Baked Chicken Parmesan Recipe
A healthier twist on the classic Chicken Parmesan, featuring baked—not fried—breaded chicken cutlets that are juicy, flavorful, and perfect for a delightful Italian-inspired dinner.
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Servings: 8
Equipment
- Baking sheet
Ingredients
- 4 boneless skinless chicken breasts (approximately 8 oz each), halved lengthwise to yield 8 pieces
- 1 cup marinara sauce or Filetto di Pomodoro
- 3/4 cup reduced-fat mozzarella cheese shredded
- 2 tablespoons butter melted (or substitute with olive oil)
- 3/4 cup seasoned breadcrumbs whole wheat or gluten-free, if preferred
- 1/4 cup grated Parmesan cheese
- Cooking spray
Instructions
- Preheat the oven to 450°F and lightly coat a large baking sheet with cooking spray.
- In a shallow bowl, mix the breadcrumbs and grated Parmesan cheese. In a separate bowl, melt the butter.
- Lightly brush each chicken piece with the melted butter, then dredge it in the breadcrumb and Parmesan mixture until evenly coated. Arrange the breaded chicken on the prepared baking sheet. Repeat this process with each chicken piece.
- Lightly spray the tops of the breaded chicken with additional cooking spray, then bake for 25 minutes.
- Remove the chicken from the oven, and spoon 1 tablespoon of marinara sauce over each piece. Sprinkle each with about 1 1/2 tablespoons of shredded mozzarella cheese.
- Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.