30-minute stovetop chicken parmesan
In its classic form, chicken parm (short for Parmesan, but of course you knew that) is a dish you order at a family-style Italian restaurant when you want a big piece of chicken breast fried, coated in buttery, cheesy breadcrumbs, topped with melted mozzarella and served with a pile of pasta and tomato sauce and a solid dusting of Parmesan cheese. To replicate this dish at home, you’d go through the process of dredging and breading the chicken breasts, then getting them crispy and golden in a frying pan with plenty of oil, followed by baking them in the oven topped with gooey cheese—not to mention the homemade sauce. So delicious. So much work.
Want to enjoy this favorite dinner at home for a fraction of the effort (and calories)? EatingWell’s genius recipe makeover of chicken Parmesan (pictured above) gives you all that Italian-restaurant enjoyment without the overstuffed feeling, lots of time in the kitchen—or having to wait for a table. You can have it ready in 35 minutes and the whole recipe can be made in just one pan on the stovetop. We made this recipe easier and faster by skipping the breading on the chicken and loading the cheese and breadcrumbs on top of the dish, where you’ll really taste the impact of their flavor. We made it healthier by using whole-wheat breadcrumbs and a judicious amount of part-skim mozzarella, and we serve it with whole wheat spaghetti.
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Ooey-gooey cheese, crispy breadcrumbs and plenty of sauce are the hallmarks of any good chicken Parmesan recipe, and this one-skillet version of chicken parm is no exception. Serve with whole-wheat pasta to soak up the extra sauce.
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What Italian-restaurant favorite would you like to be able to make easily at home? Tell us what you think below.
Wendy Ruopp , Food Blog , Budget meals , Dinner , Family meals , Quick meals
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.
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