Skinny Chicken Parmesan


Air Fryer Chicken Parmesan

Video taken from the channel: Skinnytaste


Chicken Parm Low Carb Keto (Ketogenic) Recipe

Video taken from the channel: Keto With Lee


Gordon Ramsay’s Chicken Parmesan Recipe: Extended Version | Season 1 Ep. 3 | THE F WORD

Video taken from the channel: The F Word


Crispy Chicken Parm

Video taken from the channel: Adam Ragusea


BODYBUIDING Chicken Parmesan Recipe (Quick)

Video taken from the channel: The Protein Chef


How To Make Baked Chicken Parmesan | Easy + Healthy

Video taken from the channel: Clean & Delicious


Healthy Baked Chicken Parmesan

Video taken from the channel: Erin Clarke

Place chicken in single layer on top of pasta mixture in baking dish. Top with mozzarella cheese and 1/2 cup of the Parmesan cheese. Cover tightly. This skinny grilled chicken parmesan recipe is the ultimate guilt free version of a beloved classic.

Tender juicy and flavorful pan grilled chicken breasts are topped with basil pesto, parmesan and mozzarella cheese, and baked in a fresh quick homemade marinara sauce. The perfect Italian comfort food to serve with pasta, salad or crusty bread!Look on the menu of almost any Italian restaurant and you’ll see this popular dish.

I’ve remade it skinny compared to a restaurant recipe by using skinless chicken breasts, cooking in a small amount of reduced-fat butter, topping with reduced-fat cheese, and just a small amount of Parmesan cheese. Stir in the marinara sauce, 2 tablespoons of the Parmesan, and 1/4 teaspoon pepper. Increase the sauté heat to medium.

Season the chicken with the salt, oregano, and pepper to taste. Nestle the cutlets into the sauce, overlapping as little as possible, then spoon the sauce over to cover the chicken. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. When the air fryer is ready, place 2 pieces in the basket and spray the top with oil. Cook 6 minutes, turn and top each with 2 tbsp sauce and 1 1/2 tbsp of shredded mozzarella cheese.

Cook 3 more minutes or until cheese is melted. In a medium mixing bowl, combine bread crumbs, 2 T Parmesan cheese, sea salt, black pepper, lemon pepper and garlic powder Dip each side of. In a 9 x 13 inch casserole dish combine the cooked pasta, marinara, tomatoes, and chicken. Stir well. Cover and bake for 30 minutes.

Uncover and stir the pasta mixture. Sprinkle the mozzarella on top. In a small bowl combine the panko, parmesan, and Italian seasoning. Sprinkle over the mozzarella.

Skinny Chicken Parmesan A healthier, lower fat version of chicken parmesan. Non-breaded chicken in a robust tomato sauce with creamy mozzarella cheese. A simple, easy, flavorful chicken dish!Preheat oven to 350 degrees. Mix together the rigatoni, 3/4 of the spaghetti sauce can, mozzarella, salt and pepper to taste.

Place in the bottom of a deep dish baking pan. Place the chicken breast on top of the pasta, cover with the remaining. This super easy baked Sheet Pan Skinny Chicken Parmesan tenders dinner with broccoli and cauliflower is made with no breading but still has tons of flavor. It’s a lighter, low carb chicken dinner recipe that cooks in just one pan for easy clean-up.

And it’s ready in 30 minutes!

List of related literature:

For the chicken, we coated breasts in flour, dipped them in an egg wash, then rolled them in a crumb coating of ultracrisp panko bread crumbs and freshly grated Parmesan cheese.

“The Complete Cooking for Two Cookbook: 650 Recipes for Everything You'll Ever Want to Make” by America's Test Kitchen
from The Complete Cooking for Two Cookbook: 650 Recipes for Everything You’ll Ever Want to Make
by America’s Test Kitchen
America’s Test Kitchen, 2014

After building the sauce and letting it simmer for 15 minutes, we stirred in the browned chicken, letting the flavors of the chicken and the sauce combine before adding Parmesan and parsley and tossing it all together with freshly cooked pasta for a satisfying one-dish meal.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Traditional chicken Parmesan is covered with refined flour and bread crumbs, dunked in a vat of oil for frying, smothered in sauce and cheese, and then served with a pile of starchy pasta.

“From Junk Food to Joy Food: All the Foods You Love to Eat......Only Better” by Joy Bauer
from From Junk Food to Joy Food: All the Foods You Love to Eat……Only Better
by Joy Bauer
Hay House, 2016

Cover the chicken in the skillet with the Parmesan sauce, top with the provolone cheese, and then sprinkle on the Parmesan topping.

