This baked chicken parmesan recipe starts with tender chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, then baked to perfection. This healthy chicken parmesan recipe is your new dinner time favorite! You won’t even know it’s baked.
I’ve been making this baked chicken parmesan recipe for YEARS!
My chicken parmesan recipe is baked in the oven and not fried, which means it uses less oil than a classic chicken parmesan. Baking chicken parmesan makes it easy to prepare during the week but can still have its place for Sunday dinner! This recipe is so delicious that you’ll never believe it’s healthy.
Reasons You’ll Love This Baked Chicken Parmesan Recipe
- Three words, skinny chicken parmesan. Need I say more? If you thought Italian food was off-limits, then you’ll be happy to know this recipe won’t ruin your weight loss efforts.
- Super easy to prepare. Baking the chicken breasts instead of frying keeps the mess to a minimum and saves time.
- 30-minute chicken dinner. The chicken breasts are pounding into thin cutlets, which reduces cooking time and gets dinner on within 30 minutes.
- You can make this recipe ahead of time. You can shave time off by preparing the chicken breasts to be oven-ready or make the chicken parmesan entirely ahead of time and warm-up for a quick and easy dinner during the week. I’ll give more meal prep tips below.
5-Star Review
I have looked extensively for a recipe for chicken parmesan, one that my husband would appreciate and one I could serve guilt-free on my Weight Watchers diet. This is a keeper, and he said it satisfied his need for spaghetti & meatballs. I did serve a side of spaghetti with it. I had no granulated garlic, so substituted 2 t. of garlic powder. Excellent and thanks for sharing. – Gerry
Ingredients Notes
Chicken – My favorite chicken to use is an organic boneless skinless chicken breasts. In my experience, the higher quality of the chicken, the tastier dinner is.
I use cutlets for chicken parmesan. Cutlets reduce cooking quite a bit.
I place the chicken breasts between two plastic wrap pieces or in a plastic storage bag and pound them into cutlets using a meat mallet.
If the breasts are enormous, you can cut them in half using a sharp knife.
Regardless, you want the chicken breasts to be on the thin side and all close to the same size because this helps the baked chicken parmesan cook evenly.
Breadcrumbs – When creating a healthier version of a classic, flavor is everything.
In the past, I used seasoned Italian bread crumbs. Those will create a tasty recipe, but I love to make a homemade seasoning mix to use with the breadcrumbs.
My absolute favorite seasoning mix to use in breadcrumbs for baked chicken parmesan is Italian seasoning, granulated garlic, onion powder, salt, pepper, and parmesan cheese. This seasoning mix is simple, but it’s so good!
If you do use seasoned Italian breadcrumbs, then stir in some grated cheese to elevate the flavor.
I do not recommend using Panko breadcrumbs. In my experience, they don’t coat the chicken entirely, and the coating falls off as it bakes.
Olive oil – A traditional chicken parmesan recipe is fried in oil and then smothered in sauce and cheese.
Since we are trying to make this a healthy chicken parmesan recipe, we will skip the frying part.
Coating the baking sheet with olive oil will keep the chicken from sticking and give the chicken a nice brown “fried” look.
In my opinion, it’s better than fried.
Some baked chicken parmesan recipes call for cooking spray, but I think olive oil works best to achieve a flavorful crispy coating.
Marinara Sauce – You’ll need ¾ cup of store-bought or homemade sauce for this chicken parmesan recipe.
If you don’t use homemade, I strongly recommend using a high-quality brand spaghetti sauce.
My favorite jarred sauces are Rao Marinara Sauce and Thrive Market Silician Gravy.
Rao’s is a little on the pricey side, but you can find a big jar of it, for a great price, at Costco or BJ’s Wholesale store.
Thrive Market’s Silician Gravy is organic, delicious, and low in sugar. It’s $3 less than Rao’s and just as good, if not better.
Thrive Market is my go-to online natural and organic marketplace for grocery items. If you’re a Thrive Market member, I strongly recommend adding a jar to your next box. Check out my Thrive Market review for more information.
Mozzarella cheese – It’s not chicken parmesan without the cheese. I used shredded mozzarella or slices of mozzarella. Regardless of the type of cheese used, just make sure to portion it out before adding it to the chicken and sauce.
Cheese can add a lot of extra fat and calories if you’re not intentional with the amount.
FAQs
Regardless of the oven temperature or how long you cook, the chicken breast’s internal temperature when fully cooked should reach 165 degrees Fahrenheit.
I recommend flipping the chicken breasts halfway through cooking time to get both sides crispy and browned.
In a 375 degree oven, bake the chicken parmesan for 35 – 40 minutes.
