Lighter Skillet Chicken Parmesan
Recipes Chicken Italian Main Dish
Description
Save calories with this lighter version of the traditional Chicken Parmesan by not using breading. You won't even miss it. That's a promise. Serve it with your favorite pasta or spaghetti.
Ingredients
Sauce:
1 T. extra-virgin olive oil
4 garlic cloves, minced
1/4-1/2 c. grated onion with its juice
crushed red pepper flakes, to taste
28 oz. can crushed tomatoes (San Marzano tomatoes are the best quality)
8 fresh basil leaves, chopped
1 t. chopped fresh rosemary
1 t. chopped fresh thyme
1 t. chopped fresh Italian parsley
1/2 t. kosher salt
1/4 t. freshly ground black pepper
Chicken:
4 boneless skinless chicken breasts
1 t. salt
1/2 t. freshly ground black pepper
1/4 t. garlic powder
1 T. extra-virgin olive oil
1 1/2 c. tomato sauce
1 1/2 c. grated part-skim Mozzarella
2 T. freshly grated Parmesan cheese
Directions
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Sauce:
In a medium saucepan over medium-low heat, combine olive oil, garlic, onion and crushed red pepper flakes; cook 2 - 3 minutes, stirring constantly so garlic doesn't burn. Add tomatoes, basil, rosemary, thyme, parsley, salt and pepper. Bring to a low simmer, reduce heat to low, and cover. Let cook 20 minutes.
Chicken:
Preheat oven to 400 degrees.
Wash chicken and pat dry with paper towels.
Arrange a chicken breast between 2 sheets of plastic wrap. Using a meat mallet, pound chicken evenly until it's 1/4 inch thick. Remove plastic wrap; repeat. In a small bowl, combine salt, pepper and garlic powder. Season each side of each chicken breast with the seasoning mixture.
Heat oil in a large oven-proof skillet over medium -high heat. Place chicken breasts in the skillet; sear 3 minutes. Turn over the chicken breasts. Top with sauce, Mozzarella and Parmesan.
Transfer skillet to the oven; bake 4 - 5 minutes, until chicken is cooked through and cheese is melted and bubbly.
Serves 4.