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
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!
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?
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!
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!!!
The Baked Chicken Parmesan recipe looks good, but showing it with pasta, which isn’t mentioned, is deceptive. No points are included for the pasta, so it shouldn’t be in the picture.
Just made it, love it. With a side salad, my husband loved it.
Taste like shite
Really!?? Is that necessary?
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
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??
http://skinnytaste.wpengine.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!
Its really a delicious recipe that happens to be WW friendly 🙂
This was delicious and low calorie enough that could add some pasta with it. Made a ton so great leftovers for rest of the week!
Absolutely love this recipe, and have prepared it many times!
Delicious! Will definitely be making again. I found they needed flipped over half-way through cooking, though, or would have been too done on one side. I also only had 2 chicken breasts, so I split them (per the recipe) but also cut into smaller pieces. Everyone loved it!
I made this for my husband last night and he loved it! I followed the recipe exactly, except I did add some extra sauce and cheese. He said it was delicious and cooked perfectly. Will definitely be making it again soon!
Did you have to flip the chicken for it to brown? My chicken isn’t browning at all.
I didn’t flip them and they turned out great.
In your point values you say it’s 4 smart points, +6. Can you please explain that? Is it 4 or is it 6?
The old points plus
This was fantastic, we all loved it! The only slight change I made was to use both butter and olive oil, 1 tbsp each. I also reduced temp to 400, baked on a rack for 20 minutes, it came out perfect. Served over angel hair. Will definitely be making this again. Thank you!
Hi … just made this for the children and myself with spaghetti on the side for them along with beans and tomato and garlic rather than zucchini. ‘Mum this is really nice can we have it every month ?’ ‘Every other week!’ Piped up the other one . Thank you
🙂
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This is my family’s most requested dinner. Everyone loves it (a miracle!). Easy to make and easy to make ahead for company. Just prep the chicken before company arrives and pop it in the oven when you are ready. Thank you for the wonderful recipe!
Amazingly good! This was quick and easy!
Thank you for this recipe. Made it tonight and it was a winner!!!
I made this as written and it was delicious. Oven temp was not too hot, chicken came out perfect.
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Made this last night for the family and it was a HIT!!! I cooked mine on 425 for 30 minutes. The chicken was so juicy. When I asked my family if this recipe was a keeper I got the thumbs up – their mouths were too full to say anything =) Thank you
Love!
Can I use chicken thighs instead of breasts?
With this new program that just rolled out, would this receipe still be 5 points?
It’s actually 4 now.
I made these last night and they were absolutely awsome. I took the advise of others and set the oven to 425. Instead of bread crumbs used croutons and crushed them. I mixed mozzarella and parmesan cheese in the bread crumbs coated the chicken and baked for 25 min. Took them out of the oven spread marinara and more mozzarella cheese top them off with a few mushrooms and then broiled them for 5 min to get the cheese nice and melted. My whole family absolutely loved them. Will definitely be making them again. AWESOME. I would say these are NOT on the lighter side. They ended up 3x’s the thickness. Thank you for the recipe
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What kind of pasta was used for this ?
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I’m huge fan, love the books, making this right now BUT
1. You say four breasts to buy, cut in half so you have eight and video shows clearly four pices breaded and cooking. Amount of breading and cheese can’t cover eight pieces.
2. If you are putting fresh parsley on at end, put it in ingredient list!
Sigh. In oven now.
Greg
I’m trying to print the recipe, but there is a big blank space that covers the text on the bottom left side, like an invisible box is layered over the text. Help.
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Just made this baked parm chicken and it was outstanding. I use fresh pasta and Classico sauce which is lower in points! Yum!
What kind of pasta did you use
This comes out as 6 Smart Points in the Weight Watchers recipe builder, not 5.
I love chicken parm, and this recipe is terrific. Just wondering, could you do the same steps if you wanted veal instead of chicken?
I don’t see why not!
What is the sodium on this?
This was a HUGE hit with my kids. Absolutely delicious and very easy to make. We served parmesan roasted broccoli on the side.
Great! Love when the kids enjoy it too!
I noticed this is identified as freezer friendly. Do you completely cook this and then freeze it? Any instructions on warming up? I don’t want it to be soggy. Thanks.
Gina, I made this tonight using the baking method (no airfryer) and paired it with the cucumber Greek salad. My family wants it again! Thank you!!
Great!
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The recipe worked perfectly for me! And I felt great after eating it! Will definitely be making again! xx
Gina~
Thank you for this recipe! It s absolutely delicious and I can’t get over how simple it is to make! Perfect for large gatherings too!!
Nom noms. Clean plates all round! Thanks Gina!! I could eat that everyday!!
Lol glad you enjoyed it Caroline!
Hello,
I love your recipes!
Should i suggest for you to add a feature in your website , so that we can save our favourite recipes?
