Healthy Baked Chicken Parmesan

This healthy baked chicken parmesan brings restaurant comfort to your dinner table but with a lighter twist. You still get a golden crispy chicken, layers of tangy marinara, and melted cheese, all as a satisfying meal you can feel good about serving.

I first started making this to lighten up a favorite for my family and it quickly became a regular on our meal plan. My husband always asks for seconds and even the leftovers disappear fast.

Ingredients

• Boneless skinless chicken breasts: choose fresh chicken for juiciest result or cutlets for a shortcut
• Whole wheat flour: helps the coating stick and adds fiber to the final dish
• Large eggs: act as the glue for your crispy breading choose fresh eggs for best binding
• Shredded mozzarella: melts beautifully and delivers that cheesy pull on each bite look for low-moisture mozzarella to avoid sogginess
• Marinara sauce: tangy tomato sauce keeps everything moist pick a brand with minimal sugar and clean ingredients
• Whole wheat bread crumbs: create a nutty crispy coating look for even texture or pulse your own from stale bread
• Grated Parmesan cheese: sharp nutty flavor and extra crunch always grate fresh for best taste
• Black pepper: a little spice to balance savory and cheesy notes
• Dried basil: adds a sweet herbal note try to use a fresh dried batch
• Dried parsley: for that classic Italian finish brightens the breading and gives color

Step-by-Step Instructions

Flatten and Prepare Chicken:

Place each chicken breast between two pieces of plastic wrap and use a meat mallet to gently pound each to about one quarter inch thickness. Proper pounding is essential so chicken cooks evenly and stays juicy. Slice any very large pieces in half so you get uniform cutlets.

Set Up for Breading:

Set out three wide shallow bowls near your work area. Place whole wheat flour in the first. Crack eggs into the second and whisk until thoroughly combined. In the third mix the bread crumbs Parmesan black pepper dried basil and dried parsley. Line them up for a quick assembly line.

Bread the Chicken:

Dredge a chicken cutlet in flour coating both sides completely. Shake off excess then dip fully in the beaten eggs. Let extra egg drip off. Press the chicken into the bread crumb mix ensuring every bit is covered with a crunchy layer. Set aside on a parchment lined baking sheet and repeat with all pieces. Press gently so the coating sticks.

Bake the Chicken:

Place breaded cutlets in a single layer on a parchment lined sheet pan. Bake in a 425 degree oven for fifteen minutes. Carefully flip each piece and continue baking for another fifteen minutes. The crust will turn deep golden and the chicken will be almost cooked through.

Top With Sauce and Cheese:

Remove pan from the oven and spoon about a quarter cup of marinara over each cutlet. Sprinkle a quarter cup of mozzarella on each. Return the pan to the oven set to broil and watch closely for about two minutes until the cheese is bubbling and browned in spots.

Serve and Enjoy:

Lift each melty cutlet onto a plate. For a full meal serve over your favorite whole wheat pasta or a crisp green salad. Spoon pan juices and remaining marinara over the top if desired.

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My favorite part is always the thick layer of cheese bubbling on top while the whole kitchen starts to smell like an Italian trattoria. I still remember the first time my three year old tried this and declared it the best chicken ever which always makes me smile.

Storage Tips

Store leftover chicken parmesan in an airtight container in the fridge for up to three days. The breading will soften a bit but a quick bake or air fryer blast crisps it back up. Freeze individual cooked cutlets without sauce and cheese then thaw and finish with fresh toppings before serving for best texture.

Ingredient Substitutions

If you cannot find whole wheat bread crumbs regular or panko will work but will change texture and nutrition slightly. Swap mozzarella for part-skim or a little provolone for extra melt. For gluten free simply use almond flour and gluten free bread crumbs.

Serving Suggestions

This chicken parm is perfect over spaghetti or penne but sometimes I serve it with spiralized zucchini or roasted green beans for a lighter meal. Sliced cutlet also tops Caesar salads for a protein boost.

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Italian Comfort at Home

Chicken parmesan dates back to Southern Italian immigrants who adapted eggplant parmigiana for American kitchens. Baking instead of frying is a bonus for modern cooks looking to keep things lighter without losing flavor.

Recipe FAQs

→ How do I make the chicken extra crispy?

Ensure the cutlets are thin and well-pounded, coat them thoroughly in the bread crumb mixture, and bake at a high temperature.

→ Can I use store-bought bread crumbs?

Yes, whole wheat or regular bread crumbs can be used, but unseasoned types let you control the flavor with your own herbs.

→ Is it possible to use chicken thighs instead of breasts?

Absolutely! Adjust the baking time as thighs may need a bit longer to cook through fully.

→ Can this dish be made gluten-free?

Swap whole wheat flour and bread crumbs for your favorite gluten-free alternatives for a similar crispy texture.

→ What side dishes pair well?

This dish goes great with pasta, steamed vegetables, or a fresh green salad to create a balanced meal.

→ How do I store leftovers?

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for the best texture.