If you’re someone who loves classic chicken parmesan but could do without all the grease and guilt—you’re in for a real treat! This Healthy Baked Chicken Parmesan is everything you adore about the traditional version—crispy golden coating, rich tomato sauce, gooey mozzarella—just baked instead of fried. Whether you’re serving it over spaghetti for a cozy dinner or pairing it with a fresh salad, this lighter take delivers the same restaurant-worthy flavor in a better-for-you way. And don’t worry—it’s incredibly simple to make, even if you’re not a kitchen pro. Let’s bake something delicious!
What You Need to Make This Recipe
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (or cutlets), pounded thin
- ½ cup whole wheat flour (or all-purpose)
- 3 large eggs
- 1 cup whole wheat breadcrumbs (or regular or panko)
- ½ cup grated parmesan cheese
- 2 tsp dried basil
- 2 tsp dried parsley
- ¼ tsp black pepper
- 1.5 cups marinara sauce (preferably no sugar added)
- 1.5 cups shredded mozzarella cheese
Optional Add-ons
- Fresh basil for garnish
- Red chili flakes for spice
Equipment
- Meat tenderizer or rolling pin
- 3 shallow bowls
- Baking sheet
- Parchment paper
- Oven and broiler
- Spatula
How to Make this Recipe
- Prep the Chicken: Butterfly the chicken breasts and pound them to about ¼-inch thickness for even cooking. You should have around 6 cutlets.
- Set Up the Coating Station: In one bowl, add flour. In the second, whisk the eggs. In the third, mix breadcrumbs, parmesan, basil, parsley, and black pepper.
- Bread the Cutlets: Coat each cutlet in flour, then egg, then breadcrumb mixture. Press gently to help the coating stick.
- Bake: Place cutlets on a parchment-lined baking sheet. Bake at 425°F for 15 minutes, flip, and bake for another 15 minutes.
- Add Sauce & Cheese: Top each cutlet with marinara sauce and mozzarella.
- Broil to Finish: Broil for 2 minutes until cheese is bubbly and golden.
- Serve Hot: Enjoy with spaghetti, zucchini noodles, or a side salad.
Pro Tips For Making This Recipe
- Pound chicken evenly: This ensures the chicken cooks through and stays tender.
- Use homemade marinara: It adds better flavor and less sugar than jarred.
- Broil just until bubbly: Don’t over-broil or the cheese may burn.
- Fresh mozzarella melts best: It gives that stretchy cheese pull!
- Serve right away: For the crispiest results, enjoy immediately after baking.
Frequently Asked Questions
Can I make this ahead of time?
It’s best fresh! Making ahead may cause the crispy coating to go soggy.
Can I use chicken thighs instead of breasts?
We recommend chicken breasts—thighs can be too greasy for this lighter recipe.
Is this recipe gluten-free?
It can be! Use gluten-free breadcrumbs and flour for a GF version.
Can I freeze baked chicken parmesan?
Not recommended. Freezing may affect texture and crispiness.
What sides go best with chicken parmesan?
Spaghetti, salad, roasted veggies, or garlic green beans are perfect pairings!