Light Chicken Parmesan

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Light Chicken Parmesan is a simple dinner recipe that won’t bust your diet.  It’s also known as, “Skinny Chicken Parmesan”– not guaranteed to make you skinny, but it can certainly help!)  Watch the video showing you how to make this recipe, then scroll to the bottom of this post and print out the recipe so you can make it at home.

Light Chicken Parmesan

There are a few tricks for making chicken parmesan lighter.  Baking it is key, and this recipe only breads one side of the chicken too– to save some calories!

It’s not smothered in cheese, but the cheese is definitely there, and it’s topped with a light tomato sauce.  It will satisfy your craving for chicken parmesan for sure!!

Light Chicken Parmesan

Is this recipe Weight Watchers friendly?

Yes, it is!  This recipe makes four servings.  If you’re following the Weight Watchers Freestyle Smartpoints program, each serving will be counted as 4 Freestyle SmartPoints.  I like to eat my chicken with a boatload of vegetables.  It makes for a nice, light dinner.

Light Chicken Parmesan

It’s kind of a genius idea to only bread one side of the chicken.  It’s easy enough to bread both sides, but since it’s being baked in the oven then the heat will do its thing to the top side only.  The topping should become crisp and browned.  You save calories by only breading the top side!

A light sprinkle of shredded mozzarella is added to the chicken toward the end of baking time.  And a quick-made tomato sauce is spooned on top before serving.

Light Chicken Parmesan

Here are a few more lightened up chicken recipes you might enjoy:

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Light Chicken Parmesan

Great, lighter chicken dinner recipe!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 servings
Calories 348kcal
Course Main Course
Cuisine Italian
Keyword light chicken parmesan, skinny chicken parmesan


  • 2 slices whole wheat sandwich bread, torn into pieces
  • 1 tablespoon grated Parmesan cheese
  • 1 teaspoon olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons all purpose flour
  • 1 large egg white
  • Four 6 to 8-ounce boneless, skinless chicken breasts
  • 3/4 cup (3 ounces) shredded part skim mozzarella
  • One 28-ounce can whole peeled tomatoes in puree
  • 1 medium garlic clove, minced
  • chopped fresh basil, for garnish (if desired)


  • Preheat oven to 425°F, with rack in upper third. Line a rimmed baking sheet with aluminum foil; set aside.
  • In a food processor, place the bread, Parmesan, oil and a pinch each of salt and pepper. Pulse until coarse crumbs form; transfer to a shallow bowl. Place the flour in a second shallow bowl; season with salt and pepper. Place the egg white in a third shallow bowl, and beat with a fork until frothy.
  • Dip the top side of the chicken breast in flour, shaking off excess. Dip the same side in egg white, letting excess drip off, then in breadcrumbs, pressing to adhere. (Do not bread other side.) Repeat with remaining chicken and transfer, breaded side up, to your prepared baking sheet. Bake until the breadcrumbs are crisp and browned, 8 to 10 minutes. Remove from the oven; sprinkle with mozzarella. Continue baking until chicken is opaque throughout and cheese is lightly browned, 2 to 4 minutes.
  • Meanwhile, in a large skillet, add the tomatoes, breaking them up with your fingers. Add the garlic; season with salt and pepper. Bring to a boil, reduce to a simmer, and cook until the sauce has thickened, 6 to 8 minutes. Serve the chicken topped with a generous amount of tomato sauce. Garnish with basil, if desired.



Serving: 1serving | Calories: 348kcal | Carbohydrates: 17g | Protein: 46g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 123mg | Sodium: 700mg | Potassium: 1068mg | Fiber: 3g | Sugar: 5g | Vitamin A: 385IU | Vitamin C: 20.7mg | Calcium: 263mg | Iron: 3.1mg
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Lori Lange of Recipe Girl

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  • Anna @ Crunchy Creamy Sweet wrote:

    Chicken Parmesan is one of our favorite dishes! Loving this light version!

  • Lindsey S wrote:

    Is the WW bread supposed to be dried/left out before putting in food processor?

    • Lori Lange wrote:

      Lindsey- It shouldn’t matter (fresh or dried).