Baked Chicken Parmesan
Ingredients
- 2 boneless
skinless chicken breasts, about 12 ounces each
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup whole wheat Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 ounces part-skim mozzarella
- 1/2 cup high-quality jarred tomato sauce
plus extra for serving as desired
- Fresh basil
thinly sliced or chopped
- Optional for serving
prepared whole wheat spaghetti or zucchini noodles, or just enjoy on its own!
Directions
- 1
Preheat your oven to 400°F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise, so you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
- 2
In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
- 3
Arrange your workstation in the following order: pounded chicken, egg whites, breadcrumb mixture, then the baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides.
- 4
Place on the prepared baking sheet. Lightly coat the tops of the chicken with cooking spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.)
- 5
Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella cheese. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes.
- 6
Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.
Baked Chicken Parmesan
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About this Recipe
Craving a satisfying, crispy chicken Parmesan without the deep-fried guilt? This baked chicken Parmesan recipe delivers all the classic flavors you love in just 30 minutes, making it a perfect weeknight meal.
Unlike traditional fried versions, baking achieves an incredibly crispy crust thanks to a strategic blend of Italian seasoned breadcrumbs and whole wheat Panko, while keeping the chicken juicy and tender. Using egg whites helps create that perfect crunchy coating, and part-skim mozzarella makes it a healthier take on a beloved dish.
You can expect perfectly cooked chicken with a delightfully crunchy, golden-brown exterior that gives way to tender, juicy meat. Each bite is enveloped in a bright, savory tomato sauce and topped with gooey, melted part-skim mozzarella and a sprinkle of fresh Parmesan. The fresh basil adds a fragrant, herbaceous finish that brightens the rich flavors. This dish is designed to be easy to prepare, making it accessible for even novice home cooks, yet it tastes impressive enough for any dinner table.
This recipe is wonderfully adaptable to your pantry and preferences. While boneless, skinless chicken breasts are specified, you could easily substitute chicken cutlets for a quicker cook time. For a different texture, consider adding a pinch of dried oregano or Italian seasoning to your breadcrumb mix. If you don't have part-skim mozzarella, regular mozzarella works just as well, though the nutritional profile will change slightly.
Baked Chicken Parmesan is a versatile dish, ideal for a satisfying family dinner or a cozy date night. Serve it alongside prepared whole wheat spaghetti for a classic meal, or opt for zucchini noodles for a lighter option. It's also fantastic simply enjoyed on its own.