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Oven-Fried Parmesan-Crusted Chicken

Photo: Andrew McCaul
Prep time 15 mins
Cook time 40 mins
Yield Makes 4 servings (serving size: 2 pieces of chicken)
Make a low-fat version of fried chicken by dipping the chicken in a yogurt-mustard mixture and coating it in a mixture of whole wheat breadcrumbs and Parmesan cheese.


  • 4 slices whole-wheat bread
  • Cooking spray
  • 2 tablespoons finely grated fresh Parmesan cheese
  • 1/4 teaspoon sea salt
  • 3/4 teaspoon freshly ground black pepper
  • 3/4 teaspoon regular or smoked paprika
  • 3/4 teaspoon garlic powder
  • 1 cup plain 2% reduced-fat Greek yogurt
  • 2 large egg whites, beaten
  • 1 tablespoon Dijon mustard
  • 2 skinless boneless chicken breast halves (1 pound), each halved crosswise
  • 2 skinless boneless chicken thighs (about 1/3 pound)
  • 2 small chicken drumsticks (about 1/2 pound), skinned
  • Lemon wedges and parsley for serving

Nutrition Information

  • calories 470
  • fat 10 g
  • satfat 2 g
  • monofat 3 g
  • polyfat 2 g
  • protein 53 g
  • carbohydrate 42 g
  • fiber 6 g
  • cholesterol 119 mg
  • iron 4 mg
  • sodium 488 mg
  • calcium 75 mg

How to Make It

  1. Preheat oven to 400°. Place bread in a food processor; pulse 10 times or until coarse crumbs form. Spread breadcrumbs in a single layer on a shallow baking pan lined with parchment paper. Bake in middle of oven until one shade darker (about 5 minutes), stirring once. Using parchment paper, pour breadcrumbs into a shallow bowl to cool. Reline baking pan with paper, and lightly coat paper with cooking spray; set aside to use for chicken. Once breadcrumbs are cool, add Parmesan, salt, pepper, paprika, and garlic powder.

  2. Combine yogurt, egg whites, and mustard in a shallow bowl, whisking well; set aside.

  3. Pat chicken dry. Dip chicken into yogurt mixture to coat, letting some excess drip off; coat both sides of chicken in breadcrumb mixture, patting to adhere.

  4. Arrange coated chicken in a single layer on prepared baking pan; lightly coat tops of chicken with cooking spray. Bake in middle of oven until cooked through (35-40 minutes). Arrange on a platter with lemon wedges and parsley.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit