Baked Chicken Parmesan
Baked Chicken Parmesan is healthy chicken Parmesan that is oven baked, not fried! A traditional recipe for chicken parm has been given a skinny makeover to create this delicious, healthy Italian recipe.
I cooked so much Italian(ish) food my first year of marriage that I’m surprised we didn’t end up speaking with Sicilian(ish) accents. Most often I turned to quick and easy pasta recipes, but when I was feeling extra fancy or needed a more romantic dinner recipe, I’d make Oven Baked Chicken Parmesan.
Between you and me, the first time I made Baked Chicken Parmesan, I was ultra impressed with myself.
Here was a recipe I’d seen in restaurants my whole life, right on our plates. The Parmesan-crusted chicken was perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping was hot, bubbly, and every bit as satisfying as I’d hoped it would be.
No doubt we’d have wine, and I probably would have turned on the Pandora opera station to give the setting the ultimate Italian effect if I weren’t already occupied shoveling healthy Baked Chicken Parmesan into my mouth as quickly as I possibly could.
What a lucky man, this husband of mine.
Baked Chicken Parmesan—A Truly Easy Meal
The funny thing about Baked Chicken Parmesan is that even though it seems pretty deluxe, it’s actually one of the easiest baked chicken recipes to make. Further, now that I have my own perfect version of a crispy, oven baked chicken Parmesan Panko crust, I actually prefer it.
You see, although I most often associate chicken Parmesan with Italian-American restaurants, I don’t actually like to order it out.
For one, Baked Chicken Parmesan is so easy to prepare at home, I’d rather spend my restaurant dollars on a different dish.
For two, most versions you’ll find when you’re out are for deep fried chicken Parmesan that is so over-the-top heavy, the chicken is lost entirely under a pile of greasy bread crumbs and slippery cheese.
Today’s version is a light, healthy chicken Parmesan that offers the same comfort and satisfaction of a go-big restaurant meal in a more sensible way.
It’s delicious but not overdone and baked instead of fried, and the Panko bread crumb crust is satisfyingly crisp, without being so thick you feel like you are eating a slab of breading.
Cooking Shortcuts for Healthy Baked Chicken Parmesan
To make the recipe especially weeknight friendly, I took a shortcut by using good-quality store-bought tomato sauce.
If 100% homemade chicken Parmesan is what you’re after, you can also make a homemade pasta sauce to go along with it, but on most weeknights (and OK, Friday and Saturday nights too), I am equally satisfied to open a jar of one of my favorites.
If you prefer to make your Baked Chicken Parmesan sauce from scratch, you can check out Tricia’s healthy homemade pomodoro sauce recipe or the simple sauce that’s included with my recipe for Whole30 Meatballs.
My one non-negotiable recipe addition: the bubbly, melty mozzarella cheese. I don’t think I needed to tell you that though, did I?
What to Serve with Baked Chicken Parmesan
Personally, I think this dish is perfect with a lightly dressed arugula salad. If you’d like to go full-on Italian restaurant, you could add a baguette and a little olive oil for dipping (this is a healthy Baked Chicken Parmesan, so we are entitled to some extra carbs, yes?). If you’re feeling up for baking and want a lighter option, you can also check out my friend Carolyn’s Low Carb Garlic Parmesan Knots.
Recommended Tools to Make Baked Chicken Parmesan
- Pie plates like this white ceramic one (doubles when you need good presentation) or these simple Pyrex ones are my favorite for any recipe that calls for breading in different dishes. (This Baked Fried Chicken is another great recipe that uses them).
- Rimmed baking sheets. All day, every day!
Make sure to check out the Baked Chicken Parmesan recipe step by step! I’m back on camera with a new video for you. Enjoy!
Healthy Chicken Parmesan
Ingredients
- 2 boneless skinless chicken breasts, — about 12 ounces each
- 1/2 cup Italian seasoned breadcrumbs
- 1/4 cup whole wheat Panko breadcrumbs
- 1/4 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 2 large egg whites
- 4 ounces part-skim mozzarella
- 1/2 cup tomato sauce — plus extra for serving as desired
- Fresh basil, — thinly sliced or chopped
- Optional — for serving: prepared whole wheat pasta or zucchini noodles, or just enjoy on its own!
Instructions
-
Preheat your oven to 400 degrees F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise so that you have 4 pieces total. Pound each piece to an even 1/2-inch thickness. Set aside.
