Baked Chicken Parmesan

July 31, 2013

in Recipes

Baked Chicken Parmesan

I LOVE chicken parmesan but I am not in love with the calories and more specifically the butter part. I set out to come up with a recipe that was healthier but still just as yummy. This recipe won.

"It's two goods. It's a dillion good." ~Little Brother

"I'm surprised this is so good.  I mean not about the chicken but about the sauce." ~Big Brother

"This tastes like it's straight from Olive Garden." ~The Daddy

If those reviews don't make you want to try it, then you don't like chicken. Or Italian food. Or eating. Or puppies. Or children.


5 boneless, skinless chicken thighs
Italian breadcrumbs
Italian dressing
Shredded parmesan cheese
4 tomatos
2 stalks of green onion
3 pinches of basil
4 pinches of garlic
2 pinches of oregano
1 pinch of pepper
2 pinches of sugar

I made my own Italian dressing with rice wine vinegar, extra virgin olive oil, a little water, and a packet of Italian seasoning. You can find a kit in most grocery stores that comes with a cravat that has lines on the side to show you how much vinegar, water, and oil to put in. I used rice wine vinegar this time to make it a bit sweeter.

italian breadcrumb and parmesan mix

Stretch the chicken thighs out so they are flat and long. You can also use chicken breasts cut in half for this recipe. I like the juicyness that the dark meat gives so I used thighs.

In a bowl mix Italian bread crumbs with fresh grated parmesan cheese. I put about 1/3 cheese and 2/3 bread crumbs for the mixture.

homemade italian dressing with rice wine vinegar

Coat the thighs in the Italian dressing the coat with the bread crumb mixture. Bake at 450 for 25 minutes flipping halfway through.

While the chicken is in the oven, cook the linguine according to package directions. I put a tiny bit of extra virgin olive oil in the water to help keep the pasta from sticking.

To make the sauce, cut up the 4 tomatos into really small pieces. Dice the 2 stalks of green onion and add to the tomatoes then add your spices. This is tremendously scientific but I used 3 pinches of basil, 1 pinch of pepper, 2 pinches of oregano, 4 pinches of minced garlic. Heat on med-high for about 8 minutes then add 2 pinches of sugar. Keep cooking for about 2 minutes.

homemade crushed tomato sauce

After 25 minutes, take the chicken out and top with the tomato sauce and cover with more shredded parmesan cheese. Put back in the over for 2-3 minutes or until the cheese is melted.

baked chicken parmesan

Serve over linguini. Enjoy!

baked chicken parmesan

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

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