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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…

chicken parm bite



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.

chicken parm ingredients

Let’s talk easy peasy (basic) ingredients:

  • garlic
  • 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

sliced parm and chicken

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.

garlic and herbs

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.

tomato sauce for cp

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

me 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

Chicken Parm in Sauce

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

pasta 2

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

chicken parm bite

Healthier Chicken Parmesan

A healthy and flavor packed version of a restaurant favorite, this healthy chicken parmesan will become an instant family favorite.
Print Recipe
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes

Ingredients

  • 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

Instructions

  • 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
Author: Rachel

I'm a deep-fried Southern belle, married to a cowboy boot wearin', Harley ridin’ Texan Prince Charming. I am the always proud and frequently exhausted mom to two 8th generation Texans My childhood was spent at my Granny's side learning to cook with cast iron, butter and that special southern ingredient -- love Today, I share my passion for food, family and photography with thousands of monthly readers on my blog, A Southern Fairytale. I love cute boots, my Canon camera, belly laughs with friends, the beach, my family and ellipses..."

45 Comments

  3. I seriously just get both ravenously hungry – and satisfyingly full – only by looking at the pictures you do Rachel.

    The spilled seasoning was artistic – perfect.

    I am getting ever closer to actually trying something more complicated than hot chocolate.

    Almost there…

    Reply

    1. Karly, the cheese inside the chicken is so lovely! It’s not overwhelming and sticky, like traditional chicken parm — it’s just — perfect. 😉

      Reply

  9. Oh my your Chicken Parmesan looks good – I love your new healthy version! Thank you so much for hosting Mouthwatering Mondays, Rachel. By the way, I’m co-hosting a new foodie blog hop on Fridays called Feed Me Tweet Me Follow Me Home. I’d love it if you could join in this coming Friday 🙂

    Reply

  19. That looks amazing. I love the idea of putting the parmesan right into the chicken.

    I am sorry about adding two links. I was linking to a couple sites at the same time and the linky thing freaked out one me.

    Reply

  20. I love chicken parm too! I think mostly because of the breaded coating but your healthier option here makes me think that I make a change! You are so cute!

    Reply

  21. Rachel, this looks YUMMY!!!!!!! I can’t wait to try it and I love your photos!!!! You have such a wonderful eye and make the whole process so enticing!

    Reply

  26. Okay Rachel, I’m totally stupid.
    How do I close the chicken breasts over the cheese? Use a toothpick? I am dumb & not so good in the kitchen….

    This sounds mouth watering and I can’t wait to try it!
    p.s. what is on your shirt in the photo of you cooking? it looks like a sorority jersey, but I apologize if that is wrong…lol. I am a dork!

    p.p.s. I am vegetarian, but these pics (your pics are great, why are you all “meh” about it?!!?) are making me drool. omg.

    @erinlynn76
    can’t wait to meet you next week! yay!

    Reply

    1. Erin,

      SO not a stupid question 😉 Basically, you just close the chicken breast 😉 It’s been butterflied so it’s laying open.. place the cheese on one side and then close the other side over it 😉

      You can absolutely use toothpicks, if you need to.

      My shirt says MOM and the O is a pawprint — our schools are the Wildcats — 😉 You’re not a dork at all! I lots of sorority shirts, they’re all packed away for the most part, though 😉

      MWAH! CAn’t wait to meet you, too!

      Reply

  27. This looks sooo… good! I say “looks so good,” because your photos are wonderfully done. Will be putting this recipe on our menu to try for sure! Thanks for sharing, and thanks for all the great recipe ideas! Yum. 🙂

    Reply

  30. thanks for hosting. this is my first time linking up and I’m glad I can show off my duck dumplin’ soup. I have a monthly linky party on my blog called Ott, A’s Iron chef Challenge. each month has a themed ingredient, sponsor, guest judge and fabulous prize for the winning recipe/post. This months ingredient is duck. Hope you can stop by and check it out!!!

    Reply

  31. Can’t wait to try this! Looks soooo good! BTW…LOVE your green cabinets, I painted my cabinets in my prior kitchen green & LOVED them 🙂

    Reply

  33. Hi Rachel! I know it seems silly, but I am a bit nervous to link up biscuits on a sourthern girl’s website! LOL mine are made with whole wheat and lard and butter and tasted simply delicious! All the best! Alex

    Reply

  39. This recipe sounds delicious and it seems so simple to make. I have not made this before but I will instead of plain spaghetti and meatballs. Thanks for the recipe. May God bless you.

    Reply

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