-
In a wide, shallow bowl (a pie dish works well), combine the Italian breadcrumbs, whole wheat Panko breadcrumbs, Parmesan, garlic powder, and pepper. In a separate bowl, whisk together the egg whites until lightly foamy. Cut the mozzarella into 4 slices, or grate and divide into four equal portions.
-
Arrange your work station in the following order: pounded chicken, egg whites, breadcrumb mixture, baking sheet. Working one at a time, dip each piece of chicken into the egg whites, shaking off any excess, then the breadcrumbs, gently patting the chicken as needed so that the crumbs stick to all sides. Place on the prepared baking sheet. Lightly coat the tops of the chicken with baking spray.
-
Bake until the chicken is cooked through (it should reach an internal temperature of 165 degrees F) and the crumbs are brown, about 15 minutes. Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella. Return to the oven and bake until the cheese is melted, about 3-5 additional minutes. Sprinkle with basil and enjoy immediately, topped with extra sauce as desired.
Recipe Notes
- This recipe is best enjoyed the day it is baked. Leftover chicken can be reheated in a lightly greased pan over medium heat and is also good served at room temperature on top of salads.
Nutrition Information
Amount per serving (1piece with sauce and cheese) — Calories: 385, Fat: 11g, Saturated Fat: 5g, Cholesterol: 113mg, Sodium: 972mg, Carbohydrates: 20g, Fiber: 3g, Sugar: 4g, Protein: 48gDid you try this recipe? I want to see! Follow Well Plated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!
This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you.
About Erin Clarke
I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…
Love your blog! What would you consider a good-quality store-bought sauce? Thanks!
Hi Erica! There are a lot of great ones out there. I usually try to pick one that has mostly natural ingredients, costs a few dollars more than the most basic sauce available (usually a sign of quality), and packs a lot of flavor. Roasted garlic is one of my favorites, and I like tomato basil too. I also stay away from the ones that already have meat added. Those weird me out for some reason (nor would I want them for chicken parm anyway). I know that’s not an exact answer, but I hope it at least helps give you some direction.
Hi – I love all your recipes. I love chicken parm, but every time I make it, the bottom of the chicken does not get crispy when I bake it. Many times it is “soggy”. What am I doing wrong?
Hi Amy! I’m afraid some sogginess is inevitable, but if you’d like to mitigate it, you can try baking the chicken on top of a lightly greased baking rack that you set on top of the rimmed baking sheet. That will elevate the chicken and help crisp the bottom. I hope that helps and that you love the recipe! Thanks for your kind words about my other recipes too :)
Amy/Erin,
Can’t wait to try this recipe. I have one I normally make but will see if this one will replace it. I do bake mine on a rack sitting on the baking sheet. No soggy bottom
I hope you enjoy the recipe, Tim!
This sounds very good. I’m curious to know if the nutrition information you gave is for 1 of 2 servings or 1 of 4 servings.
Hi Susan! The recipe makes four pieces, so the serving size is for one of four.
I’ve never eaten chicken parmesan but I like what I see. What a delicious looking dish! And it only takes 30 mins! Love it!
Hey girl- this looks so yummy for my tummy!
Thanks so much, Shawnna! :)
A delicious take on one of my favorite dishes! Yum!
thanks for sharing. why does it take so much longer for me to cook it at the same temperature? or am i just over cooking it? i don’t have a thermometer but the chicken definitely doesn’t look done at only 20 min in when i cut into it.
Hi Hunter, it’s hard to say for sure why cooking times might vary. Everyone’s oven is different! The two things that may be most likely are oven temperature (I use an oven thermometer to make sure my oven is actually at the temp it’s set to) and the thickness of the chicken. If it’s not pounded as thin as mine was, it would probably take longer to cook. I hope that helps!
This was soooo good! I made a lower sodium version by only using whole wheat bread crumbs and just added a tablespoon of oregano and basil and a teaspoon of thyme. Also, chose a sauce that didn’t have any added salt.
Thank you!
Rebecca, I’m so glad to hear you enjoyed the chicken! Thanks so much for taking the time to share this review and your tweaks. :)
Fantastic!!
Thank you so much Sutana!
