Healthy Chicken Parmesan

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Healthy Chicken Parmesan

My healthy version of chicken parmesan is baked which make it lighter than the traditional recipe. My total grocery bill was $14.07.


Healthy Chicken Parmesan Cooking Tips:

You can remove the skin before you place the cheese on top before placing it back in the oven.

Can you make ahead?

Fridge: After chicken parmesan cools off, place in an airtight container in the fridge for 7 days max.

Reheating: Pop in a 350-degree oven for 10-15 minutes.

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Substitution Options:

To make this even healthier use whole grain pasta.

The fat of the thigh keeps the chicken moist and tender. However, you can use boneless chicken thighs or chicken breast.

This recipe can be remixed with different proteins and vegetables throughout the year.

what to serve with Healthy Chicken Parmesan?

Meal Ideas:



Healthy Chicken Parmesan

There’s days of the week when you have time and do not have time to play in the kitchen. Let alone eat something fast that’s inexpensive and healthy. My healthy version of chicken parmesan is seared and baked which make it lighter than the traditional recipe. This is a recipe can be remixed with different proteins and vegetables throughout the year. Enjoy!
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4


  • 4 chicken thighs skin on, bone in
  • 1 tablespoon savory seasoning or creole seasoning
  • 2 sprigs rosemary
  • 12 oz. frozen onion & peppers
  • 1 tablespoon unsalted butter
  • 4 cloves garlic minced
  • 29 oz. can of tomato sauce
  • 1 lbs. angel hair
  • 1 tablespoon salt
  • 6 slices Mozzarella
  • ¼ brunch parsley chopped


  • Bring a tall pot of water to a boil.
  • While water is getting hot, season chicken evenly on both sides with blackening seasoning and rosemary. Sit to the side.
  • Heat a skillet over medium high heat and cook chicken for 4 minutes each side in a dry skillet. Pop in the oven for 10 minutes.
  • When water is boiling, add salt and pasta, cook for 5 minutes. Add frozen vegetables, cover and cook for 3 minutes. Drain and sit to the side.
  • Remove chicken from the oven. Remove chicken and sit to the side, with a paper towel remove excess fat from skillet. Over a medium heat, add butter and garlic cook for 10 seconds. Add tomato sauce bring to a simmer, toss pasta coating evenly with sauce. Add chicken, mozzarella, pop in oven and bake until cheese melts. Garnish with parsley and enjoy!


Preheat oven to 425 F.

If you make this recipe, make sure to take a picture and share it on Instagram or Facebook and tag me @kennethtemple so we all can see that deliciousness!

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