Healthy Chicken Parmesan Recipe

Ben Carraoli

Healthy Chicken Parmesan Recipe

I have to admit, the first time I made this Healthy Chicken Parmesan, I was skeptical. I wondered if a lighter version could taste as satisfying as the classic fried version. But after that first crispy, cheesy bite, I was hooked!

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Prep Time 15

Cook Time 30

Servings: 6

Ingredients Method Notes

Ingredients

Boneless skinless chicken breasts – pounded thin for even cooking and tenderness.
Whole wheat flour – adds extra nutrition; all-purpose flour works in a pinch.
Eggs – for binding the breading to the chicken.
Shredded mozzarella – I prefer shredding a block myself for better melting.
Marinara sauce – homemade is ideal; if using store-bought choose no added sugar.
Whole wheat breadcrumbs – give the crust a hearty crunch; panko can also be used.
Parmesan cheese – freshly grated adds sharper flavor than pre-grated.
Black pepper dried basil, dried parsley – optional garlic powder or Italian seasoning enhances flavor.

Method

Start by pounding the chicken breasts to an even thickness. This ensures each piece cooks evenly and stays juicy.
Dip each chicken breast in flour, then egg, then the breadcrumb mixture. Press lightly to coat well so the crust sticks during baking.
Place the breaded chicken on a parchment-lined baking sheet and bake at 425°F for 30 minutes. The chicken should be golden and crispy.
After baking, spoon marinara sauce over each cutlet and top with shredded mozzarella. Broil for 2 minutes until the cheese melts and bubbles.
Let the chicken rest for a few minutes before serving. This helps the cheese set slightly and keeps the chicken juicy.

Notes

I always shred my own mozzarella; pre-shredded cheese can be less melty.
Pounding the chicken evenly is key to avoid dry edges.
For extra crispiness, lightly spray the breaded chicken with cooking spray before baking.
I like adding fresh basil or parsley right before serving for a burst of freshness.