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Un-breaded One Skillet Chicken Parmesan

This is a lighter take on the classic chicken parmesan. The chicken and easy scratch made tomato cream sauce are cooked in the same dish and topped with creamy melted mozzarella cheese. By baking everything together the chicken absorbs all of the delicious flavors in the sauce. I keep the lightened up theme going by serving it over a huge helping of lightened up veggie spaghetti packed with tons of noodles and veggies.

The chicken is so juicy and flavorful you won't miss the heavy breading and pan frying at all. This one skillet wonder makes for the perfect weeknight meal.

It's light, delicious, simple and easy to multiply for a larger crowd!

The sauce doesn't have to be made from scratch either, I often use #raos jarred sauce when I don't feel like making my own. I included the homemade version to show how easy sauce can be!! Just a quick can of tomatoes, I few spices and flavorful vegetables and you are all set! I also love stirring in almond milk, it gives it that creamy consistency without the use of actual cream!

I always add vegetables to my pasta.

Whether that be broccoli florets and bell peppers in the sauce or spaghetti squash or spiraled zucchini mixed in with the noodles. I find that adding veggies can seriously bulk up a plate of pasta. They will also fill you up, I promise you'll feel like you had twice the amount of pasta!

Un-breaded One Skillet Chicken Parmesan

2 servings | 25 minutes


  • 2 3-4oz chicken breast pieces, tenderized to uniform thickness

  • 1-2 oz mozzarella cheese

  • 1/2 tsp olive oil

  • 1 14oz can crushed tomatoes

  • 1/4 onion diced (~50g)

  • 1 tbsp carrots, grated

  • 1 clove garlic, minced

  • 1 tsp Italian seasoning

  • 1/4 cup almond milk

  • Optional: sliced bell peppers, tomatoes or other vegetables to simmer in the sauce


  1. Preheat oven to 350.

  2. Prepare chicken by pounding it to uniform thickness and seasoning with salt and pepper.

  3. Heat oven safe sauté pan or skillet over medium heat with olive oil. Sear chicken on both sides, about 2 minutes each side.

  4. Remove chicken and set aside.

  5. Add onion, carrots and Italian seasoning (and any optional vegetables included) to the skillet and sauté until they begin to soften, 2-3 minutes. Add garlic and cook an additional minute.

  6. Stir in crushed tomatoes and bring the sauce to a boil. Turn the pan down to low, stir in the almond milk, cover and simmer for 5 minutes.

  7. Remove the cover and stir the sauce. Add back in the seared chicken and spoon sauce over top. Top with mozzarella and insert a meat thermometer into the chicken (optional).

  8. Cover the pan in foil and transfer to the oven until the chicken reaches an internal temperature or 155F, about 10-15 minutes depending on chicken thickness.

  9. Remove the foil and broil for an additional 3 minutes to brown and melt the cheese. Serve warm over pasta or on a roll with fresh parmesan on top!

Zucchini and Angel Hair Pasta Side

For each serving I use about 200-300g zucchini that I spiralize and 1-1.5 oz of pasta. This is less than a typical serving of pasta but because I add tons of zucchini it ends up being a HUGE portion, trust me HUGE.

  1. Boil the pasta in a pot with a steamer basket on top with the zucchini noodles.

  2. Once both are cooked, rinse the pasta and strain the zucchini well to remove excess liquid.

  3. Use a fork to combine the two and top with lots of sauce and our un-breaded chicken parmesan!

If you are interested in our instant pot version of this pasta side, check out our Instant Pot Veggie Spaghetti recipe!

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Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

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