The words “chicken parm” usually have us reaching for our stretchy pants, but this version has all of the cheesy, breaded goodness you know and love in a less over-the-top package. The chicken breasts are baked, not fried, while the heavy sauce is swapped out for a spinach salad with a fresh-squeezed creamy lemon dressing.
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Yukon Gold Potatoes
Wash and dry all produce. Preheat oven to 450 degrees. Cut potatoes into ¾-inch cubes. Toss on a baking sheet with a drizzle of olive oil and a large pinch of salt and pepper. Roast in oven until lightly browned and tender, about 25 minutes, tossing halfway through.
Meanwhile, combine panko, Parmesan, garlic powder, and a pinch of salt and pepper in a small bowl.
Place chicken breast two pieces of plastic wrap. Pound with a rolling pin, mallet, or heavy-bottomed pan until ½ inch thick. Season with salt and pepper. Repeat with remaining chicken breast.
Place chicken breasts on a lightly oiled baking sheet and brush tops with 2 TBSP sour cream (we’ll be using more later). Press panko mixture into sour cream. Bake in oven until chicken is cooked through and crust is crispy, 12-15 minutes.
Halve lemon. Cut one half into wedges. In a large bowl, combine 1 TBSP sour cream (you’ll have some left over), a large drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt and pepper. When potatoes are done, add to bowl along with spinach and toss to coat evenly. Season with salt and pepper.
Divide salad between plates and top with chicken. Serve with lemon wedges on the side for squeezing over.