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Chicken Parmigiana

Chicken Parmigiana

  • Yield: 4-6 servings
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  • 8 Chicken thighs
  • 1 Medium onion, thinly sliced
  • 2 cloves Garlic, minced
  • 1/4 cup Margarine
  • 10 oz package Frozen chopped spinach
  • Salt
  • 1 jar Pasta sauce
  • 1 tsp Dried basil leaves
  • 1 lb Spaghetti
  • 1/4 cup Grated parmesan cheese


  1. Rinse the chicken, dry with paper towels and set aside.
  2. Add margarine to a large skillet over medium-high heat.
  3. Place chicken skin side down in skillet and cook for 5 minutes or until golden brown. Do in batches to avoid overcrowding the skillet.
  4. Return all chicken to skillet with the onion and garlic, cover and cook 5 minutes.
  5. Uncover the skillet and move the chicken to one side.
  6. Add frozen spinach to the cleared space and sprinkle with 1/2 tsp salt and the basil.
  7. Cover and simmer 15 minutes longer, breaking up the spinach as it cooks.
  8. Warm up pasta sauce and cook pasta according to package instructions.
  9. Thoroughly combine the spinach and onion mixture..
  10. Turn chicken skin side up, and spread out over the spinach mix. Sprinkle with 1/4 cup cheese.
  11. Cover skillet and simmer 10 minutes longer, until chicken is tender and cooked through.
  12. Arrange drained spaghetti on a large platter.
  13. Pour heated spaghetti sauce over pasta and top with cooked spinach mixture.
  14. Arrange chicken thighs on top and serve immediately.


Recipe adapted from