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Baked Chicken Parmesan

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The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.

The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor. Baked Chicken Parmesan

If you want to know how to make an easy chicken parmesan that doesn’t require deep frying, you came to the right place! This easy chicken dinner is delicious and healthy, the whole family will love it! It’s breaded and baked in the oven, then topped with my homemade marinara sauce and mozzarella cheese. Serve it over pasta, zucchini noodles, roasted veggies or with a large salad to keep it on the lighter side. For an air fryer version check out my air fryer chicken parmesan recipe.

How to make Baked Chicken Parmesan

The pros to baking the cutlets are you’re using less oil, and also making less mess than if you fry them.

How to make perfect boneless baked chicken breast in the oven:

  • Heat the oven to 450°F for crisp crumbs and a juicy center.
  • Cutting the chicken in half lengthwise speeds up the cook time and tastes better than if you leave it whole.  This thinner breast takes about 25 minutes to cook.
  • Rather than using an egg wash in my breading station, I brush some melted butter (or olive oil) onto the chicken before the bread crumbs. This helps the bread crumbs get extra crisp without frying for a healthier baked chicken parmesan that is so good, no one will know it’s lighter.

What to serve with chicken parmesan:

More Chicken Recipes You May Like:

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Baked Chicken Parmesan

4.90 from 388 votes
4
Cals:251
Protein:31.5
Carbs:14
Fat:9.5
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Course: Dinner
Cuisine: Italian
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Yield: 8 Servings
Serving Size: 1 piece

Equipment

Ingredients

Instructions

  • Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
  • Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.
  • Lightly spray a little more oil on top and bake in the oven for 25 minutes.
  • Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
  • Bake 5 more minutes or until cheese is melted.

Last Step:

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Nutrition

Serving: 1 piece, Calories: 251 kcal, Carbohydrates: 14 g, Protein: 31.5 g, Fat: 9.5 g, Cholesterol: 14 mg, Fiber: 1.5 g

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1,358 comments on “Baked Chicken Parmesan”

  1. Very good! My family loved it. I didn’t use butter however, I instead used egg whites for the dipping and canned breadcrumbs I seasoned. But I followed everything else and it is a keeper!

  2. Just love this recipe! I have made it many times for my family and as a dish to take to friends.

  3. Chicken was moist, tender and whole meal was delicious! Not heavy and will definitely be a dish I make again.

  4. My husband loved this dish (he is a picky eater)! 😁 I am sure we will fix it again. Thank you very much!!

  5. This was very good and very easy to make. Even the grandkids liked it! A few changes I would do next time:
    Use less bread crumbs. I ended up throwing a lot away.
    Same for the butter. I didn’t need as much as called for. Next time I’ll try it with olive oil which is a healthier alternative.
    As another poster wrote, flip the chicken half way through so it’s a bit crispier. The chicken was nice and moist. This recipe is a keeper.

  6. since I cut the breast in half, I timed about 12 min then 4 min to melt cheese to avoid a overdone breast.

  7. We enjoyed it a lot. To make it even better next time we will use either seasoned bread crumbs or add a few Italian spices.

  8. This comes together so easily for a delicious dinner my whole family enjoys and I appreciate the baked preparation for lighter fat content than other heavier versions of this. Putting this into our regular dinner rotation!

  9. Made this for supper tonight. The family loved it! Thanks for one I can add to the rotation!👍❤️😊

  10. I made this, seasoning the chicken and adding extra seasoning to the breadcrumbs. Delicious and my family loved it!

  11. My husband wanted chicken parm!
    I found this wonderful recipe was not only delish, but easy & quick as well!
    We used two LG breast- to make 4 servings. Now we have another meal as a repeat or a fabulous sandwich or salad!

  12. Only thing I did different was I use seasoned breadcrumbs. It turned out awesome exactly like everybody is saying.

  13. 450 is way too high. 400 and then this recipe would be great. I knew it sounded to high but went with the flow, chicken is way too over done.

  14. Can this recipe be made one day ahead of time? I would like to make it for a crowd for our New Year’s party

  15. I have made this at least 20 times before. Made it because I could make it low fat. Getting ready to make this for Christmas dinner with family and friends. That should say how delicious this recipe truly is.

  16. Avatar photo
    Jimmy Da Cook

    Delicious. I used olive oil for the liquid and a little fake butter melted in for taste. I also used more sauce and cheese than suggested. Great recipe.

  17. Loved this. I am diabetic and have heart issues. Truly enjoyed this. Didn’t just eat it because it was healthy.

  18. Excellent recipe. My husband loved it! I double dipped breasts – second dip in egg then breadcrumbs again. Gives extra crunch. Next time will add some fresh herbs to breadcrumb mixture. Used homemade marinara but good brand in jar would do the trick.

  19. This was so good. If I were to change anything, I’d flip the chicken midway so that both sides are crispy.

  20. So easy, quick and always comes out delicious. Crowd pleaser!

    To make my clean up easier I melt the butter in a bowl and just dip both sides of my chicken in it & also I use aluminum foil on the baking sheet for easy clean up.

  21. Make this regularly! Simple & delicious. I usually dip my chicken in a beaten egg instead of brushing with butter. Delicious! Thx!

  22. Avatar photo
    Quiltlady805

    I made this today and it is delicious. Because I live alone I only used one large chicken breast, cut in half and cut the ingredients for the coatings. The chicken was so moist with the outside very crusty just the way I like it. I will definitely pass this recipe on to my friends.

  23. This is the best Chicken Parm I have ever had, it’s quick and easy to make, and best of all it’s something my kids will eat and even ask for. Sometimes I if I have extra time I do pound the chicken and make it more tender but even when I don’t this is still delicious. I have used Marinara sauce as well as tomato sauce, the marinara does give it a better flavor

  24. So much easier than breading and frying the chicken! And great taste. I used Italian seasoned bread crumbs and salt and pepper. Thank you so much for this recipe!!!!

  25. This was… ok.
    I love virtually every Skinnytaste recipe I try… except this one. The chicken was bland and overcooked. (I followed the recipe and didn’t add or subtract anything.) I’d humbly suggest adding plenty of seasoning to the breadcrumbs, along with a quick sear in a pan with cooking spray and then finishing off in the oven.

  26. Fantastic! I was a little skeptical about the butter as a binder but it worked so nicely.
    We recently went gluten free due to my fiancé being diagnosed celiac and I was worried it wouldn’t taste right. We have to say, this is the BEST parm we have EVER had gluten free or not.
    I made my own Italian herb “bread crumbs” and we diced up some fresh sliced mozz.
    Thank you so much for sharing this recipe!

  27. As everyone’s saying, this was easy and delicious. The breading gets a nice crust when baking at 450, but the chicken is still juicy!

    Also, this took me about an hour to make instead of 40 min what with filleting chicken, shredding cheese, melting butter, being interrupted by a toddler, etc.

  28. Love this recipe! So easy and delicious. We often make it for company. It’s become a favorite in my family. Thank you!

  29. I have been making this several times a year for the couple of years. We love it and it easy to make. We serve it on a bed of seasoned linguine with olive oil and Italian herbs.

  30. Avatar photo
    Diane Santoro

    Another fabulous recipe, Gina! Thank you! I have all your cookbooks and am looking forward to the next; it’s preordered! Do you note the cookbook that the recipes come from on your website? If so, where and if not, it would help.

  31. This is my family’s favorite quick and easy dinner. I serve it with roasted veggies, and I’ll make pasta for my husband (who is not watching his calories).

  32. Delicious and easy. I didn’t add the butter to the cutlets because I had marinated the chicken ahead of time and they were moist. But it’s a good recipe and very tasty. I also used Rao marinara sauce.

  33. This was so easy to make and my family loved it!! I’m not going to fry again this was delicious. I followed the recipe to the letter. thank you

  34. I have made this recipe for baked chicken parmesan many times. My family just loves it and I enjoy the ease of making this tasty dish!

    1. I want to try this tonight but only have chicken thighs on hand. Would this work? Maybe bake a little longer?

  35. This is in our meal rotation often. I like to add some extra spices occasionally. Even my husband, who doesn’t do chicken, likes it!

  36. This is amazing! Would recommend to anyone. So tasty and healthier given that the chicken is baked.

  37. Great chicken Parmesan! I take a couple of shortcuts by using Michael of Brooklyn marinara sauce and chicken already sliced into cutlets. Recipe is quick, less calories, and delicious!!!

  38. Easy and delicious! I made some zucchini zoodles to serve with it. My husband enjoyed it as well. This will go on our regular rotation. Thanks for another great recipe, Gina!

  39. This recipe is easy and absolutely delicious! Chicken comes out so juicy and just a little crispy. So much better and healthier than frying. This is a family favorite and I share the recipe with everyone!

  40. Avatar photo
    Linda Soviero

    The best chicken baked Parmesan ever!! This is on my dinner menu quite often. Alway juicy and tender and I get a lot of compliments on it. Thanks 😊

  41. This is my go to recipe for chicken parm. It always comes out tasting wonderful. I always pair it with spaghetti squash for a healthier pasta choice🤭

  42. Loved this one. It is exactly the same recipe that I normally use, just less of the “bad” stuff! Tasted great!

  43. Made exactly as 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. Thank you for another winner!

  44. This is by far the best Chicken Parmesan recipe I’ve ever tried. My husband comes to expect it for special occasions. It’s quick, easy and delicious!

  45. Very good! Followed this recipe to the letter other than adding more seasoning to my already seasoned breadcrumbs. Came out perfect not dry. I like not having to pan fry first!!!!

  46. I followed the recipe and it turned out great. I actually set my chicken on a wire rack on top of the pan in ensure it got crispy. I also seasoned the chichen first with some salt and pepper.

  47. Avatar photo
    Charmaine Banks

    I found this recipe a few years ago via your IG page. I have made it so many times. And each time it’s spectacular. The simplicity and tastiness of it ,is what blows my mind each time I make it. I especially love that it can be made in record time too. AND I make it just as you say to make it. 😁My family loves it!! Thank you for this.

  48. I’ve made this so many times and passed the recipe to friends..it’s delicious and a much easier and healthier way to make Chicken Parm!

  49. I have made this several times, always delicious! This time I am making with your homemade marinara sauce. I’m curious about the sodium content for 1 serving of this recipe using your marinara recipe?

  50. I’ve made this recipe several times. Its yummy every time! I do add some garlic to the breasts before the melted butter. Enjoy! 😊

  51. I made this recipe the first time a few weeks ago and it was very tasty. I just added a little freshly ground pepper on top of the shredded mozzarella cheese. I plan on making it again this weekend! Thanks so much for the easy low-calorie recipe!

  52. I make this once a week. The chicken comes out so juicy every time. I serve the chicken with a bunch of roasted veggies.

  53. Avatar photo
    Janice McClendon

    I love all of skinnytaste recipes. I never have to adjust the recipe. I recommended the sight to many of my co worker’s.

  54. This has become my go-to Chicken Parm recipe – the whole family loves it! We have been making it for quite a while and it never fails to please. I love that we can still have this yummy dish without the pan frying of the chicken. Thank you Gina!

  55. Avatar photo
    laura mcgovern

    This was really good! I added garlic salt and powder to the breadcrumbs and used olive oil. They turned out perfect. Will make again! 

  56. Absolutely amazing! Never wanted to make chicken parm because of the heaviness of it. This recipe produced a meal so light and delicate. Can’t wait to serve it to all my friends. I’ll be a rock star! Thank you so much, Gina!

  57. I love this recipe.. so easy and delicious.. I will never make chicken parm another way again.. all of your recipes are so easy to tweak to taste.. I did season the chicken with garlic and red pepper seed. Another winner!

  58. Great recipe that producing perfectly crispy chicken parm cutlets. So good! My 4yo took her first bite and gave me a thumbs up as she was chewing. My husband said it was a keeper. I agree!

  59. So simple and delicious. I pounded the chicken flat to coat evenly, and mixed Evo with butter to coat the chicken. Since I did not have marinara I used tomato pesto and it was simply divine.

  60. I’ve made this several times and it’s the only way I’ll do chicken parmesan now. I love that it’s tasty but light. No heavy, sluggish greasy feeling post dinner. I miss the Italian breadcrumbs with panko so I can have a fine grain coverage with some extra crunch.

  61. I’ve made this several times! The only things I do differently is that I add crushed red pepper, parsley and garlic pepper to the bread crumbs and I use avocado oil instead of olive. It’s delicious! And my fussy husband even loves it.

  62. Much to my surprise, this was very good. I added some seasonings to the chicken before baking.; garlic powder, red pepper flakes, oregano, salt and pepper. 

  63. You have to turn the slices of chicken over in the middle of cooking or they will burn on one side and be mush on the other.. Otherwise it’s a delicious meal.

  64. Avatar photo
    Rachel Wilson

    Restaurant style at home for less, yes! I followed the directions using the olive oil and Italian bread crumbs. Then after adding the sauce and mozzarella, I sprinkled some oregano and fresh cracked pepper on topped before popping it back into the oven. Delicious!

  65. I have been making this with creamy tomato basil mushroom sauce over bow tie noodles. What an awesome dish! Thank you for posting!

  66. I usually buy premade Trader Joe’s Chicken Parm because it is quick and easy but I will not be buying it again because this was so easy to make and the flavor was so much better. Thank you for your always wonderful, health conscious recipes!

  67. Just made this for dinner tonight and it was really good!  We had it with whole grain spaghetti and roasted asparagus.  My husband thought it was good, but he would have preferred more sauce on it.  I get it, but I’m also happy to curb calories where possible.  Anyone could easily add extra sauce and make this a total 5 star meal.

  68. Absolutely LOVE this recipe!!! I make it all the time and it never fails to please my family of 12. Highly recommend 🙂

    1. Hi! I l’d love to make this for family this weekend – just wondered if you doubled the recipe and cooked the chicken breasts all at once in the oven? Admittedly, I’m not the best cook and it’s tough when everyone is standing around in the kitchen. :)Thought about making them ahead of time (sans cheese/sauce) and thought I’d crisp them up in the air fryer, but also didn’t want them to get soggy? Any thoughts? When you said “family of 12”, I knew you’d be a good person to ask, thank you!!

  69. Looking forward to making this recipe this weekend!

    Just one question….can I use extra virgin olive oil instead of olive oil?

  70. This is one the whole family loves.  It is on our favorite easy meal rotations.  I started adding Italian herb seasoning, black pepper, and salt on to the breasts and  some Italian seasoning in the bread crumb.  Sometimes I switch up the breading to a panko/almond flour mix.  

  71. This was so good,  and I loved how technique of breading and baking it.  I will make it like this from now on.  My husband said it was the best Chicken Parmesan he ever had. Thanks for another great recipe! 

  72. Avatar photo
    Melissa Talansky

    This was absolutely delicious 🤤 I won’t ever fry chicken parmigiana again. Thank you 🙏 

  73. Avatar photo
    Michelle Breen

    Delicious! Used garlic olive oil instead of butter and served on zoodles.
    My husband licked his plate. Thank you for a healthier version of chicken parmesan.

  74. OMG!!!!  I run a small kitchen with my husband and we gave this recipe a try…..  delicious!!!   I used bl/sl chicken thighs and lowered the cook time slightly, but I’m in love!

  75. This was amazing! I always season my chicken a lot, but for this recipe I literally put nothing on it and somehow the butter and crumbs with cheese did all the work. It was so tender and flavorful. I baked it 30 minutes and then placed it in my pan of alfredo and pasta. I was awesome. Definitely will bake it like this going forward.

  76. Delicious recipe!!! Brining the chicken before hand made it extra juicy. Thank you for sharing your recipe!

  77. Perfectly juicy with just enough crispiness on the coating . I did use more butter and immersed the chicken in the butter before dredging in the crumbs.

  78. This recipe was so easy and delicious. Definitely don’t miss the frying! Question: can I make the cutlets ahead of time and put in fridge or freezer and pull them out when I need them and just top them with sauce and mozzarella?
    Thanks

  79. This recipe was fantastic! Loved using the olive oil instead of butter and eggs like other recipes. The chicken came out perfect. I used 2 larger breasts, about 1 3/4 pounds, cut in half.

  80. This recipe was not only super easy; it was one of the best tasting Chicken Parmesean we’ve had. My husband loved it. 😍

    1. Look at this one https://www.skinnytaste.com/oven-fried-breaded-pork-chops/ or this one https://www.skinnytaste.com/crispy-breaded-pork-chops-in-the-air-fryer/ 🙂

  81. Good stuff.   I added an egg to the melted butter to make it super crispy and it was awesome!

  82. Avatar photo
    Lynette Sorensen

    Absolutely delicious and easy. I added a little Italian seasoning on top of the mozzarella. Will make this again! 

  83. Really enjoyed with a salad and garlic bread. Will leave chicken 5 minutes less for more moisture. Tastes very nice, thank you.

  84. Really enjoyed this recipe, simple and quick. I roasted some tomatoes and mushrooms which I mixed with some marinara and mozzarella which I topped the pasta with when packaging these for meal prep. When reheated the tomato and mushroom layer kept the pasta moist. Would recommend!

  85. Made this tonight as just breaded chicken, no sauce, no mozzarella. Made my own breadcrumbs. Was very good, nice and moist. Glad I made enough for dinner tomorrow too 😋. Mashed potatoes, glazed carrots & baked beans on the side. Will def. keep this recipe for future use. Thank you.

  86. Avatar photo
    Stephanie Rifkind

    Wondering how long in the oven if I want to double (or even triple) the recipe. Would it be the same amount of time? I made a half portion as a test-run for Christmas and it was already overcooked at 17 minutes at 450. But – should I increase the time if I am doubling or tripling? It was still yummy though – so I want to get it right next time!

  87. Avatar photo
    Irene Conlin

    I made this tonight and it was soooo good. I usually fry my chicken breast in a skillet before finishing in the oven. This was so much easier and the chicken came out juicer..not dry at all. Will def. be making it this way from now on.

    1. Avatar photo
      Kimberly Masso

      So juicy and delicious. Much easier than pan frying!! My go to now for chicken parm!! Thanks!!

  88. Avatar photo
    Jamie Elizabeth Lamborghini

    Hi! Im so excited to make this!! How would i do this in the air fryer? Temp and time! Cant wait!

  89. Avatar photo
    Lindsey Robison

    We made this recipe tonight. It is incredibly easy and quite tasty! My boyfriend ate 3 of them in one sitting haha

  90. My whole family loves this recipe. My kids call it pizza chicken.  It is easy to prepare and delicious!

    1. We used tomato basil pasta sauce tonight and it was even better than when I used plain marinara sauce. Great recipe! 🥰

    2. Avatar photo
      Lindsey M Robison

      I think either would be yummy. We did the traditional marinara but I think it’s fun to try slight twists to recipes. Give it a go 🙂

  91. Best chicken parm I’ve ever made! I made it with Panko crumbs and served it with jasmine rice and steamed broccoli. It was delicious!

  92. I made this tonight for dinner. I followed the directions and it came out very delicious! Thank you! I will definitely make this again!

  93. I always made a mess of chicken parm until I found this recipe, and it has been a part of our regular rotation ever since. When I’m in a hurry I buy chicken cutlets, which makes prep even faster. So easy and delicious!

  94. Avatar photo
    Joshua J Billings

    This is my favorite Chicken Parmesan recipe. It’s so much less work than the traditional method of frying and then baking. I also appreciate that it’s healthier than frying. All around, a fantastic recipe.

  95. Avatar photo
    kathleen turner

    Almost forgot, it was so yummy, but I used chickpea noodles to keep it keto/bone broth diet friendly. Will definitely make this again.

  96. Avatar photo
    kathleen turner

    Made this with ground almonds instead of the panko, and used ghee instead of butter, but still came out absolutely delish!

  97. I’ve made this recipe many times and everyone loves it. So easy and flavorful. I use sauce in a jar, which makes it even easier.

  98. This was a really simple recipe and so good. My toddler and husband both enjoyed it, I will share this recipe with people if they ask for one 🙂

  99. I absolutely LOVE this recipe! Paired with a side of spaghetti squash, it’s my go-to Italian meal for Weight Watchers.

  100. It was delicious and yes I would do it again! Easy I used Olive oil not butter and oh so good!! Thank you for sharing your recipe 

  101. This is simply the beat!  I used to fry the chicken and bake it with tons of cheese. My family thinks this is better!

  102. This recipe is a must! I’ve made it several times and it always comes out great. Tonight I’m going to experiment with Greek yogurt instead of butter or olive oil (I’ve done both and both are delish)! My mom also started making it! Thank you 😊 

  103. Avatar photo
    Cheri Mataraza

    This was AHmazing!! I did have to make some changes simply because I didn’t have Parmesan cheese or breadcrumbs, but I used an Italian cheese blend I had and put basil and thyme in the blend. I brushed each breast with olive oil, sprinkled garlic powder and pepper on each and coated with the cheese blend. Placed a small amount of pasta sauce in my pan, placed chicken on top, cooked for 20 minutes. After that, added pasta sauce on top with a little more of the Italian cheese blend, baked another 5 minutes. Came out delightful. Served with broccoli.

    1. Avatar photo
      I didn’t have eggs

      So you made a completely different recipe. Could’ve saved yourself 5 minutes and just skipped the comment and rating since it does not apply to the posted recipe.

    2. I don’t have breadcrumbs either and was on the comments looking to see if anyone had made with the same issue! Thanks!

    3. I appreciate when people make adaptations. Some people wouldn’t bother making a recipe if they didn’t have the exact ingredients but you made it work for you. Very inspiring.

  104. Just made it and loved it! Great taste and lower calories than the traditional method.  Very easy and quick to make. Now I’m looking to try some of your other recipes.

