Healthier Skillet Chicken Parmesan

Comfort food without the guilt.

Healthier Skillet Chicken Parmesan
2 Chicken breasts, boneless, skin on
Kosher salt, to taste
Ground black pepper, to taste
1 tablespoon Olive oil
2 cloves Garlic, sliced
14 ounce Whole peeled tomatoes in a can, crushed by hand
1 tablespoon Basil, fresh, chopped, plus leaves for garnish
1/2 teaspoon Oregano, dried
Pinch Crushed red pepper
1/2 cup Cherry tomatoes, multi-colored, halved
1/2 cup Mozzarella, shredded
2 tablespoons Parmigiano Reggiano, grated

Preheat an oven to 425 degrees F. For skin-on boneless breasts, you can purchase bone-in whole breasts and cut the breasts off the bone; you can also have a butcher do this for you! Place the chicken breasts skin-side-down between two sheets of plastic wrap and gently pound to an even ½-inch thickness. Season the chicken breasts on both sides with salt and pepper.

Heat 1 tablespoon olive oil in a large high-sided skillet over medium-high heat. Place the chicken in the skillet skin-side down first. If you’d like, weigh down the chicken with a foil-wrapped brick or a heavy cast iron pan. Cook until very crisp and browned, about 5 to 6 minutes, then flip and cook on the other side for just 1 minute. The chicken will not be fully cooked at this stage. Remove the chicken to a plate.

Add the sliced garlic to the rendered fat in the skillet. Stir for about a minute, then add the canned tomatoes, chopped basil, oregano, crushed red pepper, and a big pinch of salt. Bring to a simmer and cook until slightly thickened, 5 to 8 minutes. Taste the tomato sauce and add more salt if needed.

Return the chicken, skin-side-up, and any juices to the skillet. Scatter the cherry tomatoes around. Top the chicken breasts with the mozzarella and grated parmigiana. Bake in the oven until the chicken is cooked through and the cheese is melted and bubbly, 8 to 10 minutes. Garnish with basil leaves and serve.


This skillet chicken parm recipe is a healthier version of the homestyle dish you love.