Pan-Fried Chicken-and-Ham Parmesan

We'll take this layered chicken dish anytime. Pan-fry chicken breasts, then top with ham and cheese and bake in the same skillet. Serve with herbed pasta and sautéed tomatoes for an easy dinner that's perfect for company or family.

Top-Rated Main Dishes: Pan-Fried Chicken-and-Ham Parmesan
This quick Pan-Fried Chicken-and-Ham Parmesan recipe comes together in less than 30 minutes, making it perfect for a busy weeknight. Covering the chicken with ham and cheese helps it to stay moist and juicy during the cooking process. Serve on a bed of Ga. Photo: Beth Dreiling Hontzas; Styling: Rose Nguyen
Prep Time:
10 mins
Cook Time:
8 mins
Bake Time:
8 mins
Total Time:
26 mins
4 servings



  • 4 (6-oz.) skinned and boned chicken breasts

  • 1 teaspoon salt

  • 1/2 teaspoon pepper

  • 1 large egg

  • 1/4 cup all-purpose flour

  • 2/3 cup Italian-seasoned breadcrumbs

  • 2 tablespoons olive oil

  • 8 thinly sliced smoked deli ham slices (about 1/4 lb.)

  • 4 (1-oz.) fresh mozzarella cheese slices

Garlic-Herb Pasta

  • 8 ounces vermicelli

  • 1/2 cup butter, softened

  • 1 large garlic clove, pressed

  • 2/3 cup chopped fresh basil

  • 1/4 cup chopped fresh parsley

  • 1/4 teaspoon salt

Sautéed Grape Tomatoes

  • 1 pint grape tomatoes, halved

  • 1 tablespoon light brown sugar

  • 3 tablespoons balsamic vinegar

  • 1/4 teaspoon salt

  • 1 teaspoon olive oil

  • 2 tablespoons thinly sliced fresh basil


  1. Preheat oven to 350°. Sprinkle chicken with salt and pepper. Whisk together egg and 2 Tbsp. water. Dredge chicken in flour; dip in egg mixture, and dredge in breadcrumbs, shaking off excess.

  2. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 3 to 4 minutes on each side or until golden. Top chicken with ham and cheese.

  3. Bake chicken in skillet at 350° for 8 minutes or until cheese is melted. Serve over Garlic-Herb Pasta; top with Sautéed Grape Tomatoes.

  4. To Make Garlic-Herb Pasta: Cook 8 oz. vermicelli according to package directions; drain. Toss with 1/4 cup Garlic-Herb Butter. Season with salt to taste. Makes 4 servings.

  5. To Make Garlic-Herb Butter: Stir together 1/2 cup softened butter; 1 large garlic clove, pressed; 2/3 cup chopped fresh basil; 1/4 cup chopped fresh parsley; and 1/4 tsp. salt until well blended. Use immediately, or cover and chill up to 3 days. For longer storage, form into a log or press into ice cube trays, and wrap tightly with plastic wrap; freeze up to 1 month. Makes 1/2 cup. Prep: 15 min.

  6. To Make Sautéed Grape Tomatoes: Sauté tomatoes and next 3 ingredients in hot oil in a small skillet over medium-high heat 2 to 3 minutes or until thoroughly heated. Remove from heat, and stir in basil.

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