Easy baked chicken parmesan is the healthier version of your favorite crispy chicken dinner. Instead of breading and deep-frying the chicken, this recipe uses your oven to cut back on unnecessary oil, fat and calories. The result is a lighter and healthier chicken parmesan that’s every bit as delicious as the Italian neighborhood restaurant. To make this skinny version of chicken parmesan, you’ll coat chicken cutlets in breadcrumbs and grated cheese before baking in the oven until golden and crisp. Add your favorite tomato sauce and a sprinkle of shredded mozzarella before serving over your favorite pasta or another healthy base.
This is a quick but incredibly satisfying dinner recipe for any weeknight. Here’s how to make baked chicken parmesan. First, slice the chicken breasts into halves to make 8 pieces. Then lightly coat each piece of chicken with melted butter and dredge the pieces in seasoned breadcrumbs. Place them on a baking sheet and roast for 25 minutes in a 450°F oven. After 25 minutes, remove the baking sheet from the oven and top each piece of chicken with a spoonful of tomato sauce and a generous sprinkle of grated mozzarella cheese. Place them back into the oven to melt the cheese, about 5 minutes.
For crispy baked chicken parmesan, cook the chicken at 450°F for 25 minutes, plus 5 more minutes to melt the mozzarella cheese.
At 350°F, the chicken will take closer to 40 minutes, plus 5 for cheese melting. At 400°F, you’ll need 35 for the first bake, and 425°F, check the chicken after 30. The chicken is done when it’s golden on the outside and registered 165°F on an instant-read thermometer.
As the name of the dish suggests, you can’t have chicken parmesan without parmesan cheese! Choose grated parmesan over shaved if you’re buying it prepared. If you’re grating it yourself, use the medium side of a box grater.
This recipe is also topped with grated mozzarella cheese. For this, it’s best to buy fresh mozzarella in water or in a package and grate it yourself. Use the largest side of a box grater for the mozzarella. In a pinch, pre-grated mozzarella will also work, but the flavor won’t be as strong. Reduced-fat or part-skim mozzarella will also work to keep this dish nice and light. You can also experiment with other kinds of cheese, such as pecorino romano, crumbled feta, or provolone.
Classically, you can serve chicken parmesan over a bed of spaghetti noodles with plenty of tomato sauce. Of course, any other kind of pasta will work just as well, such as fettuccine, rigatoni, bucatini or macaroni.
For a low-carb spin, you can use spiralized vegetable noodles, or just a simple bed of lettuce.
– Preheat the oven to 450°F. Spray a large baking sheet lightly with spray.
– Combine the breadcrumbs and parmesan cheese in a small bowl. Melt the butter in another bowl using the microwave.
– Lightly brush each piece of chicken in melted butter on all sides, then dip into the breadcrumb mixture, flipping to coat thoroughly.
– Place the coated chicken pieces on the prepared baking sheet and repeat with the remaining chicken.
– Lightly spray a little more oil on top and bake in the oven for 25 minutes.
– Remove from the oven, spoon 1 tablespoon of sauce over each piece of chicken and top each with 1 1/2 tablespoons of shredded mozzarella cheese.
– Bake for 5 more minutes or until the cheese is melted. Serve hot.
– You can use whole wheat to give the chicken an even healthier spin. Gluten-free breadcrumbs will also work.
– You can also substitute the butter with an equal amount of olive oil to coat the chicken.
– Any store-bought or homemade tomato-based sauce will work. Try spicy arrabbiata sauce for a kick, or keep things simple with marinara. Avoid anything with a lot of chunks, such as a vegetable-based sauce for best results.