Who doesn’t love a meal that brings big flavors with minimal cleanup? This one-pot recipe for crispy parmesan chicken paired with warm fennel, radicchio, and arugula salad is the perfect answer to a busy weeknight dinner.
The golden crust of the chicken, combined with the tangy and fresh notes of the salad, makes this dish a standout. It’s a balance of crunch, tenderness, and freshness in every bite—all prepared in just one skillet!
A Perfect Weeknight Solution
This recipe is designed to simplify your evening without sacrificing taste. Using a single skillet means less time scrubbing dishes and more time enjoying the meal.
The chicken is breaded and pan-fried to perfection, and the same skillet is used to prepare the warm salad, making this a truly one-pot wonder.
The combination of parmesan and panko creates a crispy texture that locks in the juiciness of the chicken. Meanwhile,, the preheated skillet quickly softens the fennel and cherry tomatoes, blending their natural sweetness with the tangy vinaigrette.
Tips for the Best Results
Achieving that perfectly golden crust and tender chicken is all about technique. Here are some tips to get it right:
- Pound the chicken cutlets to an even thickness to ensure even cooking.
- Don’t overcrowd the skillet when frying. Cook in batches if necessary to maintain the ideal crispness.
- Use a light hand when mixing the vinaigrette for the salad. Whisking constantly while slowly drizzling in olive oil creates the best emulsion.
When adding the cooked vegetables to the greens, make sure they’re warm but not hot. This ensures the greens wilt just slightly without losing their crunch.
Substitutions & Modifications
This one-pot recipe is versatile and easy to adapt to various dietary needs:
- Gluten-Free: Substitute the panko breadcrumbs with a gluten-free option, and you’re good to go.
- Dairy-Free: Use a vegan parmesan alternative for the same savory kick without dairy.
- Low-Carb: Skip the breading on the chicken entirely and simply pan-sear for a lighter option.
- Vegetarian: Replace the chicken with breaded eggplant or zucchini slices for a plant-based twist.
Serving Suggestions for Every Occasion
This crispy parmesan chicken with warm fennel salad is incredibly versatile, making it suitable for a range of occasions. Here are some serving ideas to elevate the experience:
- For a Casual Dinner: Serve with crusty bread or garlic toast to soak up the flavors of the vinaigrette. A glass of light white wine, like Sauvignon Blanc, pairs beautifully with the meal.
- Meal Prep Magic: Double the recipe, and store the salad and chicken separately in the fridge. Reheat the chicken in the oven to retain its crispiness, and toss the salad fresh before serving
- Elevate It for a Party: Plate individual portions for a restaurant-style presentation. Garnish with freshly shaved parmesan and a drizzle of olive oil for a polished look
- Family-Friendly Twist: Slice the chicken into smaller pieces for easier serving, especially for kids. You can also offer the salad ingredients separately so everyone can customize their plate.
No matter how you choose to serve it, this one-pot recipe effortlessly brings a touch of sophistication to your table while staying comforting and approachable.
Easy Crispy Parmesan Chicken with Warm Fennel, Radicchio & Arugula Salad One-Pot Recipe
Equipment
- 12-inch nonstick skillet
- Box grater
Ingredients
Chicken and Coating:
- 4 6- to 8-ounce boneless, skinless chicken breasts, trimmed
- 2 large eggs
- 1¼ teaspoons table salt divided
- ½ teaspoon pepper
- 1 cup panko bread crumbs
- 3 ounces Parmesan cheese shredded (1 cup)
- ½ cup vegetable oil for frying divided
Salad and Vinaigrette:
- 1 tablespoon white wine vinegar
- 1 small shallot minced
- ½ teaspoon Dijon mustard
- ¼ cup extra-virgin olive oil divided
- 1 fennel bulb stalks discarded, bulb halved, cored, and sliced thin
- 12 ounces cherry tomatoes halved
- ½ head radicchio 5 ounces, cored and sliced thin
- 2 ounces 2 cups baby arugula
Instructions
- Remove tenderloins from chicken breasts for another use. Slice each breast horizontally into 2 thin cutlets. Cover cutlets with plastic wrap and pound to ¼-inch thickness.
- Beat eggs, 1 teaspoon salt, and pepper in a shallow dish. In a second dish, combine panko and Parmesan. Dip each chicken cutlet in the egg mixture, let excess drip off, then coat with the panko mixture, pressing gently to adhere.
- Preheat the oven to 200°F. Heat ¼ cup vegetable oil in a 12-inch skillet over medium-high heat. Cook 4 cutlets until golden brown on both sides, 2–3 minutes per side. Transfer to a paper towel-lined platter, season with salt, and keep warm in the oven. Repeat with the remaining oil and cutlets.
- Whisk vinegar, shallot, mustard, and ¼ teaspoon salt in a large bowl. Gradually whisk in 3 tablespoons of olive oil until emulsified.
- Heat the remaining 1 tablespoon olive oil in the skillet over medium heat. Cook fennel until softened and lightly browned, 5–7 minutes. Transfer fennel to the vinaigrette.
- Toss the warm fennel with cherry tomatoes, radicchio, and arugula in the vinaigrette. Adjust seasoning with salt and pepper.
- Plate the crispy chicken cutlets alongside the salad and enjoy!
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.