Baked Parmesan Chicken

Baked Parmesan Chicken

Chicken. It’s a great staple on any healthy eating plan. The only downside, is that it can get really boring, really fast. That’s why this recipe is so great!  Firstly, its super easy, and secondly, it takes your chicken to a whole new level!

If you need a faster cooking time, you can always cut your raw chicken into strips to speed up the cooking time to 20-25 minutes.  If you love Caesar salad, I highly recommend using the garlic powder vs. paprika, but either one great, so you can always switch it up!

This recipe may just become one of your weeknight favorites. Enjoy!

Baked Parmesan Chicken

Baked Parmesan Chicken

Yields: 4 servings | Serving Size: 1 chicken breast | Calories: 206 | Total Fat: 6.8 g | Saturated Fat: 3.1 g | Trans Fat: 0 g | Cholesterol: 78 mg | Sodium: 419 mg | Carbohydrates: 6.8 g | Dietary Fiber: 1.2 g | Sugars: 0 g | Protein: 31.9 g | SmartPoints: 4 |

Ingredients

  • 1/4 cup gluten free flour blend (or white whole wheat flour, or spelt flour, or all-purpose)
  • 1/3 cup shredded or grated Parmesan cheese (the fresh kind, not the powdered type)
  • 1/2 tsp black pepper
  • 2 tsp paprika (or garlic powder, whatever your preference)
  • 2-3 egg whites, beaten
  • 4 (4 oz) chicken breasts

Directions

Preheat your oven to 350 degrees. Mist or spray a shallow baking dish with cooking spray or healthy oil.

Combine the flour, Parmesan cheese, pepper, paprika (or garlic powder) in a shallow dish. In a separate bowl, place the beaten egg white. Dip the chicken breasts in the egg white, then dredge in the flour/cheese mixture.

Place coated chicken in dish and bake for 45 min to 1 hr uncovered (cooking time depends on the size of your chicken breast). Do not flip halfway through. It will be done when the coating is browned, and when pierced, its no longer pink and the juices run clear.

http://skinnyms.com/baked-parmesan-chicken/

For more tasty weeknight recipes look here!

Recipe contributed by Kristine from BusyButHealthy.com. Also join her on Facebook at the BBH Recipe Club, on Pinterest, and on Twitter!

19 Comments on "Baked Parmesan Chicken"

  1. Dianne  December 14, 2013

    Looks yummy.

    Reply
  2. sonya  February 23, 2014

    what brand of flour and Parmesan cheese do you recommend?

    Reply
    • SkinnyMs  February 27, 2014

      If you can get the Parmesan cheese that comes in the wedge or the wheel and grate it yourself on the cheese grater, that is going to better. King Arthur Flour and Bob Red Mills are both really great quality flour brands. But any whole wheat one or white whole wheat one will work just fine.

      Reply
  3. Michelle  March 1, 2014

    This is a very good and easy recipe. Tasty and the chicken breast stayed very moist.

    Reply
  4. Clarissa Delacruz  September 25, 2014

    Sorry. Just made this and it was terrible. No flavor at all. Very bland. Had to throw some cream of chicken soup to maybe give it some flavor.

    Reply
    • SkinnyMs  September 26, 2014

      Clarrisa, That's okay. Did you add salt? You have to salt both sides of the chicken breasts. Salt brings forward the flavor in any recipe. Also, you can use both paprika and garlic powder, not either or. Freshly grating the parmesan from a wedge ensures that the cheese will have a lot of fresh flavor as well. Feel free to use more black pepper as well. Some people prefer their Parmesan chicken with some marinara sauce (we prefer sugar free) poured over towards the end of cook time. Hope that helps:).

      Reply
      • Jennifer  January 10, 2015

        May you could add the salt to the recipe? I wouldn't have added it unless I read this reply as I usually follow the recipe exactly the first time. Just a suggestion.

        Reply
        • SkinnyMs  January 12, 2015

          Ok, Jennifer, thanks for the suggestion. Will do!

          Reply
  5. Mary  November 22, 2014

    Everyone at my house liked it. I only had powdered parmesan cheese and no money for more groceries, but it was great. I don't add much salt to food and did not add any to this recipe. I will try the marinara sauce in the future. The only problem I had was wasted egg white. I did not want to keep it since the raw chicken had been dipped in it. Next time I will use only one egg white at a time.

    Reply
    • Ken  February 28, 2015

      Just fry or bake the egg whites, and eat them as well???

      Reply
      • SkinnyMs  March 2, 2015

        Ken, Dip the chicken in the egg whites as part of the battering process. If you are asking if you can eat the leftover whites left in the bowl, you can if you cook them very well (remember, there was raw chicken in there).

        Reply
  6. deb  July 13, 2015

    doesn't the underside get mushy??? Never got crispy??

    Reply
    • SkinnyMs  July 13, 2015

      Hi Deb,
      If you want to make sure the underside stays crisp, cook the chicken on parchment paper. That works for me! 🙂

      Reply
  7. Jessa  March 15, 2016

    Hi: can I use fish instead? If so would it still be ” ..4oz” each piece?
    Which fish would you recommend?
    Thank you very much

    Reply
    • Gale Compton  March 16, 2016

      Jessa, Definitely! I would recommend 4 white fish fillets, approx. 4 oz each; 1/2-inch thick, bake at 425 degreess for about 6 minutes each side or until they easily flake. I like cod myself, talapia would also work. 🙂

      Reply
  8. Jessa  March 17, 2016

    Hi Gale: thank you very much. The fish was awesome. It cooked perfect at 425, 6 minutes. Sadely I’m allergic to Cod and I couldn’t find Talapia I don’t think they have Talapia here down under so I used Silver Cobbler fillets, and cooked it on parchment paper to make it crispier. Soooo good! I wouldn’t change any of the other ingredients at all.
    Thank you so much!!

    Reply
    • SkinnyMs.  March 17, 2016

      I’m so happy it worked out for you, and you enjoyed the recipe. Thanks for sharing! 🙂

      Reply
  9. Alexis  February 14, 2017

    You mention you can freeze individually in foil…after thawing do you just place the chicken wrapped in the foil directly into the oven to cook it or do I need to transfer it to a different dish? New to cooking. Thank you.

    Reply
    • Gale Compton  February 14, 2017

      Alexis, Either will work. I like to leave it in the foil but place on a baking sheet.

      Reply

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