One-Skillet Chicken Parmesan Recipe - Cast Iron Skillet

2 large chicken breasts, halved lengthwise 

1 ½ cups breadcrumbs 

1 cup plus 4 tablespoons grated Parmesan cheese 

2 Tablespoons minced fresh basil 

2 large eggs 

1 teaspoon water 

½ cup all-purpose flour

⅓ cup olive oil 

1 ½ cups marinara sauce 

8 ounces fresh mozzarella ball, sliced or shredded 

Preheat the oven to 350.

Cut each piece of chicken in half lengthwise to form 4 thin slices. Using a rolling pin, flatten chicken to under half an inch by firmly hitting. 

Combine bread crumbs, ½ cup of Parmesan and fresh herbs; set aside. In another bowl, whisk water and eggs and set aside. Spread the flour on a plate and set aside. Coat the chicken in flour and shake off excess. Dip in egg mixture then coat in breadcrumbs, fully coating chicken. 

Heat olive oil in a cast iron skillet over medium heat. Add the chicken slices, two at a time and saute until golden and crispy; 2-3 minutes per side. Remove all four slices and set on plate.

Add ½ cup of tomato sauce to the bottom of the cast iron skillet. Return chicken to skillet and arrange minimizing overlap of chicken pieces. Cover with remaining sauce and Parmesan and top each chicken piece with fresh mozzarella cheese. Sprinkle with basil and bake uncovered for 30 minutes. Serve immediately with pasta or over spinach if desired.