week. So I checked out your webpage. I did make the Chicken Parm last night Gluten free my hubs has Celiac Disease, anyway it turned out awesome. Tender and juicy he cleaned his plate. Thank you for the great recipe, I will continue to check your webpage out.
God Bless
Awesome, so glad you enjoyed it! What substitutes did you make to make this gluten free? I get asked often for these modifications so I’m curious what you did.
Phenomenal Chicken Parm!! Heard Dave mention it was Meghan Kelly’s favorite chicken parm! Was awesome. Thanks!
Glad you enjoyed it!
What would you suggest as a replacement for the bread crumbs, as we are doing keto ?
When I was doing Keto I once used ground pork rinds and it turned out great! If that’s not readily available to you you could also try crushed almonds, macadamia nuts, pecans, or pistachios (just throw them in a food processor!)