Thanks!
incredible! I followed one of the comments and put the oven at 425 and baked them for 20 minutes. soooooo good!
How would I freeze this?
I would bake then freeze.
What would the best way to reheat these after frozen? I’m working on some freezer meals. 🙂
Hi Gina,
I love all your recipes especially this one! I am working on some freezer meals and wanted to know how you suggest I reheat this?
Thank you!
I would do it in a 350F oven until hot
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Do you think I could use chicken tenders that I have on hand, instead of chicken breast?
I don’t see why not.
I substituted the bread mix for garlic and herb. I hope it turns out good.
Where do I buy the sauce from
I think I will serve this with the new frozen zucchini pasta Thanks for the recipe!!
I’ve never seen these at the store where do you buy them?
I found them at Giant Eagle in Youngstown Ohio
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If you were to prep this early, would
You bake and assemble the cheese and sauce to be popped in the oven later?
I wouldn’t assemble, I think it would get mushy
Can this be breaded and then refrigerated a couple of hours, then baked?
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For some reason I haven’t made this until tonight….. absolutely delicious! My kids gobbled it up and I feel like it will be in the skinnytaste rotation 😛 thank you!
Made this last night for dinner…..Was it ever a HIT!! I did add some garlic powder and I only cooked it for 20 minutes. But it is now in the “rotation” of meals that I’ve gleaned from your site. I’ve turned a bunch of people on to your cookbook, cause it’s my “GO TO” book for easy, delicious meals.
Thanks Tobe! 🙂
it was Great!!!!! i added some garlic powder(a staple in my kitchen) and lemon pepper.
Are the noodles included in the points?
No they are extra
What is the green herb you have on top of the chicken. Is it cilantro?
it’s probably parsley. cilantro isn’t typically used in this kind of dish 🙂
My guess is basil!
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is the chicken “tough” would rather have a marinade first before breading and putting in the oven so the chicken comes out nice and juicy vs dry :=)
The chicken wouldn’t be tough. It definitely doesn’t need a marinade. I pounded mine to make them a bit thinner, and shortened the cooking time just a bit. I put a lot of my previously-fried-now-baked breaded things on a rack (sprayed with non-stick spray) in a backing sheet. Things seem to cook (and brown) a little better that way. I do love the lemony chicken idea, which I did once. Tonight I’ll be going Italian style all the way… either with whole what linguini or zoodles.. And no fried/splattered mess to clean up. Yea!!
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Do you cut the chicken breast in 1/2 horizontally so it is less thick or vertically?
Thx
So it is thinner.
I pounded mine
Made this last night for the family… followed recipe exactly. Another delicious meal! The flavor is still there without frying – a great alternative! Served families over penne and mine over zoodles. Glad I made a double batch because my husband enjoyed 2 pieces and took some for a chicken parm sub for his lunch today! Thanks for another great recipe!
You’re welcome Jackie! 🙂
What is zoodles?
Noodles made from zucchini.
Would you know the sodium amount in this? It is blank.
Sodium would depend on the breadcrumbs, moxxarella and sauce that you use. I noticed that my seasoned whole wheat bread crumbs have alot more sodium than regular Italian bread crumbs. Store bought sauces and mozzarella can also vary on sodium. If you wanted to make this low sodium, you can buy no salt added bread crumbs and make your sauce with no salt canned tomatoes.
This recipe was BOMB. Made this for my picky boyfriend and I. Followed directions to the T and it came out perfect. I prefer my chicken on the well done side and this came out just to my liking. Thank you SkinnyTaste,.com I will be making this one plenty more!
Made this tonight. It’s a winner. Everyone loved it.
So good! I made this tonight over garlic lemony zoodles; it was awesome!
Awesome!
Oh wow! I just bought some mozzarella to make chicken parm. I have the last of my homemade sauce to use up, but I’m definitely doing the lemony version next time!
I bet this would be good served over some spaghetti squash! I substitute spaghetti squash for pasta in a lot of my meals.
That’s how I served it, over spaghetti squash and it was DE-LISH!! Definately a keeper!
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My family loved this! I reduced the temp to 425 and it only needed 20 mins to cook. Thanks for a great recipe.
It’s in the oven!! But I lined my pan with foil and sprayed it .. hope that’s ok
Can’t wait to make this tonight. I cooked a huge pot of homemade sauce on Monday and froze it. Love both your books!
I found that 450 degrees was way too long and too hot for cooking this chicken. I think 350 degrees would have been better. Other than that it was really good.
I agree. I followed the directions to the letter and the cutlets came out black on the bottom and the mozzarella way overcooked, even for the 5 minutes. I will try again, but at a lower temp.
Thanks for the tip! It came out perfect!
