Chicken Parmesan is one of the best-loved dishes on Italian restaurant menus. It’s also a comfort food classic, satisfying your need for a warm meal on a cold day. Unfortunately, it always turns out so heavy and greasy. If you’re trying to eat healthy, the combination of crispy chicken, melted cheese, and heavy sauce might make you cringe! Luckily, we had a solution: We decided to skinny up the traditional chicken Parmesan. The best part is that it only requires five ingredients and it’s super easy to make, too!
We wouldn’t want to take away the traditional flavors of chicken Parmesan, so we kept those intact when we made our changes. We swapped out regular pasta for nutrient-dense whole-wheat pasta, and chose to use a sugar-free sauce instead of one of those jars that’s loaded with unnecessary carbs. Then, we used skim milk cheese to cut down on calories and fat and lean chicken breasts that don’t have any breading. All in all, it tastes incredible – just like the original version!
You’ll love making this dish on a busy weeknight, since it basically cooks itself! You’ll cut costs, time, and calories. And when we say you’ll cut time, we seriously mean it.
The Beauty of the One Pan Meal
Our number one goal is always to take recipes you love and make them healthier. That was pretty easy to do with this Chicken Parmesan recipe with a few ingredient swaps and a change in cooking technique. By ditching the deep fryer, we not only made this baked version of Chicken Parmesan healthier, but we also turned it into a one-pan meal!
We absolutely adore one-pan, sheet pan, or single skillet dinners. They make it quick and easy to throw dinner into the oven and get it onto the table, and they also make clean-up a breeze. Plus, making these changes essentially turned this dish into a casserole. It can go straight from the oven onto the dinner table, so you don’t even need to dirty up a serving dish. How perfect is that?
Since you’re saving so much time making this dish, you might want to consider making your own tomato sauce. It’s actually pretty easy to make a tomato sauce that rivals any store-bought sauce, and it stores really well in the freezer, too. You don’t have to go through all that time-consuming canning process just to have homemade sauce on hand! Of course, the point of this dish is to be quick and easy, so feel free to pick up a jar at the grocery store.
We can’t wait for you to try this quick-and-easy 5-Ingredient Chicken Parmesan. If you have any questions about the recipe or the process, don’t hesitate to contact us in the comments! We always love hearing from you.
Yields: 8 servings | Calories: 374 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 664mg | Carbohydrates: 43g | Fiber: 0g | Sugar: 4g | Protein: 22g | SmartPoints (Freestyle): 11
- 8 ounces whole wheat rigatoni, cooked al dente
- 1 (24-ounce) can sugar-free spaghetti sauce, divided
- 3/4 cup (part-skim) shredded mozzarella cheese
- 4 boneless, skinless chicken breasts (cut into cubes, if preferred)
- 1/4 cup shredded parmesan
- Preheat oven to 350 degrees. Mix together the rigatoni, 3/4 of the spaghetti sauce can, mozzarella, salt and pepper to taste. Place in the bottom of a deep dish baking pan. Place the chicken breast on top of the pasta, cover with the remaining spaghetti sauce and Parmesan.
- Bake for 30 minutes, until the chicken is cooked through. Serve!
Adapted from The Cookie Rookie.
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