Hello. Since the recipe states it yields 4 pieces of chicken breasts, I am confused why the ingredients states only 2 chicken breasts. Not sure if I use 4 chicken breasts, will I have to double up the rest of the ingredients. Can you please clarify? Thank you. I appreciate it.
Dolly
Hi Dolly, check out step 1! Each chicken breast gets cut in half to make 4 total pieces, so there’s no need to double up on the other ingredients. I hope you enjoy the recipe!
Hello! I love the sound of this for the whole family. I don’t think we have Italian breadcrumbs in the supermarket in the UK, so could you possibly describe them please? I have fresh ones I make myself from the crust of whole meal loaves in my freezer, and dried ones in a canister in my cupboard, but I am guessing I should add some Italian dried herbs perhaps?! Thank you.
Hi Louise, Italian bread crumbs are dried and quite fine, and they’re flavored with Italian herbs and spices. I think that’s exactly right that you could add some Italian dried herbs to the dried bread crumbs in your pantry! I’d recommend doing an internet search for homemade Italian bread crumbs to get an idea of what ratios of spices to use. I hope that’s helpful, and I hope you enjoy the recipe!
Do you think I could used chicken tenders and skip the pounding?
Hi Tia, yes, that should work! The tenders will likely take a little less time to cook. I hope you enjoy!
This recipe looks so easy to make and delicious. Could I use the frozen chicken breast for this recipe? Also, I love your videos now! They add a little touch to your blog.
Hazel, thank you so much for your kind words about my blog! I’d recommend thawing the chicken first so that it cooks through properly without getting dried out at the edges before the center is cooked. I hope you enjoy it!
I’d like to forward this to my daughter but you have no “forward” at the end. I don’t have a copy machine so I cannot mail it to her. I’m in S.C. and she’s in Atlanta, Ga. Thanks- mj
Hi Mary Jo, I’m not sure what you mean by “forward” at the end, but I do have an “Email” button just below the blog post title at the top! If that doesn’t work, are you able to send her an email with the link? The link should be displaying at the top of your internet browser. Here it is also: https://www.wellplated.com/baked-chicken-parmesan/
Never met a chicken parm I didn’t like…
Hi Erin, this looks amazing! I agree with you about restaurant Chicken Parmesan (AND Eggplant Parmesan). This would be a perfect Valentine’s dinner! Ben IS so lucky! Great job on your video!
Thank you so much, Laurie!!
This recipe was fantastic! Very simple and so delicious! Thanks Erin!
Jackie, I’m glad to hear the recipe was a hit! Thank you so much for taking the time to leave this wonderful review!
This is a new hit for our family for week nite meals! I used chicken thighs, as that is all I buy (not as pretty if using breasts of course), and used the whole eggs instead of whites. I’m lazy. Otherwise, everything else I followed. Thank you for this! YUM!
YAY Andrea, I’m glad the recipe is a hit for you! Thanks so much for taking the time to leave this wonderful review.
Hi Erin! Looking forward to trying this. I’ve also been looking for a healthy eggplant parm recipe. Do you think eggplant could be swapped here? Or, do you have any to point me to?
Thanks!
Hi Megan, you could definitely try—I’d suggest salting the eggplant and letting it sit in a colander to drain for 30 minutes before patting it dry and proceeding with the recipe so it doesn’t make the finished dish too juicy/runny. If you’d like a more step-by-step recipe, I bet Skinnytaste would be a good resource, and Gimme Some Oven’s recipe has good reviews!
I’m a new subscriber, and tonight I made this recipe. I almost went with a different one and fried the chicken … wow! Am I glad I didn’t. I made this just as printed and it was fantastic! Thank you. This was every bit as good (and actually better if I’m being honest) as restaurant parm. The chicken and spices flavors come through without being drowned by oil, sauce, etc. Keep them coming!
Thank you so much for taking the time to leave this wonderful review, Dean. I’m so grateful to have you as a reader, and I’m glad to hear the recipe was a hit for you!
This was simply amazing! I’ve tried other “healthy” chicken parm recipes in the past and they are just bleh. This one will be my new go-to. I did end up using a lot more sauce than shown in the pic, and putting it underneath the mozzarella slice. Yum yum yum!
Laurel, I’m happy to hear the recipe was a hit! Thanks so much for giving it a try and taking the time to leave this awesome review!
How do I do the egg whites? Should I just separate the yolk?
Yes, exactly Amanda! I hope you enjoy the recipe!