  105. Everyone loved this including my picky toddler!  Only change I’d make is to salt the chicken a bit. We served with roasted broccoli – delish meal!

  106. Hi, this is my first time making this. When I baked the chicken do I need to cover the chicken or not?

  107. My boyfriend and I halved the recipe since it’s just the two of us. It tasted great! We will definitely be making this again!

  108. Loved it!!!  Do easy and delicious. I will definitely make this again.  Used chicken tenders instead of breast

  109. So simple. I added pepper, Italian season, garlic powder since my bread crumbs were plain. Chicken was very moist. Loved not having to dredge and deal with eggs! 

  110. Easy peasy and satisfying. Used thighs (Canadian grown chickens are smaller so single portions). Spiced up the breadcrumbs. Served over spaghetti squash with orange salad. 

  111. WOW! This is a home run & my family’s favourite ST recipe. I even made this once for a dinner party of 12 people. The only change I make is to jazz up the breadcrumbs with some Italian seasoning and garlic salt. Perfection! *chefs kiss

    1. Did you use the recipe builder? The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      1. Great recipe! I come back to this one often, of course I add my own twist to it, but I love the baked chicken as opposed to fried! One of my family’s new favorites ❤

  112. This recipe was to die for. The chicken rose high and light during cooking after being pounded down to 1/2 inch. Tip: I had Fresh Gourmet Classic Caesar croutons in the fridge and pounded them down to breadcrumbs to bread the chicken. My husband couldn’t stop talking about the flavor they added to the chicken breast. I will definitely make this again.

  113. This is thee best baked chicken parm recipe I’ve tried. The chicken is crispy and very juicy. The only thing I added was soaking the chicken breast in kosher salt and cold water for at least 30 minutes in the fridge. Also, I seasoned my chicken before applying the butter.

    Fantastic recipe!

  114. Avatar photo
    Nancy Humphreys

    This is the best Chicken parm, and I have high standards for this dish  as an experienced Italian American cook! The breadcrumbs don’t dominate, the chicken is tender, flavors are great, and the amounts of sauce and mozzarella are just right. Thank you so much. This recipe will be standard in our  home. We served it with steamed fresh spinach; and for a Saturday night family  supper, you could put the chicken pieces on a steak roll. 

  115. Delicious. The chicken was a lot moister than fried recipes.

    Suggestion: Place a thin slice of tomato between the tomato sauce and the mozzarella.
    It adds another dimension and probably keeps thing moist. 

  116. Hi there! I tried this recipe tonight and I loved it but thought it might be crispier? Do I need more butter or cooking spray? I  did broil them at the end to get them crispier before I put the sauce and cheese on. but they really did not have a golden color like in the photos. I did season the chicken with salt and pepper like another reviewer suggested. We enjoyed this a lot and will definitely make it again! 

  117. This was very good 
    I made my own sauce and topped with provolone cheese 
    Mixed the crumbs with Parmesan and garlic powder and a pinch of cayenne 
    Wow! 
    Was very moist and delicious family was wanting seconds 
    Lol 
    Thank you 

  118. Very easy to make, however I found the overall flavor quite bland. I will season the chicken before I dredge in breadcrumbs next time

  119. Delicious! Made with GF Panko crumbs and added Italian seasoning to it. Did with melted butter coating as instructed and it came out crispy and great!  Will definitely make again. Thanks!

  120. This is in the oven and I have fettucine noodles cooking now – it looks delish 🙂 OK it is delish and Easy and quick – thank you for this recipe.

  121. I’m living at home while finishing my last semester of college and contribute to the household by doing most of the cooking. I ran out of dinner ideas that would satisfy everyone and thought I’d try this based on my dad’s love of chicken parmesan. It was a huge hit and he couldn’t even tell that I baked the chicken instead of frying it! Making this again tonight and will continue to make this! No other chicken parm recipe I’ve tried has been as big of a hit as this one! Thank you!!

  122. Avatar photo
    Jennifer Antelo-Justiniano

    soo delicious! I used GF breadcrumbs and added seasonings (parsley, thyme, sage, oregano, and basil) Thank you for sharing this recipe! I will be making this one again

  123. Great recipe. Very fast and easy and most of all loved by all in my house. This is definitely one of those recipes we keep on rotation all the time and we never get tired of it. Can definitely be used for a dinner party too and is always appreciated by all!

  124. 100% amazing! To cut back on the butter I used about 1/2 the butter to Sautee the bread crumb mixture until crunchy!! We then put the mozzzi on the lightly seasoned (salt pepper and garlic) half chicken breasts (after cooking to temp) under broiler… then layered everything… noodles, chicken, sauce crumbs… it was amazing and easier to measure for preference!

  125. Could you bread the chicken and put back in the refrigerator for a couple hours before baking? Will it make it soggy?

  126. In the recipe at the top, next to the Fork and Knife Icon, there are three numbers, each with a different background color. In this recipe, they are 4 (blue background), 6 (green background) and 4 (purple background). What do those numbers represent?

  127. Avatar photo
    L Makenzie Collie

    This was delicious. I used olive oil. Crunchy, juicy, and way less messy than the traditional way. Easy enough for a weeknight dinner. Loved it  

  128. I’ve made this a few times, and it’s always really good but the bottom of the chicken is usually very soggy. Is there a way to prevent this? Thanks!

    1. I put a wire rack on my sheet pan and place chicken on top for oven cooking. Also make sure that your chicken is fairly thin, thicker cuts lose a lot of moisture during cooking.
      Happy cooking!!

    2. I don’t know if this helps, but sometimes when I’m bling I use too much cooking spray and bottoms of chicken can get soggy. Again, this is just a suggestion and sometimes this happens to me. 

  129. Absolutely delicious!  Made this for Christmas dinner and sadly, not one cutlet left for lunch tomorrow.  My cutlets were a little thinner than the ones pictured so I shortened the cooking time.  Very easy to put together and my son enjoyed helping by adding the cheese. Thanks for sharing such a great recipe! 

  130. Christmas Eve Dinner 2020 – This was a big hit with my family! I baked the smallish chicken breasts at 425F for 25 minutes and they were perfectly cooked. I couldn’t believe how crispy they were and not a bit dry. Thank you for such an easy and delicious favorite dish.

  131. Have made this several times. Leftovers freeze and reheat beautifully . I often double the recipe so I have “planned-overs “ in the freezer.

  132. This recipe is delicious! I make it all the time, exactly as directed, but use boneless skinless chicken thighs. I have found that the thighs cook a lot faster than the 25min so I would suggest checking the chicken temp at about 15-20min. 

  133. I’m new to cooking, made this super easy recipe and it came out very delicious. Only concern was around the 20min mark the corners of my chicken started to burn. Should I turn the temp down or leave the chicken in for a shorter time?

  134. Avatar photo
    Nannette Rudy

    Can I prepare thie chicken ahead of time up to the INSTRUCTIONS 2? halfway through the cooking time should you turn the chicken over? This recipe sounds delicious and your reviews are all 5-star so I will give it a five stars before trying it

  135. I liked this chicken recipe a lot.  I made only one change which was to substitute egg white for the butter. Well, maybe two…I used panko breadcrumbs so they were more crispy.

  136. Avatar photo
    Tina Mitchell

    Such a great recipe! I make extra breaded cutlets without the sauce and cheese for salads. 

  137. Love this recipe and so does my partner aka my biggest food critic! (Especially difficult to live up to his Nonni’s Italian dishes)…but boy does he love this! He’s requested it weekly since we first tried it! 

    Question: do you ever flip the chicken while it’s cooking? Either mid-bake or before adding sauce and cheese?

  138. I have tried making this with 4c gluten free bread crumbs and the breading completely falls off when making the chicken.  What am I doing wrong ?

    1. I make gluten free for my daughter. I use 4C gf bread crumbs and mix equal amounts of crumbs and grated parm. I dip the chicken in olive oil and press the chicken into the mixture and cook. 

  139. Is it possible to make this the night before serving or will it be soggy. Which step should I stop at?

    Made it the traditional way a dozen times and LOVE IT!

    1. Don’t think so, chicken needs direct contact with hot pan to crisp up, chicken turns out so tender. Family loves this recipe- delicious, quick and easy, great weeknight meal!

  140. I am very interested in trying this recipe, but I was wondering if I could use chicken cutlets rather than breasts? I don’t know if there would be much of a difference rather than altering the cooking time. I am new to the cooking scene and trying to work with the ingredients I have.

    Thanks so much!

    1. Yes that will work great!  She has you cut the chicken breasts so that they are thinner.   With a cutlet that had already been done. The trick is to have the piece of chicken uniform in size so that it cooks evenly :-). I had this for dinner last night!  Yum!

  141. Stop. The. Presses. I can now officially add this recipe to my repertoire of “Stuff the Entire Family Will Eat with Minimal to No Griping” (that’s a VERY SMALL collection). Thanks for this super easy dish!

  142. Avatar photo
    Angelique Lovell

    Omg! This turned out divine! Chicken cooked perfectly and tasted great! Thank you for sharing this!!

  143. Made this tonight and it was great!  I was worried about cooking it at 450 F, but it was still tender.  It’s a keeper!!!

  144. i love love love thee idea of butter instead of eggs taste so much better and full of flavor. My son loved it and he’s a picky eater.

  145. I  chopped up a bunch of fresh herbs (parsley, rosemary, thyme, oregano) and threw in with the bread crumbs. Added some great flavor to a great recipe that the whole family loved! Served with whole wheat pasta and a salad. 

  146. Avatar photo
    Rachel Newcomer

    Love this recipe! Its a major repeat for me. What is the best way to freeze it (compl done or without sauce and cheese to then broil and add that when ready to eat?)

  147. SO easy and quick. I probably only needed 20 mins instead of 25 for the initial bake before adding sauce and cheese (at least for the cuts I had and my oven) but it came out delicious nonetheless and looked very enticing. Definitely love making it this way over the old fashioned style – easier, healthier, less mess – just wins all around.

  148. I’m sure I did something wrong as I almost had to call 9-1-1- Fire dept. Did I use the wrong pan? Yes, it was mostly flat, that’s true, and I ran out of breadcrumbs, but used little butter & oil. Pounded chicken but it was about 1/4 ” thick.
    450 seemed hot, After 15 minutes (2 lbs of about 6 pieces) were definitely cooked, and oven was smoking as lots of oil did spill. I don’t think I’m good at making anything with oil, or a broiler. Luckily, did not have to call fire dept, Google smoke in oven, and just shut it off. It looked good! Maybe others will have more luck .

    1. I’ve made this recipe MULTIPLE times and have never, ever had this problem. Don’t leave a bad review because you misread the recipe.

  149. Avatar photo
    Sabrina Silverberg

    Baked chicken parm! Was pleasantly surprised and enjoyed the yummy results. Quick, delicious and somewhat guilt free. I’ll be making this again.

  150. This was really yummy! I have always pan fried the chicken and finished it in the over to melt the cheese because otherwise the chicken comes out soggy. This was the first time I baked the chicken parm and it didn’t come out soggy at all. I did do an internal temp check at the 20 minute mark because I was working with smaller cuts of chicken and this was when I added the sauce and cheese. The chicken was juicy and perfectly cooked through. Thanks for recipe! The kids loved it and I’ll def make again. 

  151. Avatar photo
    Laura McCreary

    This recipe is awesome!! I am weird about chicken (I like it, just picky) and I thought it came out juicy, tender and flavorful. I made ahead for dinner tonight and I wish I could push the clock ahead! It’s nice that you can have a meal that tastes like a restaurant favorite and not feel guilty! I am expecting so I am trying to eat right and not gain as much weight as I did first time (whoops). I love the recipes on this site that are healthy, easy, call for easy-to-find ingredients and keep me satisfied and in-check! Thanks, Gina!

  152. I made this dinner tonight! Wow! I followed the directions as listed. My family loved it. I will make it again in the future. Thank you for so many wonderful recipes.

  153. Huge hit with my family! They are asking me to make it every week. I used a rectangular glass baking dish and coated the bottom with olive oil. It turned out perfectly and didn’t stick to the dish. 

  154. Delicious!  My husband loved it! Skinny taste is the first place I go when looking for recipes.  Used Panko breadcrumbs. 

  155. Loved this!  Simple ingredients, minimal effort and so much healthier than frying!  Hubby loved it and he hates chicken!  

  156. Best chicken Parmesan I’ve ever made! My husband and I loved it. Will definitely be making this again! Also added garlic powder to the melted butter and it made it DELICIOUS

    1. I’m on WW blue and calculated just the chicken parmesan (no pasta) at 3 points; the pasta I was able to find was 6 points per serving.

      1. Sara- Try Hearts of Palm pasta. We made this chicken last night with Angel hair hearts of palm and it was awesome! The linguini version is only 25 calories, 4g of carbs and 2g fiber per serving and pretty tasty. Once we couldn’t tell it’s not traditional flour pasta. (We’re new to the weight loss journey and love our pasta.)

  157. I just got it in the oven … this is my first time making chicken parm. I used to think it was too complicated…. How i did it was I got the bread crumb, grated parm cheese, 1/2 tsp of garling and onion powder mixed together… in a serperate bowl I melted 1 stick of salted butter and brushed that onto my chicken and then dipped the chicken pieces in the bread crumb mixture… I then put parchament paper down onto two cookie sheets brushed butter ontop and placed chicken onto cookie sheets… I did spray chicken with cooking spray before putting into the oven…. after 25min I will be added hunts pasta sauce and I have freshly grated mozarella / provelone cheese mixture I will be putting on top of the chicken before popping back in the oven to melt the cheese…. I hope this comes out good 🙂

  158. I’ve made this 3 times and it always so quick and delicious! I enjoy cooking and eating many recipes from your website. Thank you!

  159. I’ve made it a couple times and it’s pretty good. I haven’t tried any other recipes from this, and it’s not quite as good as my local Italian place, but it’ll do and is probably healthier than whatever they do over there.

    Can someone explain to me why using butter would be healthier than egg? I would think it would be the exact opposite. Eggs are really healthy. Is there some other step when using egg wash that I’m not thinking of?

    1. I think it may be because it helps to crisp up the crumbs In the oven more than the egg would.  It healthier in the sense that you get that crispy “fried” taste without having to actually fry it in oil.

  160. I just made this for dinner. I flattened the chicken and cut it into even pieces. It was amazing. Replacing the egg wash with butter worked amazing. My kids ate a ton!

  161. Avatar photo
    Yvonne Bennett

    I love this recipe. I am making it for the second time, it is quickly becoming a family favorite. It’s easy to make even after working all day. Love your site as well. I have tried many recipes and they are all easy and delicious.

  162. Long before I cooked regularly, I couldn’t afford to take my then-boyfriend out for dinner for his birthday, so I asked if I could cook for him. It could have been a giant disaster, but I picked this easy chicken parm recipe and survived. . 5 1/2 years later, it’s still a huge favourite in our house and now our daughter loves it too! I make it at least every other week.

  163. I’ve made this 5-6 times and have always enjoyed it so thought I would submit a rating. My kids love this recipe and call it “pizza chicken.” Very family friendly and I always make extra so that I can have a low point lunch in the bag for the next day. I substitute regular butter with Balade light butter and use Trader Joe’s Pomodoro sauce.

  164. Avatar photo
    Ruth Bonacci-Klaeser

    I love, love, love this recipe. I love chicken parmesan but I dislike frying anything in my skillet other than stirfry. This recipe is easy to prepare, does not make a huge mess and is so yummy!

  165. This was amazing and so easy. Loved that the breadcrumbs got a little browned. Followed the instructions except bought chicken cutlets. Hubby approved.

  166. Avatar photo
    Renee Henderson

    What kind of pasta is used for this recipe? I don’t this pasta wasn’t added to the ingredients or am I wrong?

    1. Hi Renee! The recipe itself is just for the chicken parm. You can pair it with your favorite pasta of course, but it’s not calculated in the recipe points.

  167. This is the third time I’ve made this recipe and it is amazing! So delicious.  Just verifying the points value.  Would one full chicken breast (2 halves) be 8 points then? 

  168. I don’t have a food brush so I just put all my cut up chicken breasts in a pie dish and pour the olive oil on. Mix it up with a fork and then move to another pie dish with the bread crumb mixture.  Makes it easy and clean!

    Love this recipe!

  169. Loved this!  Used combo oil and butter with Panko. End product not as crispy as your picture but it was delicious and easy.  

    1. Avatar photo
      Rebecca Simonson

      I made this tonite. I did a couple different things then the recipe said…some due to my husband’s diet & some due to lack of ingredients in my house! I used chicken breast & cut them in half width wise. I used the olive oil in my whole garlic instead of butter. I didnt have bread crumbs so I took half bag of Garlic & Romano croutons & crushed them into bread crumbs. My oven runs hot so I baked them at 425° for 25 min. I melted cheese over top of marinara in last 5 min. I served them over Barilla Red Lentil pasta. Literally the only ingredient in that pasta is red lentils. My husband has sworn off pasta, potatoes, rice & bread! He loved it. My 20 year old son asked me to not lose this recipe & make it often! THANK YOU SO MUCH!

  170. Enjoyed! I just had extra sauce on the side when served. Had salad with with Italian dressing and crumbled blue cheese with it 

  171. I really like your recipes but would find it really helpful if you could include to
    The saturated fat in the nutrition information. Really simplemtastybrecipes thank you.

  172. This recipe turned out delicious! It was awesome to prepare the meal with my 4 year old grangirl. She helped me prep the meal and was super excited at the dish for dinner. Truly grateful for your sharing. We pray you are well during this time.

  173. Avatar photo
    Mary Elizabeth

    Made this several times for my kids and hubby! They are all chicky chicky parm parm lovers and request this for their Birthday Dinner!!! . Thanks for this great, easy recipe. With love from your Texas Fans!

  174. Avatar photo
    Liz Lieberman

    Love this! Trying to keep husband and myself from putting on too much weight during quarantine so this was a hit with spaghetti squash instead of pasta!

  175. Avatar photo
    Julia Salerno

    This dish is easy and delicious! My very picky daughter requested it this week and said, “Make sure you use the whole wheat breadcrumbs. They’re the best.” Done!

  176. Avatar photo
    Brenda Syruch

    I am by no means a chef- in fact I am terrible at cooking! This recipe was super simple to follow and was SO tasty. 10/10! Love the use of butter over egg!

  177. Made this with Nut Crumbs (grain free, nut based bread crumb substitute) and served over zoodles — SO tasty, big fan favorite, and just as comforting as the real thing and loads healthier!!

    Did not need to adjust bake time or temperature at all when using the Nut Crumbs 🙂

  178. Wonderful! I’ve made this twice and both times it was excellent. I’m not much of a cook but this is hard to screw up.

  179. I’m making this today for dinner during this lockdown.  I’m going to have it over spaghetti noodles.  I love Skinnytaste recipes.

  180. Planning to make this with your stuffed shells recipe for dinner next week. Since we had ground turkey tacos this week, I’m subbing out the ground turkey sauce with chicken parm instead and I’m soooooo excited. Gotta improvise during this lockdown. I’m so grateful for your site right now. Hope you and your family are safe!

  181. This turned out nicely! My husband’s favorite food is chicken parmesan, but I never wanted to cook it for dinner because of needing to fry it. This recipe was SO easy! Brushing the chicken with butter is even easier than making an egg wash to dip, and I was impressed by the crispiness that the edges of the chicken got after baking. 25 minutes was perfect for chicken breasts cut in half. I’ll make this all the time, now!

  182. Avatar photo
    Cynthia Pastula

    I wasn’t as impressed with this recipe as I have been of many, many others posed here in Skinny Taste. I sprayed a baking rack to place over a sheet pan…the sheet pan was lined with foil and also sprayed. After all the work to bread the chicken, each piece stuck to the sprayed rack. I also didn’t think it had a lot of flavor. Next time will be trying the chicken parm prepared in the air fryer.

    1. I salt and peppered my chicken halves before buttering and dipping in the breadcrumbs. Since I only had plain breadcrumbs I added Italian seasoning to the breadcrumbs. I thought it was very flavorful.  

    2. I put my chicken breasts right on a greased pan and had no trouble. We thought it was delicious and easy. I did think about trying it in the air fryer. Might do that next time.

      1. I use parchment paper. No problems. I also add Italian seasoning to the bread crumbs 

  183. This was delicious!!!! I used panko and didn’t use Parmesan cheese because I didn’t have any. I did add some Italian seasoning. Chicken was crispy. Will defiantly make again. 

    1. How was it a nightmare clean up. I’m currently cooking this recipe and my oven is just as clean as it was when I started cooking. You must’ve done something wrong.

  184. Very happy with the results,thanks so much! I used panko crumbs, and leftover pizza sauce, since that’s what I had on hand. I didn’t even use parmesan until after,thinking that I had none. It still worked great! I appreciate the comment to halve the chicken breasts, it turned out perfectly moist. So easy and so elegant!

    1. The pizza sauce sounds like a great substitute and in fact may be even tastier than the marinara I used – will have to try it next time!

  185. Made this last night and it was so good!!! Super juicy and moist and full of flavor. Adding this to the rotation! 

  186. This chicken is AMAZING! I made it for dinner last night and it was delicious and extremely flavorful. I couldn’t brush the butter on so i dipped it in the butter and it still came out great! I ate it with the broccoli and orzo recipe and it was great. Thank you so much for these recipes!

    1. I did not and it was great! I did brush melted butter over the breadcrumbed chicken halves before putting them in the oven. 

