Healthy Baked Chicken Parmesan

Why You’ll Love This Recipe

This Chicken Parmesan is:

• A lighter version of a classic—baked instead of fried, it delivers crispy cutlets without excess oil.

• Rich and delicious—crispy crust, bright tomato sauce, and melted cheese create a satisfying flavor combo.

• Easy to make—simple ingredients and straightforward steps make it a great weeknight dinner option.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts, pounded thin

• Whole wheat flour (or all-purpose flour)

• Eggs

• Shredded mozzarella—freshly shredded melts best

• Marinara sauce (homemade preferred, or a jar with no added sugar)

Breading mixture:

• Whole wheat breadcrumbs (or regular/panko breadcrumbs)

• Parmesan cheese

• Black pepper

• Dried basil

• Dried parsley

Directions

1. Preheat your oven to 425°F (218°C). Line a baking sheet with parchment paper.

2. Butterfly and pound the chicken breasts to ~¼-inch thickness (you should get six cutlets).

3. Set up three shallow bowls: one with flour, one with whisked eggs, and one with the breadcrumb mix (breadcrumbs, Parmesan, pepper, basil, parsley).

4. Dredge each cutlet first in flour, then egg, then the breadcrumb mixture—press firmly for good adherence.

5. Place the coated cutlets on the baking sheet and bake for 15 minutes. Flip and bake for another 15 minutes (about 30 minutes total).

6. Remove the sheet, top each cutlet with ~¼ cup marinara sauce and ~¼ cup shredded mozzarella.

7. Broil for about 2 minutes, just until the cheese melts and bubbles.

8. Serve over pasta or a fresh salad.

Servings and Timing

Serves 4 (about 1 chicken cutlet per person)

• Prep time: ~20 minutes

• Cook time: ~35 minutes

• Total time: ~55 minutes

Storage/Reheating

Storing: Keeps for up to 3 days in the refrigerator in an airtight container—best enjoyed fresh as the crust softens over time.
Freezing: Not recommended—freezing tends to make the crust soggy.
Reheating: Use a toaster oven to help restore crispiness.

FAQs

1. Can I prepare the chicken in advance?

It’s not recommended as the crust can soften and lose its crisp texture.

2. Should I bake covered or uncovered?

Uncovered—this allows the crust to stay crisp and the cheese to melt properly.

3. Can I use chicken tenders or thighs instead?

Chicken tenders work, but thighs are not recommended—they tend to be too greasy.

4. Can I make it gluten‑free?

Possibly—substitute gluten‑free 1:1 flour and breadcrumbs, but the recipe hasn’t been tested that way.

5. What breadcrumbs work best?

Whole wheat is preferred for added nutrition, but regular or panko breadcrumbs are fine too.

6. Can I use pre‑shredded mozzarella?

Yes, though freshly shredded melts more smoothly.

7. What kind of marinara should I use?

Homemade is best; if using store-bought, choose a brand with no added sugar.

8. Can I add fresh herbs?

Absolutely—fresh basil or parsley sprinkled on top at the end enhances flavor and presentation.

9. Can I make a low‑carb version?

Yes—see the Keto Chicken Parmesan option for a low-carb variation.

10. What sides pair well with this dish?

Great options include pasta or zucchini noodles, roasted or garlicky Brussels sprouts, broccoli salad, green beans almondine, balsamic mushrooms, or a Caesar salad with homemade croutons.

Conclusion

This Healthy Baked Chicken Parmesan offers all the flavor of the classic—crispy, cheesy, saucy—but in a lighter, more waistline-friendly way. With straightforward prep, pantry-friendly ingredients, and flexible serving ideas, it’s a recipe destined to become a regular in your dinner rotation. Enjoy!

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