Skinny Gluten Free Chicken Parmigiani

We love boneless skinless chicken thighs!  Unlike the traditional recipe there's no breading in this recipe, so that makes it Easy and Skinny!


  • 4-6 skinless, frozen boneless chicken thighs defrosted and patted dry and seasoned with salt, pepper and herbs to taste
  • 4 tsp olive oil
  • 1-2 garlic cloves crushed and minced
  • 1/2 green pepper chopped finely
  • 1/2 cup white wine
  • 3/4 GF spaghetti sauce or make your own with 1 small can tomato paste plus 1 can of water,  one large can of crushed tomatoes and 2 tsp GF Italian seasonings, and a tsp sugar. 
  • salt and pepper to taste
  • 3-4 ounces sliced or shredded low fat mozzarella cheese- I use 2-3 small slices per thigh
  • 1/4 cup shredded Parmesan cheese 
  • 1 package of Gluten Free Tinkyada fettuccine or spaghetti noodles- cooked al dente


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Saute chicken thighs on medium heat in olive oil until browned
  3. Remove chicken from the pan and set aside
  4. In the same pan add garlic and green peppers and saute for a few minutes on medium until tender
  5. Add wine to pan and scrape up all the brown bits
  6. If making your own sauce- stir in the tomato paste, tomatoes and spices cook on medium low for 15-25 minutes adding more water if needed.  Simmering until thickened.   If using bottled Spaghetti sauce, add to pan and simmer for apx 15 min until thickened
  7. Place chicken into the prepared baking pan and top with the spaghetti sauce sauce.  You can put some under the chicken and on top or  just on top.
  8. Bake in the preheated oven for apx 15-25 minutes, or until when pierced with a fork, the juices run clear.
  9. Boil your noodles in a large pan of boiling water with a pinch of salt until just al dente.
  10. Now put the mozzarella and Parmesan cheeses on top of each thigh and return to the oven until the cheese is melted.   
  11. Drain your noodles and plate.  Lay the chicken and sauce on top of the noodles.  Serve with fresh steamed vegetables and salad.  
  12. Serves 4     Enjoy!

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