Baked Chicken Parmesan
An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.
We all love this dish in my home, it’s perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!!
Baked Chicken Parmesan
An Italian classic, lightened up. Baking the cutlet as opposed to frying really lightens this dish up while remaining moist and full of flavor. Serve this over pasta or with a large salad to keep it on the lighter side.
Ingredients:
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half to make 8
- 3/4 cup seasoned breadcrumbs (I used whole wheat)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
- 1 cup marinara or Filetto di Pomodoro
- cooking spray
Directions:
- Preheat oven to 450°. 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.
Nutrition Information
Yield: 8 Servings, Serving Size: 1 piece
- Amount Per Serving:
- Smart Points: 5
- Points +: 6
- Calories: 251
- Total Fat: 9.5g
- Saturated Fat: g
- Cholesterol: 14mg
- Sodium: mg
- Carbohydrates: 14g
- Fiber: 1.5g
- Sugar: 0g
- Protein: 31.5g
Vegetarian
Gluten Free
Under 30 Minutes
Paleo
Slow Cooker
Low Carb
Pressure Cooker
Whole 30
"
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Step 3 says remove from oven when it hasn’t been in the oven yet. Is there are step 2a missing?
It’s fixed!
Thank you!
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!
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 🙂
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!
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
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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.
Love this recipe……..quick and easy and tastes great!
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++++!!!
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I want to know the healthiest pasta to use?
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!
I love making this over spaghetti squash…. delish!
Dream fields pasta
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!
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?
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.
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!
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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!
Should this be covered with foil before going into the over, or no?
No
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 🙂
Made this tonight and it was fantastic! Ordered your cookbook as a result! Thanks for the great recipe.
Glad you enjoyed it, this one is a fav!!
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
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Quick, easy, and tasted great! My six year old son and my hubby both liked it.
I am super new to zoodles. What is the preferred cooking method for them in this recipe? Thanks!
Saute them with a little oil and garlic for just under 2 minutes so they don’t get soggy.
Thanks so much!
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This recipe is a keeper…invited friends trying to eat healthy…pretty sure husband will enjoy too.
Loved this recipe!!!
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!
Awesome! Thanks Amy!
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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
It is the Chicken Parmesan in my first cookbook. 🙂 (you’re not crazy)
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.
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
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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. 🙂
That’s great!!
I followed the the instructions and the chicken was a soggy mess. Ugh. Not sure how others liked this.
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Another family favorite recipe – thank you Gina!
This was a huge hit tonight. My kids loved it!
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.
*almond!
Made this tonight and it was delicious! Thanks for the recipe!
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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!
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.
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!
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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.
That is so cool!! I will have to try it too – you sounds like a great kid 🙂
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I have made this recipe twice and it can’t get any better. Will never fry my parm again. Thank for a wonderful recipe.
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Looks yummy! Just curious, what type of cooking spray do you use?
I am making these for a crowd tonight (40 pieces). Can I bread ahead of time or will that make them soggy?
You can bake ahead without the sauce if you wish, but I think they taste best baked and eaten right away.
This was amazing!!!!
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.
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.
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!
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!!
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!
Great!
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.
Correct. 🙂
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.
Great!!!
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!
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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!!
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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
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!
How many grams of sodium is there in the Baked Chicken Pa
Parmesan ? Thank you
This is an older recipe, I will look into it.
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.
This was so good and easy to make.
I wish I had come across the recipe sooner.
Thanks for sharing!
Made this for the first time for a big family dinner. Big hit and amazing taste!!
Great!
Can you substitute the breadcrumbs for gluten free breadcrumbs? If so, would there be any change in WW Smartpoints? Thanks so much!
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!!
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!
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?
Yes, that would work, you could then serve with the chicken on top.