Lighter Baked Chicken Parmigiana with Spaghetti
Crispy oven-baked chicken cutlets topped with marinara and bubbling mozzarella, served over whole-wheat spaghetti. All the classic flavor without the deep fryer.
Diet swaps
- Gluten-free: Use gluten-free pasta. Use gluten-free panko.
Check labels on packaged foods if you have an allergy or celiac disease.
Ingredients
- 1 1/4 lb Boneless skinless chicken breasts, halved into thin cutlets
- 1/2 cup Whole-wheat panko breadcrumbs
- 1/4 cup Grated Parmesan
- 1 Egg
- 1 tbsp Extra-virgin olive oil
- 1 tsp Italian seasoning
- 1 1/2 cups Marinara sauce (no sugar added)
- 3/4 cup Shredded part-skim mozzarella
- 6 oz Whole-wheat spaghetti
- 1 handful Fresh basil
Directions
- Heat the oven to 425°F and set a rack on a sheet pan.
- Beat the egg in one shallow bowl. Mix the panko, Parmesan, Italian seasoning and olive oil in another.
- Dip each cutlet in egg, then press into the crumbs. Place on the rack and bake 15 minutes.
- Spoon 2 tbsp marinara over each cutlet, top with mozzarella and bake 5 to 7 minutes more until bubbling and the chicken reaches 165°F.
- Meanwhile, cook the spaghetti and toss with the remaining warm marinara. Serve the chicken over the pasta with basil.
Calorie breakdown
Chicken 150 · spaghetti 150 · mozzarella 60 · marinara 53 · olive oil 30 · panko 28 · Parmesan 28 · egg 18 · basil 1
💡 Lighter tip: Serve with a big green salad or roasted broccoli instead of pasta to bring it down to about 370 calories.
Helpful for this recipe
Oven-safe cooling rackShop on Amazon →Meat malletShop on Amazon →How to choose real extra virgin olive oilRead the guide →Our guide to safe, non-toxic cookwareSee picks →