Chicken parm is one of those super easy, delicious, comfort meals that can be served with pasta, a salad, or simply some roasted veggies. For this version, we’re using a mixture of crackers and some spices to make a delicious crispy coating. You can use any crackers you want, making it perfect for those who are gluten-free, dairy-free, or nut-free. Slather your favorite marinara over top and plenty of cheese!
Ingredient Highlight
Chicken! is a great way to get in easy protein that’s packed with selenium, choline, niacin (Vitamin B3), and vitamin B6, and B12.
Servings 4 People
Prep Time 15 minutes 
Cook Time 30 minutes Ingredients
- 1 egg, whisked
- 2 cups crackers about 1 ¼ cups once crumbled/blended
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 ½ tsp kosher salt, divided
- 1 – 1 ½ lb boneless skinless chicken breasts (2 breasts), fat trimmed off, halved lengthwise
- ½ tsp black pepper
- 1 cup marinara sauce
- 1 cup grated parmesan and/or mozzarella cheese
- Fresh parsley (optional)
Instructions
- Preheat the oven to 400F. Line a baking sheet with parchment paper.
- In a medium shallow bowl, whisk the egg. Add your crackers to a blender and blend into somewhere between a fine and coarse meal (it’s okay if some larger pieces remain). Alternatively, add everything into a resealable bag and use a rolling pin or pot/pan to crush into fine pieces. Transfer to a shallow bowl and stir in the garlic powder, oregano, and ½ teaspoon salt.
- Sprinkle the chicken on all sides with about 1 teaspoon remaining salt and pepper. Dip a chicken fillet into the egg mixture and shake off any excess. Place into the cracker mixture and sprinkle the mixture on both sides, pressing gently to help it stick. Flip and repeat. Place on the baking sheet and repeat with remaining fillets. Bake for 20 minutes, or until golden. Top with marinara down the middle of each cutlet and sprinkle about ¼ cups cheese on top. Bake for 5-10 more minutes to warm it up and melt the cheese.
- Top with parsley (if using) and serve with pasta, roasted veggies, this weeks quinoa salad, or a green salad.
Items you can prep ahead (optional)
- Make cracker coating
- Grate 1 cup cheese
Substitutions:
- To make vegetarian, use eggplant in place of the chicken. Dip both sides of the eggplant rounds in oil, sprinkle with salt, then follow the recipe as is.
- To make vegan, follow steps above and skip the cheese or use vegan cheese.
- To make dairy-free, skip the cheese or use vegan cheese. It’s still delicious without the cheese!
Storage:
-
Store leftovers in an airtight container in the fridge or freezer:
- Store in the fridge for up to 4 days
- Store in the freezer for up to 2 months
Leftovers + Repurposing:
- Warm up leftovers in the microwave until warmed through. Top with plenty of fresh parsley.
- I love slicing up leftovers into strips and adding them on top of bowls or salads.
- Freeze any leftover marinara if you’re not going to use the whole jar (or use it for pasta).
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