Skillet Chicken Parmesan

Skillet Chicken Parmesan

Skillet Chicken Parmesan

I can not take full credit for this recipe as I somewhat followed the recipe from Betty Crocker. You can find the original recipe here:

Timing is everything and Betty Crocker was in the right place at the right time. I was looking, thinking and really wandering around for something I could cook with chicken thighs. I was not having much luck when all of a sudden an email from Betty Crocker arrives with recipes for chicken. Now this could be a very good marketing team as just minutes before I was logged into the website looking for chicken recipes.


  • 20 oz of Chicken thighs
  • 3/4 cup Original Bisquick® mix – which I just happen to have just that much left in the box.
  • 1/2 teaspoon of Basal
  • 1/2 teaspoon of Oregano
  • 2 tablespoons grated Parmesan cheese from the shaker container
  • 1 large egg
  • a couple of tables spoons of vegetable oil just enough to cover the bottom of the skillet
  • Grated shredded cheeses – your choice
  • Spaghetti sauce warmed. I warm mine in the microwave at 50% power until warm – I really enjoy Classico
  • Penne pasta – cooked – just follow the package instructions

Building the meal is not complicated and only requires simple steps

  1. Add the Bisquick, Basal, Oregano and Parmesan cheese to a pie tin blending well
  2. In a bowl beat an egg
  3. Grab your chicken one piece at a time with tongs coating the chicken with Bisquik blend then coat with the egg then back to the Bisquick blend
  4. Heat a skillet to medium high with just enough oil to coat the bottom of the pan. When the oil starts to shimmer it’s ready for the chicken.
  5. Add the chicken with all pieces completely flat in the pan, no overlapping and cook for about 4-5 minutes turning once. Make sure you don’t burn the chicken so watch is closely.
  6. Now is a good time to cook your pasta but look at the time required and put it at the correct step.
  7. Put a cover on the pan and cook an additional 7 to 8 minutes turning only onetime. Again make sure you watch this carefully so it does not burn. As Betty said “Cook until juice of chicken is clear when center of thickest part is cut (170°F).” for your safety after all.
  8. Remove all the chicken from skillet and let it reset on a plate while you put the pasta on the serving plate.
  9. In this order put the pasta on each serving plate, top with spaghetti sauce, sprinkle with Parmesan cheese add the chicken then sprinkle with grated cheeses.
  10. Serve and oh so enjoy!

The ingredients and setup ready to go with my “cheat sheet”


The chicken is all dressed and ready for some heat


First side down cooking to a golden brown


Side one golden brown while side two takes it’s turn


Ah! The goodness is now complete and ready to eat!


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