Description

This lighter take on the classic Chicken Parmesan delivers all the comforting flavors you love, without the extra grease or heaviness. Tender chicken breasts are coated in a crispy breadcrumb-Parmesan mixture, baked to perfection, and topped with marinara sauce and melted mozzarella. Served alongside colorful roasted vegetables, it makes a wholesome, satisfying meal perfect for weeknight dinners or cozy family meals.

Ingredients

Scale

4 boneless, skinless chicken breasts (pounded to even thickness)
1 cup whole wheat breadcrumbs or panko breadcrumbs
1 cup grated Parmesan cheese, divided
1 teaspoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley
Salt and black pepper, to taste
1 large egg
1 cup shredded mozzarella cheese
1 1/2 cups marinara sauce (no added sugar)
2 tablespoons olive oil spray
1 large zucchini, sliced into half moons
1 red bell pepper, cut into strips
1 yellow bell pepper, cut into strips
1 small red onion, sliced
1 1/2 cups cherry tomatoes, halved
1 teaspoon garlic powder (for veggies)
1 teaspoon dried basil (for veggies)
Salt and black pepper, to taste (for veggies)
Olive oil spray

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Instructions

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly spray with olive oil.
Pound chicken breasts to even thickness and season both sides with salt and black pepper.
Whisk egg in a shallow bowl. In another shallow dish, mix breadcrumbs, 1/2 cup Parmesan, Italian seasoning, garlic powder, onion powder, and parsley.
Dip each chicken breast into the egg, then coat in breadcrumb mixture. Place on prepared baking sheet and lightly spray tops with olive oil.
Bake for 15 minutes. Remove from oven, spoon marinara sauce over each chicken breast, and sprinkle with mozzarella and remaining Parmesan. Bake an additional 10–15 minutes, until internal temperature reaches 165°F (74°C) and cheese is melted and golden.
While chicken bakes, place zucchini, bell peppers, cherry tomatoes, and red onion on a second baking sheet. Spray with olive oil and season with garlic powder, dried basil, salt, and pepper. Roast in oven for the final 15 minutes of chicken cooking time, until tender and slightly caramelized.
Serve chicken with roasted vegetables, garnish with fresh basil if desired, and pair with whole-grain pasta, quinoa, or a side salad if preferred.

Notes

Pounding the chicken ensures even cooking and prevents dryness.
Use panko breadcrumbs and olive oil spray for a crispier crust.
Feel free to swap vegetables according to preference; broccoli, asparagus, or mushrooms work well.
This dish can be prepared ahead: refrigerate for 3–4 days or freeze chicken for up to 2 months.
Reheat in the oven at 350°F (175°C) for 10–12 minutes to maintain crispiness.

Prep Time: 15 minutes
Cook Time: 30 minutes