Chicken Parmesan is my ultimate comfort food—warm, hearty, and incredibly satisfying. While it’s traditionally rich and indulgent, it can also be made wholesome with a few simple tweaks. Pair this dish with our roasted vegetable sheet pan for a balanced, flavorful meal that’s perfect for a cozy weeknight dinner or when you’re craving something comforting yet nutritious.
Preparation
10
min
Cooking
15-17
min
Portion
6
Ingredients
- 3 butterflied chicken breasts (about 450 g / 1 lb total)
- 160 ml (⅔ cup) whole wheat bread crumbs
- 15 ml (1 tbsp) olive oil
- 1 jar (600 ml) marinara sauce of choice
- 180 g (6 oz) fresh mozzarella, 20% M.F. sliced or grated
- 45 ml (3 tbsp) grated Parmesan cheese
- Fresh basil or parsley, chopped, to taste
Preparation
- Preheat the oven to 350° F (180°C).
- In a deep plate, place the breadcrumbs.
- Coat the butterflied chicken breasts evenly with breadcrumbs. Add more if necessary.
- In a large oven-safe skillet over medium heat, pour the olive oil. Add the chicken and cook for 5 minutes. Flip the chicken and continue cooking for 5 to 7 minutes, or until the internal temperature reaches 165°F (74°C) and the chicken is fully cooked.
- Once the chicken is cooked, top each piece with marinara sauce, mozzarella, and Parmesan cheese.
- Place the skillet in the oven and cook for about 5 minutes, or until the cheese is melted.
- Garnish with fresh basil or parsley before serving.
Notes
Can be refrigerated for 3-4 days, can be frozen for up to 3 months.
Registered Dietitian Nutritionist in Montreal
