I love Chicken Parmesan — L-O-V-E — LOVE
However, I don’t l-o-v-e the calories.
So this recipe — THIS chicken parmesan recipe without the breading and all the oil with ALL (plus some) the flavor.
Healthier Chicken Parmesan FOR THE WIN!
I fought with myself over this picture — I both love it, and feel meh about it…
Flavors burst from this dish.
The chicken, the tomatoes, the pasta, the garlic, the basil and oregano, the hint of heat from the crushed red peppers, the savory, the garlic — oh, did I repeat myself?
Seriously, We will never go back to the traditionally heavy breaded chicken parmesan. Honestly, y’all, I believe that after y’all try this Chicken Parm recipe, you’ll never go back, either.
Let’s talk easy peasy (basic) ingredients:
- italian seasoning
- REAL parmesan cheese
- chicken breasts
- Tomatoes with Basil, Oregano and Garlic
- spaghetti noodles or angel hair noodles
- olive oil
- possibly crushed red pepper
Chop the garlic and slice some thin-ish slices of parmesan cheese and then butterfly your chicken breasts.
Lay some thinly sliced parmesan slices inside the chicken breasts and then close the chicken breasts over the cheese slices
In a medium skillet, over medium-high heat, drizzle some olive oil and add in some chopped garlic and italian seasoning (I’ll give y’all the amounts in the printable) sizzle slowly until your kitchen smells simply dee-vine and you have to physically stop yourself from scooping it out of the pan with the nearest hunk of bread.
While the garlic and Italian Seasoning sizzle, open up a can of Hunts (because that’s what I use) Garlic, Oregano and Basil Tomatoes and dump it into another skillet over medium high heat with the rest of the garlic (WHAT?! I like garlic)
If you’re like me and you like your sauce to have a slow simmering back burn — add a dash of crushed red pepper to the tomatoes.
Simmer this sauce, stirring occasionally.
Place your parmesan cheese filled chicken breasts in your skillet on top of the tonguegasmic sauteed garlic and italian seasonings and cook until browned on each side (8 minutes-ish depending on your stove/chicken/skillet)
Have your spouse take a picture of you during this time because you need a picture of you cooking
Once the chicken is fully cooked and browned on each side, place the chicken and all the delicious caramelized garlic and drippings and seasonings into the skillet with the tomatoes
Simmer the chicken in the sauce for a while, turn it once or twice to completely cover the breasts in the zesty tomatoes.
I simmer mine for about 15 minutes. SO good.
While the chicken is slowly simmering and soaking up the tomato-y- basil-y- garlic-y- zingy tonguegasmic goodness — it’s time for the pasta
Use as much pasta as you think your family needs. Cook according to box directions.
Drain the pasta and then top each serving of pasta with tomatoes and chicken — grate real parmesan over each serving and De-VOUR.
Nathan says this is even better the second day
- 5 boneless skinless chicken breasts
- 1 wedge parmesan cheese
- Italian Seasoning
- 8 cloves garlic
- 1 (28 oz) can diced Tomatoes with Garlic, Basil and Oregano
- dash of crushed red pepper flakes (if you like a bit of heat)
- Slice about 10 thin slices off the parmesan cheese wedge
- butterfly the chicken breasts
- Place 2 slices of parmesan cheese inside each butterflied breast and close over the cheese
- chop the garlic
- Drizzle olive oil in a medium skillet over medium high heat
- add in garlic and about a Tbsp of italian seasoning and cook, stirring occasionally, until the garlic starts to soften and you want to sop it all up with some yummy fresh bread
- Place the chicken breasts in this pan and then sprinkle the top of each chicken breast with italian seasoning, cook until browned on each side and cooked thoroughly (roughly – 8 minutes per side)
- While the chicken is cooking pour the tomatoes into a medium skillet over medium heat and add in the rest of the garlic and a dash of crushed red pepper (if you enjoy the slow simmering heat), stir occasionally while your kitchen starts to smell like bit of garlicky-savory-heaven
- Once the chicken is fully cooked, add it to the tomato mixture and simmer while you cook the pasta.
- Cook as many servings as you need, according to box
- Serve the chicken and tomatoes over pasta, topped with real grated parmesan and some freshly torn basil leaves