For the record, I am a terrible cook skills wise and I am also impatient and frankly don’t enjoy cooking at all (but I’m really trying to change!). For me, this came out good! It was a little soggy on top though (but cripsy around the edges), but still tasted good. I’m not sure why it was soggy. Maybe I overdid it with the olive oil or need to completely dry the chicken after washing. The other thing is that it was a little bland. The breadcrumbs maybe weren’t seasoned enough, and I like spice. I will add italian spices, fresh ground pepper and salt the chicken next time and see if it is more flavorful.
Even though it wasn’t perfect, for me, this was a win. If I make a few adjustments, I might actually feel confident serving other people my cooking!
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Thanks for this recipe! I switched the bread crumbs for almond flour (I didn’t have bread crumbs on hand) and added seasonings to taste it came out wonderful! I love your cookbooks and recipe ideas, keep them coming!
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I was wondering how to cut this recipe to just one chicken breast?
I tried this and it is amazing! Easy to make, as well as fast, and delicious. I am mind blown by your recipes!!! I mostly love how each of them have calories portion sizes and that they are healthy foods!!! Thanks so much!!!
Can you make this with thin chicken cutlets instead of buying chicken breast and cutting it in half? Or does the temp or time need to be changed so it doesn’t over cook
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Delicious. I will definitely make again!
I made this for my family last night and everyone loved it! The chicken was very moist
I have made this recipe so many times! It’s delicious! I used unseasoned whole wheat bread crumbs (it was all I had) and added Italian seasonings to it. I also swapped the butter for olive oil and used Almond milk shredded cheese. Served with spaghetti squash. SO GOOD! Definitely one of my favorites.
This sounds real easy and will probably also go good with a Kale salad. I’m going to try it tomorrow
How and at what step would you freeze this? Recommended reheating instructions? Sounds great and I would love to make this ahead! Thanks
I would cook and then freeze.
Hi Gina,
I used Kfraft shredded fat free mozzarella, served over whole wheat pasta. Came out crispy, i even flipped the cutlets over. Love your recipes!! just bought all your books. Learned about you in Weight Watchers. Your healthy alternative to cooking our favorites is heavenly.
Thank you
Laura
My pleasure!
This is definitely a keeper. My kids had no complaints which is awesome. I used chicken tenders. Thank you!
I baked at 400 for about 25 minutes.
Gina, this was delicious! I followed your directions as written/shown. A great hit with my wife – as are all your recipes. I wish I knew how to send you a picture of the plated meal. Thanks for sharing. Love your newest cookbook. We have given several as gifts☺????
It is not excepting my email address to subscribe
This is one of my favs!! I love your stuff! I was just wondering though, I’ve noticed a lot of your recipes are missing the Saturated fat amounts used to calculate smart points. They just have a “g” beside them. Does this mean there’s none?
This is a great easy, family friendly recipe! Just made it and it hit the spot. Love trying out your recipes!
Absolutely FANTASTIC! I was somewhat skeptical that a baked Chicken Parm would taste good, but this one exceeded all my expectations and more. It was so tasty, moist, and flavorful. I used my own homemade sauce to ensure no sugar was slipped in accidentally! This recipe will be in my dinner repertoire for a long time to come.
This is always my go to recipe for a quick weeknight dinner! I have all your cookbooks and love the variety of recipes ❤.
Just made this for dinner and was a little skeptical of 450 for that amount of time. Chicken was dry and bottom was burnt. Had even put foil on baking sheet and sprayed that. Would 30 mins at 350 work for it since that is what is usually cooked at? Thank you. Other than that it did taste good! ????????
I don’t ever leave comments, but this recipe deserved recognition. This was incredibly good! The “lighter” version of this classic definitely hit the spot and doesn’t make you feel overly full. Also, the wire rack trick for baking the chicken worked great as well!
Thanks Andy!
I am on Weight Watchers. I was inputting all the ingredients and it said that it was 7 Smart Points per serving. I am pretty sure that I did all the same ingredients as the recipe. Is the SmartPoints calculated with the olive oil or butter?
Thank you!
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.
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.
While I love this recipe, I’m having some trouble with the nutritional info. Four chicken breasts, sliced into fillets = 8 servings: does one serving (one-half chicken breast with a little cheese) actually contain 31.5 g. of protein. Could you please check all the nutritional numbers on this one?
it’s 4 oz of chicken
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!
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!!
Can you substitute the breadcrumbs for gluten free breadcrumbs? If so, would there be any change in WW Smartpoints? Thanks so much!
Made this for the first time for a big family dinner. Big hit and amazing taste!!
Great!
This was so good and easy to make.
I wish I had come across the recipe sooner.
Thanks for sharing!
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.
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.
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!
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
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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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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!
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!!!
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 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!
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!!
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!
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.
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.
This was amazing!!!!
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.
