Skillet Chicken Parmesan

2 tablespoons olive oil

4 small boneless, skinless chicken breasts (about 1½ pounds total), patted dry

Salt and pepper to taste

2 garlic cloves, minced

Large pinch of crushed red pepper flakes

½ teaspoon dried oregano

1 (28 ounce) can (785-g) can crushed tomatoes

2 cups (8 ounces) shredded packaged mozzarella or sliced fresh mozzarella, patted dry

Freshly grated Parmesan or Pecorino cheese (optional)

Handful of fresh basil leaves (optional)

 

Preheat the oven to 400°F (205°C), with a rack in the middle position. In a large high-sided sauté pan, heat the oil over medium-high heat until it shimmers. Season the chicken generously with salt and pepper; add to the pan and cook until lightly golden, about 2 minutes. Flip the pieces over and cook 1 minute more. Sprinkle the garlic around the chicken, followed by the pepper flakes and oregano. Pour the tomatoes evenly over the chicken, season with salt and pepper, then gently shake the pan to distribute the sauce (you can also do this with a small spoon). Top the chicken with the mozzarella and Parmesan (if using) to taste. Bake until the sauce is bubbling and the chicken is just cooked through, 12 to 14 minutes. (Brown it under the broiler, if you like.) Off the heat, top with the basil leaves (if using), tearing any large ones. Let the Parm rest for about 5 minutes before serving, and keep the pan’s handle covered with an oven mitt; it’s easy to forget it’s hot. Serve with more Parmesan cheese, if you like.  Tips: Small chicken breasts work best here in terms of timing and the ratio of meat thickness to cheese and sauce. If you need to use larger ones, pound them between pieces of plastic wrap with a meat mallet or a small skillet to about ½-inch (12-mm) thickness.  For Staggered Serving: Serve hot or warm. We often keep the Parm at the back of the stove alongside a pot of spaghetti so plates can be made up as needed, but it will also keep, covered, in a 200°F (90°C) oven, for about 1 hour.