Baked Chicken Parmesan
Enjoy the classic taste of chicken parmesan without the guilt with this baked version that’s just as flavorful but lower in calories.
Hey there! So, we all know the struggle, right? That mouth-watering chicken parmesan from our favorite Italian spot is hard to resist, but oh boy, those calories. Well, guess what? I’ve found a way to keep the flavor but ditch some of those pesky calories. We’re talking baked chicken parmesan – same cheesy, crispy goodness, but a bit kinder to your waistline. It’s practically magic, and it tastes just as indulgent. Ready to give it a whirl? Let’s get cooking!
Why Choose this Baked Chicken Parmesan?
- It’s Healthier: This recipe is baked, not fried. That means you’re getting all that incredible flavor without the extra oil and calories. Feels good, doesn’t it?
- Easy to Make: Seriously, it’s super simple. The ingredients are straightforward and the steps are easy to follow. It’s a perfect weeknight dinner.
- It’s Versatile: This recipe is a great base to get creative. Want to add some heat? Throw in some chili flakes. Going gluten-free? Swap out the breadcrumbs. The sky’s the limit!
- Crowd-Pleaser: This dish is a total hit with both kids and adults. It’s like the culinary equivalent of a high five.
- Leftovers are Awesome: If you’re lucky to have any leftovers, they reheat well and make for a fantastic next-day lunch.
Ingredients for Baked Chicken Parmesan
- Chicken: Go for fresh, pink, and firm chicken breasts. If you can, splurge a bit on organic or free-range.
- Cheese: Grab fresh mozzarella and a block of Parmigiano-Reggiano. Trust me, fresh cheese makes a big difference!
- Breadcrumbs: Store-bought is fine, but homemade breadcrumbs are a game-changer. For a gluten-free option, use gluten-free bread.
- Spaghetti Sauce: Look for a brand with minimal additives or whip up a homemade batch if you have time.
- Egg Whites: Always go for fresh eggs. A quick tip: fresh eggs sink in water!
- Spices: Fresh and high-quality spices can elevate the flavor of your dish, so choose wisely.
How should I store leftovers?
Leftovers should be stored in an airtight container in the refrigerator and are best consumed within 2-3 days.
How can I reheat this dish?
The dish can be reheated in the oven at a low temperature until it’s heated through. You can also reheat it in the microwave, but the crust may not be as crispy.
Can I prepare this dish in advance?
Yes, you can prepare the chicken and the breadcrumb mixture in advance. However, it’s best to bake it just before serving to ensure the chicken is juicy and the crust is crispy.
Variations for Baked Chicken Parmesan
- Pesto Twist: Swap out the spaghetti sauce for some basil pesto. It gives your chicken parm a fresh, herby kick.
- Veggie-Forward: Not a meat fan? No worries, use eggplant slices instead of chicken. Same process, different main ingredient.
- Cheese-Stuffed: Fancy a cheesy surprise? Flatten your chicken, spread some cheese, roll ’em up, and follow the usual steps. Cheesy goodness in every bite!
- Spice It Up: Like it hot? Add some red pepper flakes to your breadcrumbs. It’s chicken parm with a punch!
- Gluten-Free or Low-Carb: Need to dodge gluten or carbs? Use gluten-free breadcrumbs or almond flour.
- Provolone Change-Up: Swap out mozzarella for provolone. It’s a subtle change, but it gives a different cheesy taste.
- Lighten Up: Going for healthier options? Try whole grain breadcrumbs, part-skim mozzarella, and serve it over zucchini noodles. Tastes great, less filling!
Tips and Tricks for this Recipe
- The Right Chicken: Get thin-cut chicken breasts. They cook evenly and are quicker to bake.
- Cheese Matters: Freshly grated Parmesan beats the pre-grated stuff, hands down. The taste difference is like night and day.
- Breadcrumbs: If you’ve got stale bread lying around, pulse it in a food processor to make your own breadcrumbs. They’ll taste much better than store-bought.