Looks yummy! Just curious, what type of cooking spray do you use?
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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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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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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!
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.
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!
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Made this tonight and it was delicious! Thanks for the recipe!
*almond!
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.
This was a huge hit tonight. My kids loved it!
Another family favorite recipe – thank you Gina!
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I followed the the instructions and the chicken was a soggy mess. Ugh. Not sure how others liked this.
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!!
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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
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.
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)
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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!
Loved this recipe!!!
This recipe is a keeper…invited friends trying to eat healthy…pretty sure husband will enjoy too.
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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!
Quick, easy, and tasted great! My six year old son and my hubby both liked it.
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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
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!!
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 🙂
Should this be covered with foil before going into the over, or no?
No
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!
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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.
I agree with Marlene’s husband. If you look at the packages of chicken breasts, some of them will say that they are injected with some type of saline solution ( basically salt water). I’ve definitely noticed a difference in the texture when we use that kind of chicken and I suspect the moisture breaks out of it and makes the breadcrumb coatings come up soggy. Thanks for the heads up about that so I’ll know to either use the all natural kind of chicken breast or to put them on a rack of some kind to help with the crispiness. The recipe sounds great and I’m going to try it this evening!
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!
the tops of mine weren’t as crunchy as I’d like, so I put the broiler on for a few minutes before adding sauce/cheese. Perfect!
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!
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
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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++++!!!
Love this recipe……..quick and easy and tastes great!
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.
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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
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 🙂
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!
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!
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Your recipes are so delicious! I have made the Skinny Chicken Parmesan from the cookbook twice now. It is amazing as I’m sure this recipe is. I was wondering though about how the calories are calculated. When I analyzed the ingredients that is in the Skinny Chicken Parmesan recipe through a calorie counter website (caloriecount.com), it calculated approx. 400 calories per serving. I’m not sure which one to go by. Can you help?
Does that calorie count listed (291) include the pasta serving? Thanks
No this is chicken only.
Made this tonight and loved the simplicity of it. Was surprised there was no salt in the recipe, but the cheese made up for that, I suppose. I’m single, so I only made two (2) servings, with Angel Hair pasta as a side. I used to be a gourmet cook, wouldn’t say I still am, but I was really pleased with this and thought it was good, and I have lunch ready for July 4th!
Because I am a bit of a food snob, I don’t usually like ready-made Marinara sauces, but I found a new one Prego is making (Farmers’ Market Classic Marinara), and it is perfectly seasoned. I couldn’t have made a better one myself. KEEPER!
This dish came out great and was very delicious! ! I used thin-sliced chicken breasts, Italian breadcrumbs, and fat-free mozzarella. I’m new to cooking and this recipe was so easy to follow and didn’t take long at all to prepare and cook. Thanks! 🙂
You’re welcome!
I made these this weekend, and they were a hit! I used olive oil and a gluten free Italian breadcrumb mixture. My picky sister ate an entire piece. Thanks for the great recipe! These will become a regular for my family.
I live in a Bus and with a convection oven, 450 degrees will blow a fuze and I would have to have a repairman come fix it! I found out the hard way! Is there a good temperature I can cook it in the oven instead of the 450 degrees!
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I made and everyone love it, so good, moist
I want to make these and halved the chicken from 4 breasts to 2 breasts, which I halved and didn’t include the sauce when calculating the calories, but I’m not getting anywhere near 251 when scanning the ingredients onto my fitness pal. I got 451 per serving. Confused as this looks really good and unsure I want to make it now
I made this tonight for dinner and it was really yummy. I’ve made other chick parm recipes that were time consuming, but this was very easy. I baked it on a rack and didn’t spray the top of the chicken with any oil. Will definitely put this in the meal rotation .
Great!
Just made this & it turned out perfect! I brushed olive oil on the chicken before dipping in breadcrumb mixture & the flavor was great. I served with angel hair pasta with olive oil & garlic. A huge hit with my Italian husband & 2 teenaged boys!
Love to hear it!
This was fantastic!!!!! I ca’t wait for the leftovers!
Hello I’m also one of the few people curious about how well this freezes!
Made this last night! Soooo awesome. My husband said it was better than any restaurant he’s had. We appreciate how light it is. It’s going on my too go to recipe list for sure!
Without the sauce and cheese, what is the # of calories per cutlet??
Don’t have that info off hand.
I tried this recope today. It was a hit with my entire family! I lightly seasoned the chicken. It was great. Thanks for the recipe!
You’re welcome!
I found using Gina’s parchment paper trick instead of spraying the pan browned the chicken better and the breading was less moist.
I made this tonight. I enjoyed this dish. The melted butter helped made the bread crumbs stay on the chicken. I will make this dish again! I liked your recipe!
i really loved this and it was super easy. did anyone season the chicken first? i thought it needed a little more of a kick
Hi Amy! I lightly seasoned the chicken with salt and pepoer. It turned out great!
