Description
This Baked Chicken Parmesan is a healthier twist on the classic Italian favorite, featuring pounded chicken breasts coated in a crispy mixture of Italian seasoned and whole wheat Panko breadcrumbs, topped with melty part-skim mozzarella and rich tomato sauce. Baked to perfection in the oven, this dish is easy to prepare, packed with flavor, and perfect for a family dinner or a comforting weeknight meal.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 12 ounces each)
Breading Mixture
- 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
Coating
- 2 large egg whites
Toppings
- 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)
Optional for Serving
- Prepared whole wheat spaghetti or zucchini noodles
- Or enjoy the chicken parmesan on its own
Instructions
- Cut the chicken: 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.
- Prepare the breading and eggs: In a wide, shallow bowl, combine the Italian seasoned breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and black pepper. In a separate bowl, whisk the egg whites until lightly foamy. Slice or grate the mozzarella cheese into four equal portions.
- Dredge the chicken: Arrange your workstation in this order: pounded chicken, egg whites, breadcrumb mixture, then the baking sheet. Dip each piece of chicken into the egg whites, shaking off the excess, then coat thoroughly with the breadcrumb mixture, gently patting to ensure the crumbs stick to all sides.
- Bake the chicken: Place the breaded chicken pieces on the prepared baking sheet and lightly coat the tops with cooking spray. Bake in the preheated oven until the chicken reaches an internal temperature of 160°F and the breadcrumbs turn golden brown, about 15 minutes. Note that the internal temperature will rise to a safe 165°F after removal.
- Add sauce and cheese: Remove the chicken from the oven. Spoon about 2 tablespoons of tomato sauce over each piece, then top with a slice of mozzarella cheese. Return the chicken to the oven and bake until the cheese has melted completely, about 3 to 5 additional minutes.
- Serve: Sprinkle the baked chicken parmesan with fresh basil and serve immediately. Add extra tomato sauce as desired. Optionally, serve alongside whole wheat spaghetti or zucchini noodles for a complete meal.
Notes
- Use an instant-read thermometer to ensure the chicken reaches a safe internal temperature.
- For a lower-carb option, serve the chicken parmesan with zucchini noodles instead of traditional pasta.
- You can substitute part-skim mozzarella with low-moisture mozzarella for a less watery topping.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to maintain crispiness.
- For extra flavor, add Italian seasoning or crushed red pepper flakes to the breadcrumb mixture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
