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Baked Chicken Parmesan with Spaghetti Squash | Grandbaby Cakes
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Healthy Baked Chicken Parmesan with Spaghetti Squash

This Healthy Baked Chicken Parmesan is a lighter twist on an Italian Classic! Flavorful crispy breaded chicken breasts are baked then topped with a light tomato sauce and cheese and served over spaghetti squash!
Course Main Course
Cuisine Italian
Keyword chicken, chicken dinner, chicken recipes, comfort food, italian, kid-friendly recipes, light recipes, weeknight dinner
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings 4 servings
Calories 296kcal

Ingredients

  • 1/3 cup chopped onion
  • 1 clove garlic minced
  • 1 tablespoon butter or margarine
  • 14 1/2 ounces diced tomatoes 1 can, undrained
  • 1/2 teaspoon sugar
  • 1/8 teaspoon salt
  • Dash black pepper
  • 1/4 cup snipped fresh basil
  • 4 skinless boneless chicken breast halves (1 to 1-1/4 pounds)
  • 1/3 cup seasoned fine dry bread crumbs
  • 1/4 cup panko bread crumbs
  • 3 tablespoons grated Parmesan cheese
  • 1/2 teaspoon dried oregano crushed
  • 1 beaten egg
  • 2 tablespoons milk
  • Non-stick olive oil spray
  • 1/4 cup shredded mozzarella cheese 1 ounce
  • 1 tablespoon grated Parmesan cheese
  • Baked spaghetti squash

Instructions

  • For sauce, in a medium saucepan cook onion and garlic in hot butter until onion is tender. Carefully stir in the undrained tomatoes, sugar, salt, and pepper.
  • Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes or to desired consistency, stirring occasionally. Stir in basil. Keep warm.
  • Meanwhile, with a meat mallet, pound each chicken breast half between two pieces of plastic wrap to 1/4-inch thickness.
  • In a shallow dish stir together bread crumbs, the 3 tablespoons Parmesan cheese, and oregano. In another bowl stir together the egg and milk. Dip chicken breast halves in egg mixture, then in crumb mixture to coat. Spray both sides of each chicken half with olive oil spray and bake at 425 degrees for 15 to 25 minutes (adjust according to the thickness of the chicken) until cooked through. Transfer chicken to a serving platter.
  • Spray both sides of each chicken half with olive oil spray and bake at 425 degrees for 15 to 25 minutes (adjust according to the thickness of the chicken) until cooked through. Transfer chicken to a serving platter.
  • To bake the spaghetti squash, cut squash in half lengthwise. Remove seeds. Place in a baking dish with the cut sides down. Bake at 350 degrees for 45 to 50 minutes or until squash is tender.
  • Place chicken on bed of spaghetti squash. Spoon sauce over chicken. Top with shredded mozzarella and 1 tablespoon Parmesan cheese. Let stand about 2 minutes or until cheese melts.

Notes

If the chicken breasts are thicker than 1/4-inch thick, then you might have to bake a little longer. Bake until the chicken is cooked through.
Don’t have a mallet? Use a rolling pin or bottle of wine to pound the chicken!
Here I use a mix of regular bread crumbs and panko however if you want even more crunch, you can use all panko! Just make sure you add more Italian seasoning or selected a seasoned panko blend.

Nutrition

Calories: 296kcal | Carbohydrates: 16g | Protein: 32g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 131mg | Sodium: 540mg | Potassium: 678mg | Fiber: 2g | Sugar: 4g | Vitamin A: 480IU | Vitamin C: 12.7mg | Calcium: 178mg | Iron: 2.4mg