In a 400 degree and 425-degree oven, bake the chicken parmesan for 20 – 25 minutes.
No, you can leave the chicken uncovered as it bakes.
The only time I recommend using foil is if you are adding the mozzarella cheese early. In this case, the foil will prevent the cheese from browning too fast.
If you don’t have Italian seasoning, then ½ teaspoon of dried oregano and ½ teaspoon of dried basil.
Some chicken parmesan recipes call for an egg wash to help the breadcrumbs stick to the chicken. However, I don’t find that to be necessary with this easy chicken parmesan recipe.
I find it easier to flip the chicken when I leave the egg wash out.
However, if you want a thicker breadcrumb coating, then dipping the chicken breast in a beaten egg before dredging in the flour will help with that.
Cooking Suggestions
Let’s just sum up what we talked about for a delicious healthy chicken parmesan recipe.
Use high-quality boneless skinless chicken breasts. I prefer organic chicken breasts.
All the chicken breasts should be the same size and thickness to make sure everything bakes evenly.
Make homemade seasoned breadcrumbs. Remember, don’t use panko because they’ll fall right off the chicken.
Oil your baking sheet. This is how you get perfectly brown “fried” chicken breasts.
If you don’t use homemade sauce, then pick up a jar of high-quality sauce like Rao’s marinara or Thrive Market silician gravy. The flavor of the sauce will make a big difference in the results. For example, if you use a roasted garlic marinara, that will taste different than a plain marinara.
Use gluten-free breadcrumbs for a gluten-free chicken parmesan!
This baked chicken parmesan recipe is easy, and it’s so delicious. You won’t miss the fried classic, and honestly, I bet you will like it better. You can enjoy this Italian loved classic without all the guilt.
How to Make Baked Chicken Parmesan
- Preheat oven to 375 degrees.
- Put the bread crumb mixture together. In a medium shallow bowl, mix the bread crumbs, seasoning, and cheese.
- Trim the chicken breasts and then, using a meat mallet, pound out each chicken breast into cutlets. The chicken breasts need to be the same size, so they cook evenly.
- Coat a sheet pan with the olive oil. I find it helpful to use a pastry brush with this step.
- Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
- Bake the chicken for 15 minutes.
- Turn over and bake for another 15 minutes.
- Remove from the oven and, starting with the sauce, divide sauce and shredded mozzarella cheese on each chicken cutlet.
- Bake for another 7-10 minutes until the cheese melts and the chicken’s temperature reaches 165 degrees Fahrenheit. Serve hot.
What to serve with healthy chicken parmesan?
Of course, classic chicken parmesan is served with spaghetti and sauce. Since this is a healthy chicken parmesan recipe, I recommend serving it with whole-grain pasta and a small salad.
To keep things on the low carb side, skip the pasta and enjoy it with:
- Roasted vegetables. Roasted asparagus or broccoli are delicious with chicken parmesan.
- Zoodles or spaghetti squash.
- Salad
If you love your carbs, you can even serve this on a garlic roll as a chicken parmesan sandwich or sub. Yum!
Supplies to Prepare Healthy Baked Chicken Parmesan
- Mixing bowls – This set of 3 glass mixing bowls from Pyrex are great to have on hand for this recipe and many others.
- Meat Tenderizer – You need one of these if you want to create thin cutlets for your chicken parmesan.
- Cheese Grater – Just in case you want to grate your shredded mozzarella.
- Pastry brush – Having a pastry brush makes it easies to coat the baking sheets with olive oil.
- Baking Sheets – It couldn’t be baked chicken parmesan without baking sheets. If you don’t have a couple, I recommend getting some for this dinner and many other sheet pan dinners.
Meal Prep and Freezer Tips
You can dredge the chicken ahead of time in the breadcrumbs and then store it in a container in the refrigerator for two days.
When you’re ready to make the chicken parmesan, then continue with the recipe.
This healthy chicken parmesan is best served hot out of the oven, but it can also be made entirely ahead of time and stored in an airtight container for up to four days.
When you’re ready to eat the chicken, then warm it up for 2-3 minutes in the microwave.
This chicken parmesan recipe can be assembled entirely and frozen ahead of time. When you’re ready to cook the recipe, simply thaw 1-2 days in the refrigerator and then continue cooking. Here are my complete instructions for freezing chicken parmesan.
Baked Chicken Parmesan
Ingredients
- ½ cup unseasoned wholegrain breadcrumbs
- 2 tablespoons grated parmesan or romano cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon ground pepper
- 1 tablespoon olive oil
- 2 lbs chicken cutlets
- 3/4 cup sauce
- 3/4 cup mozzarella cheese
Instructions
- Preheat oven to 375 degrees.
