This Chicken Parmesan Pasta Skillet is a quick one-pan dinner with juicy chicken and tender orzo, all cooked together in about 30 minutes.
You know I’m all about comfort food that’s easy and balanced and this one hits every note.
Why you’ll love this recipe
- Minimal cleanup: Everything cooks together in one skillet (yes, even the pasta!) so cleanup is a breeze.
- A balanced meal in one pan: You’ve got your protein, carbs, and veggies all in one — no need to figure out extra sides.
Ingredients and substitutions
- Olive oil – Any neutral oil like avocado or canola oil works too.
- Garlic – Fresh or jarred minced garlic both work great.
- Portobello mushrooms – Swap for cremini or white mushrooms.
- Orzo pasta – Any small pasta shape like ditalini or small shells will work in a pinch.
- Tomato/pasta sauce – Use your favourite jarred sauce or homemade marinara.
- Baby spinach – Kale or chopped broccoli make great swaps.
- Mozzarella cheese – Try provolone or an Italian cheese blend for extra flavour.
- Chicken cutlets – Boneless, skinless chicken breasts or thighs both work here.
- Eggs – Used for breading; you can substitute with a splash of milk if needed.
- Flour – All-purpose flour works best, but whole wheat flour is fine too.
- Breadcrumbs – Use panko for extra crunch, or gluten-free breadcrumbs if needed.
How to make
Step 1: Prepare the chicken
Season and bread the chicken breasts then fry them in the skillet for 3-4 minutes per side.
Step 2: Add the mushrooms
Move the chicken to the centre once crispy and golden then cook the mushrooms and garlic around it.
Step 3: Add liquid and pasta
Add the pasta, water and sauce and bring to a boil, then cover and simmer until pasta is cooked.
Step 4: Finish and serve!
Stir in the spinach and top each chicken breast with cheese, put the lid on to let it melt then enjoy!
Recipe Tips and Variations
Here are some tips to make sure this chicken parm skillet turns out perfect every time:
- Don’t skip the breading: That crispy coating is what makes this skillet feel like true chicken parm. Just make sure to press the breadcrumbs on well so they stick while cooking.
- Keep an eye on the orzo: Orzo cooks fast, so give it a stir every few minutes and stop once it’s tender and most of the liquid is absorbed. You don’t want it turning mushy!
- Use a tight-fitting lid: Covering the skillet helps the orzo cook evenly and soak up all that delicious sauce.
- Switch up the veggies: Swap out or add extra colour and flavour with veggies like zucchini and bell peppers.
- Spice it up: Add chilli flakes when cooking if you like the extra kick.
Frequently asked questions
Can I skip the breading?
You can, but it’s not the same as classic Chicken Parmesan. Skipping the breading changes the texture and flavour, though it will still be tasty if you do.
How can I make this meal lighter or healthier?
Use part-skim mozzarella, add extra veggies, or swap to whole-wheat orzo for more fibre. You’ll keep it flavourful but with a lighter twist. You could skip the breading too, but this takes away the classic Chicken Parmesan feel.
What size skillet should I use?
I recommend using a 12-inch skillet for this recipe. It gives enough room for the chicken and orzo to cook evenly without overcrowding. A slightly larger or smaller skillet can work, but cooking time may differ. I love using these skillets!
Storing and reheating
Storing: Keep leftovers in airtight containers in the fridge for up to 5 days.
Reheating: Sprinkle a little water over top to keep the pasta and chicken from drying out, then microwave for about 2 minutes or warm in the oven at 375°F for 15 minutes.
Freezing: Freeze in individual portions in airtight, freezer-safe containers for up to 3 months.
Defrosting and reheating: You can reheat straight from frozen — microwave for 6–7 minutes, stirring halfway, or bake at 375°F for 30–40 minutes. Always add a splash of water before reheating to bring everything back to life.
More easy skillet recipes
Meal prep tools for this recipe
- Grab some glass meal prep bowls if you plan on packing this dish up for leftovers
- Freeze this recipe in glass microwave-safe bowls up to 3 months
- Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven
Chicken Parmesan Pasta Skillet
Ingredients
- 1 tbsp olive oil
- 2 cloves garlic minced
- 2 Portobello mushrooms sliced
- 1 1/2 cups dried orzo
- 1 cup water
- 1 (700mL) jar tomato/spaghetti sauce
- 1 cup shredded mozzarella
- 1 cup chopped baby spinach
Chicken Parmesan
- 4 chicken cutlets
- 2 eggs
- 1 cup flour
- 1 cup breadcrumbs
- Salt & pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat. Meanwhile, coat each chicken breast in flour, then in egg, then in breadcrumbs. Sprinkle with salt & pepper, then place in skillet and fry for about 3-4 minutes per side.
- When breading becomes a bit more solid, continue to fry chicken in the middle of the pan and add garlic and mushrooms around, sautéing for about 5 min.
- Add orzo, water and tomato sauce, then bring to a boil. Lower heat to medium, then cover skillet with well-fitting lid and let simmer for about 12-15 min, checking and stirring often until orzo and chicken is completely cooked through.
- Remove lid and add cheese to the tops of each chicken breast. Stir in spinach and cover with lid again, cooking for another 1-2 minutes.
Comments & Reviews
Kat says
Can’t wait to try this tonight! Thanks a bunch Taylor 🙂
Allen Pfenninger says
What a fantastic recipe. Thank you.
If you don’t mind, I did make a few amendments, mostly because I’m trying to use a cast iron skillet and am wary of burning things to bottom. Haste when using cast iron makes it cumbersome. I’ve learned. Speed is not your friend. You’ll pay for it later.
After the initial frying of the chicken cutlets, I removed them and sauteed the garlic and mushrooms, added the chicken back on top for a bit once this got going. I removed the chicken again before adding the sauce, water and orzo. Once that all came to a boil, I put the chicken back on top and let it simmer at a very low temperature.
I removed the chicken once more while adding the spinach; I microwaved the chicken on high for one minute while the spinach was heating to make certain that the chicken was fully cooked,, then put the chicken back on top of everything.
I added the cheese (including parmesan – didn’t feel right calling it Chicken Parm without the Parm…) and put the pan in the oven at 190 degrees for 10 minutes to let the cheese melt fully.
This all took a bit longer, but having tried using the cast iron skillet – which is great to cook with – before and in trying to rush things, I paid for it all in cleaning time.
Doing your recipe this way helped it turn out absolutely perfect.
And please, for those reading this – if you don’t have a skillet that is able to go in the oven, DO NOT try my method re: melting cheese. Stick with the original method.
I thank you for a wonderful meal. It’s a time when so many are cooking again… we all need a starting place.
Taylor Stinson says
So happy you enjoyed, Allen 🙂 And thank you for your detailed instructions via the cast iron skillet, I’m sure it will help others!