Skinny Chicken Parmesan
The ultimate comfort food, Skinny Chicken Parmesan combines crispy chicken, creamy cheese, and a rich marinara sauce. This easy weeknight dinner satisfies your cravings without the guilt! Make it tonight for a delicious meal everyone will love.
Equipment
- Grater
- Mixing Bowl
- Chef's Knife
- Wooden Spoon
- Blender
- Skillet
- Whisk
- Frying Pan
- Oven
- Peeler
- Saucepan
Ingredients
- 4 pieces chicken breasts halves or pounded thin
- 1 cup shredded mozzarella cheese
- 3 tablespoons olive oil
- 2 tablespoons cider vinegar
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
- 1 can (28 oz.) crushed tomatoes
- ¼ small yellow onion roughly chopped
- 3-4 cloves garlic peeled
- 1 tablespoon olive oil
- 1 teaspoon chicken bouillon
- 1 teaspoon dried basil
- ½ teaspoon dried parsley
- ¼ teaspoon dried oregano
- ¼ teaspoon sugar
- ¼ teaspoon salt
- ⅛ - ¼ teaspoon red pepper flakes
- ¼ cup water
- ½ cup panko bread crumbs
- ¼ cup freshly grated Parmesan cheese
- 1 tablespoon butter
Instructions
- Begin by whisking together all the marinade ingredients: the olive oil, cider vinegar, and spices in a freezer-sized plastic bag. This will help infuse the chicken with flavor. Marinate the chicken for at least 30 minutes or up to overnight in the refrigerator. The longer it marinates, the better the flavor, so I often prepare this step the night before.
- When you’re ready to cook, remove the chicken from the fridge and let it sit at room temperature for about 15 to 30 minutes. This helps it cook more evenly. If you’re using the oven, preheat it to broil while you prepare the sauce.
- In a blender, combine the crushed tomatoes, garlic, dried basil, and any other desired spices. Blend until smooth. Pour the mixture into a medium saucepan and simmer over low heat for about 10 to 15 minutes. This allows the flavors to meld beautifully.
- While the sauce is simmering, heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat. Once it's hot, remove the chicken from the marinade and pat it dry gently with paper towels. This step is crucial for getting a nice sear.
- Carefully place the chicken in the skillet, cooking undisturbed for about 3 to 5 minutes on one side until it’s nicely browned. You want a beautiful golden color here.
- After browning, flip the chicken over and cover the skillet. Reduce the heat to medium and cook for an additional 5 to 7 minutes, depending on the thickness. You’ll know it’s done when the internal temperature reaches 165 degrees Fahrenheit.
- Once the chicken is cooked through, pour the marinara sauce over the top. Add about ¼ cup of the shredded mozzarella cheese to each piece of chicken, followed by the panko bread crumbs.
- Transfer the skillet to the oven. Broil it for just a few minutes until the cheese is melted and bubbly. Keep an eye on it to prevent burning!
- When it comes out, the chicken should be beautifully golden and cheesy. Serve it with a hearty portion of marinara sauce over your favorite pasta. Enjoy every bite of your delicious Skinny Chicken Parmesan!
Notes
- Tip 1: Leftover chicken can be stored in an airtight container in the fridge for up to three days.
- Tip 2: You can freeze the cooked chicken for up to a month. Just reheat in the oven to keep it crispy.
- Tip 3: This dish pairs wonderfully with garlic bread or a fresh garden salad.
- Tip 4: Add spinach or zucchini to the marinara sauce for extra nutrients.
- Tip 5: Experiment with different cheeses, like fontina or gouda, for a unique flavor.