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Baked Chicken Parmesan is a DELISH, healthy alternative to the beloved classic! An easy oven version of the traditional recipe, it offers chicken parm’s signature cheesy, crispy goodness, with a healthy spin and less mess.

crispy and healthy oven baked chicken parmesan on a plate with mozzarella, tomato sauce, and basil

When we’re craving a homemade Italian meal, I often turn to quick and easy pasta recipes. (You can even achieve a similar flavor in Chicken Parmesan Pasta!)

When I was feeling extra fancy, however, this oven-baked chicken Parmesan (also known as chicken parmigiana) is my forever go-to.

The first time I made this easy baked chicken Parmesan recipe, I knew it was an instant keeper.

The Parmesan-crusted chicken is perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping is hot, bubbly, and every bit as satisfying as it should be.

(Love crispy chicken and cheese? Don’t miss Baked Chicken Cordon Bleu.)

The best part?

Unlike most restaurant versions, which are deep-fried and heavy with greasy breadcrumbs and cheese, my version is baked, has minimal prep, and can be ready in 30 minutes (like my Chicken Piccata and Chicken Milanese).

I’d venture to say that this is the BEST chicken parmesan recipe ever.

Why You’ll Love It

Today’s version is a light, healthy chicken Parmesan that’s easy to make and offers the same comfort and satisfaction as a go-big restaurant meal.

A plate of healthy baked chicken parmesan with a piece cut away on a fork

5 Star Review

“I had this for dinner tonight and it was absolutely amazing, so flavorful and delicious! Definitely making this again.”

— Bee —

How to Make Healthy Baked Chicken Parmesan

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 (just like Chicken Cacciatore).

Further, now that I have my own perfect version of a crispy, oven-baked chicken Parmesan with panko crust, I actually prefer it.

It’s delicious but not overdone and baked instead of fried.

The panko breadcrumb crust is satisfyingly crisp, without being so thick, you feel like you are eating a slab of breading.

The Ingredients

  • Chicken Breasts. Lean and protein-packed boneless, skinless chicken breasts stay tender and juicy underneath the breading. For another italian-inspired chicken breast recipe, try my Chicken Marsala.

Dietary Note

Are there vegetarians at your table? You can easily adapt this recipe into a tasty baked Eggplant Parmesan recipe. Swap the chicken for thick slices of eggplant and prepare as directed. Watch closely in the oven and remove once the eggplant is tender.

a sheet pan of the BEST baked chicken parmesan
  • Breadcrumbs + Panko. Because baked chicken Parmesan without breading just wouldn’t be right! Like my panko-crusted Chicken Katsu, oven-baked chicken Parmesan with panko is crispy like the fried version, and it’s so much better for you!

Why The Two types of breadcrumbs?

A combination of Italian-seasoned breadcrumbs and whole wheat panko creates the perfect light, crispy exterior.

  • Panko breadcrumbs (also known as Japanese-style breadcrumbs) are larger and drier than traditional breadcrumbs. They’re the key to ensuring the chicken Parmesan coating has maximal crunch.
  • Traditional breadcrumbs adhere more easily to chicken than panko breadcrumbs do. Including some here ensures the surface area of the chicken is fully coated.
  • Cheeses. Mozzarella cheese turns melty, gooey, and bubbly on top of the chicken, and the Parmesan helps flavor the breading. (For another cheesy chicken dish, try my Tuscan Chicken Mac and Cheese.)

Substitution Tip

Provolone cheese is a nice alternative to mozzarella if that’s what you have on hand in your kitchen.

  • Egg Whites. Making baked chicken parmesan egg white-style is what helps make the breading stick to the chicken breasts. Skipping the yolk further reduces the fat and cholesterol in this healthy recipe. If you prefer, you can use 1 whole egg instead.
  • Tomato Sauce. To make the recipe especially weeknight-friendly, I took a shortcut using good-quality store-bought tomato sauce (any marinara sauce you enjoy will work).

Substitution Tip

If you prefer to make your baked chicken Parmesan sauce from scratch, you can check out the simple sauce that’s included with my recipe for Whole30 Meatballs.

  • Pasta. Try serving baked chicken Parmesan with a side of whole wheat spaghetti. Roasted Spaghetti Squash or cooked zucchini noodles are also great options if you want to cut a few carbohydrates from your plate.