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Made this tonight for my husband and I for the first time. He said Top 3 dinners I’ve ever made! Needless to say, we’ll be making this for years to come!
What are the Saturated fat……..smart points uses that, not Fat……
HI, I'm sure you have answered this before but how well does this keep in the fridge or how well does this freeze? On another note I'm loving all your recipes, I made the Cheeseburger casserole and it really did taste like eating a really juicy cheeseburger .
Oh my goodness Gina, you have outdone yourself! This is so good that it's hard to believe it is WW friendly! My new favorite baked chicken recipe. Thank you for sharing!
I made this recipe tonight and it was so easy and delicious! Seriously, restaurant quality ymminess! I made garlic knots with it (just the pre-made frozen kind) and it was really good.
I made this last night, I will be making this again! I served it with spaghetti squash. I used spray butter on the chicken instead of melted butter, and it turned out very good!! Thank you for all the wonderful recipes, they have been so helpful while on Weight Watchers!!!
I am going make his for dinner tonight. Thank you so much for making Weight Watchers easier to follow and so delicious!! I am gong to make spaghetti squash to go with it!! I have only been on WW for about 2 weeks now, but have used so many wonderful recipes. I have also ordered your cookbook, and can' wait till it gets here!! Thank you agai for all the wonderful recipes!!
What is the sodium count for this chicken?
Hey there. I love that you have converted your recipes for the new smart points for weight watchers, I don't mean to be a pain, but do you have the saturated fat for this recipe?
This was amazing and tasty .
My husband is on a low salt diet. Do you happen to know how high the sodium content is for your Baked Chicken Parm? I didn't see it in the nutritional info. Thanks. Very excited to find your site. I'm not usually a veggie lover but your recipes might just change that. Everything looks delicious.
You don't need my compliments to this wonderful dish,you already have so many,however, it deserves as many high fives that it gets. Followed as directed, was fab. Thanks so much;o)
I made this tonight for the second time, but decided to make the sauce for it this time using your recipe. It was a hit! My husband said it was the best chicken parm he's ever had, beating any restaurant sauce or chicken parm. Thanks for so many wonderful, healthy recipes, all of them are fun to make and even more fun to eat!
Can this be made ahead of time? like the night before even or morning of?
Dangit! When I flipped the chicken all my breading peeled off 🙁 Still pretty good though! Thanks!
Do the calories listed include the pasta or is it for the chicken alone?
Is this 251 calories with the pasta or without ?
Made this for dinner tonight! Absolutely DELICIOUS!!!!!!! My husband's first comment, "Babe, you're unbelievable! Please put this in the recipe book." Haha I think it was a winner!!
I actually used raw chicken tenderloin strips because we didn't have chicken breasts. I basked them in butter, coated with Italian bread crumbs/Parmesan and sprinkled with garlic powder and black pepper. Cooked for about 12 minutes, flipped for 3, then added the marinara and mozzarella and cooked for another 5. Absolutely perfect!! Thank you so much!!!!
Okay, my stomach just started rumbling even looking at these pics, haha! What a delicious and simple recipe. I have a weakness for breaded chicken and this is a way healthier alternative than going to a fast food restaurant. Thank you!
Your blog was too good. i really appreciate with your blog.Thanks for sharing.
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I loved this recipe! I followed the instructions exactly. My husband was a big fan too! I served it with a side salad and next time I will serve it with pasta. Yum! Thank you very much for the great recipe!
Seriously, I can't believe there's only 251 calories in this. Damn! It looks delicious! Thanks so much for sharing, Gina, can't wait to try it!
I make this dish EVERY week. I love it!!! Best chicken parmesan on the market.
What happeend with my comments why they disapeard
I made this tonight and it was so good. To make even healthier I used brown rice pasta and it was great!
Wonderful recipe! Thank you for sharing. My daughter has an egg allergy, so it was so nice that this recipe uses butter instead of egg to bread the chicken!
Num! Can’t wait to try it!
I've made this twice in the past week – my husband has requested I make it every time I do chicken! So easy and so delicious!
I love chicken parm! This looks so simple and yet so taste! I really want to try and make this as it looks awesome for a low calorie dish!
Love to PIN…hate to cook
I'm going to make this and put coconut oil on it. Probably taste great. My mom btw loves all your recipes on here.
I don't know if I have thanked you for this family favorite!!! We love it!!!
Easy to make, great taste,. My hard to please nephews loved it !
I make this all the time from your amazing cookbook and love it! To freeze it, would I freeze it after breading and before baking, or bake it and then freeze it? Thank you!!!
Lol im just the 500th comment 😛
Hi Gina,
I followed your recipe exactly but when I flipped the chicken the breading stuck to the bottom of the pan. Next time I make this how do I prevent the breading from coming off the chicken and sticking to the pan?