“Keto Comfort Foods” by Maria Emmerich
from Keto Comfort Foods
by Maria Emmerich
Media Alternatives, Incorporated, 2017

Melt ¼ cup butter in a large skillet over medium-high heat; add chicken, and cook 5 minutes or until lightly browned, tossing frequently.

“The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes” by The Editors of Southern Living
from The All New Ultimate Southern Living Cookbook: Over 1,250 Of Our Best Recipes
by The Editors of Southern Living
TI Incorporated Books, 2017

Stir in the cream, season with salt and pepper, and pour the sauce over the chicken breasts in the baking dish.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

While the chicken is baking, make the sauce: In a large skillet over medium heat, sauté the garlic in the butter for 2 minutes, until fragrant.

“Lexi's Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life” by Alexis Kornblum
from Lexi’s Clean Kitchen: 150 Delicious Paleo-Friendly Recipes to Nourish Your Life
by Alexis Kornblum
Victory Belt Publishing, 2017

Heat 2 tablespoons of the oil over medium-high heat in a large nonstick skillet and add half the chicken in one layer.

“Sara Moulton's Home Cooking 101: How to Make Everything Taste Better” by Sara Moulton
from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better
by Sara Moulton
Oxmoor House, 2016

Make the cream sauce: Blend 4 tablespoons of butter with the flour in the top of a double broiler, then add the chicken or turkey broth.

“The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men” by Judy Gelman, Peter Zheutlin
from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men
by Judy Gelman, Peter Zheutlin
BenBella Books, 2011

You would also need to add a fatty sauce or marinade to the chicken and include a high-fat side item, such as broccoli with bacon, cheese, and butter.

“Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes” by Kristie Sullivan, Andreas Eenfeldt MD
from Keto Living Day by Day: An Inspirational Guide to the Ketogenic Diet, with 130 Deceptively Simple Recipes
by Kristie Sullivan, Andreas Eenfeldt MD
Victory Belt Publishing, 2018

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

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  • Not only were you very helpful, you are so wonderfully genuine about cooking and just having fun with life!! I loved this so much, thank you <3

  • Made this the other day, the cheese/panko mix really makes a difference. One of the best youtube recipes Ive ever had. Thanks adam.

  • I just made this and it is delicious! My husband liked it too! I just recently discovered you and you are making me excited to cook. Your recipes are so simple and delicious!

  • Hi Danny and fellow clean eating You Tubers! I am a new follower and I just want to tell you that I tried this recipe with whole wheat noodles instead of zoodles and it was delicious! All of the ingredients were clean and “up to code” Lolol and I mean my kids KIDS, the most picky demographic in America gave it a 9.5 out of 10 AND requested it for dinner the following day. It gets so monotonous having the same dinners day in and day out so I am really grateful for your recipes and channel as a whole. Thank you so much for sharing, please continue to share your clean eating experiences and recipes #NewSuperFan thank you!

  • I’m trying to cut my carbs, can I use Panko bread crumbs in this recipe. Bake ahead and freeze them. I do with your recipe which I love, love having them in my freezer for a quick meal. Would love to do it with the Panko (whole wheat maybe) just to save carbs. Any advise would be appreciated. Thank you.

  • I am totally in that mindset when it comes to freaking out about what to cook for the week. I’m not a fan of meal prepping and eating the same food through the week. I’d rather get things for the week and prep daily w/ some leftovers. I’m taking small steps and hopefully it becomes a lifestyle change. Using a lot of your recipes definitely helps with that! The planning for the week is definitely more difficult than the cooking itself.

  • I always watched this dish cooked in many American shows and I wanted to eat it. So I made it. And I tried eating it.
    It was the blandest food I’ve ever eaten.

  • We don’t have Breadcrumbs in Brazil (At least I’ve never seen in a grocery store). I just put 3 slices of a whole wheat bread in a blender and I think is close enough. Just made this recipe, it tastes great!!!

  • I know what you’re talking about with the pasta and wanting to eat like 4 bowls of it. There are foods like that for me that I try to avoid because they spike your blood sugar and make you want to eat more of them and they dont keep you full.

  • Glad I found this recipe bc the one I found originally was fried but I wanted something healthier. It was so good. Olive Garden won’t be getting my money.

  • Favourite meal ulster fry….500 protein, 500 carb, 2000 fat…….when they say we are ‘hard as nails’ here they are talking about our arteries

  • I don’t ever see Chicken cutlets where I live but I buy breasts and then use a meat mallet to pound them nice and thin. I also use this same recipe for breaded pork tenderloin medallions. Both are yum.

