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 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.
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
Ingredients
- 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
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.
Nutrition
Super easy! The whole fam loved it! I WILL be making this again 🙂
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.
Made this recipe for my partner and family they loved it little did they know it was healthy 😊
Love this recipe – it so my go-to! Thank you!
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
Love this recipe! But I calculated it to be 5 points on Blue.
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.
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 ❤
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.
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!
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.
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.
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!
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
Hubby loved it, I loved it! very easy and quick delicious lunch<3 .
Very easy to make, however I found the overall flavor quite bland. I will season the chicken before I dredge in breadcrumbs next time
Wow.
Soo super simple. Soo delish.
Even my picky beau loved this.
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!
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.
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!!
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
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!
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!
Could you bread the chicken and put back in the refrigerator for a couple hours before baking? Will it make it soggy?
Very delicious chicken not dry
Family favorite, make it once a week!
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?
Weight Watcher (WW) points for different programs.
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
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!
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!!
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.
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!
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.
super easy and delicious
This was very easy to make and my family really enjoyed it!
Have made this several times. Leftovers freeze and reheat beautifully . I often double the recipe so I have “planned-overs “ in the freezer.
This was so easy and delicious!
My family LOVES this recipe! I do as well, plus it’s SO EASY to make !
This was delicious and so easy to make 🙂
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.
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?
Late reply but tinfoil will prevent further burning
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
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.
Amazing! No need to get this at restaurants.
Such a great recipe! I make extra breaded cutlets without the sauce and cheese for salads.
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?
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 ?
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.
I also use parchment paper
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!
Love this recipe
Would it be better if I put the chicken on a wire rack on the baking sheet?
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!
I’ve made this several times. It’s even my daughters favorite!
Wonderfully bliss chicken 💯☺️
Tried this recipe and found it to be very good. Will be making this recipe again!!!
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!
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!
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!
Yay!!!! 🙂
Omg! This turned out divine! Chicken cooked perfectly and tasted great! Thank you for sharing this!!
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!!!
Love this recipe. It’s a favorite.
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.
Great recipe! We really enjoy this version of chicken parm.
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.
Made again tonight. My family loves this recipe. Definitely a top 19!
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?)
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.
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 .
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.
Baked, not broiled. Oh no! 🙂
Baked chicken parm! Was pleasantly surprised and enjoyed the yummy results. Quick, delicious and somewhat guilt free. I’ll be making this again.
I’m always looking for different ideas to cook for my family.
Loved this!! Made homemade sauce from garden tomatoes.
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.
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!
Thanks Laura! And congrats!
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.
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.
Delicious! My husband loved it! Skinny taste is the first place I go when looking for recipes. Used Panko breadcrumbs.
Thanks Debbie!
Loved this! Simple ingredients, minimal effort and so much healthier than frying! Hubby loved it and he hates chicken!
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
Looks great! One question about the WW point value. Does this include the pasta or just the chicken?
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.
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.)
I always serve this over spaghetti squash. My family loves it!
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 🙂
Made this last night – quick, easy, and delicious! Will definitely be making again.
Easy, quick and really good! What more can you ask for. Thank you.
Can this be done with shredded Parmesan cheese instead of grated?
Grated is better for the crumbs to stick.
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!
I want to print it but there is no icon for print.
There is a Giant icon in the top right corner of the recipe.
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?
I assume bc she’s trying to include some healthy fat but I’m not sure.
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.
So easy and tasty! Great for a quick weeknight meal!
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!
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.
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.
Can you make this ahead and store in the fridge for a few hours?
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.
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!
This was amazing and so easy. Loved that the breadcrumbs got a little browned. Followed the instructions except bought chicken cutlets. Hubby approved.
What kind of pasta is used for this recipe? I don’t this pasta wasn’t added to the ingredients or am I wrong?
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.
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?
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!
Loved this! Used combo oil and butter with Panko. End product not as crispy as your picture but it was delicious and easy.
450 is too high, mine burned 🙁
Just one more five star for this awesome recipe. Loved it!
Thanks Stephanie!
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!
Enjoyed! I just had extra sauce on the side when served. Had salad with with Italian dressing and crumbled blue cheese with it
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.