  187. Used jarred marinara sauce and it still came out great! The chicken was moist and the recipe was easy to follow.

  188. Made this for the first time today. Couldn’t believe how easy it was to get crispy chicken by baking instead of the time and effort that goes into pan frying. Also took so much less time to make this way. I used seasoned Panko bread crumbs and Silver Palate marinara sauce.  I also used a mix of  1 Tbs of olive oil and 1 tbs of butter to coat the chicken prior to breading. Definitely a keeper for me!

  189. Amazing! I wrestle with finding delicious low sodium/low fat meals for my husband. Thank you for this good and delicious meal. My husband loved it. So much flavor and I didn’t get to marinate meat as usual. Didn’t even have to season the meat at all. First time I ever made chicken parm without an egg wash and it was great! It was a last minute decision on the way home from work and I was very pleased with the feasibility of making this meal. Simple recipe very few ingredients. Thank you. I’ve never taken the time to write a review for any online recipes but this deserved it!

      1. Made this tonight with my homemade sauce and it was delicious ! Tastes just like you fried them in pan – I brushed with olive oil!

  190. The BEST Chicken Parmesan that I’ve ever made!!!! Also made filetto-di-pomodoro. My husband and I are in love with this dish!!! Thank you, Gina!!!

  191. WE made this last night. So easy and so perfect. it was excellent! And in the time it took to bake I got the salad and sides ready and cleaned the kitchen. Definitely a keeper.!

  192. I’m not sure what went wrong with this. The 2T of melted butter wasn’t enough moisture for my breadcrumbs to stick.  I changed geared midway through the breading process and dipped the rest of my chicken in egg white instead. 

  193. How do I spray oil in step 3? Do you mean cooking spray, or should I have spray olive oil on hand, or something else entirely?

  194. Avatar photo
    Lisa McDonald

    Very good super easy. It was actually my first time slicing a chicken breast like that. Love these recepie thank you

  195. Followed the recipe to a “T,” except used already thin sliced chicken breast from Perdue. Super simple to make, would be great with the Skinnytaste Marinara recipe but used Simply Ragu to help cut down on time. Delicious and will make again!

    1. You can cook the full recipe and keep in the fridge if you are eating it within the next few days. Or store in freezer. Reheat in the oven at 350.

      1. Avatar photo
        Emily McShane

        Does the reheat after freezing mean after defrosting? Or can it be put in the oven frozen? 

  196. Avatar photo
    ClassyLibrarian

    This was the first recipe I tried from Ginas cookbook. I work full time, like most of us, so made extra to enjoy during the week. Well, my family consumed the extra portions before I could pop them in Tupperware! The marinara sauce is super quick and great to have on hand. The chicken was flavorful, moist and crunchy. I am a huge fan of chicken Parmesan and this is now going to be in my weekly recipe rotation. Can’t wait to try your other recipes!!!! 

  197. Made this tonight for the first time tonight  and will definitely make this again. Served it with a salad and spaghettini with butternut squash on top. . So good! Thanks for the recipe and look forward to trying many more. 

  198. Made this tonight for the first time tonight  and will definitely make this again. Served it with a salad and spaghettini with butternut squash on top. . So good! Thanks for the recipe and look forward to trying many more. 

  199. Planning to make this dish tonight. It says the WW green points are 6. Does this include the marinara sauce and mozzarella cheese?

  200. Avatar photo
    Inna Peysakhov

    I love this recipe!!!! Is anybody knows how many weight watchers points in one Serving?
    Thank u
    Inna

  201. This was delicious! I would definitely recommend using the marinara sauce she lists as it has tons of flavor. Will be making again soon!

  202. I made this tonight and it was delicious!  I didn’t miss frying the chicken at all.  Instead of using jar sauce, I made your quick marinara sauce.  By the time the sauce was done, I was ready to sauce the chicken breasts.  Another winner from your website!

  203. My grandkids said it was the best chicken even.
    I’ve never had that kind of complement from anyone.
    I liked it because it was a healthy version of the meal. I made some whole wheat pasta and a salad to keep it as heart healthy as possible. Sherry s

  204. Perfect with Perdue individually wrapped breasts… they are already thin so no cutting involved. Thanks.

  205. This was delicious and stored well overnight for left overs. Will definitely be making this again on a regular basis.

  206. This is one of my favorites. At first I looked at my cup of noodles with chicken and only 1T of sauce, and thought this is going to be very dry. There is so much flavor, that I didn’t miss the sauce. Brilliant!

  207. Can someone please tell me where I can get low fat mozzarella cheese? I check everywhere and no luck

  208. I made this with whole wheat bread crumbs with Italian seasoning and butter, and it was incredible! Perfect crisp!

  209. My family loves this recipe and requests it as a weekly meal! I do add garlic and Italian seasoning to the breadcrumbs. I use olive oil instead of butter on the chicken. Also I serve it over angel hair pasta that I make with garlic and butter.  

  210. I admit I was sceptical about oven fried chicken but thought I’d try it anyway, it was fantastic! Perfectly cooked chicken, crispy on outside and moist and tender inside, my whole family loved it! Thanks for the great tasty and time-saving recipe!

  211. This is such a delicious recipe. Made tonight and served over zoodles. The hubby LOVED it. He didn’t even whine about the zoodles. Lol

    Jenna

  212. This is delicious!! Tonight I did something wrong??  The top didn’t Brown up like in the picture.  Did I add too much butter or spray too much spray??  

    1. Spraying too much may cause that, but since I top it with sauce and cheese, I really wouldn’t worry too much.

  213. We loved it, super tasty! I baked my chicken on a rack over a sheet pan and the bottom still remained somewhat wet (that’s why I knocked off a star) , but the top crisped up nicely and the flavor was so good that we didn’t mind it. The melted butter is genius! A little really does go a long way, I had extra left over. Thanks for another great recipe, Gina!

  214. Avatar photo
    Laura Gardinier

    Please clarify cooking temp. Recipe states both 425 & 450. I’m leaning toward 425 but would like to be sure. Thank you.

  215. I’m hoping to meal prep for some quick easy dinners for the school year. Has anyone frozen and reheated this? If so how? It sounds delicious!

  216. Gina, The top part says to cook the perfect chicken breast at 425F but this recipe calls for 450F. Which one is best? 

  217. Avatar photo
    JANE THOMPSON

    This is such a delicious recipe.  Made tonight and served over zoodles.  The hubby LOVED it.  He didn’t even whine about the zoodles.  Lol

  218. Avatar photo
    JANE THOMPSON

    This is such a delicious recipe.  Made tonight and served over doodles.  The hubby LOVED it.  He didn’t even whine about the zoodles.  Lol

  219. I am lazy and really hate to cook. If I can take shortcuts, that’s my prefer way of cooking. Therefore I am going to use Tyson fully cooked crispy chicken breasts? On sale at my store BOGO!

  220. Avatar photo
    Louise O’Connor

    Anyone tried this with boneless skinless chicken thighs? It’s what I have thawed in fridge and hoping it might work?

  221. I made this last night. My family and I loved it. I used EVOO in place of butter. I used what I had in my pantry for the bread crumbs progresso Italian style. I definately will be buying some whole wheat bread crumbs as suggested in the recipe next time I make this. This recipe is a keeper.

  222. Avatar photo
    Jordan Beacham

    Much easier and healthier way to cook Chicken Parmesan, and still tastes amazing! Followed the recipe exactly as is. Husband Approved!

  223. This was so delicious. Very glad to have an alternative to the fried chicken Parmesan that I so love and miss being on a diet. I have made grilled versions of this dish but it was never really a complete replacement without that crunchy breading. This version though has it all! It was eaten up by the whole family with no complaints!

  224. Avatar photo
    Whatdididowrong

    So where did I go wrong?  Followed recipe but got soggy bottom that fell off chicken instead of crisping and not much browning on top. Great flavor tho. So hope someone can suggest what might be off

  225. Making this for the 2nd time..big hit with house full of teens. And easy to leave off the marinara for the pickiest kid. I found it easier to melt extra butter and dip the chicken into it rather than brush. It on. Super good. I have made eggplant this way, but too many complaints about not liking eggplant.. lol

  226. The recipe actually serves 8.
    If I bought 4 chicken breasts, cut them in half to make two breast halves @ 4 oz. each, it would feed 8, not 4

  227. I’ve made my Chicken Parmesan this way for years as my mom taught me to bake it in the oven.  She still used flour and egg under the bread crumbs.  I changed to just butter and Panko crumbs for less grains without the white flour.  I’ve used both olive oil and butter and I think either one works well.   I also added some dried basil and black pepper in the crumbs.  I use chicken cutlets since they cook so quick and evenly.   Thanks for sharing this!  

  228. This recipe was very easy to make. The chicken was very tender and only baked for 20 minutes, even less if you have cutlets. No flavor was lost with this lower calorie recipe.

  229. Avatar photo
    Debra Kay Geise

    This recipe was very easy to make. The chicken was very tender and only baked for 20 minutes, even less if you have cutlets. No flavor was lost with this lower calorie recipe.

  230. This baked chicken parmesan recipe was a huge hit with my entire picky family! We will definitely be putting this meal on our rotation. The chicken was perfectly moist on the inside with a satisfying crunch on the outside. I must admit that I added a little salt 😉

  231. I made this last night and was a bit worried when baking in the oven instead of frying. My breasts were a little over 8 oz. each. I checked them after 15 minutes and they all were completely done so I took them out and topped them turning the oven off to melt the cheese. They came out wonderful! I used panko instead as that is what I had on hand and just seasoned the crumbs with Italian seasonings. Thank you for the great recipe. I have 3 weight loss goals and at 60, I was not sure if I would reach them all. I have reached my realistic goal and heading to my ultimate goal which is only 2 pounds to go. If reached, onto my dream goal.

  232. Made this the first time about 4 weeks ago for our pastor. He loved it, and so did the kiddos!! Making tonight for fourth time in a month!! Also LOVE the low sodium. I have to follow a strict less than 1500mg sodium diet as I have lymphedema. Thank you!!!!!

  233. Five star receipe, delicious! I do have a question, why does the breading stick to the parchment paper when I turn them to brown on the other side? I do not like a mushy crust.

    1. You shouldn’t use parchment paper. If you feel the need, use aluminum foil.

      https://www.realsimple.com/food-recipes/cooking-tips-techniques/parchment-paper-or-foil

      1. Avatar photo
        whatdididowrong

        I used foil- but the bottom crust was mushy and fell off the chicken and the top crust browned a little…but not evenly……….any hints as to what I am missing? flavor was great, so I want to get it working for the crust!

  234. Wow I was somewhat iffy on exactly how good this would taste. Mostly I was concerned with crispiness. I did my own season blend in the bread crumbs and used olive oil on the chicken. Sprayed it with butter when I was done and put it on my oven stone. It came out perfect! Used 425 because your recipe said 425 and then somewhere else.it said 450. It definitely took 30 min at 425. I pounded the chicken with a tenderizer rather then cut the breast in half. After 25 min when it looked nice and golden I topped the children with some white line marinara (just like Rao’s or my homemade) some fresh basil and fresh mozzarella sliced. Accompanied it with spaghetti squash. Ideal light but flavorful dinner. Thank you for sharing. Found this when I was trying to find a WW version.

  235. Avatar photo
    Gypsy Ashelina

    Bravo – this is amazing! 
    My husband said it’s the best chicken parm I’ve made which is surprising seeing as it’s the healthiest one.  
    Thx so much for sharing this recipe.

  236. I made this yesterday for dinner and it was so much easier to make and healthier. The family enjoyed it! The only problem I had was the 450 degrees baking time. As the breasts were sliced horizontally making them thinner, I found the high oven temperature for 25 minutes way too high and too long. I took them out earlier and they were perfect @ 18-20 minutes.

    Will make this again.

  237. I started making this and realized someone did away with my marinara and mozzarella! I forged ahead and just made the breaded chicken cutlets and served it to my kids with ketchup and tater tots. It took no time at all and was very flavorful. I recommend. 

  238. I made this for company over the weekend and it was a hit! This will be on regular weeknight rotation, too, because it’s so quick and easy! I rubbed the chicken with mayo then used gluten free panko and it held up much better than traditional baked parm. Thanks for this 🙂

  239. Avatar photo
    Carolyn Umbach

    Making this weekend for a healthy cooking class with family members who need/want to learn how to cook. Is it in one of your cookbooks? Want to give away as a door prize! Thank you!

  240. Avatar photo
    Michael Sarcione

    I used a combo of panko and no-salt seasoned breadcrumbs with the grated Parmigiano. Melted a combo of butter and olive oil, brushed cookie sheet, seasoned each pounded half slice with salt and pepper and brushed them on the cookie sheet. Removed each one, coated each side in bread crumb mixture and returned to cookie sheet to bake.

  241. This is by far the best and easiest chicken Parm I’ve tried.  It is a family favourite and a staple for Pasta Wednesday’s!  I also love that WW points are included (I do wish pervious point system would stay, we don’t all move fwd with the new plans)

  242. Gina, my whole family loved it! Been trying to get my very picky 16 year old to eat a bit healthier, and this was a start. Baked them at 425 for 20 minutes, then 5 minutes more with the sauce and cheese. So good! Thank you!

  243. This recipe was delicious and very easy to make. I followed the recipe exactly and the chicken was moist and delicious. My non-WW husband enjoyed it and said I can make it anytime!!! This is a keeper in my house!!!

      1. I’m doing 1.5x the recipe. Does that change the cooking time? (Total of 6 breasts cut in half to be 12 pieces) 

  244. One of our favorites! I make it in the copper in my convection oven for 22 minutes at 450. Nice and tender and crispy!

  245. This was the absolute best!!! I did everything the recipe called for accept I used trader Joe’s mozzarella. Perfect!! Thank you so much for your recipes!

  246. The best homemade chicken parmigiana recipe I’ve ever ! It’s absolutely delicious, easy to make and healthier! Luv, luv, luv it!! Passing it on!👏👏🍽

  247. Absolutely delicious! I used six 5oz (three ~11oz breast halved after pounding to 1/2” with mallet) chicken  and the recommended 425°F and 20 minutes, flipping the chicken at 10 min. Added sauce and cheese and the additional 5 min. Replaced bread crumbs with Colonoa panko flakes and added Italian seasoning. The chicken came out so tender and juicy. Thanks so much for sharing.  This will surely become a regular in the dinner rotation. 

  248. Hi! I bought thin sliced chicken breasts to make this dish tonight. Can anyone recommend how I should adjust the timing/temp? Thank you in advance! We’re so excited to try this recipe!

  249. Avatar photo
    Elaine Morgan

    EXCELLENT! split the chix breasts as noted to make them thinner. 425 for 25 minutes and they were perfecto! A new favorite recipe…i am so happy!

  250. This was very easy to make and I even made the sauce!  Delicious!  The 450 oven temp and time worked out just fine in my oven.   I see some people have complained that it didn’t for them, but it’s important to understand that not all ovens are the same, and you just have to adjust, especially if using thinner pieces of chicken.  Thanks for a great recipe

  251. The grated parmesan that it calls for, are you using the stuff from the bottle with the green top? I’m trying to used grated from the refrigerated section and it isn’t sticking. Thanks. 

  252. So good! Made this tonight and will definitely make again. I had it with spaghetti squash and Caesar salad.

  253. Avatar photo
    Lisa Fielding

    Delicious ! Very easy to make, even for those on a tight schedule. I’ve made it many times and we love it.

  254. Hi Gina, I get different point values when I enter your nutritional
    Info into the WW calculator. I use freestyle, any idea why that may be. Not just this recipe but others as well.

    1. Hi Nailah. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

      1. Hi Gina,
        I have Freestyle and put in the nutrition information in the calculator…I got 5 points per serving too, not 4 as the recipe states. Delicious, though, so worth it!!
        Thank you!

  255. Made this for the first time and it was so easy and delicious.  I used a store bought pasta sauce since that’s all I had. I have a convection oven, so I set it for 450F (my oven automatically puts it down to 425F) and after reading some of the comments, I baked them for 10 minutes and then another 5 minutes after the sauce and cheese were added. They turned out perfectly moist!  I will definitely be making this again. 

  256. Really tasty! I use the point system and my husband had no ideal
    It was a healthy option for dinner tonight. So glad I tried it   YUM!!!

  257. The baked chicken paremesan is FANTASTIC!!! I didn’t even add the cheese on top and I could have eaten the whole pan!!! Definitely making this in a regular basis….thank you!

  258. My wife doesn’t like marinara sauce so I used Ragu garlic parmesan Alfredo. Put the remainder over egg noodles. I don’t know what this alteration did to the numbers but wow it was a good meal.

  259. 425 for 23 minutes then taking out for sauce and cheese works great for us.  If you want to add a few mini turkey pepperoni or olives under the cheese its a nice finish as well.  This recipe is just bulletproof.  Thanks G!

  260. Avatar photo
    Jeannie Hoffman

    Just made it for the first time tonight. It was so good. The only thing I changed was I added a little garlic powder to the melted butter and I baked it at 425 for 25 minutes. Definitely going to pass this recipe on to family and friends and will most definitely be adding it to my book of recipes as well.

  261. Hi Gina! I love making this chicken parm & wanted to be able to make a dish of it freeze for after my first baby is born. Any guidance on how to freeze/reheat? Thanks!

  262. We loved this! I used the convection roast setting on my oven following the recipe instructions (except for putting it back in with the sauce for the last 5 min. since convection is slightly faster and it was clearly done)and it turned out beautifully! We all loved it.. I think this will be on regular rotation! Thank you for the great recipe.

  263. I’m just getting into cooking things ahead and freezing them — for your freezer friendly recipes it would help if you could add instructions about the best way to freeze them and then reheat? And what should be made that day rather than froze? (assume the pasta?) Thanks.

  264. I baked mine on 450 and the bottoms were burnt. However, I’m sure my execution was not precise. I pounded my breasts to 1/2 inch thickness and cut them in half. I only had pre-grated Parm instead of freshly grating it myself. Your pictures look scrumptious and I wish mine came out the same lol. This is a good recipe. I think it can produce some really tasty chicken Parm once one perfects executing it.

  265. Made this tonight, another fantastic recipe!! I used egg before dipping in the breadcrumbs and eliminated the olive oil/butter, I also subbed in FF mozzarella cheese and it came out great (I am on WW and it saved me a few points).   Baked at 450 for 20 minute with thin cut chicken and it was perfect. 

  266. Avatar photo
    Sally Guenterberg

    I sliced the chicken breasts as directed which does make them thin sliced, right? So i baked them 10 minutes at 400 and melted the cheese for 5 and they were perfectly cooked. Dont know how everyone is cooking them longer and at a higher temp

  267. so good! I added a little garlic powder as well. I cooked at 425 for 23 minutes. took it over covered with sauce and mozzarella and broiled it for a few minutes until the cheese was melted.

  268. Looks great! Can you freeze this recipe before baking or would it be better to bake and then freeze? Thanks!

  269. Gina,

    If you were preparing this to freeze, can you please tell me how you would do that and what the reheat instructions would be?

    Thank you! 
    Ashley

  270. I made this last night and my very picky five year olds loved it!  My husband who loves chicken parm also loved it.  So another successful SkinnyTaste meal!!   

  271. I used 450 for 25 minutes. My chicken was done and moist on the inside. I had so many good comments about how good the chicken is. I will use this recipe again! I used the olive oil to coat the chicken before breading. I also coated the baking dish in olive oil to prevent sticking.
    This was the first time I made chicken parmesan and I loved it!

  272. Avatar photo
    Rebecca Deryckx

    Hello it says to cut lengthwise but the pieces of chicken all look small and the same size like they were cut crossways? Making this tinoorw and is love to know.
    Thanks

  273. This was so easy and delicious!! I used boneless skinless thighs and added some panko to the breadcrumb mixture for extra crunch.  Will definitely be my go to for chicken parm from now on. 

  274.  I wish I would’ve read the comments  before I tried this recipe    450° for 25 minutes is way too much. Chicken was dry and tough. I would cook it at 350 for 30 minutes 

  275. We have thin sliced chicken breasts what temp and time should I cook? I know it calls for whole breaths cut in half, but hubby bought thin sliced…

  276. I loooove this recipe!
    I wish I hadn’t cooked it for the full 25+5 minutes at 450°, waaay too long and it over-cooked. 🙁
    I used EV olive oil and subbed Panko bread crumbs, Parmesan &added black pepper.
    I didn’t have marinara so I subbed Prego Spicy Sausage sauce.
    Used shredded mozzarella.
    I served it with quinoa &brown rice instead of noodles.

  277. Just a note; it looks like the instructions should say to slice the breasts in half crosswise, not lengthwise. Silly me did lengthwise then saw the pictures and it looks crosswise. No wonder they aren’t cooking properly!
    Might want to edit that to help others! 😉

  278. Made this recipe today.  It was fantastic. I would definitely cook it at 425 next time. The bottom got a little burned at the 450 temp but it didn’t kill the meal.  It was super delicious and will definitely move into the meal rotation.

  279. Avatar photo
    Deborah Petrovitch

    I don’t understand your question. The green spoon is a tablespoon and the picture is from her website – you can see the credit.

  280. Avatar photo
    Jeanette Thomas

    This is one of my husband’s favorite recipes. I am on WW, not him. But he will gladly eat this any time I make it. I love it with spaghetti squash.

  281. This has been a go-to in my family for about 2 years. Everyone likes it(including the picky one) and it’s easy to make extras for my husband who LOVES leftovers.

  282. Avatar photo
    Shannyn Jones

    I’ve made this recipe numerous times and it’s always delicious! I substitute ingredients as well. Last night I used coconut oil instead of olive oil or butter. You can use whatever bread crumbs you wish. I used talian bread crumbs. My husband is a very picky eater and he loves it. Definitely a staple in our rotation.

