Baked Chicken Parmesan is a healthier twist on an delicious Italian favorite. Served with spaghetti squash, this dish gets lighter without losing the flavor.
I’ve lightened up chicken parm on BHG Delish Dish today, and its so good y’all! I have always had a love for carb loaded, fattening Italian foods that instantly add five pounds and bloat me for weeks to come. I can’t help it! Who doesn’t love comforting food like that?
Well I certainly do though my hips, thighs and waist have rebelled a bit more over the years. That’s why this baked chicken parmesan is going to be made time and time again in my house.
The delicious breaded coating gets upgraded with a bit of panko for a lovely crunchy texture. The sauce is made with diced tomatoes, and everything is served right over spaghetti squash.
I will definitely be making this baked chicken parmesan again and serving it with my homemade garlic bread recipe. And if you are like me and want to lighten up a classic, head over to BHG Delish Dish and check out the recipe now!
- ⅓ cup chopped onion
- 1 clove garlic, minced
- 1 tablespoon butter or margarine
- 1 14½ ounce can diced tomatoes, undrained
- ½ teaspoon sugar
- ⅛ teaspoon salt
- dash black pepper
- ¼ cup snipped fresh basil
- 4 skinless, boneless chicken breast halves (1 to 1-1/4 pounds)
- ⅓ cup seasoned fine dry bread crumbs
- ¼ cup panko bread crumbs
- 3 tablespoons grated Parmesan cheese
- ½ teaspoon dried oregano, crushed
- 1 beaten egg
- 2 tablespoons milk
- Non-stick olive oil spray
- ¼ cup shredded mozzarella cheese (1 ounce)
- 1 tablespoon grated Parmesan cheese
- Baked spaghetti squash
- For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper.
- Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
- Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to ¼-inch thickness.
- Find remaining instructions on bhg.com