- In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.
- Coat a sheet pan with the olive oil.
- Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.
- Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.
- Remove the pan from the oven and starting with the sauce divide the sauce and mozzarella cheese on each chicken cutlet.
- Place back in the oven and cook for 10 – 15 minutes or until sauce is hot and cheese is melted. Serve hot.
Video
Notes
Nutrition
More healthy baked chicken recipes
Have you tried this baked chicken parmesan recipe? If so, I’d love for you to rate this recipe and leave a comment below. We all learn from each other’s experiences. Also, it would be awesome if you could share a picture on Instagram and tag it #organizeyourselfskinny. I can’t wait to see it!
I have made this several times and it is beyond Delicious! I’m Italian and originally from Buffalo, NY and many of our meals are centered around family and wonderful food such as this dish. This was definitely one of the foods I hated to have to limit while I was starting my weight loss journey. This recipe as well as a few others has made it possible to enjoy these foods without feeling guilty about it. Thank you!
That is awesome! Thanks for this comment. I’m also a fellow Buffalonian!
Do the breadcrumbs stick to the chicken well? Every recipe I’ve ever seen instructs you to first dredge in egg or milk.
Yes they stick great.
Where do you find unseasoned wholegrain breadcrumbs?! I can’t find any!!
I get them in my grocery store wegmans. I’ve seen them everywhere in with the other breadcrumbs.
Love this so easy to make. Made for a friends birthday dinner she loved it also.
That’s great! So glad you enjoyed it.
Just made this tonight with gluten-free breadcrumbs and it was great! Added some shredded parmesan cheese instead of grated and broiled the cheese (I used whole slices of mozzarella) at the end. Really great recipe, thanks for sharing!!
Hi! Just used this recipe tonight and I realized you left out the Italian seasoning in the steps. We realized in time to add them but just so you know
Tried this tonight. Turned out great! Couldn’t get to the store for mozzarella, so I sliced a couple of Babybels, added some sliced tomatoes, sauced it and topped with some parm at the last 5 minutes of baking. Added spaghetti on the side and voila!
I go to this recipe everytime I make chicken parm. Its spectacular and super healthy! Combination for bread crumbs is perfect! Yumm
Excellent
My family really enjoyed this! Definitely will be adding it to our rotation.
That’s great! So glad you liked it!
I have looked extensively for a recipe for chicken parmesan, one that my husband would appreciate and one I could serve guilt-free on my Weight Watchers diet. This is a keeper, and he said it satisfied his need for spaghetti & meatballs. I did serve a side of spaghetti with it. I had no granulated garlic, so substituted 2 t. of garlic powder. Excellent and thanks for sharing.
This chicken parm recipe is delicious and super easy to make! I’m looking forward to eating the leftovers for dinner tonight.
Looove this recipe! It is super easy and tastes so good. My husband’s new favorite!
Yes we love this recipe. I make it all the time for guests and they can never believe it’s not fried.
Do you cover it to bake?
no I do not
What’s the herb on top of the chicken in the picture? Flatleaf parsley? Made before and it was a hit! Thank you!
yes just parsley.
When you add the Italian seasoning?
Add it into the breadcrumbs
This is a good recipe, have made it twice now. I see someone mentioned the Italian seasoning in the recipe, I also noticed that the full amount of mozzarella cheese and sauce the recipe called for didn’t look like it was directed to use all of, but I dump the 3/4 of both on for the last part of the cooking. It’s a nice, easy recipe, thank you for this!
Great & easy recipe! It’s been so hot here in Greece this summer that I’ve needed quick & easy recipes that don’t need a lot of messing about in the hot kitchen. This was just the thing, thank you.
This looks so good! What a perfect meal for a weeknight or company!
Thanks for sharing! How far ahead of time can I prep them?
What sides do you make to go with the baked chicken parmesan?
Hi there, if I’m keeping it low carb then I’ll serve it with roasted vegetables like Brussel sprouts or broccoli. If not then I’ll have a small portions of whole grain pasta.
Delish – absolutely delish! Made this for dinner tonight and I cannot wait to enjoy leftovers for lunch tomorrow. Thanks for a great-tasting crockpot recipe!!
These were very easy to make and looks delicious! U haven’t are them yet as we are eating them for dinner later . I can’t keep my husband away from the pan lol so I’m sure they are as good as they look. Only thing was I didn’t have granulated garlic so I used Himalayan garlic salt . Thanks for this easy healthy recipe 😋
So glad you enjoyed this Jessica. I made this over the weekend for my husband too and he also can’t get enough of it.