The timeless comfort of chicken parmesan gets a healthy and modern update with this skillet-cooked version served over roasted spaghetti squash. This recipe is perfect for those who want all the rich, cheesy flavor of the classic Italian dish without the heaviness of traditional pasta. The golden, crunchy panko-coated chicken pairs perfectly with bubbly marinara and melty mozzarella, while the roasted squash adds a subtly sweet base that soaks up every bite of saucy goodness. It’s the ideal dish to whip up on a cozy weeknight or when hosting friends who appreciate hearty meals that don’t compromise on flavor or nutrition. With just a few simple steps and one skillet, you’ll have a meal that looks as stunning as it tastes. Garnish with fresh basil, serve it hot from the oven, and watch your dinner table light up.
Full Recipe:
Ingredients:
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1 medium spaghetti squash (about 2.5 to 3 pounds)
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2 tablespoons olive oil, divided
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1/2 teaspoon kosher salt, divided
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Freshly ground black pepper
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1 pound boneless, skinless chicken breasts, sliced into 1/2-inch thick cutlets
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1/3 cup all-purpose flour
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2 large eggs, beaten
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1 cup panko breadcrumbs
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1/2 cup grated Parmesan cheese, divided
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1 teaspoon dried Italian seasoning
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1 1/2 cups marinara sauce
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1 cup shredded mozzarella cheese
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Fresh basil leaves for garnish (optional)
Directions:
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Preheat oven to 400°F. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with 1 tablespoon olive oil, sprinkle with 1/4 teaspoon salt and pepper, and place cut side down on a baking sheet. Roast for 35–40 minutes until tender.
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Meanwhile, set up three shallow bowls: one with flour, one with beaten eggs, and one with a mix of panko, 1/4 cup Parmesan, Italian seasoning, 1/4 teaspoon salt, and pepper.
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Dredge chicken cutlets in flour, dip in egg, then coat in breadcrumb mixture.
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Heat 1 tablespoon olive oil in a large oven-safe skillet over medium heat. Cook chicken in batches until golden and cooked through, about 3–4 minutes per side. Transfer to a plate.
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When squash is done, use a fork to scrape strands into a bowl. Season lightly with salt and pepper.
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Add marinara to the skillet and nestle chicken cutlets into the sauce. Spoon some sauce over the top and sprinkle with mozzarella and remaining Parmesan.
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Bake at 400°F for 10–15 minutes, until cheese is bubbly and browned. Garnish with basil.
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Serve chicken over beds of spaghetti squash strands.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 420 kcal | Servings: 4 servings
A Classic Italian Favorite, Reinvented
Chicken Parmesan or Parmigiana di Pollo is a beloved Italian-American staple that has stood the test of time. Traditionally, it’s a hearty dish made with breaded chicken cutlets, fried until crispy, smothered in marinara sauce, and topped with bubbling mozzarella and Parmesan cheese. It’s usually served over a generous portion of spaghetti, making it a go-to comfort food.
But what happens when we give this indulgent classic a nutritious twist?
Enter Skillet Chicken Parmesan with Spaghetti Squash a lighter, low-carb version that retains all the flavor and satisfaction of the original without the heaviness of pasta. It’s the kind of dish that balances nourishment with indulgence, appealing to both traditionalists and health-conscious eaters alike. Best of all, it’s made in just one skillet and oven-roasted squash, keeping cleanup to a minimum and taste at a maximum.
Why Use Spaghetti Squash Instead of Pasta?
Spaghetti squash is a brilliant swap for traditional pasta, particularly for those looking to cut carbs or add more vegetables to their plate. When roasted, the flesh of this gourd pulls into thin, noodle-like strands hence the name “spaghetti” squash. It offers a subtle, slightly sweet flavor and a tender texture that holds sauces well without getting soggy.
Nutritionally, spaghetti squash is low in calories (about 42 calories per cup), packed with vitamins such as A, C, and B6, and a great source of fiber. It’s naturally gluten-free, making it suitable for people with celiac disease or gluten sensitivity. And most importantly, it doesn’t feel like a sacrifice it feels like a clever upgrade.
By using spaghetti squash as the base, the dish becomes lighter on the digestive system, while still allowing you to enjoy the satisfying crunch of the chicken and the richness of marinara and cheese.