  283. Love this recipe my kids asked for seconds !!!? I made this time and time again, although I do pound down the chicken so it’s nice and thin and not cook it as long. 

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  285. I loved this recipe. My daughter dislikes chicken and since I am on weight watchers, we eat chicken a lot. This was great for her to eat and she loved and so did I. Delicious.

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  287. Avatar photo
    fatso mcfattycakes

    Why are you using the “chicken permission” pic here? Or did that person take the photo from you? If that is your picture, what’s with the green spoon?

    1. It is 100% Gina’s picture. And what do you mean by what is with the green spoon? She used it to measure and spread her marinara….

  288. Made this tonight for the 1st time tonight & everyone loved it!  I cooked it on 425 for 25 minutes like it said and it turned out great. It’s definitely a keeper! Thank you!

  289. Bake at 425 or 450?  Two different instructions given. Thanks. Anxious to try this way rather than frying. 

  290. Whoa. I should have followed my instincts and not used the oven temp that is stated in the recipe: 450 degrees is WAY TOO HIGH for thin-sliced chicken breasts! Mine were burnt on the bottom and all dried out when I took them out after 25 minutes. Also, the recipe says 450 but in the notes about how to make “perfect chicken breasts in the oven” it gives a temp of 425 (still too high). I have made WW recipes with regular chicken breasts (i.e., not thin sliced) that cook for 30 minutes at 350. I normally love your recipes, Gina, but this was off the mark. Sorry.

    1. This recipe does not call for thin sliced breasts. Perhaps that was your problem. I take a full size breast and cut it in half.

      1. … in fact you SPECIFICALLY reference thin breasts: “Cutting the chicken in half lengthwise speeds up the cook time and tastes better than if you leave it whole. This THINNER breast takes about 25 minutes to cook.” Why reference a thinner chicken breast after cutting it if it isn’t supposed to be thinner?

      2. Note: pre-cut packaged ‘thin sliced chicken breasts’ VS chicken breasts cut in half lengthwise will have different thicknesses.

      3. I think she meant after cutting one regular breast in half, no matter some people aren’t experienced cooks so it would be helpful to correct the 425 to 450 or vice verse, one is a typo.. Just had for dinner fantastic! Husband said it hit the spot!

      1. Avatar photo
        Shannyn Jones

        I had chicken breast that I had cut in half and then sliced the long way so they were more like quarters. I did 450 for 20 minutes and then an additional 5 after putting the sauce and cheese. They came out perfect!

  291. At the beginning it says heat oven to 425 for crispy crumbs but then in the recipe it says 450. I think I will use 425 as my oven tends to bake a little hotter than it says.

  292. Avatar photo
    Ashley Berrios

    This is going to sound silly but do you put anything on your noodles like butter or oil? Or are they just boiled and plated? I LOVE this recipe and I always use it when making chicken parm, I just never make the noodles.

    1. Don’t know what Gina would say, but I’d add some butter to the noodles along with a couple herbs. Planning to make this tomorrow. Haven’t tried a recipe of hers I didn’t care for yet!

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  294. IF anyone that follows WW please be careful. Ive checked and a few of her recipes are off from WW points this on she says is 4 points but once u plug everything into the app all the nutrition information the points are actually 5 points not 4. Please check before making.

    1. Dana, you MUST use recipe builder when getting points. The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting 0 points foods such as eggs, chicken, fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, that is why.

      The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”)

  295. Avatar photo
    Cathy Witthoeft

    Cooked mine in iron skillet just to brown-these were smaller & thinner than the larger chicken breasts.  Browned & used Newman’s Tomato Basil Marinara & Buckwheat soba noodles which were a bit overcooked but tasted okay.  Baked at 350 deg  because of smaller size and only 15-20 minutes.  Just right!  Easy and fast dinner.  Thanks!

  296. I made this and it was a hit! Came together easily and was delicious. Another great recipe, thanks Gina!

  297. This was a hit with my family. We all love Italian, and so it was great to find a lighter version of this dish to try out.

  298. Made this a couple days ago and I’m already craving it again! Me and my 9 year old loved it and practically licked our plates! I changed nothing. Thanks so much for the recipe! Super easy! 

  299. You have a Knorr ad that pops up on your site, right over the directions of this post. I would love to try this recipe and pass it on however it looks like I’m just out of luck. I just thought you should know so more people like me don’t get excited about the chance at making this recipe only to find a list of ingredients and no instructions. Thank you.

  300. Just made these exactly like the recipe states and it was absolutely delicious, so moist and tender, thanks again for all your time to create these delicious recipes!

  301. I have made this a few times and my whole family loves it! Quick question though: does using regular breadcrumbs negatively effect the points? I noticed on the WW site that whole wheat are two points for 1/4 cup v. regular at 3 points. I wasn’t sure when divided amongst if it would make that big of a difference. I have never successfully been able to find whole wheat breadcrumbs and, quite frankly, I’m too busy to make my own! Thanks for another wonderful recipe!

  302. I made this dish.  I brushed cutlets with olive oil.  I baked as directed but they didn’t get that crispy.  My husband loved it 

  303. Avatar photo
    Carol Avitabile

    Just made this with spaghetti squash ….it was delicious. Only cooked it at 425 for 20 mins. Thank you so much

  304. This is a classic and one of the first skinnytaste recipes I made. Love the healthy spin on a classic dish. The marinara is great. This is going on my menu next week!

  305. The best chicken parm I’ve had. Don’t think I can ever go back to the typical fried version(s). I made it for my boyfriend who tends to be a little picky; he devoured it and finished off the leftovers the next day. It was very easy to cook on a weeknight, but tasted like I spent the whole night in the kitchen 🙂 Thanks for another awesome recipe !

  306. I have been making this for quite some time and it is a family favorite. My changes – I use half breadcrumbs and half panko. I dip in egg whites instead of oil or butter. I bake on a wire rack and they turn out very crunchy. I make my own marinara to top them. Just had this last week with a size of the Birds Eye Zucchini Lentil Noodles drizzled with more marinara. Delicious!

  307. This was delicious and low calorie enough that could add some pasta with it. Made a ton so great leftovers for rest of the week! 

  308. Delicious! Will definitely be making again. I found they needed flipped over half-way through cooking, though, or would have been too done on one side. I also only had 2 chicken breasts, so I split them (per the recipe) but also cut into smaller pieces. Everyone loved it!

  309. I made this for my husband last night and he loved it! I followed the recipe exactly, except I did add some extra sauce and cheese. He said it was delicious and cooked perfectly. Will definitely be making it again soon!

  310. In your point values you say it’s 4 smart points, +6. Can you please explain that? Is it 4 or is it 6?

  311. Avatar photo
    Amy Pelletier

    This was fantastic, we all loved it! The only slight change I made was to use both butter and olive oil, 1 tbsp each. I also reduced temp to 400, baked on a rack for 20 minutes, it came out perfect. Served over angel hair. Will definitely be making this again. Thank you!

  312. Hi … just made this for the children and myself with spaghetti on the side for them along with beans and tomato and garlic rather than zucchini. ‘Mum this is really nice can we have it every month ?’ ‘Every other week!’ Piped up the other one . Thank you

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  314. This is my family’s most requested dinner. Everyone loves it (a miracle!). Easy to make and easy to make ahead for company. Just prep the chicken before company arrives and pop it in the oven when you are ready. Thank you for the wonderful recipe!

  315. Pingback: Chicken PARM – Hello World!

  316. Made this last night for the family and it was a HIT!!! I cooked mine on 425 for 30 minutes. The chicken was so juicy. When I asked my family if this recipe was a keeper I got the thumbs up – their mouths were too full to say anything =) Thank you

  317. I made these last night and they were absolutely awsome. I took the advise of others and set the oven to 425. Instead of bread crumbs used croutons and crushed them. I mixed mozzarella and parmesan cheese in the bread crumbs coated the chicken and baked for 25 min. Took them out of the oven spread marinara and more mozzarella cheese top them off with a few mushrooms and then broiled them for 5 min to get the cheese nice and melted. My whole family absolutely loved them. Will definitely be making them again. AWESOME. I would say these are NOT on the lighter side. They ended up 3x’s the thickness. Thank you for the recipe

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  324. I’m huge fan, love the books, making this right now  BUT

    1. You say four breasts to buy, cut in half so you have eight and video shows clearly four pices breaded and cooking. Amount of breading and cheese can’t cover eight pieces.
    2.   If you are putting fresh parsley on at end, put it in ingredient list!

    Sigh. In oven now. 
    Greg

  325. I’m trying to print the recipe, but there is a big blank space that covers the text on the bottom left side, like an invisible box is layered over the text.  Help.

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  327. Just made this baked parm chicken and it was outstanding. I use fresh pasta and Classico sauce which is lower in points! Yum! 

  328. I love chicken parm, and this recipe is terrific. Just wondering, could you do the same steps if you wanted veal instead of chicken?

  329. This was a HUGE hit with my kids. Absolutely delicious and very easy to make. We served parmesan roasted broccoli on the side.

  330. I noticed this is identified as freezer friendly.  Do you completely cook this and then freeze it? Any instructions on warming up?  I don’t want it to be soggy.  Thanks.

  331. Gina, I made this tonight using the baking method (no airfryer) and paired it with the cucumber Greek salad. My family wants it again! Thank you!!

  332. Pingback: Chicken Parmesan in the Air Fryer - Simple Cooking Recipes

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  334. The recipe worked perfectly for me! And I felt great after eating it! Will definitely be making again! xx 

  335. Gina~
    Thank you for this recipe! It s absolutely delicious and I can’t get over how simple it is to make! Perfect for large gatherings too!!

  336. Hello,
    I love your recipes!
    Should i suggest for you to add a feature in your website , so that we can save our favourite recipes?
    Thanks!

  337. incredible! I followed one of the comments and put the oven at 425 and baked them for 20 minutes. soooooo good! 

      1. What would the best way to reheat these after frozen? I’m working on some freezer meals. 🙂

      2. Hi Gina,

        I love all your recipes especially this one! I am working on some freezer meals and wanted to know how you suggest I reheat this?
        Thank you!

  338. Pingback: Chicken Parmesan – Teatime in the Woods

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  340. Avatar photo
    Adrienne Sprowls

    If you were to prep this early, would
    You bake and assemble the cheese and sauce to be popped in the oven later?

  341. Pingback: Easy Slow Cooker Italian Chicken w/ Weight Watchers Points

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  343. For some reason I haven’t made this until tonight….. absolutely delicious! My kids gobbled it up and I feel like it will be in the skinnytaste rotation 😛 thank you!

  344. Made this last night for dinner…..Was it ever a HIT!! I did add some garlic powder and I only cooked it for 20 minutes. But it is now in the “rotation” of meals that I’ve gleaned from your site. I’ve turned a bunch of people on to your cookbook, cause it’s my “GO TO” book for easy, delicious meals.

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  346. is the chicken “tough” would rather have a marinade first before breading and putting in the oven so the chicken comes out nice and juicy vs dry :=)

    1. The chicken wouldn’t be tough.  It definitely doesn’t need a marinade. I pounded mine to make them a bit thinner, and shortened the cooking time just a bit. I put a lot of my previously-fried-now-baked breaded things on a rack (sprayed with non-stick spray) in a backing sheet. Things seem to cook (and brown) a little better that way. I do love the lemony chicken idea, which I did once.  Tonight I’ll be going Italian style all the way… either with whole what linguini or zoodles.. And no fried/splattered mess to clean up.  Yea!!

  347. Pingback: Easy Chicken Parmesan - Natalie's Food & Health

  348. Made this last night for the family… followed recipe exactly. Another delicious meal! The flavor is still there without frying – a great alternative! Served families over penne and mine over zoodles. Glad I made a double batch because my husband enjoyed 2 pieces and took some for a chicken parm sub for his lunch today! Thanks for another great recipe!

    1. Sodium would depend on the breadcrumbs, moxxarella and sauce that you use. I noticed that my seasoned whole wheat bread crumbs have alot more sodium than regular Italian bread crumbs. Store bought sauces and mozzarella can also vary on sodium. If you wanted to make this low sodium, you can buy no salt added bread crumbs and make your sauce with no salt canned tomatoes.

  349. This recipe was BOMB. Made this for my picky boyfriend and I. Followed directions to the T and it came out perfect. I prefer my chicken on the well done side and this came out just to my liking. Thank you SkinnyTaste,.com I will be making this one plenty more!

    1. Oh wow!  I just bought some mozzarella to make chicken parm.  I have the last of my homemade sauce to use up, but I’m definitely doing the lemony version next time!

  350. I bet this would be good served over some spaghetti squash! I substitute spaghetti squash for pasta in a lot of my meals.

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  352. My family loved this! I reduced the temp to 425 and it only needed 20 mins to cook. Thanks for a great recipe.

    1. Avatar photo
      Rene Giminiani-Caputo

      Can’t wait to make this tonight. I cooked a huge pot of homemade sauce on Monday and froze it. Love both your books!

  353. Avatar photo
    Tamara Peters

    I found that 450 degrees was way too long and too hot for cooking this chicken. I think 350 degrees would have been better. Other than that it was really good.

    1. I agree.  I followed the directions to the letter and the cutlets came out black on the bottom and the mozzarella way overcooked, even for the 5 minutes.  I will try again, but at a lower temp.

  354. For the record, I am a terrible cook skills wise and I am also impatient and frankly don’t enjoy cooking at all (but I’m really trying to change!). For me, this came out good! It was a little soggy on top though (but cripsy around the edges), but still tasted good. I’m not sure why it was soggy. Maybe I overdid it with the olive oil or need to completely dry the chicken after washing. The other thing is that it was a little bland. The breadcrumbs maybe weren’t seasoned enough, and I like spice. I will add italian spices, fresh ground pepper and salt the chicken next time and see if it is more flavorful.

    Even though it wasn’t perfect, for me, this was a win. If I make a few adjustments, I might actually feel confident serving other people my cooking!

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  356. Thanks for this recipe! I switched the bread crumbs for almond flour (I didn’t have bread crumbs on hand) and added seasonings to taste it came out wonderful! I love your cookbooks and recipe ideas, keep them coming!

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  358. I tried this and it is amazing! Easy to make, as well as fast, and delicious. I am mind blown by your recipes!!! I mostly love how each of them have calories portion sizes and that they are healthy foods!!! Thanks so much!!!

  359. Can you make this with thin chicken cutlets instead of buying chicken breast and cutting it in half? Or does the temp or time need  to be changed so it doesn’t over cook 

  360. Pingback: Weekly Menu Plan {Week of 3.26.17}

  361. I have made this recipe so many times! It’s delicious! I used unseasoned whole wheat bread crumbs (it was all I had) and added Italian seasonings to it. I also swapped the butter for olive oil and used Almond milk shredded cheese. Served with spaghetti squash. SO GOOD! Definitely one of my favorites.

  362. This sounds real easy and will probably also go good with a Kale salad. I’m going to try it tomorrow

  363. How and at what step would you freeze this? Recommended reheating instructions? Sounds great and I would love to make this ahead!  Thanks 

  364. Hi Gina,
    I used Kfraft shredded fat free mozzarella, served over whole wheat pasta. Came out crispy, i even flipped the cutlets over. Love your recipes!! just bought all your books. Learned about you in Weight Watchers. Your healthy alternative to cooking our favorites is heavenly.
    Thank you
    Laura

  365. This is definitely a keeper. My kids had no complaints which is awesome. I used chicken tenders. Thank you!

  366. Avatar photo
    Dave Phillips

    Gina, this was delicious! I followed your directions as written/shown. A great hit with my wife – as are all your recipes. I wish I knew how to send you a picture of the plated meal. Thanks for sharing. Love your newest cookbook. We have given several as gifts☺????

  367. This is one of my favs!! I love your stuff! I was just wondering though, I’ve noticed a lot of your recipes are missing the Saturated fat amounts used to calculate smart points. They just have a “g” beside them. Does this mean there’s none?

  368. This is a great easy, family friendly recipe! Just made it and it hit the spot. Love trying out your recipes!

  369. Absolutely FANTASTIC! I was somewhat skeptical that a baked Chicken Parm would taste good, but this one exceeded all my expectations and more. It was so tasty, moist, and flavorful. I used my own homemade sauce to ensure no sugar was slipped in accidentally! This recipe will be in my dinner repertoire for a long time to come.

  370. This is always my go to recipe for a quick weeknight dinner!  I have all your cookbooks and love the variety of recipes ❤.  

  371. Just made this for dinner and was a little skeptical of 450 for that amount of time.  Chicken was dry and bottom was burnt. Had even put foil on baking sheet and sprayed that.  Would 30 mins at 350 work for it since that is what is usually cooked at?  Thank you.  Other than that it did taste good! ????????

  372. I don’t ever leave comments, but this recipe deserved recognition. This was incredibly good! The “lighter” version of this classic definitely hit the spot and doesn’t make you feel overly full. Also, the wire rack trick for baking the chicken worked great as well! 

  373. I am on Weight Watchers. I was inputting all the ingredients and it said that it was 7 Smart Points per serving. I am pretty sure that I did all the same ingredients as the recipe. Is the SmartPoints calculated with the olive oil or butter?
    Thank you!

    1. The only accurate way to determine any recipe’s SmartPoints® value is to plug the ingredients into the recipe builder on the Weight Watchers website (Click on “My Foods,” select “Recipe,” and click “Create a recipe.”) which does not count fruits and vegetables in recipes in the calculations as they are now 0 points.

      The SmartPoints® calculator isn’t meant for recipes and will often give you the wrong points (usually higher) because it’s counting the fruits and vegetables. So if you see a recipe with a SmartPoints® value that’s different from what the calculator tells you, now you know why.

  374. If I want to add the noodles to it what do I need to do? Do I need to just mix in some spaghetti sauce or something so they are not so bland?

  375. While I love this recipe, I’m having some trouble with the nutritional info.  Four chicken breasts, sliced into fillets = 8 servings:  does one serving (one-half chicken breast with a little cheese) actually contain 31.5 g. of protein.  Could you please check all the nutritional numbers on this one?

  376. Sooo good! Entire family ate it up last night – I did add some seasoning to the chicken before coating in the breadcrumb mixture though…cooked perfectly!

  377. Thank you so much for this recipe and for this site! I did have the same problem as a few others with the chicken coming out a little soggy. I tried the cookie rack idea, but still a little soggy. Still loved it!! I would probably add a little salt to my breadcrumbs (I used Cento and maybe those were a bit under seasoned). But honestly, this was such a great dish. I didn’t even feel like i was eating something a little lighter. I’m excited to try some of the other recipes on your site and in your cookbooks!!

  378. Can you substitute the breadcrumbs for gluten free breadcrumbs? If so, would there be any change in WW Smartpoints? Thanks so much!

  379. I love the simplicity of this dinner! It’s simply fantastic and turns out perfect each time. The flavors are spot on. I made this into a one-pan dinner by cutting a zucchini into spears, sprayed a little pam and seasoning and baked it with the chicken. SO simple! I found that prepping the chicken (breading it beforehand) works really well, too.

  380. This is one of our favorite dinners! I bake the chicken on a wire rack so both sides of the chicken are cooked without the bottom losing any of the delicious breading! Thank you for all your hard work making these delicious recipes!

  381. Avatar photo
    Judith Levine

    Another excellent recipe. Used your Marinara sauce recipe (which  had portioned out in freezer), FF Mozz, Butternut Squash Noodles. DEELICIOUS, FILLING, AND LOW CAL
    Thank You

  382. Pingback: Snow Trapped with Baked Chicken Parmesan | A Pinspired Girl

  383. Absolutely the BEST!!! Cutting the chicken breast in half makes it so moist! So much better than pounding it, making the texture tough  and meaty! I’be always baked chicken at 350….never again!! This was a far superior taste!!

  384. Pingback: Easy Baked Chicken Parmesan

  385. Followed the recipe exactly and it was AWESOME!  Ate it on a bed of Angel Hair pasta.  My wife and daughter loved it as well.  Thanks!

  386. I just made this dish and my kids loved it.  I used a silicone baking sheet on the cookie sheet instead of cooking spray and it turned out perfect. I am definitely going to add this recipe to my rotation. 

  387. Am I correct in assuming the calorie count (251) for this dish is only for the chicken parmesan, and does not include pasta? I wasn’t 100% sure, since the main photo shows it served over noodles.

  388. I tried this dish last night as I accidentally stumbled upon it online when looking for healthy chicken recipes. The only substitution I made was I used avocado oil as opposed to olive oil (only because that’s what I had in the house). Unfortunately I wasn’t able to find whole wheat breadcrumbs at the local grocery store, but I at least found seasoned ones. This was very delicious! It came out very well. Even my five-year-old, who is a picky eater, ate the entire thing! My wife and a friend of ours really enjoyed it. To be honest, I don’t like chicken parmesan and I found it to be very tasty. I will definitely be making this again!

  389. Made this tonight and it was TASTY!! U put less sauce on it then was called for and added a pinch of salt. YUMMY! It was a big hit with my son who doesn’t like chicken very much The chicken was tender and the crumbs made a nice crispy crunch 🙂 will DEFINITELY make this one again!!

  390. Made this for dinner tonight and it was amazing!! I was so pleased with how quick the whole meal was! We did end up using a white and red sauce so it wasn’t as skinny as the recipe. But I would 100% eat the chicken  without the white cream sauce. Great meal to add to a healthier menu. My kids LOVED it!! Thanks! 

