Description
This Baked Chicken Parmesan recipe offers a lighter, healthier twist on the classic fried dish by baking breaded chicken cutlets to juicy perfection. Coated with seasoned breadcrumbs and Parmesan, then topped with marinara sauce and melted mozzarella, it’s a flavorful and satisfying meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Scale
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 8 oz each, sliced in half lengthwise to make 8 pieces)
- 3/4 cup seasoned breadcrumbs (such as 4C, or gluten-free crumbs)
- 1/4 cup grated Parmesan cheese (or Romano cheese)
- 2 tbsp butter (melted, or olive oil)
Toppings and Garnish
- 3/4 cup part-skim mozzarella cheese (shredded, Polly-O recommended)
- 1 cup marinara sauce
- Cooking spray
- Basil or parsley (optional, for garnish)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F and lightly spray a large baking sheet with cooking spray to prevent sticking.
- Make the Coating Mixture: In a bowl, combine the seasoned breadcrumbs and grated Parmesan cheese thoroughly to create the breading mixture.
- Butter the Chicken: Melt the butter in a separate bowl or use olive oil. Lightly brush the melted butter onto each piece of chicken, ensuring an even coat for better adhesion of the breadcrumbs.
- Coat the Chicken: Dip each buttered chicken piece into the breadcrumb and Parmesan mixture, pressing gently to fully cover. Arrange the breaded chicken pieces on the prepared baking sheet.
- Add Extra Oil and Bake: Lightly spray the tops of the coated chicken with additional cooking spray or oil to help crisp the coating. Bake in the preheated oven for 25 minutes.
- Add Sauce and Cheese: Remove the chicken from the oven and spoon approximately 1 tablespoon of marinara sauce on each piece. Then, sprinkle about 1 1/2 tablespoons of shredded mozzarella cheese over the sauce.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Optionally garnish with fresh basil or parsley before serving hot.
Notes
- This recipe skips frying, making it a healthier alternative that still delivers moist, flavorful chicken parmesan.
- Using part-skim mozzarella lowers the fat content while still providing rich flavor and nice melt.
- You can use gluten-free breadcrumbs to make this dish gluten-free.
- For extra crispiness, a light spray of olive oil before baking helps the coating brown beautifully.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 piece
- Calories: 248 kcal
- Sugar: 1 g
- Sodium: 447 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 98.5 mg
