Nutrition Facts
  Servings Per Recipe: 4
  Serving Size: 1 serving
Amount Per Serving
  Calories 332.7
  Total Fat 10.4 g
      Saturated Fat 3.5 g
      Polyunsaturated Fat 2.2 g
      Monounsaturated Fat 3.1 g
  Cholesterol 129.0 mg
  Sodium 951.2 mg
  Potassium 675.0 mg
  Total Carbohydrate 21.3 g
      Dietary Fiber 2.9 g
      Sugars 0.9 g
  Protein 36.3 g
  Vitamin A 20.1 %
  Vitamin B-12 11.8 %
  Vitamin B-6 42.7 %
  Vitamin C 28.0 %
  Vitamin D 2.5 %
  Vitamin E 9.3 %
  Calcium 18.7 %
  Copper 11.7 %
  Folate 12.0 %
  Iron 16.3 %
  Magnesium 16.8 %
  Manganese 22.6 %
  Niacin 77.6 %
  Pantothenic Acid     14.6 %
  Phosphorus     40.0 %
  Riboflavin 18.4 %
  Selenium 39.8 %
  Thiamin 20.1 %
  Zinc 13.3 %


*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in 20-Minute Chicken Parmesan

View the full 20-Minute Chicken Parmesan Recipe & Instructions

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of 20-Minute Chicken Parmesan

143 calories of Chicken Breast (cooked), no skin, (0.50 breast, bone and skin removed)

71 calories of Spaghetti/Marinara Sauce (tomato sauce), (0.50 cup)

60 calories of Bread crumbs, dry, grated, seasoned, (0.13 cup)

36 calories of Mozzarella Cheese, part skim milk, (0.50 oz)

18 calories of Egg, fresh, whole, raw, (0.25 large)

6 calories of Parmesan Cheese, grated, (0.25 tbsp)

1 calories of Parsley, (0.06 cup)


Nutrition & Calorie Comments  

This sounds good but my mommas cheap version would probably have less calories. Throw some chicken in a pan, cover it in sauce and cheese and pop it in the oven. Submitted by:
TOHKEEOH
(10/8/12)
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I used a GF roll, corn chex, 3 tsps of GF baking mix, 2 tsp corn starch, & +/- 4 tsp of salt-free Italian seasoning as the "bread crumbs". Used half olive oil, half butter for cooking... AWESOME! Submitted by:
KECORBETTOTTO
(8/26/12)
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wow, heavy on the sodium, might be better with homemade
Submitted by:
DMATTISON
(8/2/12)
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This recipe took awhile to make, and while it tasted okay, I really felt that all those calories and fat in it would have been better spent on something that tasted better and was more filling. Submitted by:
BLOSSOMEWOLFE
(3/15/12)
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This sounds simple and delicious. I am going to omit breadcrumbs to save a full calories. Leaving the breadcrumbs out should save a few carbs and calories. I will bake chicken also. Submitted by:
SBNORMAL
(1/4/12)
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Really yummy--even my picky husband liked it! I didn't have mozzarella so saved the calories and it was really good without it. Submitted by:
TRIMLAW
(12/8/11)
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at 36.7 grams of protein, without adding a whole wheat pasta or salad, these portions could, and should be halved to bring the portions in line with recommendations Submitted by:
DACLARK17
(8/17/11)
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Good Grief, Meg. This recipe looks good, except for the SODIUM content; 1/2 of the daily limit in just this recipe. I thought these recipes are supposed to be heart healthy. You could use ingredients with less salt. There are restaraunt cheeseburgers with less sodium content. Submitted by:
HANK1231
(8/17/11)
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Great recipe and some very interesting comments. There are many ways to cut calories. Submitted by:
JUDYRYAN1
(9/7/10)
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Thank you for this delicious recipe! I cut the chicken into smaller pieces, bake it @ 400 degrees for about 15 minutes then put on sauce and fat-free mozzerella. My husband calls this my "Blue Ribbon" Chicken! Love it! Submitted by:
DOINFINE
(7/30/10)
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I make this all the time It's deliciuos! I just adjust for a lower sodium count. Submitted by:
KARRYB1
(7/17/10)
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This recipe is a favorite of mine. I took the suggestion to bake the chicken instead of frying, and I don't exactly measure the cheese on top, but it's reduced fat! I find that if you butterfly the chix breast, then pound it, the cutlet is thinner, so the meat gets more flavor through it! Yum... Submitted by:
S33HANNA
(4/23/10)
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My husband thought this was the best dish ever. We did serve it over thin speghetti which of course increased the calories but boy, was it great. Submitted by:
GREENIYS
(4/23/10)
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This gave me an idea. I used chicken legs.. Dip them in tomato sauce with herbs. Then into corn meal with parm cheese. Finally baked at 350 for 45 minutes. Came out great. But I wouldn't have thought of it unless I had read the ingredients. No cheese nor butter, so it was lower in fat. :) Submitted by:
JOYLJL
(4/21/10)
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instead of dipping the chicken in egg, I marinate my chicken for 6 hrs or overnight in low fat buttermilk before I dip it into a bread mixture. The buttermilk REALLY makes the chicken tender and it will NOT dry out when cooking. Also, to cut down on calories, use a low fat cheese. YUMMY!!! Submitted by:
2ABETTERLIFE
(4/11/10)
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Don't Bread, use cooking spray, kraft fat free shredded mozzarella cheese less calories. I/2 cup of cheese if 4 oz. or am I wrong? Submitted by:
AWAITING1
(4/9/10)
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Used Pam instead of butter and also used no-salt-added sauce plus extra italian spices. Very good and quick! Made extra to use as leftovers throughout the week. Served with spinach. Submitted by:
MAINEROCKS
(2/15/10)
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if you make this recipe, read some of the reviews and find ways to reduce the fat and sodium in this recipe. do that and it's GOOD! Submitted by:
PURRFECT7MI
(1/27/10)
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