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A skillet with creamy sauce topped with chopped cherry tomatoes, fresh basil leaves, and golden breadcrumbs sits on a wooden surface, with sprigs of fresh basil nearby.
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5 from 1 vote

Healthier Chicken Parm

One pan, creamy, crunchy, fresh — a summer twist on Chicken Parm with lighter vibes and big flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: dinner, lunch
Cuisine: Italian
Keyword: 30 min meal, Healthy dinner ideas, Italian
Servings: 2 people

Ingredients

Chicken:

  • 2 boneless skinless chicken breasts, sliced in half lengthwise (4 thin cutlets)
  • Salt and pepper
  • 1 tablespoon olive oil

Parmigiano Milk Sauce:

  • 1 tablespoon butter or olive oil
  • 1 tablespoon all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup finely grated Parmigiano Reggiano
  • Zest of ½ lemon optional
  • Pinch of salt

Fresh Tomato Salad:

  • 1 cup cherry or ripe tomatoes chopped
  • 1 tablespoon olive oil
  • 1 tsp lemon juice
  • Salt and pepper to taste

Crunchy Parm-Panko Topping:

  • ¼ cup panko breadcrumbs
  • 1 tablespoon grated Parmigiano Reggiano
  • 1 teaspoon olive oil
  • + fresh basil for topping

Instructions

Toast the breadcrumbs:

  • In your large skillet, heat 1 teaspoon olive oil over medium heat. Add panko, and stir frequently for 2–3 minutes until golden and crispy. Add the Parmigiano and a pinch of salt. Remove and set aside in a bowl.

Sear the chicken:

  • In the same pan, add 1 tablespoon olive oil. Season chicken cutlets with salt and pepper, then sear for 2–3 minutes per side until golden and cooked through. Transfer to a plate and loosely cover.

Make the sauce:

  • Lower heat. Add 1 tablespoon butter or oil to the same pan. Stir in flour to make a roux, whisking 1–2 minutes until pale golden. Slowly whisk in the milk, and let simmer for 3–5 minutes until lightly thickened.
  • Stir in grated Parmigiano, lemon zest, and a pinch of salt. Return the chicken to the sauce and spoon sauce over to coat.

Make the tomato basil salad:

  • While sauce is simmering, toss tomatoes with olive oil, lemon juice, salt, and pepper in a small bowl.

Assemble:

  • Plate chicken with sauce, top with the tomato salad, and finish with a generous sprinkle of toasted breadcrumbs and fresh basil just before serving.

Nutrition

Calories: 898kcal | Carbohydrates: 21g | Protein: 115g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 299mg | Sodium: 969mg | Potassium: 2113mg | Fiber: 1g | Sugar: 11g | Vitamin A: 917IU | Vitamin C: 18mg | Calcium: 609mg | Iron: 5mg
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