Taste great. Fast and easy
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.
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!
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!
Great Idea. Been trying to decide what to serve with it. Thank you
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!
Awesome!
We love this recipe and make it often!
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!
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 🙂
It was light and tasty. 👍🏽👍🏽 Up
Good even without cheese
Wow this looks so good! Getting ingredients to make today. Thank you!!
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.
I’m making this today for dinner during this lockdown. I’m going to have it over spaghetti noodles. I love Skinnytaste recipes.
Thanks LaToria! Hope you enjoyed it!
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!
Thanks Brenda! You too!
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!
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.
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.
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.
I use parchment paper. No problems. I also add Italian seasoning to the bread crumbs
EXCELLENT RECIPE! Turned out perfectly, I will definitely make again!
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.
NIGHTMARE CLEANUP in my oven. Not worth the effort!!!
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.
First time I ever made it and it turned out great. Even my picky son loved it.
I am dying for an explanation 😳😆
Soooo Good! Was looking for an eggless recipe and this hits! Chicken was juicy and delish!
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!
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!
Made this last night and it was so good!!! Super juicy and moist and full of flavor. Adding this to the rotation!
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!
Question: Do you turn the chicken over in the middle of cooking?
I did not and it was great! I did brush melted butter over the breadcrumbed chicken halves before putting them in the oven.
Used jarred marinara sauce and it still came out great! The chicken was moist and the recipe was easy to follow.
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!
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!
Thank you Whitney!
Made this tonight with my homemade sauce and it was delicious ! Tastes just like you fried them in pan – I brushed with olive oil!
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!!!
Just made it, love it. With a side salad, my husband loved it.
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.!
Does the points include the spaghetti noodles!?
No.
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.
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?
Very good super easy. It was actually my first time slicing a chicken breast like that. Love these recepie thank you
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!
What is the best way to make this ahead to eat later or next day?
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.
How long would you reheat it
Does the reheat after freezing mean after defrosting? Or can it be put in the oven frozen?
I typically thaw first.
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!!!!
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.
Hi! What is spaghettini with butternut squash? Is that another skinnytaste recipe?
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.
Hi! What is spaghettini with butternut squash? Is that another skinnytaste recipe?
Both my kids (11 & 9) and husband LOVED this recipe. Delicious!
Planning to make this dish tonight. It says the WW green points are 6. Does this include the marinara sauce and mozzarella cheese?
So yummy! Chicken Parm is my husbands fave! We put it on top of zucchini noodles.
Made this for dinner last night and served it over roasted spagetti squash .excellent recipe
I made this tonight and it was delicious! Definitely will be making it again.
I love this recipe!!!! Is anybody knows how many weight watchers points in one Serving?
Thank u
Inna
This was delicious! I would definitely recommend using the marinara sauce she lists as it has tons of flavor. Will be making again soon!
Will chicken thighs work as well?
This recipe is amazing!!!!
Quick, easy, delicious!
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!
Thank you! Glad you enjoyed it!
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
Perfect with Perdue individually wrapped breasts… they are already thin so no cutting involved. Thanks.
LOVE this recipe!! My family would eat this weekly!!
This was delicious and stored well overnight for left overs. Will definitely be making this again on a regular basis.
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!
Can someone please tell me where I can get low fat mozzarella cheese? I check everywhere and no luck
It should say part skim.
I made this with whole wheat bread crumbs with Italian seasoning and butter, and it was incredible! Perfect crisp!
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.
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!
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
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??
Spraying too much may cause that, but since I top it with sauce and cheese, I really wouldn’t worry too much.
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!
What are the green leaves on top called?
Lemongrass and mint. Try it.
Please clarify cooking temp. Recipe states both 425 & 450. I’m leaning toward 425 but would like to be sure. Thank you.
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!
Gina, The top part says to cook the perfect chicken breast at 425F but this recipe calls for 450F. Which one is best?
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
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
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!
I made this tonight, so satisfying and delicious!! Thank you!
Anyone tried this with boneless skinless chicken thighs? It’s what I have thawed in fridge and hoping it might work?
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.
Much easier and healthier way to cook Chicken Parmesan, and still tastes amazing! Followed the recipe exactly as is. Husband Approved!
