When you are craving Olive Garden, try this skinny baked chicken Parmesan recipe at home instead. It’s easy to make and tastes just like the namesake recipe.
I love Italian food. Like, I could eat it for every meal for a week. It’s just one of my favorite things.
True story: I had a friend in high school and we would go to Olive Garden and bet each other who could finish their Chicken Parmesan first.
First of all, never do this…it was crazy and we were SO full afterwards. Second, I think I always won, but I really can’t remember. And third, you should try this skinny baked version instead.
It’s much healthier for you and you honestly wouldn’t know the difference.
More Pasta Recipes
If you are interested in other pasta recipes, try these below. They are all delicious and easy to make.
To make this skinny baked chicken parmesan recipe:
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Preheat the oven to 350 degrees. In a small bowl, combine the egg whites and some salt and pepper. Mix together. On a small plate, combine the panko breadcrumbs, 1 oz Parmesan cheese and some salt and pepper.
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Heat a nonstick skillet to medium-low heat. Place each chicken breast in the egg mixture, making sure to cover both sides of the chicken. Immediately place each chicken breast in the panko mixture and cover both sides with the breadcrumbs. Shake off the excess.
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Place the panko covered chicken breast in the heated skillet and cook on both sides until chicken is cooked through, about 8 minutes.
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Once all the chicken is cooked, spoon a small amount of marinara sauce onto each chicken breast. Add the rest of the cheese and place in the oven for about 15 minutes. Serve immediately.
What are your favorite Italian recipes?
Skinny Baked Chicken Parmesan
Ingredients
- 6 boneless chicken breasts thin
- 2 egg whites beaten
- 1 cup Panko breadcrumbs
- 1 oz Parmesan cheese grated
- 1/2 cup Make-Ahead Marinara Sauce
- salt and pepper
- 1 oz reduced fat cheddar cheese grated
- olive oil spray
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, combine the egg whites and some salt and pepper. Mix together. On a small plate, combine the Panko breadcrumbs, 1 oz Parmesan cheese and some salt and pepper. Heat a nonstick skillet to medium-low heat.
- Place each chicken breast in the egg mixture, making sure to cover both sides of the chicken. Immediately place each chicken breast in the panko mixture and cover both sides with the breadcrumbs. Shake off the excess.
- Place the Panko covered chicken breast in the heated skillet and cook on both sides until chicken is cooked through, about 8 minutes. Once all the chicken is cooked, spoon a small amount of marinara sauce onto each chicken breast.
- Add the rest of the cheese and place in the oven for about 15 minutes. Serve immediately.
Yes, this is 6 Freestyle points per serving.
Hi is that chicken parmesan 6 free style points
Thank you. There are a ton of other great dinner options on the blog if you are needing inspiration. I hope the process is simple as well. It will be stressful, but hopefully all the stress will be worth it in the end.
I really hope that you do try this. I love that I figured out a skinny version of a great classic. Granted, it doesn’t include pasta – but the chicken is so good. A grilled version might be coming to the blog in the summer? Boom.
Omg… this looks sooo, sooo, soooo good. Totally caught this on my StumbleUpon thread in SYBL but totally had to repin this. I need some great ideas for this weekend so thank you for posting this.
I hope the process of moving will be smooth for you. I’m going to have to do it sometime either at the end of this year or next and I’m totally not looking forward to it. Good luck.
I am so excited to try this! Funny story- I tried chicken parmesan for the first time in like 7th grade. I went on a kick ordering it EVERYWHERE we went ..including Eat N Park (-a PA place) and they had some of the best. I went around telling everyone how good it was and my mom would crack up because it’s not some fine dining restaurant and I usually ordered grilled cheese there. I just had a chicken parm sandwich yesterday from Olive Garden and I’m excited to try this skinny version!
Oh that might be a good idea. We will have to see what the buyer will want to do, but that is definitely an option I hadn’t considered. Leasing it might work if we can find a buyer who wants us to do that. Hopefully that will work?
It is so stressful. Just thinking about it and preparing for it stresses me out! I think we would check out the executive rentals or something like that if we have to do that. Hopefully it will work out without having to do that. I’m sure that I will be sharing more as we get closer.
I am making something similar this week! As for the selling issue, you could make it a contingency in your negotiations that you can lease the condo back from them for a month or two while you get your new home. Good luck!
Selling IS stressful! We were moving from a buyers market (Chicago) to a sellers market (Dallas) so I’m not much help, since we were “homeless” for over a month. I looked in to executive rentals because they do week to week or month to month rentals, so maybe check that out!
As for the recipe – YUM. Adding this to our dinner rotation for sure!