  • My husband is diabetic. We switched to this choice effortlessly. The texture when it’s slightly undercooked is like pasta. It takes on the flavor of whatever you put on them, so it will trick you into not missing “real” pasta at all.

  • Whole wheat breadcrumbs are simply not available in my area.  Does it make that big of a difference to use regular ones?  Also, I use grapeseed oil instead of olive oil.  It holds up better at higher temperatures.

  • Not sure if you have tried it, but I Pan sear the chicken after its breaded then stick it in the oven. Adds a little more texture to chicken. Overall great video.

  • I just made this for dinner and it was absolutely delicious. I paired it with 100g of rice and it great made for a filling dinner. I’m so glad I found your channel, your recipes are fantastic!

  • Wow, that looks delicious! On a side note re: spaghetti squash, would a little broiler action make the strands crispy, or is the texture of the squash just not conducive? I’m thinking I might like spaghetti squash more if I could get it to be more like hash browns.

  • Hi Dani, I keep missing your Facebook live feeds due to the time difference, I’m sorry but so glad you are uploading it on YouTube also. This is delicious, I love it and thank you I’ll b making this for sure.

  • I just made this and it was good. But I would recommend just cutting the chicken breast in half not butterflying it. There’s no way you can eat it all. I used one and a half chicken breast fed my family and we still couldn’t eat it all.

  • Wow! This looks simple and delicious! I just found your channel and already subscribed. Can’t wait to try some recipes that won’t undo all my hard work at the gym:)

  • Been binge watching your videos!! Yes, I do the plate trick because it works like a charm. That’s how I started with weight loss…and then I went on Keto and lost quite a few more pounds…and then I found your channel like 3 weeks ago and I’ve made quite a few of your recipes and I LOVE them! They’re so good!

  • thanks for this recipe!! please ignore ignorant people who feel that they are the spoke person for everyone else! this is a very healthy version of a yummy but unhealthy italian dish.:)

  • Some of my favourite podcasts of Ramsay’s are when he takes boring, everyday dishes like Chicken Parm and turns them into something top-of-line.

  • Hello!! This is one of my FAVORITE meals ever and I’m super excited to share it with you. Its such and easy and delicious way to lighten up an Italian classic. Enjoy!! xo-Dani

  • Dude just subbed which I could have found you earlier I’m no body builder but all your recipes are low carb and healthy I’m just trying to lose weight and positive I can do it with these

  • its delicious! made it on Saturday my family loved it!
    but it made me feel EVEN better to know it was so good to mske somethng delicous and so healtier for my fam


  • Great recipes and thank you so much for showing the calorie intake along with portion sizing your the best for that one! I would love to see you grab some more Mexican dishes tho:)

  • I have always wanted to cook chicken parmesan but never got around to doing so. Thank you so much for this video. It turned out perfect!

  • Hey Derek,
    first off, really cool video, I love all your stuff, just had some of your protein banana bread this morning and protein pancakes a couple of days ago. Big fan of the sweet stuff!
    But how do you feel about maybe including one or two vegetarian savory dishes in the future? These meat recipes always look awesome, but since I (and many others) don’t eat meat, I’m kinda left hanging. And there are awesome plant based protein sources such as lupines, seitan, soy, etc. that you could maybe experiment with? They are honestly really tasty, so I’m sure even someone who isn’t vegetarian would enjoy them.:)
    Just a thought! Keep doing what you do, you’re making protein filled dieting easier one recipe at a time 😉

  • This recipe is so good, I think it’s going to become a new staple! I did make some small modifications. Instead of cutting the chicken in half I flattened it out with a meat mallet. I definitely suggest doing this because it gives the chicken the same kind of consistency that you get from chicken parm at a restaurant, also it’s easier! If you want a smaller portion you can just cut it in half after you cook it. I also lightly sauteed some mushrooms and threw them on top of the marinara, but under the cheese after you flip them, and added some fresh basil to the mozzarella. I think these small touches really took the whole thing up another level. I also skipped the pasta and had mine with a side of roasted Brussels sprouts, which were a great compliment. Thanks for the recipe!

  • Just wanted to thank you for this as im learning to cook my wife looks forward to this as she says this is her favorite meal I make and I thank you for the video and helping me grow in the kitchen…..

  • I didn’t do all that, but I smothered it, it came out so good. This recipe is addicting. I cant find your second video. I didn’t even add sauce to it. That’s how good it was.

