Baked Chicken Parmesan
Crispy on the outside and moist on the inside! This lightened up version of chicken parmesan is baked to keep things simple and healthy without sacrificing any of the flavor. Ready in about half an hour!
Servings 4
Calories 466kcal
Ingredients
- 4 boneless, skinless chicken breasts
- 1 large egg
- 1 cup Panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 cup marinara sauce
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
- Pound out the chicken breasts to an even thickness between two sheets of plastic wrap.
- Crack the egg into a shallow bowl and add 1 tablespoon of water. Whisk with a fork until combined.
- Add the Panko, Parmesan, garlic powder, and onion powder to a second bowl and stir to combine.
- Dip each chicken breast into the egg and then the breadcrumbs, pressing the breadcrumbs into the chicken so that they adhere.
- Place chicken breasts evenly spaced on the prepared baking sheet.
- Bake for 20 minutes or until the chicken breasts reach 160 degrees.
- Spoon 2 tablespoons of marinara over each piece of chicken. Sprinkle evenly with the mozzarella.
- Bake for 5 more minutes or until the chicken reaches 165 degrees.
- Serve immediately.
Video
Notes
For extra crispy chicken, preheat the sheet pan in the oven. Add melted butter to the baking dish instead of non-stick spray. Spray non-stick spray over the tops of the chicken breasts before baking.
We use and recommend Rao's marinara.
Nutrition
Serving: 1chicken breast | Calories: 466kcal | Carbohydrates: 14g | Protein: 62g | Fat: 17g | Saturated Fat: 7g | Cholesterol: 221mg | Sodium: 854mg | Potassium: 1025mg | Fiber: 1g | Sugar: 3g | Vitamin A: 529IU | Vitamin C: 5mg | Calcium: 284mg | Iron: 2mg