Parmesan Chicken… the lighter version


This lighter version of parmesan chicken is so simple and yet so delicious.  You’ll love it!



Please pardon that huge piece of Parmesan in the picture. I didn’t notice it had slid down in front.


We may even like this lighter version better than my original Parmesan Chicken with the sauce and mounds of mozzarella. I love how light and fresh it tastes and the chicken is crazy moist. It’s nice to have a meal where you can still eat great tasting food without feeling weighed down and completely stuffed afterwards. I think everyone should make this parmesan chicken!


Is Spaghetti Sauce and Marinara Sauce the Same?

Marinara sauce and spaghetti sauce are both tomato based sauces used in Italian dishes.

Spaghetti sauce may include some kind of meat.

Marinara sauce is always without meat.

In the US, spaghetti sauce and marinara sauce are used interchangeably.


What Is Parmesan Chicken?

 Parmesan chicken or chicken Parmesan is a dish that consists of breaded chicken breast covered in tomato sauce and mozzarella, parmesan, or provolone cheese.

Parmesan chicken originated in Italy.



Parmesan Chicken… the lighter version

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Parmesan Chicken

Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: 100 Family Favorite Easy Healthy Recipes
Keyword: chicken, main dish, parmesan, poulty
Calories: 3995kcal
Author: Sweet Basil


Parmesan Chicken

  • 4 to 6 boneless skinless chicken breasts
  • 1 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 extra-large eggs
  • 1 tablespoon water
  • 1 1/4 cups seasoned dry bread crumbs
  • 1/2 cup freshly grated Parmesan plus extra for serving
  • Unsalted butter
  • Good olive oil
  • Salad greens for 6 washed and spun dry
  • 1 recipe Lemon Vinaigrette recipe follows

Lemon Vinaigrette:

  • 1/4 cup freshly squeezed lemon juice 2 lemons
  • 1/2 cup good olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


For the Parmesan Chicken

  • Pound the chicken breasts until they are 1/4-inch thick. You can use either a meat mallet or a rolling pin.
  • Combine the flour, salt, and pepper on a dinner plate.
  • On a second plate, beat the eggs with 1 tablespoon of water.
  • On a third plate, combine the bread crumbs and 1/2 cup grated Parmesan.
  • Coat the chicken breasts on both sides with the flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
  • Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large saute pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through.
  • Add more butter and oil and cook the rest of the chicken breasts.
  • Toss the salad greens with lemon vinaigrette.
  • Place a mound of salad on each hot chicken breast.
  • Serve with extra grated Parmesan.

For the Vinaigrette

  • In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper.


Serving: 1g | Calories: 3995kcal | Carbohydrates: 208.3g | Protein: 372.4g | Cholesterol: 1447.9mg | Fiber: 11.8g | Sugar: 13.5g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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One comment on “Parmesan Chicken… the lighter version”

  1. I love your new look! I meant to tell you a couple of days ago. I love this version of Chicken Parm. It is so good. I think the big piece of cheese looks yummy!