Description
This classic Baked Chicken Parmesan recipe offers a healthier twist on the beloved Italian-American dish by baking the chicken instead of frying. Featuring crispy breadcrumb-coated chicken breasts topped with melted mozzarella and savory tomato sauce, it's a perfect easy weeknight meal that’s both flavorful and satisfying.
Ingredients
Chicken and Coating
- 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 ground black pepper
- 2 large egg whites
Toppings and Sauce
- 4 ounces part-skim mozzarella (cut into 4 slices or grated)
- 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
Instructions
- Cut: Preheat your oven to 400°F (200°C). Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise to create 4 pieces total. Pound each piece to an even 1/2-inch thickness for uniform cooking and set aside.
- Whisk: In a wide, shallow bowl, combine the Italian breadcrumbs, whole wheat Panko, Parmesan cheese, garlic powder, and ground black pepper. In a separate bowl, whisk the egg whites until lightly foamy. Cut or grate the mozzarella into four equal portions.
- Dredge: Set up your breading station in sequence: chicken pieces, egg whites, breadcrumb mixture, then the baking sheet. Dip each pounded chicken piece into the egg whites, shaking off excess, then coat thoroughly with the breadcrumb mixture, gently pressing to ensure crumbs adhere on all sides.
- Bake: Place the coated chicken pieces on the prepared baking sheet and lightly spray the tops with cooking spray. Bake in the preheated oven until the chicken reaches 160°F internally and the breading turns golden and crisp, about 15 minutes.
- Top: Remove the chicken from the oven and spoon approximately 2 tablespoons of tomato sauce onto each piece. Top each with a slice or portion of mozzarella cheese. Return to the oven and bake for an additional 3-5 minutes until the cheese is fully melted and bubbly.
- Serve: Garnish with freshly sliced or chopped basil. Serve immediately, with extra sauce on the side, and optionally accompanied by whole wheat spaghetti or zucchini noodles.
Notes
- Use an instant-read thermometer to ensure the chicken is cooked safely; remove from oven at 160°F as it will continue to cook while resting.
- Pounding chicken to an even thickness helps it cook evenly and speeds up baking time.
- For a dairy-free option, omit the cheese and use a vegan cheese substitute or skip the topping.
- Storing leftovers in an airtight container in the refrigerator is recommended; best consumed within 3 days.
