Lightened-Up Chicken Parmesan Bake

If you love chicken parmesan but wish it didn’t take as much time (and was just a little lighter), you have to try this lightened up chicken parmesan bake!

This recipe has all the flavors of classic parmesan, with crispy breadcrumbs to mimic the breading on classic chicken parm, a cheese-pull worthy topping and loads of protein from pan-seared chicken, in a lighter, easier, 30-minute dinner package- my kind of meal!

Try this recipe with roasted or blanched garlic broccoli, crusty bread to dip in the extra sauce or your favorite pasta.

Lightened Up Chicken Parmesan Bake
Makes 4

Ingredients

• 1 1/2 lb Chicken tenders or chicken breast (tendon removed or sliced)
• Kosher salt, cracked black pepper, garlic powder and Italian seasoning
• 2 tsp Olive oil
• 24 oz Marinara sauce (I like Rao’s and Carbone)
• 1 1/2 cup Shredded part-skim mozzarella cheese
• 1/4 cup Parmesan cheese (fresh grated)
• 3 tbsp Parsley (chopped fresh)
• 2 tsp Olive oil
• 1/2 cup Panko breadcrumbs
• 1 pinch Sea salt
• 1 pinch Garlic powder

Instructions:

1. Heat the olive oil in a pan over medium heat.
2. Add the breadcrumbs to the oil along with a dash of garlic powder and pinch of sea salt. Cook, stirring constantly until they turn a rich golden color, about 3-4 minutes. Immediately remove the breadcrumbs from the pan.
3. Preheat oven to 400.
4. Remove chicken from fridge 15-30 minutes prior to cooking. If using chicken tenders, remove tendon (leaving the tendon in will result in chewy tenders) or slice breast. Pat chicken dry and season generously with kosher salt, pepper and garlic powder. Sprinkle all over with Italian seasoning.
5. Heat oil in a large saute pan or braiser (oven safe preferred). Add chicken and cook for 2 minutes, until turning golden. Flip and cook another 2 minutes until golden all over (do not over-cook!). If not baking in pan, transfer to an oven-safe casserole dish.
6. Arrange chicken in a single layer. Cover with sauce and top with shredded mozzarella. Top with breadcrumbs and sprinkle with parmesan.
7. Bake in oven 15-20 minutes until cheese is bubbly. Top with fresh chopped parsley.

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