  391. I never comment on recipes but I really loved this! Super easy to make and it  came out perfect. Definitely making it again. 
    I served it over spaghetti squash noodles to make it a healthier meal. 

  392. I have enjoyed several recipes from your website, but just threw away $10 worth of chicken as it was so chewy from being overcooked. I followed the recipe exactly, and I am disappointed as I didn’t get to eat it.  I don’t know that 450 degrees is an appropriate temperature for this recipe. 

  393. I am making these for a crowd tonight (40 pieces). Can I bread ahead of time or will that make them soggy? 

  394. Pingback: December Meal Plan – Thoughts From Sarah J.

  395. Avatar photo
    Jaritza Alamo

    I have made this recipe twice and it can’t get any better. Will never fry my parm again. Thank for a wonderful recipe. 

  396. Pingback: Meal Plans Nov 18-Dec 1 – Home Well Managed

  397. Pingback: Eating my way to 2017 | Piwo z Lody

  398. Im only 13 and I made this for my dad on my own today, and he loved it. Thank you for the easy and healthy recipe. It was absolutelty delicious and easy. This coming from someone who has only cooked once in their life.

  399. Pingback: Holiday Cookbook Gift Guide | Naive Cook Cooks

  400. This is the only way I’ll make Chicken Parmesan for now on. Other than adding a bit more seasoning on each piece after brushing with butter, I followed the directions as instructed. This is not only healthier than frying, it’s quicker and less messy. It’s got my 5+ stars!

  401. My whole family really liked this, and I would count this as a company-worthy recipe. Only thing I might do differently next time is to pound the chicken a little flatter. Even when I cut the breasts in half, they still got a little thick when they baked, and I’d love to have them stay thinner. But so good and simple. 

  402. Hi Gina,

    How would you suggest reheating the chicken so that the breading crisps up again, after its been in the fridge for a day?

    Thanks!

  403. Pingback: December Meal Plan – Seasons with Sarah

  404. Avatar photo
    KareninStLouis

    Wow!  Fantastic recipe!  Really appreciated the video showing how you sliced the boneless breast horizontally.  I never would have believed it could be that easy, but it was! Wish I would have learned that sooner!! I did tweak the recipe a bit. Instead of using seasoned breadcrumbs, I used an equivalent amount of amond meal, and stirred in 2 teaspoons of Penzeys Italian Herb Mix.  Also, my 8 ounce chicken breasts are done in less than half an hour at 400°, so since these were cut in half, I only baked them for a total of  maybe 20ish minutes at 450°.  So outstanding. 

  405. Pingback: Last Week’s Highlights – Fitness Grapevine

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  407. I followed the the instructions and the chicken was a soggy mess.  Ugh.  Not sure how others liked this.  

  408. This recipe is SO good! I just started Weight Watchers and am happy to find so many great meals on your site that are WW approved. Best part, my husband didn’t even know it was a healthy meal! He asked me to make it again the next night. 🙂

  409. Pingback: Last Week’s Highlights – Fitness Grapevine

  410. Made tonight the family enjoyed so it will be a keeper.I did as someone else recommended and baked in a rack and also added garlic and onion powder to the breeding mix. Thanks

  411. Very interesting. Never thought of trying butter – I did a flour – egg wash – breadcrumb mixture.

    What do you think of browning it on the stove first? I have a nice cast iron pan that I can transfer directly to the oven, after all.

  412. Hi Gina,
    My family and I are really enjoying your healthy recipes! The food is so flavorful and yummy. I thought you had blogged (2016) a modified Chicken Parmesan recipe where the chicken went into the skillet with the marinara sauce instead of back in the oven. Now I can’t find the recipe and my family thinks I am crazy. I am hoping you can help me out and repost the modified recipe.
    Thanks

  413. Pingback: Weekly Meal Prep – rrockfitness

  414. Hands down one of my family’s favorite meals! Just fixed back to back meals from your cook book (shrimp and grits rocked too). Love your recipes!

  415. Pingback: Make-ahead Meal Plan & Weekly Food Prep {October 16th, 2016} - Organize Yourself Skinny

  416. Pingback: Skinnytaste Dinner Plan (Week 45)

  417. Great recipe and easy to make, my husband after the his first bite said “this is good”, so this will be made again.
    Thank you  

  418. Made this tonight and it was fantastic! Ordered your cookbook as a result! Thanks for the great recipe.

  419. My family LOVED this recipe when I made it last night! The method for creating the breading really made it come out quite delicious. I also personally appreciate the Weight Watchers points at the end 🙂 Thank you for this deliciousness 🙂

  420. I’ve made this several times and it’s been equally great every time! A simple, but delicious recipe- and it’s healthy- even better! I use olive oil as you’d mentioned instead of butter and it’s still yummy- thank you so much for this recipe, Gina!

  421. Pingback: How I Meal Plan for the Week in 4 Easy Steps – growing up zee

  422. Hi Gina,
    Have so far had a 100% success rate with your dinners… However tonight I cooked these for the first time and my chicken was really soggy not crunchy 🙁
    Not sure what I did wrong…
    Any suggestions? Do you pat the chicken breasts dry first with paper towel? 

    1. Anita, I am not sure what happened in your particular case, but I will offer up that I have had past experiences with excess moisture coming out of my chicken breasts as it cooks. Like you, I was dismayed when my crispy recipe was soup.. My husband asked me what brand I had purchased, and I replied with the name brand I used he suggested that when he buys chicken (he used to do all the cooking and shopping when our children were younger) he always bought the “all natural, no antibiotics or hormones etc.” and sometimes organic chicken. I know it is more expensive, but I switched the brand of chicken to the “not quite organic, but close” brand and I have not had that problem since. Sometimes I think the way they process the meat adds moisture, and then the meat is heavier so they can charge more. Anyway, just a thought.

      This recipe is awesome.

      1.  I agree with Marlene’s  husband. If you look at the packages of chicken breasts, some of them will say that they are injected with some type of saline solution ( basically salt water).  I’ve definitely noticed a difference in the texture when we use that kind of chicken and I suspect the moisture breaks out of it and makes the  breadcrumb coatings come up soggy.  Thanks for the heads up about that so I’ll know to either use the all natural kind of chicken breast or to put them on a rack of some kind to help with the crispiness. The recipe sounds great and I’m going to try it this evening!

    2. Put chicken on a cooling rack on a cookie sheet, that way the heat circulates better around the meat and a lot of the grease / moisture will drain off. I don’t remember where I got that idea, but I do it all the time now and it works great!

    3. the tops of mine weren’t as crunchy as I’d like, so I put the broiler on for a few minutes before adding sauce/cheese. Perfect!

  423. Avatar photo
    Chelsea Williams

    Turned out great! Very easy and relatively quick to make. The prep is quick and easy! It tasted so good and it didn’t dry out which is great! This is officially added to our dinner recipes! I followed the recipe to a “T” and it was perfect!

    1. If you have a spiralizer, use zucchini noodles. They have a very mild flavor. Heat the noodles just a bit in a skillet to remove excess moisture, then serve just like pasta. Tastes delicious!

  424. Pingback: Healthy Buffalo Chicken Salad

  425. Really really good.  Much quicker and less fat than the normal fry-bake method.

    I marinated the chicken first in Italian dressing, this way I got more flavor and omitted the butter step.  Also, I baked on a grate, not a pan (so the bottom didn’t get soggy).

    A++++!!!

  426. I wonder… if you use your marinara sauce recipe from your cookbook, which is 0 points, you could put more sauce on the chicken without upping the point count.

  427. Pingback: Food Review: Chicken Parmesan – When My Life Begins

  428. Pingback: August Meal Plan - Our Kerrazy Adventure

  429. This dish is amazing! my kids licked the plate it was so good and they NEVER do that! Thank you for your amazing recipes. I am losing weight too by eating your recipes!

    1. i liked this dish a lot, but it needs some spice , going to add to already cooked recipe- some spicy tomatoes and basil, garlic just needs more flavor

  430. Absolutely delicious!!!  Although the directions transition from 2 to 3 was a bit confusing since the dish hadn’t been in the oven yet lol 🙂

  431. I love the simplicity of this chicken parmesan recipe Gina.  I am going to try it tonight.  The recipe calls for 1 tbsp sauce over the chicken.  With 8 breasts, that is only 8 tbsp or 1/2 cup.  The recipe has 1 cup, so not sure if this is in error?  Anyhow, can’t wait to try!

  432. Pingback: Sample Menus 1 (20/07/2016) | All About the Follow Through

  433. Your recipes are so delicious! I have made the Skinny Chicken Parmesan from the cookbook twice now. It is amazing as I’m sure this recipe is. I was wondering though about how the calories are calculated. When I analyzed the ingredients that is in the Skinny Chicken Parmesan recipe through a calorie counter website (caloriecount.com), it calculated approx. 400 calories per serving. I’m not sure which one to go by. Can you help?

  434. Made this tonight and loved the simplicity of it. Was surprised there was no salt in the recipe, but the cheese made up for that, I suppose. I’m single, so I only made two (2) servings, with Angel Hair pasta as a side. I used to be a gourmet cook, wouldn’t say I still am, but I was really pleased with this and thought it was good, and I have lunch ready for July 4th!

    Because I am a bit of a food snob, I don’t usually like ready-made Marinara sauces, but I found a new one Prego is making (Farmers’ Market Classic Marinara), and it is perfectly seasoned. I couldn’t have made a better one myself. KEEPER!

  435. This dish came out great and was very delicious! ! I used thin-sliced chicken breasts, Italian breadcrumbs, and fat-free mozzarella. I’m new to cooking and this recipe was so easy to follow and didn’t take long at all to prepare and cook. Thanks! 🙂

  436. I made these this weekend, and they were a hit! I used olive oil and a gluten free Italian breadcrumb mixture. My picky sister ate an entire piece. Thanks for the great recipe! These will become a regular for my family.

  437. I live in a Bus and with a convection oven, 450 degrees will blow a fuze and I would have to have a repairman come fix it! I found out the hard way! Is there a good temperature I can cook it in the oven instead of the 450 degrees!

  438. Pingback: Baked Chicken Parmesan | Skinnytaste | Onlinegranny's Shared Recipes

  439. I want to make these and halved the chicken from 4 breasts to 2 breasts, which I halved and didn’t include the sauce when calculating the calories, but I’m not getting anywhere near 251 when scanning the ingredients onto my fitness pal. I got 451 per serving. Confused as this looks really good and unsure I want to make it now

  440. I made this tonight for dinner and it was really yummy.  I’ve made other chick parm recipes that were time consuming, but this was very easy.  I baked it on a rack and didn’t spray the top of the chicken with any oil.  Will definitely put this in the meal rotation . 

  441. Just made this & it turned out perfect! I brushed olive oil on the chicken before dipping in breadcrumb mixture & the flavor was great. I served with angel hair pasta with olive oil & garlic. A huge hit with my Italian husband & 2 teenaged boys! 

  442. Made this last night!  Soooo awesome. My husband said it was better than any restaurant he’s had. We appreciate how light it is. It’s going on my too go to recipe list for sure! 

  443. I tried this recope today. It was a hit with my entire family! I lightly seasoned the chicken. It was great. Thanks for the recipe!

  444. I found using Gina’s parchment paper trick instead of spraying the pan browned the chicken better and the breading was less moist.  

  445. I made this tonight. I enjoyed this dish. The melted butter helped made the bread crumbs stay on the chicken. I will make this dish again! I liked your recipe!

  446. i really loved this and it was super easy.  did anyone season the chicken first?  i thought it needed a little more of a kick

  447. Pingback: Baked Chicken Parmesan - A Cedar Spoon

  448. Made this tonight for my husband and I for the first time. He said Top 3 dinners I’ve ever made! Needless to say, we’ll be making this for years to come!

  449. HI, I'm sure you have answered this before but how well does this keep in the fridge or how well does this freeze? On another note I'm loving all your recipes, I made the Cheeseburger casserole and it really did taste like eating a really juicy cheeseburger .

  450. Oh my goodness Gina, you have outdone yourself! This is so good that it's hard to believe it is WW friendly! My new favorite baked chicken recipe. Thank you for sharing!

  451. I made this recipe tonight and it was so easy and delicious! Seriously, restaurant quality ymminess! I made garlic knots with it (just the pre-made frozen kind) and it was really good.

  452. Avatar photo
    Lisa Grahovac

    I made this last night, I will be making this again! I served it with spaghetti squash. I used spray butter on the chicken instead of melted butter, and it turned out very good!! Thank you for all the wonderful recipes, they have been so helpful while on Weight Watchers!!!

  453. I am going make his for dinner tonight. Thank you so much for making Weight Watchers easier to follow and so delicious!! I am gong to make spaghetti squash to go with it!! I have only been on WW for about 2 weeks now, but have used so many wonderful recipes. I have also ordered your cookbook, and can' wait till it gets here!! Thank you agai for all the wonderful recipes!!

  454. Hey there. I love that you have converted your recipes for the new smart points for weight watchers, I don't mean to be a pain, but do you have the saturated fat for this recipe?

  455. My husband is on a low salt diet. Do you happen to know how high the sodium content is for your Baked Chicken Parm? I didn't see it in the nutritional info. Thanks. Very excited to find your site. I'm not usually a veggie lover but your recipes might just change that. Everything looks delicious.

  456. You don't need my compliments to this wonderful dish,you already have so many,however, it deserves as many high fives that it gets. Followed as directed, was fab. Thanks so much;o)

  457. I made this tonight for the second time, but decided to make the sauce for it this time using your recipe. It was a hit! My husband said it was the best chicken parm he's ever had, beating any restaurant sauce or chicken parm. Thanks for so many wonderful, healthy recipes, all of them are fun to make and even more fun to eat!

  458. Avatar photo
    crystal smith

    Dangit! When I flipped the chicken all my breading peeled off 🙁 Still pretty good though! Thanks!

  459. Made this for dinner tonight! Absolutely DELICIOUS!!!!!!! My husband's first comment, "Babe, you're unbelievable! Please put this in the recipe book." Haha I think it was a winner!!

    I actually used raw chicken tenderloin strips because we didn't have chicken breasts. I basked them in butter, coated with Italian bread crumbs/Parmesan and sprinkled with garlic powder and black pepper. Cooked for about 12 minutes, flipped for 3, then added the marinara and mozzarella and cooked for another 5. Absolutely perfect!! Thank you so much!!!!

  460. Avatar photo
    Jennifer Marie

    Okay, my stomach just started rumbling even looking at these pics, haha! What a delicious and simple recipe. I have a weakness for breaded chicken and this is a way healthier alternative than going to a fast food restaurant. Thank you!

  461. Your blog was too good. i really appreciate with your blog.Thanks for sharing.
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  462. Avatar photo
    Lilian Thompson

    I loved this recipe! I followed the instructions exactly. My husband was a big fan too! I served it with a side salad and next time I will serve it with pasta. Yum! Thank you very much for the great recipe!

  463. Avatar photo
    Amaryllis Tsegou

    Seriously, I can't believe there's only 251 calories in this. Damn! It looks delicious! Thanks so much for sharing, Gina, can't wait to try it!

  464. I made this tonight and it was so good. To make even healthier I used brown rice pasta and it was great!

  465. Wonderful recipe! Thank you for sharing. My daughter has an egg allergy, so it was so nice that this recipe uses butter instead of egg to bread the chicken!

  466. I've made this twice in the past week – my husband has requested I make it every time I do chicken! So easy and so delicious!

  467. Avatar photo
    Dave @ Weight Loss Bros!

    I love chicken parm! This looks so simple and yet so taste! I really want to try and make this as it looks awesome for a low calorie dish!

  468. I'm going to make this and put coconut oil on it. Probably taste great. My mom btw loves all your recipes on here.

  469. I make this all the time from your amazing cookbook and love it! To freeze it, would I freeze it after breading and before baking, or bake it and then freeze it? Thank you!!!

  470. Avatar photo
    Angela Villanueva

    Hi Gina,

    I followed your recipe exactly but when I flipped the chicken the breading stuck to the bottom of the pan. Next time I make this how do I prevent the breading from coming off the chicken and sticking to the pan?

  471. HELP! I wanted to make this tonight and only have tenderloins. In the spirit of saving $$ I want to use what I have on hand. How many tenderlons do you think I will need?

  472. help me out here…I used turkey cutlets, fat free mozzarella (and only 1/4c), and omitted parm. Everything else the same. I calculated 9 WW PP per serving and you have 6?

  473. Thanks Gina! This was so good! We loved the butter flavor, and the chicken stayed super moist. The only bummer is that this and the skinny chicken nuggets of yours, both of which I make with panko just bc I don't love seasoned Italian bread crumbs, I cannot get them to brown! It's so frustrating. I follow your directions to a tee, and have a new oven, so it must be me! 🙁 It does look like you're using a dark non-stick baking sheet… Do you think this could be my problem? If I could brown your delicious healthy recipe versions, I'd be all set! Thanks!

    1. I was just asking my husband about this last night. We use panko for my son who is allergic to milk, and it never browns.

  474. I made this for dinner last night and it was delicious. We always do a scale from 1-10 and I was given a 9 for this dish. I was told the only thing that would make it a 10 is if I had made garlic bread. This is definitely a keeper. My only complaint would be that the recipe/calories is different on your blog vs your cookbook. Keep up the great work!!

  475. I made this for dinner this week and it was amazing! My super picky boyfriend even liked it. Will definitely be making again, thanks!

  476. I have made this a few times and making it again tonight. Its a hit with the whole family and delicious!

  477. Made this tonight however I used panko and served it with a 2 Oz serving of ronzoni garden delight pasta it was more than enough!

  478. Avatar photo
    Valerie Weise

    I have made this dish several times and it's delicious!!! Gina all of your recipes are phenomenal!!! I was wondering about substituting coconut oil for the butter…has anybody tried that for this dish??

  479. Avatar photo
    Healthy eating

    That looks good. It's a nice and easy dish but it doesn't look that way. It makes it easy to serve this up when you want to have something nice to treat guests. Yet, you don't have to spend hours in the kitchen preparing it.

  480. Avatar photo
    Julia Spencer

    I just put this on our 2 week menu plan–again! We love it. With January looming, I am rededicating myself to being healthy and cooking more of your recipes. As a matter of fact, I just ordered 3 of your cookbooks as gifts for my friends who like me need to jump back on the wagon!

  481. I made this last night and my husband I both enjoyed it. I just served with a green salad and skipped the pasta. This will be added to our regular rotation!

  482. I made this last night for dinner and my husband thought it was the best he ever had, the chicken was done just right and I WILL DEFINITELY BE MAKING THIS AGAIN AND OFTEN. And the butter was just enough to give it great taste..yummmmy

  483. This is my recipe too!! 🙂 although I didnt make it because it was lighter. I just prefer the chicken baked. Love all your recipes! !

  484. Would anyone know how much sodium is in this? It looks awesome but I have to watch my sodium intake as well as calories.

  485. I made this today and it's fabulous! Especially over a bed of roasted spaghetti squash. I'm getting into meal prep and now I have lunch for the next week 🙂

  486. How do I get the chicken crisp? Should I use a non-stick cookie sheet? Both this and the coconut chicken end up soggy…

  487. This is one of our family favorites. My butcher at my local grocery store is awesome & she always cuts my chicken breasts in half & to the right weight too – makes it even that much easier!

  488. We made this tonight and enjoyed it! The only difference between this recipe and the one I usually make is parm cheese in the breading, brushed oil instead of raw egg, and less pasta sauce. We liked it a lot, though, so I'm going to keep making it! Thanks for sharing the recipe! 🙂

  489. Made this for dinner tonight. My son (age 5) is allergic to cheese and eggs so it was nice to have a recipe I could change up a little. I couldn't find seasoned bread crumbs without milk in them so I just seasoned up Panko, made his first then add the cheese to the Panko. My kids were skeptical about this "new" dish but I think they liked what they ate. My husband and I really enjoyed it and cleared our plates.

    1. My son is allergic to milk as well. We used panko and seasoned with Italian seasoning and garlic powdered. For the butter, I used his safe Earth Balance butter. He LOVED it!

  490. Made this today. It is so delicious. Thank you so much for the recipe, I have made several others as well. You are so precise in your directions that if you follow them, they turn out perfectly every time. So appreciative, you make me look good in the kitchen!

  491. This was a huge hit with my husband (and me and my son, too). My husband requests chicken parm frequently, but I usually hate to make it. This was so nice and simple, and didn't destroy the kitchen! Served with a side of pasta and roasted asparagus.

  492. I made this for dinner last night and it was spectacular! The chicken was incredibly moist and juicy. I had the entire meal prepped and served in 35 minutes for a family of 4. This is a definite keeper!

  493. Avatar photo
    Black Leather Jackets

    Wow, you have made an American classic into a light, scrumptious dinner. Many thanks to you, I have lost 25 pounds in 2 months thanks to the recipes posted here.

  494. Avatar photo
    Danielle Budick

    I made this 2 weeks ago and it was so good!! It didn't get crisp, but with the sauce , I didn't mind. I have the chicken taco chili in my crock pot right now. Can't wait to try it!

  495. Made this for dinner last night, it was top notch!! I had made chicken parmesan in the past and it never tasted good, this was perfect, easy to make with lots of yummy leftovers. I will be making this again

  496. Made this tonight. It was awesome! The chicken was crispy and tender. I used spray olive oil, reduced fat parmesan, and homemade sauce . Serve over whole wheat pasta.

  497. I have just recently stumbled across your blog and I am thoroughly enjoying what you have to offer! I have been cooking from your recipe list for the past two weeks and I've been thrilled with the outcome of most of the dishes I've made. Even my very picky husband-to-be has been happy with everything 🙂 This dish is on my dinner list for tonight and I can't wait to see how it turns out!

