Name: Healthy Baked Chicken Parmesan
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Italian
Ingredients: 2 boneless, skinless chicken breasts, pounded thin; 1/2 cup whole wheat flour; 2 eggs, whisked; 1 cup shredded mozzarella cheese; 1 cup marinara sauce; 1 cup whole wheat bread crumbs; 1/4 cup grated Parmesan cheese; 1/2 tsp black pepper; 1/2 tsp dried basil; 1/2 tsp dried parsley

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This healthy baked chicken parmesan is everything I love about classic Italian comfort food—crispy, cheesy, saucy goodness—but lightened up and oven-baked instead of fried. The chicken comes out tender and juicy, coated in golden breadcrumbs and finished with rich marinara and gooey mozzarella. It’s a cozy dinner that doesn’t weigh me down.

Healthy Baked Chicken Parmesan

Why You’ll Love This Recipe

This version of chicken parmesan has quickly become one of my go-to weeknight meals. Here’s why I love it:

Lighter version of a classic meal – I skip the fryer and bake the chicken instead, which keeps the crust crispy without any greasy oil.
Deliciously satisfying – There’s just something magical about the combination of crispy breaded chicken, tangy tomato sauce, and melty cheese.
Simple to make – While it looks impressive, the whole dish comes together in under an hour with basic ingredients and easy steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

boneless, skinless chicken breasts, pounded thin
whole wheat flour
eggs
shredded mozzarella cheese
marinara sauce

For the breading mixture:

whole wheat bread crumbs
grated Parmesan cheese
black pepper
dried basil
dried parsley

Directions

I start by butterflying and pounding the chicken breasts until they’re about ¼ inch thick. This helps them cook evenly and stay juicy.
I preheat my oven to 425°F and line a baking sheet with parchment paper.
Then, I set up a breading station: one bowl with flour, one with whisked eggs, and one with the breadcrumb-Parmesan-spice mixture.
I dip each chicken cutlet in flour, then egg, then coat it in breadcrumbs. I press lightly to make sure the breading sticks.
The breaded cutlets go on the baking sheet and into the oven for 15 minutes. I flip them and bake for another 15.
After 30 minutes, I top each cutlet with about ¼ cup marinara and ¼ cup shredded mozzarella, then broil them for 2 minutes until the cheese is melted and bubbly.
I serve the chicken over pasta or a fresh salad, depending on my mood.

Servings and timing

This recipe makes 4 servings, with each person getting one cutlet. Prep time takes around 20 minutes, cook time is 35 minutes, so the total time is about 55 minutes. It’s a great dinner when I want something hearty but still healthy.

Variations

Low carb – I skip the breadcrumbs and use almond flour or a low-carb breading alternative.
Spicy twist – I mix red pepper flakes into the breadcrumb mixture for a little kick.
Cheese swap – I sometimes use sliced fresh mozzarella for extra meltiness, or even provolone if I have it on hand.
Different cuts – Chicken tenders work well too, especially for smaller portions.
Herbs – I love topping it with fresh basil or parsley for color and a burst of flavor.

Storage/Reheating

I find that this dish is best eaten fresh, but here’s how I store and reheat it:

Storing: I keep leftovers in an airtight container in the fridge for up to 3 days.
Freezing: I don’t recommend freezing it—baked breading tends to get soggy after thawing.
Reheating: I reheat in a toaster oven or regular oven to help crisp the crust again. The microwave works too, but the texture won’t be the same.

FAQs

How do I keep the breading from falling off?

I make sure to pat the chicken dry before breading and press the coating gently into the meat. Letting the breaded cutlets rest for a few minutes before baking also helps it stick better.

Can I make this recipe gluten free?

I haven’t tested it, but I think using 1:1 gluten-free flour and gluten-free breadcrumbs could work. Just keep in mind the texture might be a bit different.

What’s the best type of marinara sauce to use?

I prefer homemade because I can control the ingredients, but when I use store-bought, I always check for no added sugar and low sodium.

Can I prep this ahead?

I don’t recommend baking it ahead since the crust can get soggy. But I sometimes bread the cutlets in advance and refrigerate them for a few hours before baking.

Do I need to cover it while baking?

Nope! I bake it uncovered to help the crust stay crispy and the cheese melt nicely. Covering it would steam the chicken and make it soggy.

Conclusion

This healthy baked chicken parmesan proves that comfort food doesn’t have to be heavy or complicated. With simple swaps and fresh ingredients, I get all the classic flavors I love—crispy chicken, rich tomato sauce, and melted cheese—without the guilt. Whether I’m serving it over pasta or pairing it with a crisp salad, it always hits the spot.