A healthier alternative to the well known fried Chicken Parmesan, this Baked Chicken Parmesan is crispy and juicy and will leave you just as satisfied!
If you love this recipe, you’ll also want to check out this Eggplant Parmesan, this Chicken Pepperoni, or this Zucchini Parmesan.
I actually remade this a few months ago, but since eating healthy is on the lips of a lot of people, I knew I needed to re-share this recipe. This is a satisfying meal that is low in calories. Healthy and satisfying – I’ll take it!
This dish has a couple of things going for it.
1 – It’s healthy
2 – It tastes good!
I went to an aerobics class on Thanksgiving morning, and for getting up and going to the gym on Thanksgiving, the instructor gave us each some of her favorite healthy recipes. This was one of them. (She also included some recipes for different protein shakes, so I’m thinking of doing a little series on protein shakes – would anyone be interested? That’s my breakfast just about every weekday.
The recipe she gave us for this Baked Chicken Parmesan did not include the spaghetti squash, and I thought it would be a great way to incorporate some veggies.
This was super easy to throw together and didn’t taste like a “healthy” recipe at all. My husband wanted regular spaghetti noodles with his, but I ate mine with the spaghetti squash and it was very filling and very tasty. In fact, my plate is the one I took the picture of, and I couldn’t even finish my portion!
This Baked Chicken Parmesan recipe uses a technique that I have never used before. You are baking the chicken on top of a cooling rack. It helps to give the chicken more a a crispy exterior – the texture turns out much different than if you were to just bake it in a casserole dish. I will be using this method in the future for different things!!
So if you’re trying to avoid the average 6-8 pounds gained during the holidays, this is a great meal to combat the calories from all of the goodies!!
More Healthy Recipes
Grilled Pork Chops with Cilantro Lime Sauce
Stuffed Bell Peppers
Slow Cooker Turkey Meatloaf
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Baked Chicken Parmesan
Ingredients
- 4 slices whole wheat bread
- 1/4 cup grated Parmesan cheese plus more for topping
- 2 tablespoons minced fresh parsley
- 1 1/2 teaspoons paprika
- 3/4 teaspoon garlic powder
- 1/2 teaspoon dried thyme
- 3/4 cup lowfat buttermilk
- 3 (8-10 oz each) boneless, skinless chicken breasts
- 1 cup prepared marinara homemade or store-bought
Instructions
- Preheat the oven to 400ºF. Spray a cooling rack with nonstick cooking spray and set it over a baking sheet. Set aside.
- Place the bread in a food processor or blender and process until you have fine crumbs. Pour the crumbs into a shallow bowl and add the 1/4 cup Parmesan, parsley, paprika, garlic powder and thyme. Mix to combine.
- Pour the buttermilk into a separate shallow bowl.
- With a sharp knife, butterfly open each of the chicken breasts (cutting them open like a book), cutting each into 2 thinner pieces of chicken, for a total of 6 pieces. Dip each piece into the buttermilk, then into the breadcrumb mixture, using your hands to adhere the crumbs to the chicken if needed. Transfer to the cooling rack in a single layer.
- Bake until the chicken is cooked through, about 15 minutes. Serve topped with the marinara and additional Parmesan cheese, if desired.
Alice @ Hip Foodie Mom says
love this healthier version of chicken parm!!! and love that you used whole wheat bread crumbs. . what a great idea!
Mrsblocko says
I finally got around to making this and am kicking myself I didn't make it sooner. I wrote about it here: http://tomatoesforapples.blogspot.com/2010/04/baked-chicken-parm-and-spaghetti-squash.html
Even the leftovers were good! Thanks for sharing this recipe I'll be making it again for sure.
Shayne says
this looks like it would hit the spot!
Kevin says
Chicken parmesan is a nice and tasty dish. I like the use of paprika and I will definitely have to try using buttermilk the next time I make it. I know that I have had spaghetti squash a long time ago but my memories of it are not positive. I have to get around to trying it again some time soon.
Dhanggit says
i love this recipe: healthy and looks absolutely delicious..perfect for me who is trying to lose weight..the ones i gain during my pregnancy..:-)
Patricia Scarpin says
Deb,
There are many interesting recipes in the book, but I was disappointed by the lack of photos!
Just thought you should know that.
Mary says
That’s a great tip about baking the chicken on the rack. I’ll have to give it a try!
Kristen - Dine and Dish says
I love chicken parmesan… it is probably one of my favorite dishes! The spaghetti squash is a great idea!
Emiline says
Sounds fabulous. You can’t even tell it’s not deep fried.
I like the tip on baking the chicken on a cooling rack; I’ll have to try that.
maybahay says
lovely recipe. sounds pretty simple but i can tell it’s scrumptious.
Jenny says
Ooooh, I was just thinking about making chicken parmesan. I haven’t had it in a long time. Yours looks great!
glamah16 says
I love chicken parm. And it being baked with the lo/no carb spaghetti squash is a winner.I would be very interested in the protein shake series. So much for your break .;-)
Deborah says
Patricia – I just added that book to my wishlist for Christmas!!
Patricia Scarpin says
Deb, I think this looks super yummy!
I have this book
and their recipe for chicken parmesan calls for baking the chicken on a rack, as you mention – I haven’t tried it yet, but after seeing your post I should do it soon!
Gigi says
Great job on sneaking in the squash. Mr.Gigi Cakes loves chicken parm. Thanks for making it light and lean!
Abby says
The spaghetti squash is such an interesting concept, and I’ve heard so much about it, but I’ve never tried it. So you really liked it? I only do whole-wheat pasta in our house, but it would be great to get another veggie in.
And I made my pecan chicken thighs on a rack in the oven, too. Genius idea – you’re so right – the texture was so much better!