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!
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
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
Loved this recipe! Thanks!
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
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!
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.
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.
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 😉
This was super yummy!!! Even my picky kids enjoyed it. This is recipe is a keeper!
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.
This recipe is simply delicious! It’s a favorite with everyone at our house. Thanks for sharing!
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!!!!!
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.
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
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!
I’ve made this recipe 100 times and it always comes out best on a Silpat mat!!
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.
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.
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.
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.
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 🙂
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!
Yes in my first book
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.
How would yo adjust this recipe for veal cutlets?
Should work fine with no adjustments.
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)
Loved it! Thank you for a gr8 recipe
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!
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!!!
Great!
How can I figure out the ingredients for 12 servings?
Do one and a half times the recipe.
I’m doing 1.5x the recipe. Does that change the cooking time? (Total of 6 breasts cut in half to be 12 pieces)
This was so easy to make and tasted great. My husband said this was one of my best dinners.
Hard to get the breadcrumbs to stick!!!! Did I do something wrong?
One of our favorites! I make it in the copper in my convection oven for 22 minutes at 450. Nice and tender and crispy!
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!
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!👏👏🍽
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.
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!
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!
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
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.
So good! Made this tonight and will definitely make again. I had it with spaghetti squash and Caesar salad.
Delicious ! Very easy to make, even for those on a tight schedule. I’ve made it many times and we love it.
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.
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!
Use the recipe builder. 🙂
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.
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!!!
is the pasta included in your point reference?
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!
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.
Has anyone used almond meal as breadcrumbs with these?
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!
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.
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!
425 or 450?
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.
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.
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.
Delicious, we all loved it.
DRY.
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.
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
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.
Looks great! Can you freeze this recipe before baking or would it be better to bake and then freeze? Thanks!
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
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!!
What is cooking spray? Is it an olive oil?
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!
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
Can this recipe be put together the day before, refrigerated and baked the next day?
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.
The butter instead of egg!!! Genius move! Tasted amazing. Definetly reusing that idea again.
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
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…
IF I use tomato sauce instead of marinara – does the SP change – I am on Freestyle?
Great recipe! I subbed the butter for Italian dressing and it turned out great!
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.
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! 😉
Marie..it is lengthwise
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.
Has anyone make this successfully with a gluten free flour and if so, which type? Thanks!
Almond meal should work well.
I don’t understand your question. The green spoon is a tablespoon and the picture is from her website – you can see the credit.
Any suggestions or ideas or what would the time/temperature be in the air fryer??
https://www.skinnytaste.com/chicken-parmesan-in-the-air-fryer/
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.
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.
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.
Any suggestions on how to bake this in an air fryer??
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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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!
Is this a photo of this recipe? That looks like more than 1 T sauce and 1 1/2T cheese!!
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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….
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!
Bake at 425 or 450? Two different instructions given. Thanks. Anxious to try this way rather than frying.
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!
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.
Very easy to make and tastes incredible!
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.
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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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.
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.”)
It was delicious thank you for the recipe.
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!
I made this and it was a hit! Came together easily and was delicious. Another great recipe, thanks Gina!
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.
ABSOLUTELY DELICIOUS. VERY EASY TO MAKE IN 25 MINS , YUMMY
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!
Great!
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.
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!
awesome
This dish was awesome! My whole family loved it- thank you, Gina!
Does the carb count on this dish count the pasta or just the chicken?
Just the chicken, the pasta is optional!
If I wanted to make these Keto – what would I use instead of the flour? Thanks!
Has anyone tried cooking the chicken in an air fryer? any tips if you have?
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!
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
This was amazing! THANK YOU
I’m confused. Is the oven supposed to be preheated to 425 or 450?
450
Just made this with spaghetti squash ….it was delicious. Only cooked it at 425 for 20 mins. Thank you so much
Did you flip the chicken half way thru?
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!
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 !
My family LOVED this dish. Nice to have a healthy alternative to a family favorite.
A delicious lightened version of an Italian classic.
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!
Been making this dish for almost 5 years! Never need to fry cutlets again. Delicious!! 6 stars?
My husband is always skeptical when I want to make a WW recipe, but he loved this!