- Sauce: If you can, go for homemade spaghetti sauce. If not, try to find a jar with the least amount of additives. Your taste buds will thank you.
- Oven Watch: Keep an eye on the chicken when it’s under the broiler. It can go from golden to burnt in a heartbeat.
- Leftovers: If you’re lucky enough to have leftovers, reheat them in the oven instead of the microwave. The crust stays crispy that way.
Want More Healthier Recipes?
Easy Air Fryer Salmon
Blackened Mahi Mahi with Mango Salsa
Spaghetti Squash Stir Fry
Baked Chicken Parmesan
Enjoy the classic taste of chicken parmesan without the guilt with this baked version that's just as flavorful but lower in calories.
Print Recipe
Ingredients
- 2 halves of chicken breast 1 whole breast
- 1/3 cup of bread crumbs Italian preferably
- 1/2 cup spaghetti sauce
- 4 slices mozzarella cheese
- 1 whites of egg
- 2 TBSP grated Parmesan cheese
- 1 TSP Italian seasoning
- 1/2 TSP garlic powder
- fresh basil for garnish
Instructions
- Preheat oven to 350 degrees and grease a glass baking dish
- Add bread crumbs, Italian seasoning, garlic powder, and Parmesan cheese together on a plate and then egg whites on a separate plate
- Take a piece of chicken and dip in egg whites both sides and then in bread crumb mixture and then repeat again with egg whites and bread crumbs.
- Do the same with the other chicken piece and put both in glass baking dish and cook for 20-30 minutes depending on thickness of chicken breast.
- After cooking take dish out and put spaghetti sauce and then the mozzarella cheese on top of both pieces of chicken and put back in oven for 5 minutes or until cheese is melted
Notes
- The Right Chicken: Get thin-cut chicken breasts. They cook evenly and are quicker to bake.
- Cheese Matters: Freshly grated Parmesan beats the pre-grated stuff, hands down. The taste difference is like night and day.
- Breadcrumbs: If you’ve got stale bread lying around, pulse it in a food processor to make your own breadcrumbs. They’ll taste much better than store-bought.
- Sauce: If you can, go for homemade spaghetti sauce. If not, try to find a jar with the least amount of additives. Your taste buds will thank you.
- Oven Watch: Keep an eye on the chicken when it’s under the broiler. It can go from golden to burnt in a heartbeat.
- Leftovers: If you’re lucky enough to have leftovers, reheat them in the oven instead of the microwave. The crust stays crispy that way.
Nutrition
Serving: 1g | Calories: 374kcal | Carbohydrates: 18g | Protein: 40g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 109mg | Sodium: 949mg | Potassium: 712mg | Fiber: 2g | Sugar: 4g | Vitamin A: 625IU | Vitamin C: 5.6mg | Calcium: 328mg | Iron: 2.4mg
Servings: 2 people
Calories: 374kcal
Oh yum! This looks delicious and I love how easy it is too. I’m with you on loving cheese. It’s hard for me to imagine someone thinking it’s not good! 🙂
Why does cheese have to be so good and still have calories? Lol. Thanks and it is so simple to make and you usually have all the ingredients already so you’re ready to go anytime. I appreciate the positive comment.
What brand spaghetti sauce is good to put on this? Do you ever make your own?
I buy heb brand, but if you’re not in texas you can’t get it. But yes I now prefer to make my own. On my blog post for regular chicken parmesan I have a sauce recipe, which i now prefer.
https://www.glitterandgraze.com/chicken-parmesan/
Thank you! I love Chicken Parmesan. I will definitely be trying this soon.
This recipe looks awesome!!! Since I don’t use grain flour, do you think almond or coconut flour would work well as a substitute? Thanks!
I would say almond would probably work
I think the size of chicken breasts has changed dramatically since Julia Child’s day, which could account for some of her shorter cook time.
I’ve made a lot of similar recipes in my slow cooker. I wouldn’t be able to survive with out my slow cooker. Thanks for sharing your recipes.