You might try using parchment paper. That’s what I use. And it makes clean-up a breeze!
we are italians, yes is perfect! with Parmiggiano reggiano or in english Parmisan
Great recipe. Had it with some pasta and tasted like restaurant quality 5/5 stars
HELP! I wanted to make this tonight and only have tenderloins. In the spirit of saving $$ I want to use what I have on hand. How many tenderlons do you think I will need?
help me out here…I used turkey cutlets, fat free mozzarella (and only 1/4c), and omitted parm. Everything else the same. I calculated 9 WW PP per serving and you have 6?
Made this for supper tonight. Really delicious and easy. A snap to prepare! Will make again
Thanks Gina! This was so good! We loved the butter flavor, and the chicken stayed super moist. The only bummer is that this and the skinny chicken nuggets of yours, both of which I make with panko just bc I don't love seasoned Italian bread crumbs, I cannot get them to brown! It's so frustrating. I follow your directions to a tee, and have a new oven, so it must be me! 🙁 It does look like you're using a dark non-stick baking sheet… Do you think this could be my problem? If I could brown your delicious healthy recipe versions, I'd be all set! Thanks!
I was just asking my husband about this last night. We use panko for my son who is allergic to milk, and it never browns.
Making this tonight with spaghetti squash in place of pasta…can't wait
I made this for dinner last night and it was delicious. We always do a scale from 1-10 and I was given a 9 for this dish. I was told the only thing that would make it a 10 is if I had made garlic bread. This is definitely a keeper. My only complaint would be that the recipe/calories is different on your blog vs your cookbook. Keep up the great work!!
I made this for dinner this week and it was amazing! My super picky boyfriend even liked it. Will definitely be making again, thanks!
I have made this a few times and making it again tonight. Its a hit with the whole family and delicious!
Made this tonight however I used panko and served it with a 2 Oz serving of ronzoni garden delight pasta it was more than enough!
My husband loves this recipe. Thanks for a lighter version on a classic!
I have made this dish several times and it's delicious!!! Gina all of your recipes are phenomenal!!! I was wondering about substituting coconut oil for the butter…has anybody tried that for this dish??
That looks good. It's a nice and easy dish but it doesn't look that way. It makes it easy to serve this up when you want to have something nice to treat guests. Yet, you don't have to spend hours in the kitchen preparing it.
I just put this on our 2 week menu plan–again! We love it. With January looming, I am rededicating myself to being healthy and cooking more of your recipes. As a matter of fact, I just ordered 3 of your cookbooks as gifts for my friends who like me need to jump back on the wagon!
I made this last night and my husband I both enjoyed it. I just served with a green salad and skipped the pasta. This will be added to our regular rotation!
I've made this 3 times now, and it always comes out so DELICIOUS. I'm addicted to this dish.
This looks delicious! But can this be done using fully cooked chicken breasts? Thanks!
Making this tonight. Having it with spaghetti squash. Mmmmm
I made this last night for dinner and my husband thought it was the best he ever had, the chicken was done just right and I WILL DEFINITELY BE MAKING THIS AGAIN AND OFTEN. And the butter was just enough to give it great taste..yummmmy
It was delicious! My husband and I both loved it!
I got 10 points + noodles
This is my recipe too!! 🙂 although I didnt make it because it was lighter. I just prefer the chicken baked. Love all your recipes! !
Would anyone know how much sodium is in this? It looks awesome but I have to watch my sodium intake as well as calories.
I made this today and it's fabulous! Especially over a bed of roasted spaghetti squash. I'm getting into meal prep and now I have lunch for the next week 🙂
How do I get the chicken crisp? Should I use a non-stick cookie sheet? Both this and the coconut chicken end up soggy…
I made this for supper tonight, so easy and so good! My husband loved this meal
This is one of our family favorites. My butcher at my local grocery store is awesome & she always cuts my chicken breasts in half & to the right weight too – makes it even that much easier!
Made this earlier in the week – absolutely delicious and easy!!
This was simply amazing! Served on top of spaghetti squash YUM!
Tried this recipe last night and it was absolutely delicious!!!! Everybody loved it!
We made this tonight and enjoyed it! The only difference between this recipe and the one I usually make is parm cheese in the breading, brushed oil instead of raw egg, and less pasta sauce. We liked it a lot, though, so I'm going to keep making it! Thanks for sharing the recipe! 🙂
Made this for dinner tonight. My son (age 5) is allergic to cheese and eggs so it was nice to have a recipe I could change up a little. I couldn't find seasoned bread crumbs without milk in them so I just seasoned up Panko, made his first then add the cheese to the Panko. My kids were skeptical about this "new" dish but I think they liked what they ate. My husband and I really enjoyed it and cleared our plates.
