Baked Chicken Parmesan
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
This is an easy chicken dinner the whole family will love! Made with homemade marinara sauce and melted mozzarella cheese. Serve it over pasta, zucchini noodles, roasted veggies 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!! Also, see my air fryer chicken parmesan recipe here!
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 425°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.
A few side dish recipes that would be great with this:
- Roasted Spaghetti Squash for a low-carb side dish recipe
- Easy Garlic Broccolini
- Broccoli and Orzo for a kid-friendly side dish recipe
- Roasted Tossed Mushrooms
More Chicken Recipes You May Like:
- Southwest Chicken Skillet
- Chicken Rollatini
- Braised Chicken with Tomatoes and Rosemary
- Chicken Enchiladas
- Roast Chicken with Rosemary and Lemon
Baked Chicken Parmesan
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.
Ingredients:
- 4 (about 8 oz each) chicken breast, fat trimmed, 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
Directions:
- 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.
Nutrition Information
Yield: 8 Servings, Serving Size: 1 piece
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 6
- Calories: 251 calories
- Total Fat: 9.5g
- Saturated Fat: g
- Cholesterol: 14mg
- Sodium: mg
- Carbohydrates: 14g
- Fiber: 1.5g
- Sugar: 0g
- Protein: 31.5g
Vegetarian Meals
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Very easy to make and tastes incredible!
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.
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.
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.
… 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?
Note: pre-cut packaged ‘thin sliced chicken breasts’ VS chicken breasts cut in half lengthwise will have different thicknesses.
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!
What Gina said, and also, baking chicken at a higher temp actually makes a juicier result. 🙂
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!
Bake at 425 or 450? Two different instructions given. Thanks. Anxious to try this way rather than frying.
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!
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?
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….
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Is this a photo of this recipe? That looks like more than 1 T sauce and 1 1/2T cheese!!
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.
Great!
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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.
Any suggestions on how to bake this in an air fryer??
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.
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.
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.
Any suggestions or ideas or what would the time/temperature be in the air fryer??
http://skinnytaste.wpengine.com/chicken-parmesan-in-the-air-fryer/
I don’t understand your question. The green spoon is a tablespoon and the picture is from her website – you can see the credit.
Has anyone make this successfully with a gluten free flour and if so, which type? Thanks!
Almond meal should work well.
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.
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! 😉
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.
Great recipe! I subbed the butter for Italian dressing and it turned out great!
IF I use tomato sauce instead of marinara – does the SP change – I am on Freestyle?
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…
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
The butter instead of egg!!! Genius move! Tasted amazing. Definetly reusing that idea again.
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.
Can this recipe be put together the day before, refrigerated and baked the next day?
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
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!
What is cooking spray? Is it an olive oil?
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!!
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
Looks great! Can you freeze this recipe before baking or would it be better to bake and then freeze? Thanks!
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.
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
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.
DRY.
Delicious, we all loved it.
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.
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.
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.
425 or 450?
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!
Sure, you can freeze in freezer safe container and just pop them in the oven 350F until hot.
Thank you!
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.
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!
Has anyone used almond meal as breadcrumbs with these?
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.
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!
GREAT!
is the pasta included in your point reference?
Really tasty! I use the point system and my husband had no idealIt was a healthy option for dinner tonight. So glad I tried it YUM!!!
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.
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.
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.
Delicious ! Very easy to make, even for those on a tight schedule. I’ve made it many times and we love it.
So good! Made this tonight and will definitely make again. I had it with spaghetti squash and Caesar salad.
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
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!
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!
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.
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!👏👏🍽
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!
One of our favorites! I make it in the copper in my convection oven for 22 minutes at 450. Nice and tender and crispy!