Creamy Parmesan Chicken Skillet (Part I)

This is Part I of II of this easy one-skillet recipe. Easy instructions, and less mess!
I recommend purchasing large ziplock bags to toss chicken around in a quick marinade, but you can also use a large mixing bowl or Tupperware container.
I use a large cast-iron skillet for this recipe. If you’re without one, you can also cook the chicken in a deep oven-safe container and transfer half the chicken juices back to your stovetop frying pan for the sauce.



  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add chicken to gallon-sized ziplock bag, or large mixing bowl to marinade.
  3. Combine oil, garlic, parsley, salt and pepper and pour into bag or bowl and coat the chicken.
  4. Heat a large, oven-proof skillet over medium heat.
  5. Place chicken in the skillet to sear, wait 2-3 minutes before flipping to cook additional 3 minutes (until golden brown).
  6. Transfer the skillet to the oven and cook until chicken reaches internal temperature of 165 degrees Fahrenheit. This should take about 20-25 minutes.
  7. Remove from oven, and remove chicken from skillet and set aside.