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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:

Baked Chicken Parmesan

4.89 from 293 votes
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 mins
Cook: 30 mins
Total: 40 mins
Yield: 8 Servings
Serving Size: 1 piece


  • 4 chicken breasts about 8 oz each, sliced in half lengthwise to make 8
  • 3/4 cup seasoned breadcrumbs I used whole wheat, you can also use GF crumbs
  • 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


  • 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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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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1,240 comments on “Baked Chicken Parmesan”

  1. 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!

  2. 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! 

  3. 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!

  4. 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!

  5. 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!

  6. 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.

  7. 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.

  8. 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.

  9. 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. 

  10. 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.

  11. 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!

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