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Oat Bran Chicken Parm -- No Breadcrumbs! I’ve been struggling a little with what to name this recipe. I considered “Lower Carb Chicken Parmesan,” “Higher Fiber Chicken Parmesan”, but neither really appeals to me, since I rarely make food choices based on the carb/fiber content of the meal alone. “No Breadcrumb Chicken Parmesan” would work, but that just sounds soggy to me, and this recipe definitely not soggy. I even considered the click-bait title “This Chicken Parmesan Has No Breadcrumbs, You Won’t Believe What We Used Instead” but I hate those types of titles.

In truth, “Oat Bran Chicken Parmesan” doesn’t do this recipe justice, but that’s what it is. After my amazing crispy ranch chicken recipe, I decided to try another variation, and that’s what led to this recipe, which should probably be called “Amazingly Crunchy and Delicious I-Can’t-Believe-It’s-Not-Breadcrumbs Chicken Parmesan.”


Oat Bran Chicken Parmesan

Oat Bran Chicken Parmesan


  • 2 pounds chicken breast, cut into individual serving sizes, and pounded to 1/2 inch thickness
  • 1/2 cup uncooked oat bran
  • 1/2 cup Parmesan cheese
  • 2 tsp garlic powder
  • 1 egg
  • 1 cup marinara sauce
  • 1/2 cup mozzarella cheese


  • Mix together oat bran, Parmesan, and garlic powder.
  • Beat egg in a separate container.
  • Dip chicken in egg, then Parmesan mixture until coated.
  • Place "breaded" chicken in a baking dish, then top with marinara, then mozzarella.
  • Bake at 375 for 25 to 30 minutes, until chicken is cooked through.

Serves 6-8

You can serve this with noodles, zucchini noodles, whatever works for you.



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Ashley Palmer
Ashley is a Registered Nurse with a Master’s Degree in Human Nutrition. Ashley loves her son, her husband, and lifting heavy things then putting them back down repeatedly. She is a nutrition, fitness and weight loss coach and blogs at www.youtrition.net.


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