Baked Chicken Parmesan Lightened Up

It’s chilly ~ and rainy ~ and the oven was turned on last night ~

This chicken is double-dipped, then baked to a crisp!

The high calorie count and fat in Chicken Parmesan was replaced here with big flavors from a crust of dried herbs, a little grated Parmesan and whole-wheat breadcrumbs. 

Dipping the chicken in buttermilk gave it a moist tenderness.  After being coated in the breadcrumb mixture, the chicken is placed on a cooling rack inside a baking sheet, allowing the heat to circulate around it, assuring a crisp crust.

 We really like this version of Chicken Parmesan. It’s lightened up considerably; however, you still have the taste of a fried crunchy coating without all the fat and calories! 

Light Baked Chicken Parmesan


Cooking oil spray

4 slices whole-wheat bread

¼ cup grated Parmesan cheese

2 teaspoons sweet paprika

1 teaspoon garlic powder

2 teaspoons dried parsley

½ teaspoon dried thyme

½ cup low-fat buttermilk

4 boneless, skinless chicken breasts


Preheat oven to 450 degrees.

Lightly spray a baking sheet and a cooling rack with cooking spray.

Place rack on baking sheet and set aside.

In a food processor, process the bread into fine crumbs.

Pour into a shallow bowl and add Parmesan, garlic powder, parsley and thyme.

Pour the buttermilk into a shallow bowl.

Dip the chicken into the buttermilk, shake off the excess.

Dredge in the crumbs.

Place chicken on the rack.

Lightly spray each breast with cooking oil spray.

Bake for 15 minutes.

Turn over and bake another 15 minutes, or until no longer pink in the center.




  1. I bake ours as well. Though I love to fry it, I HATE the smell of grease afterward. So I go with bake.

  2. Pam, Laurie bakes all of our lightly breaded or coated chicken. She uses seasoned panko or Italian breadcrumbs with a bunch of spicy spices... The chicken is always moist. I like your recipe too. Thanks and Take Care, Big Daddy Dave

  3. Buttermilk does miracles on chicken. Love this lightened up version Pam.

  4. I always think you make the best chicken's food.Always tasted and delicious:)

  5. Perfect, Pam! Thanks for sharing this! It will have a try here.

  6. Yes mam, made my tummy growl. lol... One look at this yummy chicken, has made me hungry!!

    I'm tired of eating potato soup with Sam, and I'm in great need of a delicious dish like this one!!

    thanks for sharing!!

  7. Pam, This lightened up version of Chicken Parm looks wonderful. moist and juicy. I can't wait to try this one.

  8. What a miserable day this is! We had to turn the air conditioning off and the heat back on :(

    Your lightened chicken looks beautifully crusty on the outside and moist on the inside!

  9. I am enjoying this weather, where I don't mind turning on the oven. This looks delicious. You are being so faithful to your commitment to lighten things up. Bravo.


  10. It has a great looking crust Pam and the flavor pack sounds very good.

  11. A fantastic idea. That chicken must taste really good.



  12. Looks scrumptious and I love the seasoning in this recipe and the idea of using the buttermilk. Thanks for another great recipe, cher!

  13. We are trying to watch what we eat, and this looks like another tasty recipe to add to the list!


"Eat breakfast like a king, lunch like a prince, and dinner like a pauper."
~ Adelle Davis

🍒 🍒 🍒 🍒 🍒 🍒 🍒 🍒 🍒

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Having passed the grain stalls they came to the fritanguerías – the fried stalls – where sweaty, plump women dropped thick pieces of fish into enormous frying pans. Laid out on the wooden trays that served as counters, the fillets of fried fish immediately cooled to take on an almost mineral appearance while thick slices of fried plantain – patacones – were heaped around them.

Tomás González, In the Beginning was the Sea


Jules-Alexandre Grun

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014



Total Pageviews