  • My only question is, why didn’t adam use the half onion at 1:15 if it was already hanging around???

    (while dissing about how halves of onion hangbaround)

  • That looks delish. Only had Chicken Parmesan once that I can remember. Jerk chicken, curry goat, stew peas, ackee & saltfish, rice & peas and grilled snapper were my favorites growing up. Yes, I’m originally from Jamaica!

  • Holy cow THIS IS GOOD! I made the recipe, intending to feed the family and have one serving left over for food prep. No luck they were fighting over the chicken like starving dogs. Next time, I’ve got to at least double this recipe!

  • I so much prefer a “cleaner” chicken parm over the kind that’s swimming in greasy cheese so this definitely fits the bill! Will be making this soon, thanks!

  • I made this tonight for dinner and my family and we loved it. I love that is it baked instead of fried. I like knowing I’m serving my family healthy options without losing flavor. The chicken was tender and moist. Perfection. Thank you so much for the recipe.

  • Mrs. Dani Spies! Oh My Goodness! I made Spaghetti Squash for dinner for the 1st time tonight! OH MY GOSH! I absolutely loved it! It was a smash..well squash lol hit! 😉 I brushed it with olive oil, seasoned it up to perfection and roasted it in the oven. Once it was done I used it as the base for my chicken parmesan with a side of kale. It was the epitome of Clean and Delicious! All homemade from scratch. I’m an artist so predominantly everything I put my mind to, becomes a work of art and this dish sure was. Thank you soooooooo much! For both responding to my initial comment on the spaghetti squash 101 video and for sharing your knowledge and wisdom with us to help us in leading better lifestyles. I did not miss the spaghetti noodles whatsoever! Spaghetti Squash does it for me! Next recipe that I am going to whip up with spaghetti squash will be shrimp alfredo:) <3 God bless!

  • Every time I bake my chicken, a lot of the juices run out and my chicken ends up being very soggy at the bottom. What am i doing wrong? 

  • thank you for not messing around with music or fancy intros. i come to cooking channels to learn how to cook, not be blasted with EDM. i love your channel, man!

  • Growing up I loved Arroz con Leche with a fresh from the local bakery concha (pan dulce). Totally unhealthy but so comforting! ^_^

  • Thank you for taking the effort to edit out the facebook live comments for the youtube folks. I try to make a point not to spend too much time on social media but I make it a point to watch all your videos because I find them valuable. However I was struggling with the length of the facebook lives I have watched on here. Still very useful but due to it’s nature you can’t skip around the video like you can on comments sections when you are trying to find an answer to a question fast.

  • I made this 2 weeks ago for my brother and he loved it! I’m going to make it for my girlfriend tonight and I’m sure she would like it also! This is definitely going to be a stable in my diet from now on. I hope you don’t mind, but I actually changed the name to “pizza breast” because it’s the same ingredients for a pizza with the cheese, marinara sauce, and crust (bread crumbs) and pizza breast sounds quite appetizing. Lol thank you Mr. Howes.

  • I can only eat my chicken parm with Laffy Taffy man.

    New to your channel and it’s pretty damn awesome, gonna be whipping a bunch of these up this week. Thanks for sharing!

  • I give a lost of respect to Ramsey, he is an incredible 3 star Michelin chef. However it does not sound like he is cooking that pasta al dente?!

  • Dani, after you bake the chicken (without sauce and cheese) can you freeze the chicken and then just remove it and put it in a hot oven with the sauce and cheese and bake?

  • Do not put oil in the pot: As Lidia Bastianich has said, “Do not — I repeat, do not — add oil to your pasta cooking water! And that’s an order!”
    Olive oil is said to prevent the pot from boiling over and prevent the pasta from sticking together. But, the general consensus is that it does more harm than good. It can prevent the sauce from sticking to the pasta. Since oil is less dense than water and is composed of hydrophobic molecules, it creates a layer across the top of the water. When the pasta is drained, it is poured through this oiled layer and leaves a fresh coat of oil on the pasta

  • This was sooooo goood!!! I used Rao’s marinara sauce and it worked perfect! I fried my chicken in avocado oil in a non stick skillet and it worked for me. Thank you for this delish recipe!

  • Me at the grocery store: hey sir I’m making a chicken Parmesan recipe and I was wondering where you keep your medieval things with the spikes?

  • Friend: so what did you do this weekend?

