Here’s a version of a classic dish that I’ve tried to make slightly healthier by omitting the breaded and fried chicken. To purists, this may not fit the bill, but for me and the hubs the flavors hit the spot. And again, that melty cheese thing…YUM!
Skillet Chicken Parmesan (printable)
- 4 boneless skinless chicken breasts (a little over 1 lb. total)
- Italian seasoning
- Salt & Pepper
- 2 Tablespoons vegetable oil
- Marinara sauce, 3-4 cups or one jar (I made it from scratch, but have used a jarred in the past as well)
- 1 cup shredded mozzarella cheese
- 1 lb. thin spaghetti, cooked and drained
- 1/4 cup parmesan cheese
Move chicken to a plate. Pour marinara into the skillet and warm over medium heat. Add chicken breasts back to the sauce, turning to coat on both sides. Cover and cook over medium heat for 10 more minutes.
Remove lid and sprinkle each chicken breast with the shredded cheese. Replace lid and let cheese melt.
Serve immediately over prepared spaghetti. Sprinkle with parmesan cheese.
As I always mention, you can make this recipe and many others even healthier by using reduced fat cheese and whole wheat pasta. Actually, one of the reasons I make my marinara from scratch is that I can control what goes in it. I hope to post my marinara recipe soon.
Quick, simple and middle of the week dinner worthy. Add a little bread, a veg to the side and you’re set!