Description
This Baked Chicken Parmesan recipe is a healthier twist on the classic Italian favorite, featuring lightly breaded chicken breasts baked to golden perfection and topped with flavorful tomato sauce and melted mozzarella. Perfect for a quick weeknight dinner, it offers a balanced, delicious meal with a crispy crust and gooey cheese without frying.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 12 ounces each)
Breading
- 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 ground black pepper
Other
- 2 large egg whites
- 4 ounces part-skim mozzarella cheese
- 1/2 cup high-quality jarred tomato sauce (plus extra for serving as desired)
- Fresh basil (thinly sliced or chopped)
- Cooking spray
Optional for Serving
- Prepared whole wheat spaghetti or zucchini noodles
Instructions
- Cut: Preheat your oven to 400°F and lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise to create 4 pieces. Pound each piece to an even 1/2-inch thickness and set aside.
- Whisk: In a wide, shallow bowl, combine the Italian seasoned breadcrumbs, whole wheat Panko breadcrumbs, Parmesan cheese, garlic powder, and black pepper. In a separate bowl, whisk the egg whites until lightly foamy. Prepare mozzarella by slicing into 4 pieces or grating and dividing equally.
- Dredge: Set up your workstation in this order: pounded chicken, egg whites, breadcrumb mixture, then baking sheet. Dip each chicken piece into the egg whites, shaking off excess, then coat thoroughly with the breadcrumb mixture, gently pressing to ensure breading sticks on all sides.
- Bake: Arrange the breaded chicken pieces on the prepared baking sheet and lightly coat their tops with cooking spray. Bake in the preheated oven for about 15 minutes or until the chicken reaches an internal temperature of 160°F and the breadcrumbs are golden brown.
- Top: Remove the baking sheet from the oven. Spoon about 2 tablespoons of tomato sauce over each chicken piece and top with a slice or portion of mozzarella cheese. Return to the oven and bake for an additional 3-5 minutes until the cheese is melted and bubbly.
- Serve: Sprinkle freshly sliced basil over the chicken and serve immediately. Add extra tomato sauce as desired. For a complete meal, enjoy with prepared whole wheat spaghetti or zucchini noodles, or serve the chicken on its own.
Notes
- Ensure chicken is pounded evenly for uniform cooking.
- Use an instant-read thermometer to check for doneness; chicken should reach at least 160°F before resting.
- Cooking spray helps achieve a crispy crust without added oil.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to preserve crispiness.
- For gluten-free options, substitute breadcrumbs with certified gluten-free breadcrumbs.