Crispy Chicken, Lightened Up
The chicken in this recipe is prepared similarly to traditional Parmesan recipes but with a few strategic tweaks for better nutrition and texture. Using panko breadcrumbs instead of traditional ones gives a lighter, crunchier bite. Panko absorbs less oil, which reduces the greasiness of the final product while still offering that golden-brown crust we all love.
Rather than deep frying, the chicken is pan-seared in olive oil just enough to crisp up the coating. It’s then finished in the oven with marinara and cheese until bubbly and browned. This combination of stovetop and oven cooking delivers flavor and texture without excessive oil or effort.
Another bonus? Baking everything in the same skillet helps develop deeper flavor. The chicken juices blend with the sauce, and the skillet retains heat beautifully, ensuring the dish stays hot when served.
A One-Skillet Wonder for Busy Weeknights
One of the biggest advantages of this recipe is its simplicity. Despite its gourmet feel, it’s incredibly practical for weeknight cooking. Most of the components roasting the squash, breading and cooking the chicken, melting the cheese come together in under an hour.
The use of a single oven-safe skillet reduces the amount of cleanup, which is always a win. It’s also easily adaptable. For instance, if you’re short on time, pre-cooked spaghetti squash can be used. And if you prefer a vegetarian version, breaded eggplant or portobello mushrooms can be substituted in place of chicken.
Whether you’re meal-prepping for the week or cooking for a family, this dish scales beautifully. Leftovers store well and reheat without losing texture or flavor, making it a smart choice for batch cooking.
Versatility and Customization
This recipe offers plenty of room for customization depending on your preferences or dietary needs:
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Make it gluten-free: Swap regular flour for a gluten-free blend and use gluten-free panko.
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Add heat: Stir crushed red pepper flakes into the marinara or sprinkle on top before baking.
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Go vegetarian: Use eggplant or zucchini slices in place of chicken. Bread and bake them the same way.
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Boost protein: Add more chicken or pair it with a side of roasted chickpeas or white beans.
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Add greens: Layer sautéed spinach or kale under the chicken before topping with sauce and cheese.
You can also switch up the cheeses try provolone, gouda, or fontina for a different flavor twist. A sprinkle of fresh herbs like basil or parsley at the end gives it an elegant, aromatic finish.
A Meal That Feels Indulgent — Without the Guilt
There’s something incredibly satisfying about biting into a crisp piece of chicken layered with tangy tomato sauce and gooey cheese. It’s nostalgic, hearty, and comforting. But traditional chicken parmesan often leaves you feeling weighed down, especially when served with a mound of pasta.
This revamped version lets you enjoy the flavors you crave, but with a fresh and balanced feel. You’re still getting protein, fiber, and plenty of flavor but in a form that’s easier on your waistline and your energy levels.
The natural sweetness of the squash cuts the acidity of the marinara beautifully, while the cheesy topping delivers that irresistible melty pull. Each forkful offers layers of texture tender squash strands, crispy chicken, rich sauce, and gooey cheese.
It’s a complete, satisfying meal on its own, though it also pairs well with a light side salad, roasted vegetables, or even a glass of red wine for a more indulgent dinner experience.
Perfect for Family Dinners or Elegant Entertaining
Whether you’re feeding picky eaters, entertaining guests, or cooking for yourself, this dish delivers. It’s easy enough for weeknights yet elegant enough to serve at a dinner party. Its presentation golden chicken nestled in a ruby-red sauce with melted cheese and bright green basil is visually appealing, making it a star on any table.
You can even serve it deconstructed for a build-your-own platter: one dish with chicken cutlets, another with roasted squash strands, and a bowl of warm marinara on the side. Guests can layer their plates as they like, creating a fun, interactive dining experience.
Conclusion:
Skillet Chicken Parmesan with Spaghetti Squash is the best of both worlds: classic and comforting yet fresh and modern. It takes everything you love about traditional Italian-American fare and makes it more approachable for a balanced lifestyle.
With simple ingredients, bold flavors, and a lighter twist, it’s a recipe that will quickly become part of your regular rotation. Whether you’re looking to cut carbs, reduce gluten, or simply eat more veggies without sacrificing satisfaction, this dish is a flavorful, fuss-free solution.