The Directions

four pieces of butterflied chicken breasts covered with plastic and pounded thin
  1. Split and pound the chicken breasts.
chicken breasts, egg whites, and breadcrumbs lined up for coating
  1. Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another. Slice the mozzarella into 4 pieces.
a piece of chicken breast being coated in panko breadcrumbs
  1. Dredge each of the chicken cutlets into the egg whites, then the bread crumb mixture.
four pieces on panko breaded chicken breasts on a sheet pan ready to bake in the oven
  1. Bake chicken parmesan at 400 degrees F for 15 minutes, or until golden and crispy.
crispy baked chicken parmesan topped with tomato sauce and slices of mozzarella cheese
  1. Top the chicken with sauce and mozzarella.
healthy baked chicken parm recipe garnished with fresh basil ready to serve
  1. Return to the oven to melt the cheese. Garnish with additional fresh basil. ENJOY!

Storage Tips

  • To Store. This recipe is best enjoyed the day it is baked, but leftovers can be refrigerated in an airtight storage container for up to 2 days.
  • To Reheat. Leftover baked chicken Parmesan can be reheated in a lightly greased pan over medium heat.

Leftover Ideas

Leftover chicken is also good sliced and served at room temperature on top of salads. Try it with this Italian Chopped Salad for a feast!

panko breaded easy baked chicken parmesan on a plate with a bite cut out

What to Serve with Chicken Parmesan

healthy baked chicken parmesan no frying on a plate with cheese, basil, and pasta sauce

I hope this healthy baked chicken Parm with a crispy crust adds some extra Italian flare to your kitchen.

Add some No Knead Focaccia and olive oil for dipping, and you’ll truly feel like you’re out on the town!

Frequently Asked Questions

Can Chicken Parmesan be Made in an Air Fryer?

Yes! To Make this recipe in an air fryer, prepare the recipe as directed through Step 3. Lay the breaded chicken breasts in the air fryer basket, spritzing the tops with cooking spray. Cook for 6 to 8 minutes at 400 degrees F. Flip the chicken breasts over and add the cheese and sauce on top. Cook for another 2 to 3 minutes, until the cheese has melted and the chicken is cooked through.

How Do You Bake Chicken Without Drying It Out?

Dry chicken is often overcooked chicken. For best results, invest in a simple instant-read thermometer to check your chicken’s internal temperature as it bakes. Chicken is fully cooked when it reaches an internal temperature of 165 degrees F, but it will continue to cook as it rests, so for this recipe, I remove mine at 160 degrees F.

Is Baked Chicken Parmesan Gluten Free?

No. However, you can swap the breadcrumbs in this recipe for a breadcrumb mixture of your favorite gluten-free alternatives.

Can I Make Chicken Parmesan With Chicken Thighs?

Sure! No need to split them. The cook time would likely increase since thighs typically take slightly longer to bake. Also, note that the nutrition will change if you opt for thighs since they are not as lean as chicken breasts.

Baked Chicken Parmesan

4.89 from 116 votes
The BEST baked chicken Parmesan recipe, ready in 30 minutes! Easy and healthy, it's crispy, cheesy, and perfect with pasta or on its own.

Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes

Servings: 4 pieces (2-4 servings)


  • 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 high-quality jarred tomato sauce plus extra for serving as desired
  • Fresh basil thinly sliced or chopped
  • Optional for serving: prepared whole wheat spaghetti or zucchini noodles, or just enjoy on its own!


  • Preheat your oven to 400°F. Lightly coat a baking sheet with cooking spray. Cut each chicken breast in half lengthwise, so 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 workstation in the following order: pounded chicken, egg whites, breadcrumb mixture, then the 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 cooking spray. Bake until the chicken reaches an internal temperature of 160°F (use an instant-read thermometer to check for doneness) and the crumbs are brown, about 15 minutes. (Per the FDA, chicken is cooked through at 165°F, but its temperature will continue to rise after it is removed from the oven.)
  • Remove from the oven, spoon 2 tablespoons of sauce over each piece of chicken, and top with a slice of mozzarella cheese. 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.



