Lightened Up Chicken Parmesan featuring My New Favorite Sauce
It had been one of “those” days – I couldn’t wait to get home, put on my PJs, and get comfy in front of the TV.
We’ve been watching The Sopranos for what feels like forever (Ryan likes to go one episode at a time and take breaks between seasons, whereas I would power through the whole series in a week’s time) and all I want to eat lately is Italian food.
During the week, I try to keep our meals on the lighter side. I was craving chicken parmesan, but it takes so much time and a fried chicken cutlet covered in cheese is not exactly “light.” I like to find creative ways to give those comfort food favorites a little makeover, making them both easier and healthier.
I decided to make a “lightened up” chicken parmesan. I mixed garlic powder, dried oregano, salt, and pepper into ground chicken breast. I used my hands to pat it into a thin layer on the bottom of an ovenproof skillet. I baked it for about 7 to 8 minutes, then removed it from the oven and topped it with a layer of Vero Gusto Heritage Marinara by Barilla. Let me tell you, this sauce is EVERYTHING. It is made with 100% Italian Datterini tomatoes, that are naturally sweet, juicy, and flavor-packed. There is no added water or paste, no added sugar, no preservatives, and it is Non-GMO Project verified. It tastes like homemade!
I topped the marinara sauce with a sprinkling of mozzarella and Parmesan. I returned it to the oven and baked it until the cheese was golden brown and bubbly, then garnished it with fresh basil. Barilla is making chickpea pasta as well, so I served our chicken parm with it and more of the Vero Gusto Heritage Marinara.
Dinner was done in about 30 minutes and I cooked the whole thing in my PJs. Can’t beat that!
Lightened Up Skillet Chicken Parmesan with Vero Gusto Heritage Marinera
Prep time: 99
Cook time: 30 min
Total time: 99
Yield: 99
Ingredients
- 1 ½ cups Vero Gusto Heritage Marinara (plus more for pasta)
- 1 pound ground chicken breast
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup shredded mozzarella
- 2 tablespoons finely grated Parmesan cheese (plus more for serving)
- 4 fresh basil leaves, torn
- 1 box Barilla chickpea pasta, cooked to package directions
Cooking Directions
- Preheat oven to 400 F. Spray an ovenproof 9 or 10-inch skillet with nonstick cooking spray.
- In a medium bowl, combine chicken with garlic powder, oregano, salt and pepper. Mix to combine. Transfer to prepared skillet and use your fingers to spread into a thin layer that covers the bottom of the skillet.
- Bake 8 to 10 minutes. Remove from oven and top with marinara. Sprinkle with mozzarella and Parmesan. Return to oven and bake 15 to 20 minutes, until cheese is golden brown and bubbly. Top with torn basil leaves.
- Serve with chickpea pasta tossed in marinara with Parmesan.
