Baked Chicken Parmesan (Lightened-Up, Oven-Baked)

How to Make Baked Chicken Parmesan (Lightened-Up, Oven-Baked)

1. 1

   Step 1: Prep and season the chicken

   Preheat oven to 425°F (220°C). Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and lightly pound to 1/2-inch thickness). Season both sides with salt and freshly ground black pepper.

   For this step

   • 1 1/2 lbBoneless skinless chicken breasts
   • 1 tspSalt
   • 1/2 tspFreshly ground black pepper
   
2. 2

   Step 2: Make breadcrumb mix and dredge

   In a shallow bowl whisk the egg whites until slightly frothy. In another bowl combine panko, grated Parmesan and Italian seasoning. Dip each cutlet into the egg whites, letting excess drip off, then press into the panko mixture until evenly coated.

   For this step

   • 1 1/4 cupsPanko breadcrumbs (light)
   • 1/3 cupGrated Parmesan cheese
   • 3 largeLarge egg whites
   • 1 tspItalian seasoning
   
3. 3

   Step 3: Bake to crisp the coating

   Arrange breaded cutlets on a wire rack set over a rimmed baking sheet so hot air circulates underneath. Lightly brush or spray the tops with olive oil, bake until the exterior is golden and the internal temperature reaches about 150°F (65°C), about 12–14 minutes.

   For this step

   • 2 tbspOlive oil (for brushing or spraying)
   
4. 4

   Step 4: Top with sauce and cheese, finish baking

   Remove the sheet from the oven and spoon about 1/4 cup marinara over each cutlet, then sprinkle shredded mozzarella evenly on top. Return to the oven for 4–6 minutes until cheese is melted and the internal temperature reaches 165°F (74°C); optionally broil 1–2 minutes for a browned top—watch closely.

   For this step

   • 1 1/2 cupsLow-sodium marinara sauce
   • 1 cupPart-skim shredded mozzarella
   
5. 5

   Step 5: Rest and serve

   Let the cutlets rest 3–5 minutes to finish cooking and set the crust. Serve hot over a bed of lightly dressed greens, whole-grain pasta, or zucchini noodles and garnish as desired.

1. Preheat oven to 425°F (220°C). Slice each chicken breast horizontally to make 2 thinner cutlets (or butterfly and lightly pound to 1/2-inch thickness). Season both sides with salt and freshly ground black pepper.
2. In a shallow bowl whisk the egg whites until slightly frothy. In another bowl combine panko, grated Parmesan and Italian seasoning. Dip each cutlet into the egg whites, letting excess drip off, then press into the panko mixture until evenly coated.
3. Arrange breaded cutlets on a wire rack set over a rimmed baking sheet so hot air circulates underneath. Lightly brush or spray the tops with olive oil, bake until the exterior is golden and the internal temperature reaches about 150°F (65°C), about 12–14 minutes.
4. Remove the sheet from the oven and spoon about 1/4 cup marinara over each cutlet, then sprinkle shredded mozzarella evenly on top. Return to the oven for 4–6 minutes until cheese is melted and the internal temperature reaches 165°F (74°C); optionally broil 1–2 minutes for a browned top—watch closely.
5. Let the cutlets rest 3–5 minutes to finish cooking and set the crust. Serve hot over a bed of lightly dressed greens, whole-grain pasta, or zucchini noodles and garnish as desired.