If you’ve ever been to Villa O in Dallas and had their breadless chicken parmesan, you’ll know that this dish can be made light and still be absolutely delicious.
I personally like the crunch from the breading, so I go ahead and bread it, but instead of frying it, I bake it. And it’s perfect! This is my ultimate version of comfort food!
What’s yours?
Prep Time 15 minutes
Cook Time 25 minutes
Course Main Course
Servings 4
Calories 346.5 kcal


Wine Suggestion: Chianti or Pinot Noir
Nutrition per Serving Cal: 346.5 • Fat: 7.4g • Carb: 33.5g • Protein: 37.3g • Fiber: 4.8g • Sugar: 6.8g
Spaghetti Squash
  • 1 medium spaghetti squash
  • 1/3 cup basil
  • 2 cloves garlic, minced
  • salt and pepper
  • 4-4oz. chicken breasts
  • 1/4 cup marinara sauce
  • 4 thin slices part-skim mozzarella
  • pepper
Breading Station
  • 3 Tbsp flour for dredging, seasoned with S&P
  • 1 egg, seasoned with S&P
  • 1 cup panko breadcrumbs
  • 1 tsp garlic powder
  • 2 tsp Italian seasoning
  • 1/4 tsp cayenne pepper
  • 3/4 tsp salt
  • 1/2 tsp pepper
  • 4 Tbsp Parmigiano-Reggiano
  1. Preheat the oven to 375 degrees. Take a fork to your spaghetti squash and prick it all over so it can breath in the oven. Place squash on a baking sheet and bake for 1 hour.
  2. Remove from oven and let cool slightly. Cut in half and scrape out the seeds and membranes. Take a fork and scrape down the sides. Put the spaghetti squash in a bowl and set aside.
  3. While your spaghetti squash is in the oven, trim your chicken breasts and get the breading station set up. You’ll need three shallow dishes. In the first, add flour and season with salt and pepper. In the second, add one egg, beat it and season with salt and pepper. In the third add all the breading ingredients: panko through Parmigiano, stir to mix.
  4. Preheat oven to 400 degrees. Take a rimmed baking sheet and line it with wire racks. Spray with Pam. Set aside.
  5. To bread chicken, first dredge in the flour. Patting off excess, this allows the egg to stick to the chicken. Dip chicken in egg mixture, letting the extra drip off. Then place in the breadcrumbs, lightly pressing so that they adhere.
  6. Place breaded chicken breasts on rack. When all are breaded let them sit for 15 minutes so they have time to dry a bit. Before you put them in the oven, spray chicken lightly with Pam Olive Oil spray to help with browning.
  7. Bake chicken for 20 minutes. Remove from oven and move oven rack right under the broiler and turn broiler to high.
  8. Add 1 Tbsp of sauce to each chicken breast, then add 1 thin slice of mozzarella and a sprinkle of freshly ground pepper.
  9. Place under broiler for several minutes, until cheese is melty and bubbly. Don’t forget about them because broilers are very hot and can burn food quickly!
  10. Meanwhile, heat olive oil in a medium skillet over medium heat. Add garlic and cook for one minute. Add squash and basil and saute for 3-5 minutes, until hot and fragrant. Season with salt and pepper.
  11. Place spaghetti squash on plate and top with chicken parmesan.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating