This lightened-up classic features crispy oven-baked chicken, gooey mozzarella, and rich marinara—comfort food made wholesome and easy.

4 boneless, skinless chicken breasts

1/2 teaspoon salt

1/2 teaspoon black pepper

1/2 cup whole wheat breadcrumbs

1/4 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon Italian seasoning

2 eggs, beaten

1 cup marinara sauce (low sugar preferred)

1/2 cup shredded mozzarella cheese

Fresh basil or parsley, chopped (for garnish)

Olive oil spray

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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper. Lightly spray with olive oil.

Pound chicken breasts to about 1/2-inch thickness. Season with salt and pepper.

In one shallow bowl, beat the eggs. In another, combine breadcrumbs, Parmesan, garlic powder, and Italian seasoning.

Dip each chicken breast into the egg, then dredge in the breadcrumb mixture, pressing to coat.

Arrange chicken on the prepared baking sheet and lightly spray tops with olive oil.

Bake for 20 minutes.

Remove from oven, top each breast with marinara and mozzarella cheese.

Return to oven and bake an additional 10–12 minutes, or until cheese is bubbly and chicken reaches 165°F (74°C).

Garnish with fresh basil or parsley and serve warm.

For gluten-free: use gluten-free breadcrumbs.

For a crispier crust, broil for the last 1–2 minutes.

Pairs well with zucchini noodles, steamed veggies, or whole grain pasta.

Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.

Great for meal prep—reheat in oven or air fryer to maintain texture.