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Baked Chicken Parmesan (Lightened Up)

A healthier, oven-baked take on classic Chicken Parmesan featuring a crispy panko-parmesan crust and melted mozzarella.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken breasts
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 2 egg whites
  • 1.5 cups marinara sauce
  • 4 oz shredded low-moisture mozzarella cheese
  • 1 tbsp fresh basil chopped

Equipment

  • Baking sheet
  • Parchment paper
  • Meat mallet
  • Shallow bowls

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Slice chicken breasts into 4 even cutlets and pound to 1/2-inch thickness.
  3. Whisk egg whites in a shallow bowl until frothy.
  4. Combine panko, Parmesan, oregano, salt, and pepper in a separate dish.
  5. Dip each cutlet into egg whites, then press firmly into the breadcrumb mixture to coat.
  6. Arrange chicken on the baking sheet and bake for 18–20 minutes until golden and cooked through.
  7. Spoon marinara over each cutlet and top with mozzarella.
  8. Bake for an additional 3–5 minutes until the cheese is melted and bubbling.
  9. Garnish with fresh basil and let rest for 3 minutes before serving.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in an oven or toaster oven at 350°F to maintain crispness.