My son is allergic to milk as well. We used panko and seasoned with Italian seasoning and garlic powdered. For the butter, I used his safe Earth Balance butter. He LOVED it!
This looks great – can't wait to try it out.
would you like to be reviewed on chickenparmfarm.com? The Internet's #1 chicken parm blog!!
Tasty amd easy. Thank you
Made this today. It is so delicious. Thank you so much for the recipe, I have made several others as well. You are so precise in your directions that if you follow them, they turn out perfectly every time. So appreciative, you make me look good in the kitchen!
Quick question! What herb did you garnish this dish with? Parsley?
This was a huge hit with my husband (and me and my son, too). My husband requests chicken parm frequently, but I usually hate to make it. This was so nice and simple, and didn't destroy the kitchen! Served with a side of pasta and roasted asparagus.
I made this for dinner last night and it was spectacular! The chicken was incredibly moist and juicy. I had the entire meal prepped and served in 35 minutes for a family of 4. This is a definite keeper!
Do you have the "nutrition facts" for this dish?
Wow, you have made an American classic into a light, scrumptious dinner. Many thanks to you, I have lost 25 pounds in 2 months thanks to the recipes posted here.
I made this 2 weeks ago and it was so good!! It didn't get crisp, but with the sauce , I didn't mind. I have the chicken taco chili in my crock pot right now. Can't wait to try it!
Made this for dinner last night, it was top notch!! I had made chicken parmesan in the past and it never tasted good, this was perfect, easy to make with lots of yummy leftovers. I will be making this again
Had this for dinner tonight and it was amazing!
Made this for my picky eaters tonight……they LOVED it! Thanks so much!
Made this tonight. It was awesome! The chicken was crispy and tender. I used spray olive oil, reduced fat parmesan, and homemade sauce . Serve over whole wheat pasta.
I have just recently stumbled across your blog and I am thoroughly enjoying what you have to offer! I have been cooking from your recipe list for the past two weeks and I've been thrilled with the outcome of most of the dishes I've made. Even my very picky husband-to-be has been happy with everything 🙂 This dish is on my dinner list for tonight and I can't wait to see how it turns out!
OMG AMAZING! I JUST tried this recipe now, turned out PERFECT! be sure to cut the chicken fillets in half to double them and thin them up, makes all the difference 🙂 thank you
What if I want to use this for 2 people how much should I use of everything.
I know this may be a dumb question but it's one I ALWAYS have when a recipe calls for butter. Do you use salted or unsalted? I never know and not a single recipe ever says.
Gina, you are a God send!
This was DELICIOUS! I modified the recipe slightly and used provolone cheese on top instead of mozzarella. I also breaded the chicken using whole wheat flour, egg, and bread crumbs instead of the butter. The baked version came out so much BETTER than pan-cooking it. I loved the crisp.
I just made this for dinner tonight and it was delicious! Thanks for the recipe!
I made this for dinner tonight and my husband and I loved it!!! It was super flavorful and the chicken stayed moist! So happy I tried it! We have plenty of leftovers as well!
Had this for dinner tonight! SO GOOD! Will be making this again and again and again. THANK YOU!!!
add some italian seasoning (basil,marjoram,oregano,rosemary,thyme). small pinch of all spice or season salt. and a little garlic powder to plain bread crumbs. although most bread crumbs sold today are already italian style with seasonings already in the,
also a good sauce is tomatoes, olive oil, red pepper, salt.
for fresh pasta. mix 3/4 cup flour per 1 egg with 1 tbs olive oil. increase batch size in multiples of that but 1 batch serves 2-3 decent size portions. mix dought and cover in plastic wrap for 15-20 min
unwrap and use pasta maker to flatten and cut to desired size.
boil for 3-5 min. fresh takes much less time to cook than boxed. serve and enjoy
(culinary school student)
I have plain bread crumbs – what seasoning do I add (and how much?)
Thkx.
I had some friends over when I made this the first time. One of my friends is a VERY PICKY eater, it was so funny when we caught her sneaky out the 2 remaining pieces of chicken!! I live by myself so I'm not typically cooking for 4 so I portioned and froze the 'breading' for future use. I buy chicken from Market Day so they are already portioned and then I just coat them in butter and tossed in the baggie to coat and put it in the toaster oven. In case that helps, any single people. Thanks Gina!! Your site has really helped me learn how to use my kitchen:)
I made this for dinner last night and it was very delicious!! I only had shredded mozz cheese so I used that and it was still very good..The chicken was a little dry- I think I might have kept it in the oven too long..Next time I make this I'll probably good 15 min then flip and measure with a meat thermometer to be sure.
I'm making this for dinner tonight. Thanks for posting such delicious recipes!
