A lighter option to the classic, our Healthy Chicken Parmesan features seared chicken breasts topped with chunky vegetable marinara sauce. Warm and comforting while cutting calories, all without sacrificing flavor!
We are back on a little health kick around here, and we are trying to lose a little (maybe more than a little) weight this recipe definitely ties into our new menu options. Healthy Chicken Parmesan is a fantastic alternative to the fried version we love.
I guess it is not the healthiest, but it’s on the right track, and I’m not trying to deprive ourselves, either.
My Mom was actually super impressed with it and immediately asked for the recipe, so you know it’s good!
This “skinny” version of chicken Parmesan is loaded with veggies, yet with a flavor profile that is familiar, this version will still leave you feeling satisfied.
The best part about this recipe is you can customize it to your taste and use any vegetables you want.
We keep it simple with zucchini, tomatoes, carrots, and garlic. But it is so easy to switch it up, that is one thing I love about this recipe.
If you are looking for an alternative to the classic fried version, then you must try our Healthy Chicken Parmesan this week.
Some of our other favorite chicken recipes we have on our site include: Whole Roasted Chicken, Chicken with Mushrooms, and Beer Can Chicken.
WHY THIS RECIPE WORKS:
- Ready in about 60 minutes!
- A delicious alternative to fried chicken parmesan but still extremely flavorful.
- Swap out different vegetables to make it your own.
INGREDIENTS NEEDED (FULL RECIPE BELOW):
- Thin-sliced Chicken Breasts
- Onion Powder
- Garlic Powder
- Dried Oregano
- Kosher salt
- Black pepper
- Provolone Cheese
- Olive oil
- Zucchini
- Carrot
- Grape Tomatoes
- Tomato sauce
- Tomato paste
- Roasted Garlic, or fresh garlic
- Dry Red Wine
- Grated Parmesan Cheese
HOW TO MAKE HEALTHY CHICKEN PARMESAN:
- Preheat oven to 350*F.
- For the sauce, place a medium-sized saucepot over medium-high heat and add the olive oil. Once hot, add the zucchini, carrot, and tomatoes and get a nice sear on them for about 3 minutes, stirring occasionally.
- Add the tomato sauce, tomato paste, roasted garlic (or fresh garlic), red wine, parmesan cheese, onion powder, garlic powder, salt, and pepper, and mix to combine. Bring to a simmer, lower the heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally.
- While the sauce is simmering, season chicken breasts with onion powder, garlic powder, oregano, salt, and pepper on both sides, and set aside.
- Place a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, place the chicken breasts into the hot pan and sear for 3 minutes or until they form a golden-brown crust on the bottom.
- Turn the chicken over and place the pan in the preheated oven. Cook through to an internal temperature of 165*F, about 10 minutes.
- Once the chicken is cooked through, top each breast with 1/2 cup of the sauce and a slice of cheese.
- Place the pan back in the oven and let the cheese melt and brown for about 5-10 more minutes. If you want to speed up this process, you can turn on the broiler and do it that way but keep an eye on it, or it will burn very fast! Serve this with your favorite pasta or your favorite sides.
WHAT OTHER VEGETABLES CAN I USE?
So many options to add more or switch out veggies you like. I suggest:
- Bell Peppers
- Onions
- Summer Squash
- Green Beans
- Mushrooms
- Spinach
- Kale
- Broccoli
- Cauliflower
- Peas
ARE THERE ANY OTHER SUBSTITUTES?
Yes, there are other subs!
In place of thin sliced chicken breasts:
- Chicken tenderloins
- Boneless, skinless chicken thighs
- Thinly sliced turkey breast
Other than provolone, you can use:
- Shredded mozzarella
- Fresh sliced mozzarella
IS CHICKEN PARMESAN HEALTHY FOR YOU?
Normally chicken parmesan is not healthy. It is battered and fried, topped with tomato sauce and lots of melty cheese.
Our version is pan-seared in a little olive oil, topped with a marinara sauce loaded with veggies, with one slice of cheese on top. So, I believe our version is a healthier alternative to the traditional.
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days.
To reheat, you can cover with foil and bake until warmed through or in the microwave.
Freeze for up to 3 months. Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight and then reheat before serving.
TIPS AND TRICKS:
- This makes 4 servings, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Serve over pasta, or with steamed vegetables to be an even healthier option.
- This reheats and freezes well, see my tips above on how to store.
- Use chicken tenderloins, boneless skinless chicken thighs, or thinly sliced turkey breast in place of chicken breast.
Looking for that perfect alternative to your favorite Italian dish? Try out our Healthy Chicken Parmesan and skip the fried version!
