Light Parmesan Chicken
Elevate your weeknight dinner with this Light Parmesan Chicken, a healthier twist on the classic comfort food favorite! This recipe combines tender, juicy boneless chicken breasts with a golden, crispy crust made from panko breadcrumbs and grated Parmesan cheese. The secret to keeping it light is a tangy coating of low-fat Greek yogurt and a hint of lemon juice, which locks in moisture while enhancing flavor. Seasoned with garlic powder, paprika, and black pepper for a pop of savory goodness, this oven-baked dish skips the frying for a guilt-free meal that’s ready in just 40 minutes. Serve it alongside a crisp salad or steamed veggies for a wholesome, irresistible dinner that will delight the whole family. Perfect for weeknight cooking or meal prep, this recipe is a go-to for both flavor and health-conscious eaters!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese, grated
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Low-fat Greek yogurt
- 1 tablespoon Lemon juice
- 1 as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil. Lightly spray it with olive oil spray.
Take each chicken breast and pound it to an even thickness (about 1/2 inch) using a meat mallet or rolling pin between two sheets of wax paper or plastic wrap.
In a shallow bowl, mix the panko breadcrumbs, grated Parmesan cheese, garlic powder, paprika, salt, and black pepper.
In another small bowl, whisk together the Greek yogurt and lemon juice.
Dip each chicken breast into the yogurt mixture, ensuring it is evenly coated on all sides.
Press each yogurt-coated chicken breast into the breadcrumb mixture, making sure to coat it fully. Pat the crumbs onto the chicken gently to help them stick.
Place the coated chicken breasts onto the prepared baking sheet, leaving a little space between each piece.
Lightly spray the tops of the chicken breasts with olive oil spray to help them crisp up while baking.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the coating is golden and crispy. Use a meat thermometer to ensure the internal temperature of the chicken reaches 165°F (74°C).
Remove from the oven and let the chicken rest for 5 minutes before serving. Pair with a fresh side salad or steamed vegetables for a balanced meal.
Nutrition Facts
Calories |
510 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.6 g | 23% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 55 mg | 18% | |
| Sodium | 3424 mg | 149% | |
| Total Carbohydrate | 59.6 g | 22% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 18.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 582 mg | 45% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 266 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
