Chicken Parmesan
A lighter take on classic Chicken Parmesan with crisp breaded chicken, marinara, and melted cheese, plus easy lower-carb substitution options.
Ingredients
- 4 boneless, skinless chicken breasts, about 5–6 oz each
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 3/4 cup Italian-style breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 tablespoons olive oil
- 1 cup marinara sauce
- 1 cup shredded part-skim mozzarella cheese
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons chopped fresh parsley, optional
Instructions
- Preheat oven to 400°F. Lightly coat a 9 × 13-inch baking dish with cooking spray.
- Place the chicken breasts between sheets of plastic wrap or parchment and pound to an even 1/2-inch thickness.
- Place the flour in a shallow dish. In a second dish, whisk together the eggs and water. In a third dish, combine the breadcrumbs, 1/4 cup Parmesan, Italian seasoning, garlic powder, black pepper, and salt.
- Coat each chicken breast lightly in flour, dip in the egg mixture, then press into the breadcrumb mixture until evenly coated.
- Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 2–3 minutes per side, until the coating is golden brown. The chicken does not need to be fully cooked at this point.
- Transfer the chicken to the prepared baking dish.
- Spoon about 1/4 cup marinara sauce over each chicken breast.
- Top evenly with mozzarella and the remaining 2 tablespoons Parmesan cheese.
- Bake uncovered for 15–18 minutes, until the chicken reaches 165°F and the cheese is melted and lightly browned.
- Let rest for 5 minutes before serving. Garnish with parsley if desired.
Smart Substitutions
Lower the carbs: Replace traditional breadcrumbs with crushed pork rinds, almond flour, or a low-carb breadcrumb alternative.
Choose a lower-sugar sauce: Use a marinara sauce with no added sugar to reduce unnecessary carbohydrates.
Skip the flour: The flour layer can be omitted when using a lower-carb breading, though the coating may adhere slightly differently.
Change the side: Serve with zucchini noodles, spaghetti squash, or roasted vegetables instead of traditional pasta.
Storage & Reheating
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze cooked Chicken Parmesan in individual portions for up to 2 months. For best texture, freeze before adding any pasta or vegetable side dishes.
Reheating: Reheat in a 350°F oven or air fryer until heated through and the coating is crisp again. The microwave works for convenience but will soften the breading.
Estimated Nutrition Per Serving
Nutrition information is an estimate and may vary based on brands, portion sizes, and substitutions used.