Skillet chicken Parmesan from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 187) by Deb Perelman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute canola oil for vegetable oil and basil for parsley.

  • averythingcooks on May 25, 2026

    I made my sauce early in the day, scaling to roughly 3/4 for 6 smallish thighs. I used different tomato "preps" from my freezer with the garlic, adding red wine, a loaded Italian seasoning blend, pesto + a parm rind for the simmer. The chicken (not pounded :) was super crispy out of the pan & would be good on its own with some sides or in a sandwich. We had the perfect amt of sauce & we loved this version of chicken parm.

  • cookingbychapter on May 23, 2026

    Has become my go-to.

  • billie109210 on February 19, 2026

    Great weeknight recipe, kids loved it

  • bernalgirl on October 05, 2024

    This was a hit, and I loved the flavor and overall texture of the chicken thighs. I made 1.5x the sauce and served it with pasta alongside, but I found the sauce one dimensional. Next time I will use a different marinara recipe or even Rao’s if I want dinner to be even easier. I also cooked the chicken and sauce at the same time as I’d rather have one more pan than a longer cook time. But the no-flour dredging worked great and the finished dish was much easier than a typical parm. I agree with Deb, this one’s a keeper.

  • lorigenes on August 12, 2023

    This was a family hit. To make it even quicker I used a good quality jar of marinara sauce and added a large clove of grated garlic, some Italian herb seasoning, and pepper flakes. I only pounded a couple of the thighs to make them all roughly the same thickness for even cooking times.

  • tmitra on February 26, 2023

    This recipe worked well. I appreciated Deb's time-saving tricks, and the final result was good. However, it turns out that I disagree with her premise: I wanted more sauce!

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