One Pot Skinny Chicken Parmesan (30 Minute)

Ingredients

• 680 g (1½ lb)chicken thighs
• 15 ml (1 tbsp)olive oil
• ½yellow onion, diced
• 3garlic cloves, minced
• 225 g (8 oz)spaghetti, broken in half
• 475 ml (2 cups)water
• 680 g (24 oz)pasta sauce or marinara
• 225 g (8 oz)mozzarella cheese, sliced
• 25 g (¼ cup)Parmigiano Reggiano cheese
• Optionalfresh basil
• 1½ tspItalian herb seasoning
• ¼ tspsalt
• ¼ tspgarlic powder
• ¼ tsponion powder
• To tastepepper

Instructions

1. 1

   Heat the pan

   Set a large sauté pan with a lid over medium heat and drizzle the olive oil into it.

2. 2

   Season the chicken

   Rub the chicken thighs with the chicken seasoning.

3. 3

   Sear the chicken

   Sauté the thighs for 2 minutes on each side, then transfer them to a plate.

4. 4

   Cook the aromatics

   Add the diced onion and minced garlic to the pan. Sauté for 2–3 minutes with a pinch of salt.

5. 5

   Add pasta and sauce

   Break the spaghetti in half and add it to the pan with the pasta sauce and water.

6. 6

   Top with chicken

   Place the chicken on top of the pasta mixture.

7. 7

   Bring to a boil

   Bring the mixture to a boil and stir briefly. Cover the pan and reduce the heat to low.

8. 8

   Simmer the pasta

   Simmer for 12–15 minutes.

9. 9

   Melt the mozzarella

   Add the mozzarella slices on top of the chicken. Cover the pan again and continue cooking until the pasta is done and the cheese has melted.

10. 10

    Finish and serve

    Sprinkle with fresh Parmigiano Reggiano and basil to serve.

What is chicken Parmesan?

Chicken Parmesan is an Italian-American dish inspired by southern Italian parmigiana, traditionally made with layers of tomato sauce and cheese. This version takes the familiar flavours and combines chicken, spaghetti and sauce in one pan.

The chicken is not breaded, so the method is quicker and leaves fewer dishes to wash. Mozzarella melts over the chicken while the pasta simmers underneath.

Nutrition and macros by portion

The nutrition label shows one serving as written: 533 calories, 41g protein, 26g carbs, 30g fat.

The spaghetti and tomato sauce provide most of the carbohydrates, while the chicken thighs contribute protein and much of the fat. Mozzarella and Parmesan add further fat and protein; serve with a green salad or vegetables to round out the plate.

Seasoning the chicken

Herbs and spices: The Italian herb seasoning, garlic powder, onion powder, salt and pepper are rubbed over the thighs before they go into the pan. Spread the seasoning over both sides for even flavour.

Building flavour in the pan

Chicken first: A short sauté on each side gives the thighs a little colour before they finish cooking with the pasta. Set them aside while the onion and garlic soften.

Aromatics next: Give the onion and garlic 2–3 minutes with a pinch of salt. Keep the heat moderate so the garlic softens without burning.

Cooking spaghetti in the sauce

Break the spaghetti in half so it fits in the pan, then add the sauce and water. Stir briefly once the mixture comes to a boil, before covering and turning the heat down.

Keep the pan covered during the 12–15 minute simmer. The pasta cooks in the tomato mixture, so check it towards the end and continue cooking with the lid on until it is done.

Getting the cheese right

Mozzarella: Add the slices over the chicken after the initial simmer, then cover the pan again. The trapped heat helps the cheese melt while the pasta finishes cooking.

Parmesan: Sprinkle the Parmigiano Reggiano over the dish when serving for a savoury finish. Add fresh basil if using.

What to serve alongside

The chicken and spaghetti make this a substantial one-pot meal. A crisp green salad or simply dressed vegetables add freshness alongside the rich tomato sauce and melted cheese.

Recipe notes & tips

• Use a sauté pan with a lid large enough to hold the chicken and spaghetti.
• Break the spaghetti in half before adding it so the strands fit more easily in the pan.
• Stir briefly when the sauce mixture comes to a boil to help distribute the pasta.
• Keep the pan covered while the pasta simmers so it can cook in the sauce and water.
• Check the pasta near the end of the stated simmer and continue cooking until it is done.
• Add the mozzarella only after the first simmer, then cover again to melt it.

Variations

• Fresh herbs: Finish with extra fresh basil if you like a more aromatic topping.
• Cheese balance: Use less mozzarella for a less cheese-heavy finish.
• Sauce choice: Use marinara or another pasta sauce you enjoy.
• Peppery finish: Add extra pepper at the table for more bite.
• Parmesan topping: Adjust the amount of Parmigiano Reggiano sprinkled over each serving.

Common mistakes to avoid

• Skipping the lid: The covered pan helps the spaghetti cook; use a pan with a well-fitting lid.
• Adding cheese too early: Wait until after the first simmer so the mozzarella goes on top as directed.
• Leaving the garlic unattended: Sauté the onion and garlic for just 2–3 minutes, taking care not to let the garlic burn.
• Crowding the spaghetti: Break the strands in half before adding them to the pan.
• Stopping before the pasta is done: Continue cooking with the lid on after adding mozzarella until the pasta is cooked through.

How to store

Refrigerate leftovers in a covered container and use within 3 days. Reheat until piping hot, adding a splash of water if the pasta has thickened in the fridge.

Frequently asked questions