Baked Chicken Parmesan – I’ve been cooking a lot more lately since this whole quarantine started. And to be honest, I’ve been really enjoying it. I’ve been trying out so many new recipes. Some recipes end up sticking around, while others make their one and only appearance, but the cooking process is always fun regardless.
Cooking has become a form of self-care for me. It helps me be more mindful, which is something I often struggle with, especially when my anxiety is at a ten. I’m also a real foodie, so eating what I’ve cooked is also part of the fun! Here’s the thing, I totally believe indulging every once in a while is a good thing, but I also try to balance my indulgent cravings with some healthier options wherever I can. I especially love taking old classic recipes and lightening them up, which brings me to today’s post. Who doesn’t love chicken parm??
I was so excited to find this baked chicken parm recipe by skinnytaste.com! It’s got all the same great taste of chicken parm, but it’s baked and not fried. It’s a great lighter chicken parm recipe! Not only is it healthier, but it’s also a whole lot easier to make. The baking sheet goes in, comes out, and voila, you’ve got yourself a meal to feed a household in no time. And trust me, I know that many healthier versions of recipes end up tasting completely different than the original, but not this one. I promise.
For the entire baked chicken parm recipe (with ingredients), visit skinnytaste.com. And to see how I make it (I’ve made a few changes), check out my process below. Happy eating, loves! <3
Related: FILHOSES (PORTUGUESE DOUGHNUTS)
# 1 – Marinate
Here’s how I marinate the chicken:
The recipe calls for 4 chicken breasts sliced in half lengthwise. But I sometimes buy 8 chicken cutlets that are ready to go (which is even easier), so it’s whatever you can find at your grocery store.
Once I’ve trimmed away any fat, I rinse the chicken in white vinegar. I then place the chicken in a baking tray and add some salt, ground black pepper, garlic powder, and a drizzle of olive oil to each side. I then massage the meat to ensure it’s all coated in the marinade, then let it sit for at least 2 hours before cooking.
# 2 – Bake
When the chicken is ready to cook, I place my bread crumbs in a shallow dish and mix in my grated parmesan cheese. And since my chicken is already covered in the marinade, I can skip brushing it with butter before dipping into the breadcrumb mixture.
I take each cutlet, one at a time, from the marinade tray and dip it into the breadcrumb mixture, making sure it’s all covered, then place it on a baking sheet (that I’ve lined with parchment paper for easy cleanup!).
I stick my chicken in a preheated 400F oven and bake for about 22-26 minutes, depending on the size of each cutlet. Larger pieces may take a few minutes longer, smaller pieces a few minutes less. I find it really helpful to also check if the internal temperature of my chicken has reached 165F before taking them out of the oven for good.
# 3 – Melt
Once cooked, I remove the cutlets from the oven (don’t turn off the oven just yet!), add a layer of my favourite marinara sauce to each and top with a sprinkle of shredded mozzarella. I then pop these back in the oven for a few minutes. I keep on eye on them and take them out as soon as the cheese is as melty as I like.
And voila! You’ve just made a yummy and lighter version of chicken parm. Enjoy!!
Let’s chat! Have you tried making this baked chicken parmesan???
Photos © Tulip and Sage