If you like this recipe, you might also like:
- Chick-Fil-A Grilled Chicken Club Sandwich
- Garlic Parmesan Chicken Thighs
- Slow Cooker Buffalo Chicken Sandwiches
- Chicken Parmesan Casserole
- Chicken Cacciatore Recipe
- Easy Baked Chicken Parmesan
If you’ve tried this HEALTHY CHICKEN PARMESAN, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Healthy Chicken Parmesan
Ingredients
For the sauce
- 1 tablespoon olive oil
- 2 medium zucchini small-diced
- 1 medium carrot peeled, small diced
- 1 cup halved grape tomatoes
- 28 ounce canned tomato sauce
- 3 ounces tomato paste
- 6 cloves roasted garlic or 2 cloves minced fresh garlic
- 1/4 cup dry red wine
- 2 tablespoons grated parmesan cheese
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the chicken
- 4 thin-sliced chicken breasts boneless, skinless
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 4 slices provolone cheese
- fresh chopped basil for garnish optional
Instructions
- Preheat oven to 350*F.
- For the sauce, place a medium-sized saucepot over medium-high heat and add the olive oil. Once hot, add the zucchini, carrot, and tomatoes and get a nice sear on them for about 3 minutes, stirring occasionally.
- Add the tomato sauce, tomato paste, roasted garlic (or fresh garlic), red wine, parmesan cheese, onion powder, garlic powder, salt, and pepper, and mix to combine. Bring to a simmer, lower the heat to medium-low, and simmer uncovered for 20 minutes, stirring occasionally.
- While the sauce is simmering, season chicken breasts with onion powder, garlic powder, oregano, salt, and pepper on both sides, and set aside.
- Place a large oven-safe skillet over medium-high heat and add the olive oil. Once hot, place the chicken breasts into the hot pan and sear for 3 minutes or until they form a golden-brown crust on the bottom.
- Turn the chicken over and place the pan in the preheated oven. Cook through to an internal temperature of 165*F, about 10 minutes.
- Once the chicken is cooked through, top each breast with 1/2 cup of the sauce and a slice of cheese.
- Place the pan back in the oven and let the cheese melt and brown for about 5-10 more minutes. If you want to speed up this process, you can turn on the broiler and do it that way but keep an eye on it, or it will burn very fast! Serve this with your favorite pasta or your favorite sides.
Notes
- This makes 4 servings, but you can easily double it to feed more or halve the recipe as needed.
- Tons of custom options, see my tips above on that.
- Serve over pasta, or with steamed vegetables to be an even healthier option.
- This reheats and freezes well, see my tips above on how to store.
- Use chicken tenderloins, boneless skinless chicken thighs, or thinly sliced turkey breast in place of chicken breast.
Nutrition
Originally posted April 2013
Updated on February 2023
Comments & Reviews
Amy Mayen says
Sounds nummy! I like the new design too!
Melissa @ Home on Deranged says
I know next to nothing about cooking, but I know almost everything about eating, and this looks fabulous! Especially since I haven’t had lunch yet. And probably better for me than the Stouffer’s frozen version, huh? 😉
Hopping by from the Thumping Thursday! Have a great day!
Dana DeVolk says
Thanks!!
Dana DeVolk says
Lol, yeah definitely thanks for coming!
Shannon {Cozy Country Living} says
This looks really good!I love chicken parm:) I am definitely going to try this. Thanks for sharing!
Dana DeVolk says
Yay, I’m glad! Let me know how you likey!
Carrie @ My Favorite Finds says
We make parmesan chicken a lot. Yours looks great! Thanks for sharing at Pinworthy Projects.
Dana DeVolk says
Thanks so much, yay!
Tara L says
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Cathy says
This looks wonderful! Thanks for sharing! Glad I found your blog through Five Days.
Cathy
http://apeekintomyparadise.blogspot.com
Dana DeVolk says
Thanks so much, following you back!
Colleen Cornelius says
I am a new Network Follower from the blog hop. You have a very nice blog. I hope you will follow me back at
http://butterflyintheattic.blogspot.com/2013/04/upcycled-recycled-on-etsy-time-to-hit.html
Have a blessed day
Colleen
Dana DeVolk says
Thanks so much, I followed you back!
Alexis AKA MOM says
ohhh my husbands favorite recipe, love to see a lighter version! Thank you for the new recipe!
Stopping by from Sweet & Savoury Sunday. Alexis from Running Away? I’ll Help You Pack!
Dana DeVolk says
Thanks for checking it out!
Diana Rambles says
Looks so yummy!!
Jamie @ Love Bakes Good Cakes says
Great classic dish – and I love that you made it healthier! Thanks so much for linking up to All My Bloggy Friends!
Dana DeVolk says
Thank you and thanks for hosting!