    Me: oh nothing important

    The TV next to me: ‘‘The culprit was reportedly last seen sprinkling breadcrumbs onto the car accident victims before disappearing into the forest’’

  • Hello Danny how are u I have been subscribing a lot cause u make really good recipes, I am just going to make this thing cause it looks so delicious thank u sooo much for sharing this recipie

  • You need a separate channel that shows how you work out.:-D   Spandex would help the viewer see how muscles work. What?  I’m just trying to help.:l   I don’t have any ulterior motives.:-D

  • The real Italian food, that you can find in Italy, is very different from the Italian-American one.
    People don’t understand that “Italian-American cuisine”, IS NOT “Italian cuisine”
    Melanzane alla Parmigiana
    I believe we are doing mankind a favour by killing the myth of “Chicken Parmigiana” being an actual Italian dish. Here are the ingredients for 6 people: 3 aubergines (eggplant) 500 gr of tomato sauce (1 garlic clove and 1 onion + 4 tbs olive oil) 100 gr of chopped up fresh basil 3 mozzarella cheese 150 gr of parmigiano reggiano

  • Nice recipe, and great use for spaghetti squash. Not sure why anyone would get upset about using “Parmigiana” in the description, however a quick edit to “Parmesan” may make them happy. It’s not like the Italians have a trademark on “Parmigiana” or something, and no mention of “Authentic Italian Recipe” was used in the description either.  LOL!  Only slight modification I would make would be to lightly marinate the chicken with some lemon juice, salt, pepper, and garlic powder before breading.  The lemon juice adds a touch of tart flavor, and also acts to tenderize the meat a bit.  I also like the McCormick Montreal Chicken seasoning for this kind of dish as well. Just a nice mix of seasonings in one jar.

  • Dani hanks for this video we love chicken parmesan your family must love your cooking is there something your family did not like ��I doubt it ��can you be my personal chef ��

  • Is this the first time the Gordon is using packaged pasta because everything he every time he did this it was natural and all freshly made by him from dough that he makes but I guess he didn’t have the time

  • while we’re on the topic of semantics, the definition of taint is “a trace of bad or undesirable quality in a substance” which sounds pretty bang on by Gordon Ramsay, so its actually YOU sir that does not know the definition of the word taint (until now)

  • Yum yum yum! Now I’m going to have to try this! I actually made chicken parm last week and I felt SO guilty afterward because I stuffed the inside of the chicken breasts with mozzarella and then fried them! So trying your way next time!:-)

  • Tried this receipe out and its absolutely amazing. Im slower at cooking and more disorganized than gordon but once it game together and all that, along with just guessing the oven time and temp it was beautiful. I had it at 325 for about 10 minutes and cheese coulda been more melty it probably needed like 3 more minutes but in the end, absolutely stunning.

  • Gordon is so great my favourite chef to try to emulate. “Literally a table spoon of oil” (puts more than a table spoon in the pan ��) best chef ever

  • “You turn it once, and once only!” The sterness in his voice when saying that makes me think he’s seen too many people turn it multiple times!

  • If spaghetti were meant to be half length, they would ship them already cut in half. It would be a lot Easier to handle ship and more difficult to break. Pls don’t break them

  • Other youtubers; hey guys! Welcome back (and a long intro)
    Gordon; chicken parmesan. One of the most exiting chicken dishes anywhere on the planet

  • Him putting oil into the cooking water nearly gave me an aneurysm. He should really know that you never put oil into the cooking water fro pasta.

  • Looks good, thank you. I like the parm added to the breading as well as a healthy dose of sea salt. I’m going to try baking a shorter time (since the chicken is already cooked) then broil to brown the cheese. Then serve with Shirataki noodles.

  • I’ve been all over YouTube trying to fine Keto foods I like…if one more person says something to me about a bun less burger, cauliflower rice/pizza…I’m going to scream

  • I made the similar batch, only I stuffed the chicken with pureed spinach, parsley, and mozzarella. Which is the only thing I changed. I hope it turns out good!

  • I pound out my meat much thinner but this is exactly how I make mine too. The cheese in the bread crumbs are highly recommended lol

  • Now that was easy and looks wonderful.This recipe is a keeper. I bet this would be good using alfredo sauce. Chicken Parm Alfredo!!!!

  • I tried this recipe, it is highly recommended super easy and delicious.
    My son doesn’t like red sauce, so I just fried his proportion and still yummy ��

  • If you’re on the keto diet you really shouldn’t cook in olive oil. Also I hope that tomato sauce is sugar free. My tip for the egg wash is add a pinch of salt because it wrecks the egg whites and it won’t be stringy when dredging the chicken. Nice looking recipe though.