  498. OMG AMAZING! I JUST tried this recipe now, turned out PERFECT! be sure to cut the chicken fillets in half to double them and thin them up, makes all the difference 🙂 thank you

  499. Avatar photo
    Gina Scofield

    I know this may be a dumb question but it's one I ALWAYS have when a recipe calls for butter. Do you use salted or unsalted? I never know and not a single recipe ever says.

    Gina, you are a God send!

  500. This was DELICIOUS! I modified the recipe slightly and used provolone cheese on top instead of mozzarella. I also breaded the chicken using whole wheat flour, egg, and bread crumbs instead of the butter. The baked version came out so much BETTER than pan-cooking it. I loved the crisp.

  501. Avatar photo
    Joni Peterson

    I made this for dinner tonight and my husband and I loved it!!! It was super flavorful and the chicken stayed moist! So happy I tried it! We have plenty of leftovers as well!

  502. add some italian seasoning (basil,marjoram,oregano,rosemary,thyme). small pinch of all spice or season salt. and a little garlic powder to plain bread crumbs. although most bread crumbs sold today are already italian style with seasonings already in the,
    also a good sauce is tomatoes, olive oil, red pepper, salt.

    for fresh pasta. mix 3/4 cup flour per 1 egg with 1 tbs olive oil. increase batch size in multiples of that but 1 batch serves 2-3 decent size portions. mix dought and cover in plastic wrap for 15-20 min
    unwrap and use pasta maker to flatten and cut to desired size.
    boil for 3-5 min. fresh takes much less time to cook than boxed. serve and enjoy

    (culinary school student)

  503. Avatar photo
    Billie McShane

    I had some friends over when I made this the first time. One of my friends is a VERY PICKY eater, it was so funny when we caught her sneaky out the 2 remaining pieces of chicken!! I live by myself so I'm not typically cooking for 4 so I portioned and froze the 'breading' for future use. I buy chicken from Market Day so they are already portioned and then I just coat them in butter and tossed in the baggie to coat and put it in the toaster oven. In case that helps, any single people. Thanks Gina!! Your site has really helped me learn how to use my kitchen:)

  504. I made this for dinner last night and it was very delicious!! I only had shredded mozz cheese so I used that and it was still very good..The chicken was a little dry- I think I might have kept it in the oven too long..Next time I make this I'll probably good 15 min then flip and measure with a meat thermometer to be sure.

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    Angela Bergeron

    I made this tonight and it was awesome! Thank you for sharing your fantastic recipes. I love that you make most stuff from scratch and it makes me look great because everyone loves the food and thinks I'm a great cook when I really just know how to read and follow direction.

  506. Avatar photo
    Jorie Gunsallus

    making this right now! can't wait to try it! 🙂 made the chicken taco chilli last week, that was a hugeee winner! it was so good!

  507. O.M.G. This is SO, SO good!! Who would ever believe it is a "lite" meal! I used Perdue Perfect Portions chicken and served it over Ronzoni Pasta Portions rotelle. Now I can't wait until tomorrow night so I can have the leftovers!! YUMMY!!!

  508. Oh my gosh, this recipe was so good, it was even better than other 'non-skinny' chicken parmesan recipes I have tried. Can't wait to cook it for other people.

  509. I made this for dinner tonight. We all loved it! What a great way to get the most out of a chicken breast. Thanks!

  510. SOOOO Good! I made this for dinner and everyone loved it. Didn't end up using all the chicken breasts and I made it again for lunch a few days later. It is so easy and quick and tastes just as good to me as other unhealthy chicken parm. YUMM:)

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    Mallory in Moses

    I added this in my points calculator and got 7 points plus. Either way I made it last night and it was amazing. My husband, who is one of the pickiest eaters I know even went back for seconds. Thanks so much! Love your website 🙂

  512. Thank you Gina for your wonderful recipes! I have lost almost 50 lbs and am at goal. Finding good recipes that I can make for my entire family (5 kids) is essential! I love how you don't go full-on diet food at the expense of taste, a little butter and some good seasonings go a long way and you don't feel like you are dieting. I'm making this tonight, and serving it with roasted spaghetti squash and green salad. Yum!

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    Monica Thomas

    Made this for dinner last night, and it was really good! Only thing I did differently was that I lightly seasoned my chicken with kosher salt, garlic powder, and a pepper before putting the butter on. I used Smart Balance spread too. Excellent recipe! Thanks!

  514. I made this tonight for my family and it was awesome!.. I love how easy it was; I did spoon quite a bit more than suggested for the sauce and cheese but we weren't trying to go skimpy. Thanks for the recipe!

  515. When you freeze these–do you do it when they are already cooked or when they are uncooked and breaded?

  516. I have made this about a dozen times since it first appeared on your site in 2009 and it always turns out deliciously. The only change I make is that I use half regular bread crumbs and half panko for that extra CRRRRUNCH. Perfect with a side of broccoli and grilled garlic bread.

  517. Chicken parm is my hubby's favorite! After a bad week, I decided to make this for him to cheer him up. HE LOVED IT! The entire meal he complimented me and said it was better than Olive Garden. Classy pallet 🙂 Thank you for a healthy and delish recipe. This will go in our rotation for sure!!

  518. Avatar photo
    Ingrid Walfish

    I made this last night. It was wonderful.,. I love using the butter rather than the egg as it kept the breadcrumbs stuck better, and they crisped up nicer as well!

  519. Avatar photo
    Alicia Lewis

    This is one of my all time favorite recipes. Easy enough for a week night dinner, but it LOOKS kinda fancy, so guests are always impressed! It is my boyfriend’s absolute favorite, so we make it often. I usually serve it over capellini pasta for him, and over a salad for me, sometimes with some bread as a side. There is one problem with this recipe. I can’t tell you how many times I have been ON MY WAY to dinner out with my boyfriend, and then he will suddenly say “can we go home and make chicken parmesan instead?” 

  520. Mine did not come out crispy, but soggy. I am sure it is something I did, but I am not sure exactly what. I used Itilian Seasoned breadcrumbs (do not sell wheat in my town), I used light margarine (didn't have butter) and cooked in a 9×13 glass dish. I did not have chicken cutlets so just used chicken breasts and sliced them in half, but maybe not thin enough? Everything I have made from your site has been awesome and this is one of my favorite dishes so would love to know how to make it the right way! = )

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    Ernie & Robyn Breaux

    I made this tonight for dinner, and we all made happy plates, it was so good! I followed the recipe, exact, i wouldn't change a thing. I served it over gluten free, rice pasta, so good!! 🙂

  522. Just made this for my husband and I who are on Weight Watchers. We both loved it! We had all the ingredients on hand which worked out nicely. Thanks for another delicious recipe!

  523. The calorie count noted on this recipe is BOGUS!!! I plug everything into MyFitnessPal and it gave me a count of almost 800 cals a serving. I tried skinnying it up by taking off the butter and replacing it with egg whites, but that only knocked it down to 581 calories per serving. If you're trying to watch your calorie intake, you better be careful on this site. SparkRecipes is much more trustworthy!

    1. Avatar photo
      Skinnytaste Gina

      You're doing something very wrong if you are getting 800 calories per piece! I went back to the analysis and it's still under 250 calories.

      Checked it on Sparks, and got the same thing, so not sure what you did wrong but yes, it's always smart to double check the info as human error happens. Luckily, the kind people who visit here usually email me if they see a mistake.

  524. Avatar photo
    Vanessa Reyes

    I am new to eating healthy and have just begun my weight loss journey. my biggest stresser has been "What do i eat now? a friend of mine told me about your blog and i found this recipe. this dish was amazing and in no way disappoint! it felt like i ordered Olive Garden to go! I paired it with a side salad and smart taste spaghetti and it was a huge hit with my family. This is something that I will be making again and again. thank you so much for helping make this journey so much more of a no brainer.

  525. Gina…this is AMAZING!!! My husband likes my healthy cooking but secretly wants the unhealthy stuff…with this dish he only wanted more, more, more. Soooo GOOOD! Thank you!

  526. GINA!!!! This is an AMAZING recipe! My husband likes my healthy cooking but secretly wants the unhealthy stuff 🙂 With this dish…he only wanted more, more, more!!! Absolutely delicious…thank you!!

  527. Avatar photo
    Danielle Prosperie

    Oh my gosh, I have made this several times now, according to your directions. I don't miss the oil at all!!!

    Even with using half a chicken breast, it is so filling and delicious. I eat it with a basil/tomato/mozzarella salad and my husband has it on top of spaghetti.

    Seriously, Gina, you are the reason my husband and I eat so well every day. Every time I cook a recipe of yours, I post about it on facebook and let everyone know about your site. 😀 You rock.

  528. I made this last night and it was so juicy!! I had mine with a Trader joe's flat bread and made it a chicken parm hero. All for 6 points. Thanks for another great recipe! 🙂

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    Jennifer Clark

    This was SO yummy and super easy! The only thing I did differently was use Italian Panko instead of the bread crumbs. Adding to my regular dinner rotation:)

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    GodsLeadingLdy

    I made this over the weekend using all-natural Panko breadcrumps (which made it very crispy) and egg whites instead of butter. Turned out great. Thanks for sharing! I served it with spaghetti squash and roasted asparagus.

  531. This was so easy and delicious! My husband and I loved it! Definitely going into the recipe repertoire! Thank you great blog!

  532. This was sooo good & so easy!
    I made the marinara & chicken Parmesan!
    Thanks Gina for posting the easiest recipes that also taste amazing!

  533. Just came across your site while looking for a lowfat chicken parm recipe – made yours last night and it was amazing! Can't wait to try more of your recipes, this site is just what I've been looking for.

  534. just made this for dinner tonight and my Italian averse fiance even enjoyed it! I will definitely add this recipe to my rotation. Thanks so much Gina!

  535. Avatar photo
    Brooke Norton

    Gina- Where can I find whole wheat bread crumbs? I've looked at all the local grocery stores. 🙂

  536. Avatar photo
    Courtney Barker

    to make this a little more healthy I sautéed green and red bell peppers, snow peas, and some mushrooms and added it to the sauce. I don't use mozzarella since my boyfriend is lactose intolerant, but I do mix the parmesan with the bread crumbs. just don't tell him. we LOVED it.

  537. Have you made this yet? If not, don't wait! Make it now! After one bite my husband said "you HAVE to put this in the weekly rotation!" And we don't HAVE a weekly rotation. Seriously deelish!

  538. Gina,

    Just tried the chicken parm tonight for dinner. Absolutely, delish!! Going into my rotation for sure. Thanks for sharing all your wonderful recipes, love them.

    Shirley
    Troy, Michigan

  539. made this the other night and it was AWESOME…even my 12yr old picky eater and husband loved it…it's a keeper

  540. I've made several baked chicken parm recipes and this one is by far my favorite. I've made it twice in the last week and it's everyone's favorite. Thanks so much for sharing. I've started WW and your blog has been wonderful. I have bookmarked a ton of other recipes from your site as well!

  541. I'm sorry if this has been asked already, but I was wondering if the points include the pasta? I am assuming not, but I just wanted to be sure. I plan on making this tonight! Yum!

  542. made this a month or so ago. it was delicious! my husband said he preferred this than going to an italian restaurant! score! thanks Gina 😀 use your recipes all the time!

  543. This was AH-MAZING!!! It was a hit with everyone in my family, including my Italian husband who loves the sauce/cheeseyness of regular higher fat version! Noone could believe it was 'skinny'! Thank you. Can't wait to make it again. I will also be making this type of chicken without the parm. part because my son (8) really liked it! Thank you! Couldn't believe it was only 6 points–wow!

  544. I just tried this tonight, and both of my very picky children (ages 13 and 11) LOVED it, as did I! It was awesome! Thank you so much. This recipe is a definite keeper. When I can get my 13-year old daughter actually asking for seconds, I know something is a winner!

  545. This is a favorite of my husband and my kids like it too! In a pinch, I've put 2 slices of whole grain bread in the food processor when I didn't have seasoned bread crumbs on hand.

  546. Made this for dinner this past week. My husband and two teenaged kids loved it! I'm so thankful for your site…just started with Weight Watchers for the first time in my life at the beginning of the month.
    Wish me luck and so glad I have your site to get great recipes! 🙂

  547. I made this for dinner tonight and everyone loved it, especially my husband. He said it was the best dinner ever. 🙂

  548. I made this tonight but put the chicken on french rolls and made chicken parm sandwiches, so so yummy! Thank you!

  549. Avatar photo
    Culinary Dreamer

    I have made this recipe several times now and it has always been a big hit. It is incredibly delicious!! Thanks for sharing, Gina!

  550. Oh my goodness, this is soooooooo good. I LOVE chicken parm, and this is even better than my previous recipe that wasn't nearly as good for you. Seriously, this is restaurant quality. Thanks for the recipe!

  551. I'm making this right now. I used panko bread crumbs. The smells coming out of that oven right now are making me giddy!

  552. A friend just introduced me to your site and every dinner this week are recipes off your site. Baked Chicken parm was the first one I tried and my boyfriend and I absolutely loved it. I even cut the chicken quite uneven and still every piece was baked perfect. Thank you!!

  553. I've made this twice now and would not make chicken parm any other way-true convert here! Love your blog Gina.

  554. Stumbled across your recipe when I Google searched one. I was leery about how it would taste being baked with bread crumbs and not fried. BUT…we loved it!! My husband and son are picky eaters and they loved it too!! Phenomenal!!!

  555. I bought a box of weight watchers chicken breast that are pre-portioned as 5 oz each. Will I need to cook these a little longer then or do anything else different?

  556. Made this tonight for dinner with your marinara sauce.. husband loved it as well as my son.. No Leftovers!

  557. So glad there's a healthier version of this dish! This is one of my husband's favourite meal of all times, but the original recipe that I've used adds up to about 20plus points in the WW program! Oy! This is only 6 — so we can have a few more serving per person. 😉 Thanks!

  558. I made this for my husband tonight. He LOVED it and said it was better than olive garden! Thank you, I love your site

  559. I'm new to your site and just made this last night. It came out soooo good, thank you! I'm new to cooking, recently moved in with my boyfriend and trying not to pack on pounds living on his diet (lol) he loved it just as much as I did and i'll now come back to your site for new recipes!

  560. This recipe is awesome! Great food without any guilt! My husband and kids have been requesting it weekly! Yum!

  561. This was awsome and fast!! I love chicken parm. I would recommend this to anyone reading!! Perfection!!

  562. Avatar photo
    Leah Glassford

    I made this last night and it was so so good. Skinnytaste makes it easy to eat real, healthy food even as a student!

  563. Just made this for dinner tonight and it was so yummy! My fiance loved it and had no idea it….this will definitely be a staple in our home.

  564. This is the most flavorful chicken parm I have ever had. I prefer it over all other recipes and restaurants. I sprinkle my chicken with kosher salt and garlic powder and then tenderize it with a Deni meat tenderizor. Punches the seasoning into the little holes it makes. I also spray my chicken with nonstick spray instead of melted butter. Comes out great. Thank you Gina. Haven't had a recipe of yours yet that was not liked by all. I don't use my cookbooks anymore since I found you.
    PS: I also top fish fillets with the breading. Very nice. I make extra to have onhand.

  565. I make chicken parm alot, so when I came across this recipe, I tried it and it was yummy. and much easier than the way I made it before with an extra pan for frying, so less dishes too.. thank you

  566. Made this for dinner last night. LOVED it! Hubby did too. Can't wait to try another of your great recipes. Thanks Gina.

  567. Avatar photo
    Katreen Wilson

    Gina, you are my go-to recipe book! Making this for the second time since you posted it, it's really fantastic! I am SUCH a fan of all of your recipes. I have made a ton of them and can honestly say that I've never had one I didn't love. I crave your Italian Wedding Soup almost every week. You rock!

  568. Hello. I really love your recipes but my dad has recently been told he has high cholesterol. Do you know the cholesterol content in your recipes?

    Thanks

  569. I have made this for the second time tonight and it was great! It's so easy and comes out perfect everytime. Thank you so much for this recipie.. I love your blog.

  570. Made this for dinner last night and it was excellent! I used panko bread crumbs but otherwise, followed the recipe to the letter.

  571. I just made this tonight. It was simply amazing. My son ate enough for 3 people and my husband loved it too. My son said if I keep making this for him, he will never leave home.

  572. I made this for dinner & it was great. I also had my picky 5yr old nephew over & I made his into smaller chicken nuggets. He gobbled them up. Love your recipes!

  573. I made this two nights ago and served it with whole wheat pasta. OMG. My son and partner LOVED it. We are not big whole wheat pasta lovers but with this chicken, who cares?? It was so delicious and easy! My son has asked to put this into the rotation! Thanks!!!

  574. Made this for dinner tonight and it was delicious!! My fiance said it tasted like it came from a restaurant!

  575. I am making this for dinner tonight! I just started Weight Watchers three weeks ago and your recipes make it so easy! My husband loves them (and has no idea they are good for him- hidden bonus 🙂 ) and I can eat within my target and be completely satisfied. Thank you so much for the wonderful recipes Gina! Your recipes and ideas are helping me so much on this journey!

  576. Gina-THANK YOU for a recipe that was not only delicious, but that included instructions which were clearly carefully thought out. I followed the recipe to the letter and it was PERFECT. The chicken was tender, coating was crispy, flavors perfectly balanced. There are a ton of crappy recipes floating around the internet (Pinterest *Ahem), so I especially appreciate it when I find a recipe written by someone who clearly knows how to cook! Keep up the good work! – Becca

  577. I made this tonight for dinner along with the baked zucchini sticks and the delicious spaghetti with mushrooms, garlic and oil. It was all so delicious. My older brother, who is staying with me, and my boyfriend absolutely loved it. I couldn't keep them from munching on everything before it was finished.
    In fact, I was even promised a backrub tonight because I (and I quote) "deserve it."
    It was all super easy to make, but shhhh, we won't tell them that.
    Thank you again for another perfect meal.

  578. Made this for dinner last night. It was a hit with everyone! I made fresh tomato sauce with cherry tomatoes, a little olive oil and garlic. The chicken tasted like it was fried! So delicious. We had no leftovers!

  579. This was absolutely delicious. Followed recipe to a T. Whole family loved it, and my hub said he actually liked it better than my usual fried and then baked chicken parm. Thanks so much!!

  580. Can you tell me at what point in the preparation it would be best to freeze? This looks delicious! -Cara

  581. I'm just STARTING to learn to cook and man this came out SOOO good! 😀 I love all your recipes because I always try to eat healthy and you get healthy and tasty; the best of both worlds!

    I wrote about it on my blog:
    http://lauradoodleshere.blogspot.com/2012/10/laura-cooks-chicken-parmesan-w.html

    I love your blog and will continue to try the recipes on it 🙂

  582. Waouww your recipes look so fantastic ! And your photos are awasome !
    Thank you so much for sharing your ideas. I am lucky to have found your blog , tasty and skinny ???? Yesssss

    Misty from Belgium

  583. Gina, I'm a new wife and 1,000 miles away from my mother… Thank you so much for the explicit directions and the healthy recipes. It makes cooking for my husband so much easier and I don't have to call my mom as much to ask her for help. I'm learning how to cook AND my husband already thinks I am a healthy chef thanks to you! 🙂

  584. Delish! I always have trouble getting breading to stick to chicken, and this recipe was no different for me. Any suggestions?

  585. Delish! I always have trouble getting breading to stick to chicken, and this recipe was no different for me. Any suggestions?

  586. This dish is Fabuloosa ! Easy to make… I did tweak it because it's just what I do . Added a wee pepper and pinch of Italian seasoning to the sauce and heated it on the stove while the chicken was cooking. Since he Loves italian and I don't ~ marinara sauce was a mystery subject – some kind lady in the store suggested Newman"s brand and it worked great. I used Italian bread crumbs (that's what the store had) and a wee bit more cheese to the coating mix. Splashed on some sauce over the noodles before the chicken was added and dressed the chicken with more sauce and cheese then called for. I served it with fresh garden salad and small whole wheat dinner roll. Fantastic Meal !!!!! We BOTH loved it ……..

  587. Avatar photo
    Nicole Murray

    I made this tonight for dinner and it was delicious!! The chicken was so good and crunchy!! Even my 3 year old ate it up – he thought it was just a fancy chicken finger 🙂

  588. Avatar photo
    Mom Taxi Julie

    Just like everyone else I made this last night and MAN OH MAN I just wanted to lick my plate it was so good! Thanks for always coming up with such great recipes. Thanks to you we can eat healthier AND have it taste good!

  589. 20 mins. is a bit much too long at such a high temp for boneless that is thinned in half… Though the seasoning was perfect; the chicken was too dry…Cooked it at 12 mins; turned for 5 and it was perfectly moist!

  590. I'm one of those people that needs explicit directions, so when you say cut chicken in 1/2- do you mean butterfly in half or just cut in half? Making tomorrow night and can't wait to try! Thanks

  591. Made this tonight for band of 4 very picky eating boys (and my husband)…it was a HUGE hit! Very easy to prepare too. We will make this again and again.

  592. Avatar photo
    Lingering Liveaboard

    When I make this, my husband always says that it's the BEST chicken parm that he's ever had (and he's had a lot, and loves to eat unhealthy). Thanks for this and many great recipes, Gina.

  593. Thank you, Gina!!!! This is the best lightened up chicken parm I have ever had. It's better than a restaurant – and no guilt! I think the key is the butter prior to breading the chicken. I followed your instructions exactly and am going to be a regular follower! I love Raos marinara and used that with part skim mozzarella. This is such a simple recipe, but so very satisfying. I served it over 2 oz. of Dreamfield's linguine and I will be sure to put this on the weekly menu. My first "Gina" meal, but not my last. Thanks again!

