Yup, you read that right…healthy chicken parm! I almost didn’t even try to make this recipe because chicken parmesan is my mom’s signature. Her recipe famous in our family, so I would just assume that any other chicken parm that I eat ever in my life will taste like shit in comparison. But then I saw that the prep time was 10 minutes on this recipe, and I’m a sucker for little to no prep time, so I decided it was worth a shot…and holy hell, it was good! Miles and I were in shock the whole time we were eating that it was plan approved and not the normal deep fried deliciousness that is chicken parmesan! Bottom line, YOU’VE GOTTA TRY THIS RECIPE. It was so easy and so incredible. It felt so splurgy, but it was perfectly in line with my plan.
Healthy Chicken ParmPrint This
- Nonstick cooking spray
- • 1 cup whole grain Panko bread crumbs (I used GF bread crumbs)
- • 4 Tbsp. grated Parmesan cheese, divided use
- • 1 dash sea salt (or Himalayan salt)
- • ¼ tsp. ground black pepper
- • ¼ tsp. garlic powder
- • ¼ tsp. onion powder
- • 2 large eggs, lightly beaten
- • 4 (4-oz.) each raw chicken breasts, boneless, skinless
- • 1 cup all-natural marinara sauce, no sugar added
- • ¾ cup shredded part-skim mozzarella cheese
- • 1 Tbsp. finely chopped flat leaf (Italian) parsley
Preheat oven to 450° F.
Lightly coat medium baking sheet with spray. Set aside.
Combine bread crumbs, 2 Tbsp. Parmesan cheese, salt, pepper, garlic powder, and onion powder in a small bowl; mix well. Transfer to a plate. Set aside.
Place eggs in a shallow dish. Dip each chicken breast in eggs, completely coating, then bread crumbs; coating each evenly on all sides. Place chicken on prepared baking sheet.
Bake for 22 to 26 minutes, turning after 15 minutes, or until chicken is no longer pink in the middle and juices run clear.
Preheat broiler on high.
Top each chicken breast evenly with marinara sauce, mozzarella cheese, and remaining 2 Tbsp. Parmesan cheese. Return to oven for 2 to 3 minutes, or until cheese is melted.
Sprinkle with parsley before serving.
We only had Mexican cheese blend, which was equally delicious. We buy giant bags from Costco, so it wasn’t worth buying a bag of shredded mozzarella just for this recipe. Also, I HATE HATE HATE touching raw chicken, so I will say that I did all the prep work, but Miles was the one who dipped the chicken and coated it with the breadcrumb/parm mixture. Also, I had budgeted so that I could have pasta with it, which was incredible. I only had rotelle GF quinoa pasta, but it would have been really incredible with spaghetti. All in all, it legit took less than 10 minutes to cook, it was easy to clean and we get to eat it tonight for dinner too!