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Healthy Baked Chicken Parmesan (Best Easy Recipe)

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This healthy baked chicken parmesan delivers a shatteringly crisp crust without the grease of frying. It’s a quick, crowd-pleasing weeknight dinner that feels indulgent but is lighter and cleaner.

Ingredients

Scale
  • 2 large chicken breasts (about 1.5 lbs total), boneless and skinless
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 2 large eggs, beaten
  • ¼ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Fresh basil or parsley for garnish (optional)
  • Olive oil spray

Instructions

  1. Preheat oven to 425°F (220°C). Place a wire rack on a baking sheet and lightly spray with olive oil.
  2. Pound chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin.
  3. Pat chicken dry, season both sides with salt, pepper, and a pinch of garlic powder. Let sit for 5 minutes.
  4. Spread panko breadcrumbs on a separate baking sheet and toast in the preheating oven for 2-3 minutes until light golden. Let cool.
  5. Set up three shallow bowls: first with flour mixed with salt and pepper; second with beaten eggs and 1 tablespoon water; third with toasted panko, grated Parmesan, Italian seasoning, and remaining garlic powder.
  6. Dredge each chicken piece in flour, shaking off excess. Dip into egg wash, letting excess drip off. Press into panko mixture, coating both sides evenly. Place on prepared wire rack.
  7. Lightly spray breaded chicken with olive oil. Bake for 15 minutes until golden and cooked through (internal temperature 165°F / 74°C).
  8. Remove from oven. Spoon about 2 tablespoons marinara sauce onto each piece, then top with shredded mozzarella.
  9. Return to oven and bake for 5-7 minutes until cheese is melted and bubbly. For browner top, broil for 1-2 minutes.
  10. Let rest on rack for 3-4 minutes. Garnish with fresh basil or parsley and extra Parmesan if desired.

Notes

Toasting the panko first gives a head start on crunch. Use a wire rack to keep the bottom crispy. Let the breaded chicken rest for 5 minutes before baking to help the coating set. For gluten-free, use gluten-free panko and almond flour. For a lighter version, use part-skim mozzarella and egg whites.

Nutrition

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Find it online: https://lirafood.com/healthy-baked-chicken-parmesan-best-easy-recipe/