Baked Chicken Parmesan is a delicious and healthy alternative to the beloved classic! The traditional recipe has been given a skinny makeover without losing any of its signature cheesy, crispy goodness.
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 (also known as chicken parmigiana).
Between you and me, the first time I made this baked chicken Parmesan recipe, I was ultra impressed with myself. Self high-fiving was involved.
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.
You see, although I most often associate chicken Parmesan with Italian-American restaurants, I don’t actually like to order it out.
For one, healthy 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 breadcrumbs and slippery cheese.
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 of a go-big restaurant meal.
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.
Further, now that I have my own perfect version of a crispy, oven baked chicken Parmesan panko crust, I actually prefer it.
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.
The Ingredients
- Chicken Breasts. Lean and protein-packed boneless, skinless chicken breasts stay tender and juicy underneath the breading.
- Breadcrumbs + Panko. Because baked chicken Parmesan no breading just wouldn’t be right! Italian-seasoned breadcrumbs and whole wheat panko create the perfect light, crispy exterior. Oven baked chicken Parmesan panko is just as delicious as fried, and it’s so much better for you!
- Cheeses. Part-skim mozzarella turns melty, gooey, and bubbly on top of the chicken, and the Parmesan helps flavor the breading.
- Egg Whites. Making baked chicken parmesan egg white-style is what helps make the breading stick to the chicken breasts.
- Tomato Sauce. To make the recipe especially weeknight-friendly, I took a shortcut by using good-quality store-bought tomato sauce. 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.
The Directions
- Cut and pound the chicken breasts.
- Stir together the two types of breadcrumbs, Parmesan, garlic, and pepper in a wide, shallow bowl. Whisk the egg whites until foamy in a separate bowl. Slice the mozzarella into 4 pieces.
- Dredge each piece of chicken into the egg whites, then the breadcrumb mixture.
- Bake. The chicken will take about 15 minutes to bake at 400 degrees F. Top the chicken with sauce and mozzarella. Bake for another 3 to 5 minutes. 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 chicken can be reheated in a lightly greased pan over medium heat and is also good served at room temperature on top of salads.
What to Serve with Chicken Parmesan
Wine Pairing
Try a medium-bodied red wine. Either a Pinot Noir, Merlot, or Sangiovese variety would be delicious.
Recommended Tools to Make Baked Chicken Parmesan
- Pie Plate. 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).
- Baking Sheets. Incredibly useful and essential in my kitchen.
- Whisk. This smaller size won’t splash all over the counter.
Baking Sheets
A kitchen staple for a reason. Use these for roasting veggies, making one pan meals, cookies, and more!
I hope this healthy baked chicken Parm adds some extra Italian flare to your kitchen. Add some bread and olive oil for dipping, and you’ll truly feel like you’re out on the town!
Healthy Chicken Parmesan
Ingredients
- 2 boneless skinless chicken breasts, about 12 ounces each
- ½ cup Italian seasoned breadcrumbs
- ¼ cup whole wheat Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- 2 large egg whites
- 4 ounces part-skim mozzarella
- ½ 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 ½-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.
Notes
- 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 and is also good served at room temperature on top of salads.
Nutrition
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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!
I made it tonight. The chicken turned out so well that i made another batch with eggplant. Eggplant was really good too!
Thanks!
Hooray! Thanks for reporting back. I’m so glad you enjoyed it.
Just made this for the first time for the family. It was so good and fresh. Everyone in the family loved it which isn’t always the case with a family of 5. Pretty easy to make . Will definitely keep this dish on the permanent weekly menu.
Lisa, I’m glad it was a hit for everyone! Thanks for taking the time to leave this wonderful review!
I had this for dinner tonight and it was absolutely amazing, so flavorful and delicious! Definitely making this again.
My family loved it! Easy…had it on the table in no time!
Janad, I’m so glad to hear this was a winner! Thanks for sharing this review!
Cooked this for my boyfriend who’s favorite food is chicken parmesan. It was a huge hit!! He said it was the best chicken parm he’s ever had. I followed the directions exactly as written, but added more slices of cheese on the top. I also made Erin’s Instant Pot Mashed Potatoes as a side and I felt like I was eating at a restaurant! Had leftovers for lunch and dinner the next day and it tasted just as good as it was when it was fresh.
I’m SO happy to hear how much you and your boyfriend loved both recipes, Marielle! Thank you for taking the time to leave this kind review!
is one of my favorite items. Thank you for sharing this awesome stuff here.These look absolutely delicious! You have amazing food photography too :] As much as I know my girls will love these, I know I will too!
Thank you for taking the time to share this kind comment, Della! I hope you love the recipe!
Very tasty, I made this for my husband and daughter as a special Valentine’s Day dinner and it was a big hit. Thanks for the recipe!
Thank you for sharing this kind review, Katie! I’m so happy you enjoyed the recipe!
It turned out great! I followed the recipe except I used shredded mozzarella. My kids loved it too. Simple and tasty. I did not have a baking rack but did not find it soggy.
I’m so happy that it was a hit, Delia! Thank you for sharing this kind review!
Might be a silly question, but my father is elderly so when I cook for my boyfriend I like to make extras to take over to his house and he normally freezes things until he can get around to eating them. Should I cook and then vacuum seal and freeze or could I possibly bread it all, vacuum seal and freeze so that when he cooks it, it’s more fresh?
Hi Paige! You may want to try this recipe as chicken strips instead. I’ve never done this personally, but from looking at other recipes for freezing breaded chicken online, my best guess is to bake them all the way through before freezing. Then, he can reheat them from frozen. Again, I’ve never tried this, but it’s my best guess. I hope this helps and that you enjoy the recipe!
Made this many times according to Erin’s recipe—a sure winner every time! Looking forward to Erin’s cookbook to be delivered so I’ll be making great dinners each night of the week!
I’m SO happy that you’ve enjoyed it, Alan! Thank you for sharing this kind review!
I don’t want to waste the egg yolks. How would leaving the egg yolks in alter the recipe? Would it Make the chicken taste differently?
Hi Debbie! I have only tested the recipe with egg whites, but another reader has reported success with using the entire egg. If you decide to experiment with it, I’d love to hear how it goes!
I used chicken cutlets for this to save time and they turned out perfectly. This was so delicious and easy, I cannot wait to make it again! Definitely a keeper that I would serve to friends!
I’m so happy that you enjoyed it, Janet! Thank you for sharing this kind review!