  594. Tonight's dinner for sure. I was just hired to cook for our neighbor family as he is on a strick diet. I have never cooked for anyone but my family and friends. Your recipes are the best and a great success. Thank You!

  595. Too funny. I was just thinking of making this for dinner so of course I came here and look what was on your front page. 🙂 Thanks!

  596. Avatar photo
    The Healthy Apple

    Your photography is beautiful, Gina! SO excited to see you this week and can't wait for our 3 days of fun. xox

  597. Great dish! Instead of the butter, I dipped the chicken in reduced fat milk. It stuck a little so next time I'll spray more olive oil on the pan. I served it with spagetti, just like in the pic, will make it again.

  598. I made this for dinner last night but used panko bread crumbs instead of regular bread crumbs. It was delicious!

  599. Funny how I just dug this out of your archive earlier this week!!! All 4 kids and my husband loved it, a rare occurrence!! Discovered your website a few months ago and absolutely love it!!

  600. Avatar photo
    Alexis @ Hummusapien

    I drool over all your recipes! I think my boyfriend would definitely die for this. Love how it's baked!

  601. I just thought I would share a little trick that I stumbled on for crispy coating on chicken and fish. Mix breadcrumbs, parmesean and seasonings. Then add olive oil to that mixture, stirring until everything is moist. I use 2 teaspoons oil to 1/4 cup breadcrumbs and 2 Tbsps parmesean. That is enough to top 4 large fish filets or 6-8 chicken tenders. When you bake it every crumb gets super crunchy. I usually just put the crumb mixture on top and don't flip them.

  602. This is baking in my oven now – just flipped the chicken and it has browned up beautifully! My family will love this (just like everything I bake from this site!). I can't wait to put it on a whole wheat roll for a Chicken Parm sandwich tomorrow!

  603. We love your blog, and adore your recipes! We've nominated you in the Liebster Blog Award. Check it out! xo
    https://mariejanelle.wordpress.com/2012/09/13/liebster-blog/

  604. The recipe doesn't mention the pasta. How many extra points is it and what's the serving size? Really want to try this tonight!

  605. Avatar photo
    Gaby Godoy de Porras

    Hi! I wanted to let you know that I used some of your information on my blog, and cited and linked you on one post: http://gabhousewife.blogspot.mx/2012/09/other-resources.html

    If you disagree, please let me know to edit the post.

    Regards, Gaby

  606. Looks amazing! & then I saw the TBSP you are using & yelled "she stole my TBSP!!" LOL. (I've had too much coffee this morning).

  607. One of our family favorites. I make it at least twice a month. My teenage boy eating machine LOVES LOVES LOVES this.

  608. I made this last week and loved it! I admit, some dishes of yours I LOVE and others I'm so-so about but this one was a hit for sure. Looked forward to my leftovers and felt like I was eating full-fat chicken parmesan!

  609. Avatar photo
    Vita @ Juicer Depot

    Wow! I can see so many people love chicken parmesan. Great recipe for a week night meal.

  610. I can't wait to make this tonight for my boyfriend! This is his FAVORITE thing in the world, next to country fried steak… you can take the boy outta Texas but………. if you could skinnyfy THAT I'd be ultra grateful! haha

  611. I've made this several times and we love it. A better oven temp is 400 degrees – cooks through and keeps the chicken more moist. No need to turn over and bake for another 5 minutes either.

  612. Delicious! After a few months of careless eating I am getting back on track with WW and this was the perfect meal to get me back in the swing of things! These turned out moist and delicious and filled me up with a side of grilled asparagus! The only change I made was to sub the butter wash for egg wash (1 egg total) since the butter I had on hand was high in points. Will be eating leftovers for lunch today and can't wait!

  613. This was so delicious. I used your recipe for the marinara sauce too and I could not praise it enough. This was easy to make and my husband and I devoured it without any problems. Thank you so much!

  614. I notice it says 8 servings, but only 4 breasts are called for. Does that mean that one serving is half a breast?

  615. Made this tonight, and I like it much more than my usual technique (chicken dusted in flour, dipped in egg, coated with panko, fried until coating is lightly browned, then baked). My hubby remarked that he liked it more too because he could taste the chicken more.

  616. I love that you didn't serve it with pasta, great way to healthy it up, will try with my recipe: http://www.cookeatdelicious.com/meat-recipes/chicken-recipes/chicken-parmigiana-recipe.html

  617. Avatar photo
    Stephanie F.

    This was delicious, but I cooked it at 400 degrees, not 450. I think 450 would have dried out the chicken. Really enjoyed it though.

  618. For the breadcrumbs, I'm assuming you can use either 3/4 C regular italian seasoned bread crumbs, or 4 C whole wheat bread crumbs?

  619. This was SOOO good! My boyfriend stopped talking during the whole dinner and just loved it!

    Thank you for ensuring the fact that I serve very good dinner to my boyfriend every night!

    Amazing website, thank you so much !

  620. My husband just made this for me tonight…. Holy cow. It was delicious!!! Chicken parm is my favorite, and I wasn't expecting this. I asked if he'd make it for dinner every night! You hit the nail on the head with this one! By the way- he used pomodoro sauce. I'm not sure what the difference is from regular sauce, but ever since we tried it with your chicken rollatini recipe, it has been a nice treat from time to time!

  621. This was AMAZING! if your not sure about making just do it! So so so good! Thank you for the great recipe!!!

  622. Great recipe that even all the kids enjoyed. Honestly they have liked every recipe of yours I have tried, which have been many. I brushed my chicken breast with olive oil instead of butter. Because I did not have seasoned bread crumbs, I put some whole wheat bread slices in the food processor and then seasoned them with garlic powder, salt, pepper, and the parmesan cheese. This was delicious and I will be making again!
    Thank you for a wonderful website!

  623. I haven't tried this yet but I have tried other recipes from your site and I like the fact that most of the stuff it calls for you already have on hand

  624. I make a recipe just like this – but I dip my chicken in fork whipped egg white instead of the butter – eliminates that fat of the butter and it is very tasty!

  625. i love this recipe! have made it several times now and posted to my pinterest. The perfect chicken parm in my opinion. We use whole wheat bread crumbs and lots of parmesan cheese. 🙂 i love! thank you!

  626. I am new to your site, but find myself checking it out daily in order to figure out what I can make next. I'm newly married and not much of a cook, but your recipes are easy, healthy, and very tasty!

  627. Made this tonight and it was delicious and EASY! I served with small serving of whole wheat angel hair pasta.

    Yum!

  628. I love these recipes so much!! They are delicious, nutritious, and really easy to make – so it's worth trying so many of them!! I think i will always make chicken parmesan this way from now on!!

  629. I made this last night and it was fabulous! Thank you so much for all the recipes. I find I make something from this site at least 3 times a week and visit everyday for meal ideas. Thank you!!!!

  630. I have used a version of this recipe for years and plan to include it in my cookbook. Happy to see it can be lightened up.

  631. Can this be made with whole chicken breasts (boneless)?? Or do we need to always cut them in half?

  632. I don'tknow why I expected this to be just "ok". It was absolutely delicious. I didn't think there would be enough butter, but there was plenty and I had more than enough bread crumbs. I also didn't think the cooking spray would work – thought only olive oil would work. Well I was wrong on ALL accounts. This was some of the best chicken parm I have ever had and Chicken Parm is my all time favorite meal.

  633. OMG! I've had chicken parmesan before and honestly, the Skinny version is so much better. I don't know how I'd get through Weight Watchers if it wasn't for your excellent recipes!

  634. Now that i have found your site, I dont know what i would do if it was gone lol. Im such a picky eater, and everything i have tried i've loved. I even have my husband eating healthier now. This is on the menu for tomorrow, cant wait thank you.

  635. I made this tonight and the comment I got from my 10 year old daugter after her first bite was "The angels are singing" This is one of my son's favorite dishes so to find it in a lighter version is fabulous! Once again thank you for making our taste buds sing!

  636. I made this recipe last night and incorporated the easy marinara sauce from this website. Absolutely loved it along with spaghetti. I forgot about the salad but that was ok because this was plenty. The boyfriend said it was a make again recipe.

  637. Avatar photo
    Crystal Marie

    SO good! But, mine stuck to my pan for some reason. Next time I will try lower stove temp. Thanks!!!!!

  638. I made this dish for dinner tonight and it was amazing!!! I paired it with a little angelhair pasta with extra marinara sauce. DELICIOUS! Thanks for sharing!!!

  639. This was dinner tonight, it was delish!!!! Everyone ate everything off their plate. Thanks for the yumminess!!!

  640. I made this on Sunday for my 'family' adults and children alike – and it was a huge hit – I made the tomato sauce as well – did that the day before. When I turned my oven on – I put my stoneware pizza pan in the oven at the same time – and when the oven was 'ready' the pan was hot and it really helped the chicken to brown on the 'other side' – then I put the chicken into a casserole dish with low sides; and finished it off; Gina – it was THE BEST CHICKEN PARMESAN I HAVE EVER HAD. Thank you so much. Fabulous. Everyone loved it – even the picky little boys.

  641. Gina: I am always at a loss as to what to serve when my grandchildren come for dinner; try to keep it WW for me; yet something that they will love – and I think that this fits the bill for Sunday nite dinner; looking forward to it – I hate making 2 meals one for us and one for them. Thank you.

  642. Loved this recipe!! It was so easy and simple, yet a huge hit in my house. My husband raved about it and my 4 year old even asked for seconds! This will definately be a regular on our menu. Thank you for sharing all your delicous and wonderful recipes.

  643. Its in the oven now and smells so great! Perfect easy dinner while Im waiting for the OSCARS to start……goes great with the BIG salad i made………Thank you Gina!! Love everything I have tried from this site!! You are helping me get thru WW the easy way!!!!!!!

  644. Made this for dinner tonight and it was DELICIOUS! I have a very picky husband who liked it too. Will definately be making this again!

  645. Gina!!! Your recipes are so tasty. Made it last night and it came out perfect and it was so simple to make! Everyone at home loved it!

  646. I just love this site I made two of your receipes last night and we loved them! I would like to make this tonight but I dont have any breadcrombs. Could I make them myself? I have bread lol but im just not sure what to season it with or if I even need too.

  647. Hello All,

    I'm new to this site and i'm glad i found it!!!
    I made this recipe last night and had it with th skinny mashed potatoes…..OMG it was delicious.
    This site has amazing recipes.

  648. Another option to lighten it up is to use lowfat mayo instead of butter. You still get a good taste, extra moist chicken and less calories than butter I believe!

  649. This recipe looks so delicious! This may be a stupid question.. I just recently moved on my own and am beginning to learn to cook.. Did you unthaw the chicken before beginning? Thank you!

  650. Tasted better than any Italian Restaurant! Amazing absolutely amazing! Will make again and again.
    Every recipe I have made from your site is incredible!
    Thank You!

  651. We made this for dinner tonight & it was SOOOO good!!! I used 1/2 slice of swiss cheese on each breast. This will definitely be added to our regular menu!

  652. Thank you so much for this website!!! You are helping me to make WW work!!! Already made the whole wheat snickerdoodles and pineapple bliss cupcakes! Trying the skinny chicken parm tonight! Looking forward to being able to eat well while I lose weight!

    Amy

  653. Oh my GOSH, heavenly and so simple! My husband wouldn't stop saying how good it was! {And he is SO hard to please!} THANK YOU! Thank you SO MUCH for sharing your wonderful recipes!

  654. Had this tonight – it was delicious! The only thing I might change would be to cook it at around 400 deg. It could be that I have a "hot" oven, but the chicken was a little bit overcooked. Having said that, the sauce and cheese kept it more moist. Everyone asked for this to be on the permanent menu list!

  655. This was excellent. For some reason, the points+ values for mine ended up higher. The modifications I made were to halve the recipe, I used Fat Free Moz cheese, Brummel & Brown butter and Panko bread crumb instead of regular. Each breast ended up being 8 points, instead of 6. Not sure why the difference?

  656. I made this for dinner tonight, and it was DELICIOUS! One of my New Year goals was to cook at least once a week (I never really cook), and I will definitely be using your recipes! Easy, fast, and soooo tasty. 🙂

  657. Avatar photo
    jacksonandmama@yahoo.com

    I made this for dinner tonight. It was really good. My 12 yr. old loved it. I variated on the recipe a little. I used 3C white bread crumbs (alot of the crust) hand-worked into fine crumbs with black pepper & 1C parmesan cheese. Everything else was same except I cooked 3 thicker chicken breasts for 1 hr in a glass baking dish (sprayed with Pam) After the 1 hr. – took out & spooned on (largely 🙂 my favorite Ragu flavored with meat & put mazzarella cheese(Full Fat) on top of them- put back in oven for about 5-8 min. It was great!! My family loved it! Had baby spinach & cherry tomato w/ranch dressing side salad & sliced italian bread with it. Yum Yum. Thanks.

  658. I tried this for the first time and it was so easy. I used the Weight Watchers Mozzarella Cheese.

  659. Avatar photo
    Jennifer Browning

    Gina,

    Thank you so much for the recipes. This is the first one I made and everyone LOVED it. The only complaint was there was no leftovers. Even the kids wanted more. Definitely a keeper. Can't wait to try more. Just started back on ww and love that the recipes are full of flavor and low in points. Amazing. Thanks again.

    Jen

  660. I found this by accident and it was my first find. Decided it looked and sounded good so its in oven as we speak!

  661. I made this tonight for dinner. It was a BIG hit! Thanks so much. I will definitely be making it again. It was so easy and delicious. 🙂

    1. Gina. I have some questions regarding this lovely recipe. Is it possible to use a different sauce. I'm not that mad about tomato with chicken or a homemade sauce?
      I also need a question answered if you would. I don't live in America so I don't always understand an ingredient or I can't get the product here. When a recipe calls for crushed tinned tomatoes and tomato 'sauce'. What is meant by the sauce? Puree? Ketchup? I'm at a loss here. Thank you.

  662. I just made this recipe tonight and my brother almost cried it was so good. I ate mine and savored every bite…I will tell everyone to make it….delicious!!!!!!!!!!!!!!!!

  663. Made this last night! Was super easy, and my husband couldn't believe how delicious it was! In order to speed things up, I put the chicken in a ziplock bag and poured the butter in and squished it all around. My husband definitely wants me to make it again and make it often!

  664. Gina,
    Thank you so much for all your recipes! Everything I make comes out amazing. It honestly beats WW recipes all the time. I just made this for my boyfriend and he loved it. He said it was the best he had ever had. I used panko bread crumbs instead. I love the crunch it gives you. Thank you again.

  665. AWESOME! Gina – I have made six or seven of your recipes and each one has been spectacular. I can't say enough about how wonderful everything has been. Thank you. Also, my husband and 3 year old son have celiac disease and I have been able to alter so many recipes so that they can enjoy as well. I never post comments, etc. but just had to let you know how much I appreciate your hard work in putting together these recipes. Jill

  666. I made this and my six year old and 20 month old sat quietly at the table and ate every bite! I will be making this again! Awesome!

  667. Gina- Your recipes are so inspirational. I have increased my self esteem and confidence through cooking, and your website is to thank.

    I am a CARB queen and chicken parm is my favorite. This recipe is absolutely amazing. I think this recipe tastes better, then recipes that call for flour and egg.

    Thank you Gina!

  668. Avatar photo
    Julia Spencer

    Excellent– the whole family– including finicky daughter– requested this go on our regular rotation. Thanks Gina!

  669. I made this last night and it was AMAZING. I actually couldn't believe how good it was. I have been on Weight Watchers for 11 months and I'm SO happy I found your site!!! A lot of the WW recipes are good…but I find that the ones that are good are usually made with healthy foods anyway (ex. black beans, salads…etc). The ones that are supposed to be like the things we crave (chicken parmesan, burgers, pasta…the good stuff, etc) aren't that good. I'm so happy I found a site that has recipes like these that taste SO good!

  670. So delicious! Whole family said its definitely something i need to add to my familys dinner menu.

  671. OH. MY. FRIGGEN. GOODNESS!!! Just made this using Mezzetta marinara and holy CRAP this was awesome. Sooooo delish. I LOVE this site!!! I want a hardcover book of all these recipes though, that would be amazing too.

  672. Made this last night and served with a salad. My teenagers loved it!!! Its hard to get teens to eat healthy and enjoy it!! Thanks!

  673. We LOVE this recipe at our house. Super easy and really tasty. I made it for the extended family for my daughter's birthday and everyone loved it. Even the family who believes in frying and lots of butter!!

  674. Wow, this was so SO tasty! Love that it's baked instead of fried. My husband is a chef and he even liked it! This recipe will be going into our regular rotation. Thanks Gina!

  675. WOW! Loved the Chicken Parm. It was already 8 pm. I wasn't in the mood to cook. I made two bad dinners in a row. I had all the ingredients and it had ww points, so I gave it a try. It was great! I never used butter before but I did because it was in the points. It was rich without being greasy. I am a messy cook so when I decided to sprinkle some of the leftover bread crumbs on the already in the pan chicken, I got it on the pan as well as on the chicken. But the breadcrumbs toasted and when I poured the sauce on the chicken and some ran off, it mixed in the toasted breadcrumbs. I think this gave extra flavor. I didn't miss anything doing it this way. I added a sautéd veggie by spraying the pan in Olive Oil added baby bell peppers, zucchini both cut in rounds small amount of chopped onion and grape tomatoes, garlic powder, black pepper and when the pan got dry I splashed a little white wine added two Tbsp of marinara sauce. Done! It was the best meal I made in a week.

  676. Gina, thank you so much! this is now one of our "staples" in our house as a recipe. After recently moving in with my boyfriend who is definitely NOT on WW-ers, this has been a recipe we both enjoy together (I just double the cheese on his chicken pieces). Yum!

  677. Tried this out on my husband recently. One of his favorite dishes to order out. Modified the recipe to serve 2, as we were headed out of town the next day. Served with a salad and 2oz of whole wheat pasta per person. After he licked his plate clean, I then told him it was a healthy recipe! Plan to make this apart of our regular, go to meals. Very easy to prepare, flavorful and best of all….healthy for you! Thanks Gina!!

  678. OMG made this tonight for the family they loved it my son said it looked like a mini pizza even ate it like it was pizza.. next time I need to make 2 pack of chicken… I used the chicken tendorlins.

  679. Used this recipe tonight…turned out great! I'm so glad I found this site. I attend Weight Watchers meetings and I am so happy that you include points on all the recipes. LOVE LOVE LOVE your recipes!! 🙂

  680. Avatar photo
    Katie @ nutrition in a peanut shell

    Made this tonight for 4 instead of 8, it was awesome! We didn't have seasoned bread crumbs, so I used plain & put in a little Italian herbs. Thanks Gina!

  681. My family just had this for dinner. YUM! It was so easy to make and everyone loved it. I actually think this is just as good as the chicken parmesan from Olive Garden.

  682. This is fantastic! My hubby was concerned when he saw it was baked and not fried, but everyone LOVED it. We just added a side of whole wheat rotini and a salad, and it seemed like such a fussed-over meal. I have yet to find a recipe on your site that isn't just great…not that I'm looking! 🙂

  683. Hi Gina! I have never posted before but I have tried many of your recipes, and almost all of them have been a huge hit! Your chicken pasta with grape tomatoes is a favorite around here, I tweaked it by adding a can of basil, oregano and garlic diced tomatoes, but my picky husband, my picky 6 year old, my 4 year old, my 16 month old and I all love it!! Today I looked in my pantry and resigned myself to the fact that I would have to run to the store. Really not wanting to, I pulled up your website. I found this chicken parm recipe and rechecked my stockpile. I had chicken breast, spaghetti sauce, butter and cooking spray, of course. I did not have shredded mozz or seasoned bread crumbs but I did have croutons and a mixed shredded cheese package. Crushed the croutons to make bread crumbs and there you go. It was honestly the best chicken parm I have ever had!! Thanks so much and keep up the good work!!

  684. I made this last night… amazing!!!! I even ate the leftovers for lunch. Thanks for the great recipes!!!

  685. One of my husband's favorites! So simple and quick to make such a healthy meal. Thanks so much for all of your wonderful recipes!

  686. Avatar photo
    It Is What It Is

    Chicken Parm is my husband's favorite. I've made many variations over the years as I've attempted to be more healthful. This ROCKED. My 4 yr old ate it all, as did my husband and we have 4 servings left. Thanks again for another great, easy, low points entree!

  687. I recently found this blog and Chicken Parmesan was the first recipe I tried! Just made it tonight for my fiance. (I'm trying to impress him with my cooking) He loved it and I did too! Thank you so much for these great recipes! I can't wait to try another one soon!!!

  688. I finally got around to making this one tonight – I don't know why I waited so long! Absolutely wonderful. Really similar to the chicken rollatini with spinach and cheese, which we have done a few times and totally love. This is a little easier, and I was out of ricotta, so thank you for this one!

    I posted a picture on my Facebook and thought I could share it to your page, but I can't make it work. I wanted to post it on your page…it looked so pretty!

  689. Kraft makes fat free mozzerella (as well as cheddar) shredded cheese now, the only fat free brand I can find. It tastes different at first, but I've gotten used to it and that's all I buy. That would definitely make this recipe even lighter!

  690. i just made this today… thumbs up! my almost six year old said she was impressed. i asked her what she liked about it… she said the flavor and the texture.. LOL i will most definately make some more of your dishes… thank you for sharing!

