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Home » Recipes » Dinner » Meat + Chicken » Baked Chicken Parmigiana

Baked Chicken Parmigiana

4 from 9 votes
By Dani Spies
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Scroll down to watch the step-by-step video.

I grew up eating Chicken Parmigiana and to this day it is one of my all-time favorite meals.

Traditionally, this dish is a pretty heavy meal; pan fried chicken with cheese served over pasta.

Delicious, but not something that would work for the weekly rotation in my house.  So I’ve give it a little Clean & Delicious twist so we can all enjoy this Italian classic in a light and fresh way, each and every week.

Simple swaps like baking the chicken instead of frying and serving it over spaghetti squash or zoodles, make it really easy to lighten things up with out sacrificing any flavor.

I’d love for you to give this one a try and then come on down to the comments below and let me know what you think.  Enjoy!

chicken parm served on spaghetti with cheese
Print Recipe
4 from 9 votes

Baked Chicken Parmigiana

Course: DINNER, meat + chicken
Cuisine: Italian
Author: Dani Spies
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Calories:

Ingredients

  • 1 lb. of thinly sliced boneless skinless chicken cutlets
  • 1 beaten egg
  • 3/4 cups of Italian breadcrumbs you wont use it all
  • 2 tbsp. of grated Parmesan cheese
  • 6 tbsp. shredded mozzarella cheese
  • 1/2 cup of tomato sauce
  • Salt and pepper to taste

Instructions

  • Preheat oven to 425.
  • Spray a rimmed baking sheet with some cooking spray.
  • In a medium bowl, combine the breadcrumbs with the Parmesan cheese.
  • In a separate medium bow, whisk your egg.
  • Pat your chicken cutlet dry with a paper towel and then season both sides with salt and pepper.
  • Dip each chicken cutlet into the egg (allow excess to drip off) and the coat both sides of the chicken with the breadcrumbs.
  • Lay on the baking sheet, being sure not to over crowd the pan, and pop into the oven for 6-8 minutes on each side.
  • Remove from oven and top each cutlet with a couple tablespoons of tomato sauce and a sprinkle of mozzarella cheese.
  • Pop it back into the oven (or under the broiler) until the cheese has melted.
  • Serve along zoodles, spaghetti squash, or brown rice pasta.

Meat + Chicken, Recipes, Video

About Dani Spies

Dani Spies is the founder and host of Clean & Delicious; a weekly cooking show on YouTube and a healthy eating blog that celebrates real, whole foods! She takes a holistic approach to health and wellness and is loved for her approachable, down to earth style both in and out of the kitchen.

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    Comments

  1. Colleen says

    September 23, 2020 at 5:58 pm

    5 stars
    I saw this recipe and one day at the grocery store they had a pound of thinly cut chicken cutlets for $5! So I made the recipe and it was delicious! And so easy to make. I am 67 and have cancer so my chemo brain likes things nice and simple. Also I am now using whisk to important your recipes and this one got a 9/10 health score! Thanks for all you do to make our lives simple — and delicious!

    Reply

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