Sometimes, after a long day, you just want something comforting without the heaviness that lingers afterward. I remember last week, standing in my kitchen, the savory scent of marinara simmering as the breadcrumb coating on the chicken crisped up in the pan. The sound of mozzarella bubbling in the oven was oddly reassuring, even though I was slightly distracted by an email notification blinking on my phone. It’s funny how moments like these—imperfect and interrupted—become part of the meal’s story. This lighter chicken parmesan managed to hit all the right notes: crispy, cheesy, and just saucy enough, without tipping the scale into overly indulgent territory. I wasn’t expecting much, but it quickly became one of those dishes I wanted to make again soon, especially on nights when I’m craving comfort but also trying to keep it light.
Why You’ll Love It:
– It’s crispy and flavorful without the extra calories — perfect for those evenings when you want something satisfying but not heavy.
– The balance of melted mozzarella and tangy marinara feels indulgent, even though it’s a lighter version.
– Simple prep and cooking steps mean you can have dinner on the table in about 35 minutes.
– It’s simple — and that’s kind of the point. No complicated techniques, just straightforward deliciousness.
– Using whole wheat breadcrumbs adds a subtle nuttiness that you might not expect, but it’s a nice touch.
If you’re worried about it being too bland or missing the richness of traditional recipes, don’t be. The seasoning and cheese punch through enough to keep your taste buds happy, and you won’t feel like you’re missing out.
PrintLow Calorie Chicken Parmesan
A lighter version of the classic chicken parmesan that’s crispy, flavorful, and topped with marinara sauce and melted mozzarella cheese. Perfect for a satisfying meal without the extra calories.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts, about 6 ounces each
1/2 cup whole wheat breadcrumbs
1/4 cup grated Parmesan cheese
1 teaspoon dried Italian seasoning
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons water
1 cup marinara sauce, no sugar added
4 ounces part-skim mozzarella cheese, shredded
2 teaspoons olive oil
Fresh basil leaves, for garnish
Instructions
Preheat the oven to 400°F (200°C).
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
In a shallow bowl, combine the whole wheat breadcrumbs, grated Parmesan cheese, dried Italian seasoning, garlic powder, salt, and black pepper.
In a separate shallow bowl, whisk together the egg and water.
Dip each chicken breast first into the egg mixture, allowing excess to drip off, then coat evenly with the breadcrumb mixture. Press the breadcrumbs onto the chicken to adhere well.
Heat the olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.
Remove the skillet from heat. Spoon 1/4 cup marinara sauce over each chicken breast, then evenly sprinkle 1 ounce of shredded mozzarella cheese on top of each.
Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove from the oven and let rest for 2 minutes. Garnish with fresh basil leaves before serving.
Kitchen Notes:
Cooking this in a skillet that’s oven-safe makes the transition from stovetop to oven seamless, but if you don’t have one, just transfer the chicken to a baking dish after browning. Serving it with a simple side of roasted veggies or a crisp salad makes for a well-rounded meal without much fuss. I once tried swapping the mozzarella for a touch of provolone, which was tasty but a bit milder—still worth experimenting with if you have it on hand. Also, I haven’t tested it with gluten-free breadcrumbs, but it might work if that’s your thing. For some extra flavor, adding fresh basil after baking really brightens the dish, but if you forget, it’s still great.
FAQ:
Q: Can I make this ahead of time?
A: You can prepare the chicken up to the point before baking and refrigerate for a few hours. Just bake it fresh when ready.
Q: What’s the best way to reheat leftovers?
A: Oven reheating at a moderate temperature helps keep the coating crisp. Microwave tends to soften it.
Q: Is it possible to use chicken thighs instead?
A: Yes, though cooking times might vary. Thighs will be juicier but take a bit longer.
Q: Can I skip the egg wash?
A: The egg helps the breadcrumbs stick well, but you could try a plant-based milk alternative if you prefer.
If you’re ready to enjoy a lighter twist on a classic that doesn’t sacrifice taste, this chicken parmesan is waiting for you. Pin it now, try it soon, and maybe even share it next time someone asks for a comforting dinner idea.