    Shantay

  691. This was super delicious and pretty easy!! Can't wait to have it again soon!!! I served mine with angle hair (whole wheat) pasta and marinara! DELICIOUS I tell you!!!

  692. This is absolutely delicious! I served this for lunch yesterday with the pasta, asparagus and marinara recipe from your site. Perfect! My family ate it up. 🙂

  693. Avatar photo
    Gina @ Skinnytaste

    Anonymous, I'm not sure, I'll have to check it and see why it's different on your end.

    8Grands- If you use a smaller breast and pound it I would cook it less time. But yes, 20 minutes on each side would overcook it for sure.

  694. I think I just figured it out. I was supposed to turn the chicken over and cook it only five more minutes before adding the marinara and cheese (for 5 more minutes). NO WONDER it was burnt!!!

  695. Very good. I was so tempted to saute it first in a little olive oil, but I didn't. It browned up nice in the oven. I didn't need to use all the breadcrumb mixture either. Of course I served it with pasta, salad, and garlic bread. Thanks.

  696. Just found your website last week. Everything looks great and your pictures are wonderful. I tried the Chicken Parmesan last night and it was fantastic! Served it on top of two ounces of Angel Hair Pasta, had roasted aspargus and a nice salad. You brought the fun of cooking back to me – thanks
    Jeanne

  697. My girl friend sent me your website info and I love it. I tried this last nite and it was GREAT! I didn't mix Parmesan cheese with my breadcrumbs, instead i bought the Parmesan flavored breadcrumbs ( helped to cut the pts) and I also used the i cant believe its not butter spray. I paired it with spaghetti squash.I love your site, keep it up. With you i should have no problems getting healthy!

  698. Avatar photo
    lleddick family

    I just wanted to say that I stumbled upon your website recently, and I must say that this recipe for chicken parm was excellent. Your recipes on here are fantastic. Now my family is eating better and I am learning to cook healthier recipes. Thanks!!!

  699. Avatar photo
    OneSpecialDeeDee

    my husband and I enjoyed this tonight…as usual…terrific….first time making this and he and I loved it….had carrots and zucchini with it….grerat dish!!!

  700. I've been making this since you posted it and it's still one of my family's favorites! I thought I havd commented two years ago, but apparently not. Just wanted to let you know we still love it after all this time.

  701. Avatar photo
    o u r g r o w i n g f a m i l y

    This was delicious!

    Thank you for all of your awesome recipes, nutritional information and photography.

    This was my first time making one of your dishes. I will certainly come back! ~ Lisa

  702. Avatar photo
    Gina @ Skinnytaste

    Christina- so kid friendly!!

    carebear, great! You'll be a whiz in the kitchen in no time!

  703. My Italian hubby and I absolutely loved this! I made it tonight and was delightfully surprised!
    This is my 4th recipe I've made from your website and EVERY single one has been soooooooo good! The Taco Dip and Buffalo Chicken Dip are my favs!!! I'm making the Baked Potato Soup next…
    Thank you for your website!
    Thanks for making it easy to cook, using everyday terms that are easy to understand.
    I'm new at cooking and you have helped me tremendously with this website!!!!

  704. Delish!! This recipe is so simple to make and even my young picky children couldn't get enough of it! Thanks for providing healthy, and yet oh so good, recipes! :o)

  705. Avatar photo
    Christie Walker

    this was delicious! i even made the sauce and it was wonderful. a friend and i started a weight watchers group on fb which has several members now. we all are constantly making your recipes and posting about them. they are always big hits! thanks for making it so easy to stay on track!!

  706. imade this tonight for dinner. instead of 8 servings i made only four. my daughter and i both had 2 servings. we were mad i didnt make the 8!! 🙂 it was delicious. my daughter asked if i can make this regularly! thank you for another wonderful recipie

  707. This recipe is so good! I normally don't like chicken with red sauce and believe me, I will be making this over and over. So easy, so filling, great tasting! Keep those awesome recipes coming

  708. This recipe is totally awesome! It is on my normal rotation of meals! It gets both my "thumbs up" and the "thumbs up" of my roommate. I actually made twice in the same week the first time I made this. Thank you so much for all of your wonderful recipes-I have prepared so many.

  709. Made this last night and it was so good – and kid approved! Nobody knew it was a WW healthy recipe. 😉

  710. Loved this recipe! Took the suggestion of cooking the chicken on a rack so it didn't need to be flipped. Also make home made bread crumbs because I had slices of whole wheat bread laying around. Brushed EVOO on the chicken instead of butter.

  711. I just discovered your website and love it! Made the baked parmesan last night and it was delicious! I used wheat bread crumbs which weren't seasoned so I could've used a little more seasoning but very juicy. My boyfriend and mom loved it and my mom is extremely critical! My mom and I are doing WW and getting tired of the same old stuff. So glad to have found your recipes!

  712. Avatar photo
    Gina @ Skinnytaste

    Isn't it wonderful!! And light!! Happy you all enjoyed it!!! Thanks for all your comments 🙂

  713. I just have to say that this recipe for chicken parm is 100% better than the traditional way. It tastes so much lighter without being fried in a skillet with tons of oil and grease.. I cannot believe that weight watchers recipe is better than my grandmas traditional Italian chicken parm!! I loved it, I had it with some high fiber pasta (that Gina recommended) and a salad. It was unbelievable! I love your blog, keep it up!!

  714. I just made this for our Valentine's dinner…it was delicious, I added fresh minced garlic in with the breadcrumbs. Thank you!

  715. Had this for dinner tonight. Will definitely be going into our rotation. It's delicious!

    Thanks for your wonderful site!

  716. This was so yummy! Every meal I have made the past two weeks has come from you! I made the sauce and then I added my own spices. I put the Chicken Parmesan over whole wheat pasta with spices and olive oil! THANK YOU! Making the white bean chicken enchiladas tomorrow!

  717. I made this for dinner on Friday night and it was incredible. I can't believe that all of this time I was frying my cutlets in oil and then adding all of that heavy breading and full fat cheese that we could have been eating this only healthier!

    Thank you Gina. Chicken parm is my very favorite dish and I had NO idea I could enjoy a low calorie/on plan meal of this family favorite and never even miss the old way I used to make it!

    You Rock! This is the third recipe I have used in a week since I joined WW. What would we do without you? Hope you stay around forever!

    Thank you!

  718. Just made this for dinner. It was AWESOME!!!I had enough for a serving of spaghetti too! And I measured out a cup of spaghetti and realized its a LOT! Should have been measuring way longer. Anyway this was the third recipe from your site (banana pancakes and Chicken Taco Chili) and they've all been completely great and I feel bad eating it because it doesnt feel like diet food! But thats a good thing!!

  719. I have never made Chicken Parm before, I WILL be making it often after trying this recipe. The entire family LOVED it.

  720. Great recipe! For a nice twist and different flavour you can try chopped pine nuts instead of the bread crumbs (a South Beach recipe). Delicious! Also great with Turkey breast cutlets when you're sick of chicken!

    Thanks Gina – this is recipe #10 for me and all have been hits so far!

  721. Avatar photo
    Jen Lepley-Callan

    this is absolutely awesome…cheated and had 1c pasta with it, since I made fresh sauce. easy and awesome. thank you!

  722. Gina,

    I have been reading your website for awhile now, but I have never made anything. My husband is from a very Italian family that revolves around food. I made this recipe tonight because we both joined weight watchers last week. Well, I am so glad we decided to cook. My husband loved this. My kids ate it too. I didn't have any sauce made, so I used Salsa. It really hit the spot. I will try something else tomorrow! Thanks,

    Tina

  723. Hi Gina! Thanks so much for your great tasting diet recipes! I have a couple of questions on this one! Do you use real butter? And is one 4oz piece of this chicken equal to 5 old ww pts?

    Thanks so much!

  724. Avatar photo
    rebeccamartinezblog

    This is delish! I also used the marinara from the zucchini sticks recipe and baked the chicken on parchment to make clean up easier. As my two year old, who abandoned his spoon to shovel this in with his hands, says, "Yummy tummy!"

  725. Gina, this has become my fave recipe. Hubby wants it at least weekly and when we have company from out of town, this is always an aesthetic and delicious meal. I love to make it with a heaping portion of sauteed spinach on the side and tangerines for dessert. PERFECT DINNER!!!! Thank you! And thanks for getting the Points+ info input so quickly!

  726. Avatar photo
    Gina @ Skinnytaste

    Danielle- Oh yes, that marinara sauce is great! I make sauce many different ways depending on my mood and what is in the fridge!

  727. This recipe is so good! I add a little brown sugar into the marinara sauce because my husband likes it a little sweet. And for the sauce I use the leftover marinara sauce that you have posted for the baked zucchini sticks. YUM!! So good!!

  728. I'm pretty new to your site but I'm working my way through your recipes. This one was awesome as usual. The chicken came out so moist. I love your site – every recipe I've made so far has been excellent. I've had better luck with pleasing my BF and myself with your recipes than full-fat recipes I've tried from many other well-known sites. Thanks!!!

  729. Gina,
    This recipe was the the "bomb" – it was enjoyed by the whole family and the best part was it is so easy to prepare. Gina your recipes rock!! Thanks 😉

  730. Hi Gina 🙂

    I discovered your site last night and made this recipe the following day for dinner. The dish was extremely good. Me and the hubby enjoyed it sooooo much. One thing however…I calculated the points in the WW Recipe Builder and got 9 points per serving using 25.5 oz. of chicken breast and kept all the other ingredients the same. I can't wait to try your other recipes. I'll be sure to review the points better next time

  731. Avatar photo
    Gina @ Skinnytaste

    Let me clear this up. Each breast is approx 8 oz. I get 2 cutlets out of that. Total 8 cutlets.

  732. When you halve the already "halved" breasts do you cut them down the center to make 2 thicker skinny cuts or in the middle sideways to make 2 thinner cutlets?

  733. Hi Gina,

    Sorry if you already answered this before, but what type of breadcrumbs do you use? Do you recommend a specific brand?

    Thanks!

  734. I wanted to tell you that of course this recipe is part of a three ring binder of printed out recipes from your website that I use regularly, but the fun part is, today when I made this dish, I had left over bread crumbs/parmesan mixture, and didn't want to waste it. I had baby portabella mushrooms in the fridge, so I dipped them in egg whites, and then dredged them in the bread crumb mixture, and baked them (after spraying with olive oil spray) in the oven for about twenty minutes or until crispy looking on the outside and a bit shriveled… like breaded mushrooms look.. and they were fantastic. Several of them would only be one or two points because the shrooms are zero points.

  735. This looks so good; I loove chicken parm. I have a question though. It says to use (4) 8 ounce chicken breasts, halved. Couldn't you just use (8) 4 ounce breasts and it equal the same serving size??

  736. Avatar photo
    kermitsmyfrogg

    I took a chance and made this last night for the family and WOW everyone (including a 5 and 12 yr old) loved it! The Hubby took the leftovers to work for his dinner! I made this with a salad and it was perfect! Thank you and what a great way to start trying something new!

  737. That's great Jenn!! I'm so happy so many of you enjoyed this. Thanks for leaving all your comments, they really all mean so much to me. I enjoy reading each and every one of them.

  738. Another hit from your site. I am so happy to have found you. I cook from your site AT LEAST once a week. So far I have lost 28lbs and my husband 25. Plus I am happy to be teaching my children good eating habits. My 2 year old ate a whole portion, plus fruit.

  739. This is such a good recipe. I made this last night and could not believe how good it was. I omitted the butter and I used the light Ragu sauce that is zero points for a half a cup. I will defintely make this one again.

  740. Thanks for a great recipe! I came across your site a couple weeks ago and have been eyeing all your recipes just waiting for the chance to try them out. Made this for a dinner with friends and everyone enjoyed it!

  741. This is definately a keeper! Both my husband and I love it. Believe it or not my pickey eating boys loved it too. Thanks for all the great recipes. Good flavor and a healthier option I like that.

  742. LOVE this recipe!! And found a little trick…when made on a dark nonstick cookie pan they get really crispy. =)

  743. Avatar photo
    A Weighty Situation

    Chicken parmesan is a family favorite in our house. It was hard to find a low fat version of this that everyone liked…until now. We have this recipe once a week. Thank you so much for this blog and the wonderful recipes. You have helped me stay on track and kept my family happy eating "diet" food.

  744. OMG! I made this tonight! My hubby will love you forever. He just joined a biggest loser challenge at work and didn't believe I could make him a 500 calorie dinner and have Chicken parm!

    Only think i did differntly was pound out the chicken so the portion looked bigger..

    Thank you SOOO Much Gina!

  745. Gina,

    I've been using your site for a few months now, and I love everything I've tried! Thanks so much for the delicious recipes. Dieting is hard, but it's much easier when you have good food to eat!

    Deanna

  746. Thank you so much for an amazing recipe. I made this last night and both my hubby and son LOVED it. Thanks!!!!!!!!!!

  747. I made these with turkey cutlets instead of chicken cutlets and they were absolutely delicious. I served with some whole wheat pasta and sauce…YUM! I love your blog! Happy I stumbled upon it… I think you should make your own website, a little easier to find the recipes that way! I will be using MANY of your recipes! Thanks for sharing!!

  748. Another great recipe. Definitely a repeater in my kitchen. Thank you again for sharing another wonderful recipe.

  749. Sorry if this was already asked. I am having a debate with my hubby so 4 (8 oz) chicken breast halves…. 8 oz is what.. the total weight in ALL the chicken breast halves, the total weight of ONE chicken breast half, or the total weight of ONE FULL chicken breast that you cut in half (and then half again)

    1. I'm confused about this part of the recipe too. Do we cut the half of the chicken breast in half and then in half again? I would really appreciate some clarification too.

      Thanks, Gina! Love your blog and absolutely every recipe you post. You never go wrong.

    2. 1/2 of a fryer breast is 8-9 oz 1/2 of a roaster Brest is approx 15-16 oz so as a serving is 4 oz cut breasts up as required.

  750. I made this and it is so good. I had this and green beans and garlic mashed potatos for a less than 10 point meal. Thanks Gina

  751. WOW! what an amazing site i love the recipies and there all easy for me and my boyfriend we just got our house and you make dinnertime a whole lot easier for me:) and our grocerie budget aswell! keep them recipies comming!!

  752. I tried this recipe and my family and I loved it. Thanks Gina for providing great recipes that keep me on track with my points.

  753. It's so much easier to have your family eat the same food as you when you are dieting, don't you think? They can always eat larger portions if they are not trying to lose weight.

  754. I just made this for dinner and oh my goodness! It's SO GOOD! And easy! Thank you for making stuff that's lighter and my husband will enjoy as well!

  755. I made this last night….delicious. My father in law, and husband had no idea it was a low calorie meal – they LOVED it, along with my 2.5 y/o son. Thanks!

  756. This was amazing! I made the Spagetti sauce and used it for your eggplant parmesan first, 2 days later for this amazing Chicken Parm.(which btw my husband loved as well) I have frozen the rest for one more dinner 🙂 Love it Thanks!

  757. I like a little fat on this to make the breadcrumbs moist and crispy as if they are fried, but fat free plain yogurt and an egg wash sounds like a great alternative if you want to keep it fat free.

  758. This sounds great!! I usually use fat free plain yogurt instead of an egg wash when I bread things. It helps keep the meat really moist and no fat!

  759. I started weight watchers last week and made this recipe tonight! It was delicious. I used parkay spray butter instead of butter and even my husband loved it. I will definitely be making this again

  760. Gina, I LOVE YOUR site and look everyday for recipes for dinner. Thank you for posting. You make it easy to be on a diet!!!

  761. I came across your website while searching for WW recipes. I just made the oven "fried" chicken last night with the garlic mashed potatoes and it was a big hit!! I am making the hot wings and the chicken parmesan this week, I can't wait to try them!!

  762. Absolutely DELICIOUS!! I made this with wheat thin spaghetti & your zuchinni sticks! I am IN LOVE. I'm a follower now. 🙂

  763. @Stacynpete- I know how hard it is to keep resolutions. The easiest way I find is making a shopping list and knowing what meals you are going to cook for the week. Stocking your pantry with healthy snacks and fruits and vegetables will get you on your way! Thanks for taking the time to leave a comment!!

  764. Gina,
    With the New Year comes resolutions. My husband and I decided it was time to start eating healthier and lose some weight. It is now the 2nd week of January, and most resolutions have come and gone, but thanks to your site and so many great recipes, we are still on track! The best part is that the food is so good, you almost don't believe it is healthy (a good thing since my husband typically "doesn't like" things that you tell him are low fat)!
    Thanks So Much!

  765. I made this for my husband and mother-in-law last night both picky eaters and they loved it. I did however leave of the red sauce on a couple as she doesn't like it. I will have to try the mushrooms the next time. I really like your site and have stored it under my favorites. Thank you ~ I can use the help 🙂

  766. Avatar photo
    saralovesfish

    It turned out great even without the butter! I used some non stick spray to get the crumbs crispy! My boyfriend loved it!

  767. I found your site the other day. The recipes look so simple, which is great because I'm a beginner cook. Plus, I love all the pictures! I made this recipe tonight. It was very easy to make and tasted really good 🙂 My boyfriend liked it too and he's not a healthy eater. I look forward to trying more of your recipes! Thanks!!

  768. made this tonight for dinner and YAY! it's so good. i'll be using it for lunch and possibly another dinner. i paired it w/a salad as you suggested. i have the oven heating now to make your mini broccoli & cheese omelets for breakfast this week!

  769. Avatar photo
    saralovesfish

    I'm trying this right now without the butter. This is my boyfriend's favorite meal…hope it turns out. Looks great! Wish me luck!

  770. This recipe was soooo good! I made it with the baked zucchini sticks and it was an awesome dinner. Unfortunately my husband slept through dinner (he works graves), so he'll never believe me that I actually made an edible dinner. I guess I'll just have to make it again 🙂

  771. Dear Gina,
    I am new to your site, but find myself checking it out daily in order to figure out what I can make next. I'm newly married and not much of a cook, but your recipes are easy, healthy, and very tasty! Everything looks delicious and so far, everything that I have tried off your site is fantastic! This chicken is my favorite so far, it comes out full of flavor and very moist/jucy. I'll continue to spread the word of your wonderful site and THANK YOU for keeping the recipes coming!

  772. Gina – I made this tonight for some guest's and everyone loved them. I've actually made a lot of your stuff since finding your site a few weeks ago. I have LOVED everything so far. Thank you for making WW so much more enjoyable. It's easy to stay on track with these great recipes. THANK YOU!!!! Keep those recipes coming! =)

  773. Gina – what a great site you have! I made this for dinner tonight (I've been on WW for 5 days now) and everyone loved it! My 6 year old daughter was eating so fast, I had to tell her to slow down! No one knew it was a WW recipe until they were done eating. I also made the spaghetti with mushrooms and oil as a side as well as the roasted cauliflower. I am making 3 more of your recipes this week! You are a life saver – I would be cooking for my family and eating WW frozen meals myself, if it weren't for your wonderful recipes! 🙂

  774. Another awesome recipe!! I also added sauteed mushrooms, then the sauce and cheese.
    Served it with spagetti squash with a bit more marinara. It looks so good , I would serve this to company!! My husband doesn't count points and prefers dark meat. So I also use chicken thighs for him. Terrific addition to my recipe box…I have forwarded this site to numerous WW friends.
    Thanks, again…

  775. Delicious! I just made this for my girlfriend and I tonite. It was definitely a recipe to keep for a long time. Loved it!

  776. This is the third recipe I have made from your site. Everything has been awesome! My picky husband says this was his favorite so far! I didn't have any chicken breasts so I used chicken tenders instead. So good! I am recommending your site to my WW group!!

  777. Avatar photo
    NorthLasVegasmom

    We ate this for dinner tonight and my 6, 5, and 3 year old girls loved it!!! So did my husband and I !!!!

  778. I fell across this blog while googling for recipes last week. I made this last night and Oh. My. God. FANTASTIC. I nearly wept with happiness.

    And all teh stuffed chicken recipes.. I can’ twait. I’ve been so bored with chicken. HAPPY!

  779. Gina, I made this last night and it was incredible!!! I posted about it on my blog, so hopefully others will try it!!! Can’t wait to try more of your recipes!

  780. @Duffless Sorry, we are a family of three. You could always half the recipe and freeze the rest or take it for lunch the next day (which is what I always do)

    @Patrick Adding the mushrooms is a great idea! Lucky you, I wish I had a convection oven.

  781. Hi, I read your blog all the time and love it. Have you considered also posting recipies in single serving sizes? On simple recipies I can usually cut everything down, but on more complicated one it would be so helpful!!!!

    1. I totally understand your feelings on this. I'm making food for two, so 8 servings is a bit much. Luckily my husband is good at math and can take the recipes down to just two servings.

    2. I used to cut recipes down to serve 1-2 but I have recently started cooking the whole recipe and freezing the leftovers in tin containers from the dollar store. It's great having homemade meals ready to go when I don't feel like cooking. Just a suggestion.

  782. Needless to say, when I saw this recipe earlier today, I had to have it for dinner. Why worry about what to make for dinner when Gina does it for you?

    The only thing I did differently was technique; I have a convection oven, so I elevated the chicken on a Pam-sprayed cooling rack to avoid turning (and potential loss of even a micropoint of crust!) And, for the final bit, I browned some mushrooms and lined a casserole, and put the chicken, sauce and cheese on top.

    Yet another wonderful recipe, which allows us to enjoy the food we enjoy – with a healthful change. Thanks, Gina. Another great recipe I’ll use for the rest of my life.