  • TO STORE: This recipe is best enjoyed the day it is baked, but leftovers can be refrigerated in an airtight storage container for up to 2 days.
  • TO REHEAT: Leftover chicken can be reheated in a lightly greased pan over medium heat.
  • TO FREEZE: Freeze chicken in an airtight freezer-safe storage container for up to 3 months. 


Serving: 1piece with sauce and cheese (does not include pasta)Calories: 381kcalCarbohydrates: 16gProtein: 50gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gCholesterol: 133mgPotassium: 828mgFiber: 1gSugar: 3gVitamin A: 404IUVitamin C: 5mgCalcium: 326mgIron: 2mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. Go to chicken parm recipe. I have found that using Rao’s Marinara Sauce really adds a special punch to this dish. I use the rest of the jar to sauce my pasta. I have found that Aldi’s Specially Selected Marinara Sauce is almost the same as Rao’s, but less expensive. Using Fresh Mozzarella is an awesome touch. For the breading – inspired by some Hello Fresh recipes, I’ve taken to brushing the chicken with the egg whites and then just putting the breading on top of the chicken and patting it – less mess overall and it seems to stick well during the baking process.5 stars

  2. Was delicious! Even my picky boyfriend liked it so win win. I had it with protein pasta, and it kept me full for so long.5 stars

  3. Pretty simple recipe but I have to say it was the best!!! Nothing fancy or oddball ingredients….simple is best.5 stars

  4. Great recipe! Cooked chicken at 390 degrees convection. It turned out perfectly crispy and still juicy. Don’t forget to salt to the bread crumb mixture.5 stars

  5. Easy to follow directions and it turned out great! I did follow one of the tips in the comments to flip the pieces when I was putting the sauce and mozzarella on top to help the bottom get a little bit of color! Family approved!5 stars

    1. Hi Nancy! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online ( is popular). I hope that helps!

  6. This is an easy recipe to make, and tastes great! It is also healthier than most Chicken Parmesan recipes. My family loves this, including my son who doesn’t always love eating chicken. Thanks Erin!5 stars

  7. Absolutely loved this recipe!
    Thanks for always providing healthier ways of cooking. It was my first attempt at chicken parm and I would not have it any other way. I used Rao’s marinara sauce after reading the comments and thought it was sooo delicious!5 stars

  8. I am a total snob when it comes to my Italian food, so I was a little skeptical about making this….but oh. my. goodness!!! It was so good and was ready in a flash! I didn’t have any jarred sauce, so I opened a can of fire roasted diced tomatoes and added basil, oregano, olive oil and garlic. I allowed it to simmer for about 45 minutes while I was getting the chicken ready. I already had some freshly shredded mozzarella in the fridge, so I used that. I plated it on a bed of sauteed zucchini zoodles and put a big ol dab of pesto on top of the chicken. It was super delish and I will definitely make this again! Thanks for converting an Italian snob! : )5 stars

  9. This is my go to healthy chicken parm recipe! I didn’t cut my chicken breasts in half (I just flattened a bit to be even) so my cook time was about 35-45 min but still juicy & delicious! Served mine in baked spaghetti squash, it was a hit!5 stars

  10. This was SO easy and so much better than pan frying! Honestly, I will never pan fry again. I did add extra sauce and cheese to give a more hearty feeling as this is something we don’t eat often. delicious!5 stars

  11. Excellent, so easy to make. Full of flavor. I served with Angel Hair pasta with butter garlic and lemon sauce.5 stars

  12. Easy recipe! Delicious! Next time I will flip mine halfway through cooking to really crisp up both sides.5 stars

  13. This Chicken Parmesan is the best, quickest, and easiest I’ve ever made, and my kids love it! Sometimes, if I have extra time I pound the chicken to make it more tender, but it’s still delicious even if I don’t.5 stars

  14. This is my family’s favorite quick and easy dinner. I serve it with roasted veggies, and I make pasta for my husband then serve the chicken parm on top. DELISH!5 stars

  15. Easy and delicious! I made some zucchini noodles to serve with it. My husband enjoyed it as well. Thanks for another great recipe5 stars

  16. Made exactly as the recipe is written and it turned out great. Everyone loved it! I love that it isn’t difficult at all to make, yet is so tasty.5 stars

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