I made this tonight and it was awesome! Thank you for sharing your fantastic recipes. I love that you make most stuff from scratch and it makes me look great because everyone loves the food and thinks I'm a great cook when I really just know how to read and follow direction.
Made this tonight! Awesome dinner Thanks
making this right now! can't wait to try it! 🙂 made the chicken taco chilli last week, that was a hugeee winner! it was so good!
This is yummy and pretty easy. Was a hit with the family
tried this sometime last yr and it was delish…making it again tonight!!!
O.M.G. This is SO, SO good!! Who would ever believe it is a "lite" meal! I used Perdue Perfect Portions chicken and served it over Ronzoni Pasta Portions rotelle. Now I can't wait until tomorrow night so I can have the leftovers!! YUMMY!!!
Would panko be a good substitute for the bread crumbs?
Oh my gosh, this recipe was so good, it was even better than other 'non-skinny' chicken parmesan recipes I have tried. Can't wait to cook it for other people.
I made this for dinner tonight. We all loved it! What a great way to get the most out of a chicken breast. Thanks!
SOOOO Good! I made this for dinner and everyone loved it. Didn't end up using all the chicken breasts and I made it again for lunch a few days later. It is so easy and quick and tastes just as good to me as other unhealthy chicken parm. YUMM:)
I added this in my points calculator and got 7 points plus. Either way I made it last night and it was amazing. My husband, who is one of the pickiest eaters I know even went back for seconds. Thanks so much! Love your website 🙂
Thank you Gina for your wonderful recipes! I have lost almost 50 lbs and am at goal. Finding good recipes that I can make for my entire family (5 kids) is essential! I love how you don't go full-on diet food at the expense of taste, a little butter and some good seasonings go a long way and you don't feel like you are dieting. I'm making this tonight, and serving it with roasted spaghetti squash and green salad. Yum!
Made this for dinner last night, and it was really good! Only thing I did differently was that I lightly seasoned my chicken with kosher salt, garlic powder, and a pepper before putting the butter on. I used Smart Balance spread too. Excellent recipe! Thanks!
I made this for dinner tonight and it was so yummy! Even a 3 and 4 year old ate it up!
I made this tonight for my family and it was awesome!.. I love how easy it was; I did spoon quite a bit more than suggested for the sauce and cheese but we weren't trying to go skimpy. Thanks for the recipe!
When you freeze these–do you do it when they are already cooked or when they are uncooked and breaded?
I have made this about a dozen times since it first appeared on your site in 2009 and it always turns out deliciously. The only change I make is that I use half regular bread crumbs and half panko for that extra CRRRRUNCH. Perfect with a side of broccoli and grilled garlic bread.
I just made this about an hour ago and my parents and brother enjoyed this.
Chicken parm is my hubby's favorite! After a bad week, I decided to make this for him to cheer him up. HE LOVED IT! The entire meal he complimented me and said it was better than Olive Garden. Classy pallet 🙂 Thank you for a healthy and delish recipe. This will go in our rotation for sure!!
Ha!! Sure hope so!
I made this last night. It was wonderful.,. I love using the butter rather than the egg as it kept the breadcrumbs stuck better, and they crisped up nicer as well!
This is one of my all time favorite recipes. Easy enough for a week night dinner, but it LOOKS kinda fancy, so guests are always impressed! It is my boyfriend’s absolute favorite, so we make it often. I usually serve it over capellini pasta for him, and over a salad for me, sometimes with some bread as a side. There is one problem with this recipe. I can’t tell you how many times I have been ON MY WAY to dinner out with my boyfriend, and then he will suddenly say “can we go home and make chicken parmesan instead?”
Mine did not come out crispy, but soggy. I am sure it is something I did, but I am not sure exactly what. I used Itilian Seasoned breadcrumbs (do not sell wheat in my town), I used light margarine (didn't have butter) and cooked in a 9×13 glass dish. I did not have chicken cutlets so just used chicken breasts and sliced them in half, but maybe not thin enough? Everything I have made from your site has been awesome and this is one of my favorite dishes so would love to know how to make it the right way! = )
I made this tonight for dinner, and we all made happy plates, it was so good! I followed the recipe, exact, i wouldn't change a thing. I served it over gluten free, rice pasta, so good!! 🙂
Just made this for my husband and I who are on Weight Watchers. We both loved it! We had all the ingredients on hand which worked out nicely. Thanks for another delicious recipe!
The calorie count noted on this recipe is BOGUS!!! I plug everything into MyFitnessPal and it gave me a count of almost 800 cals a serving. I tried skinnying it up by taking off the butter and replacing it with egg whites, but that only knocked it down to 581 calories per serving. If you're trying to watch your calorie intake, you better be careful on this site. SparkRecipes is much more trustworthy!
You're doing something very wrong if you are getting 800 calories per piece! I went back to the analysis and it's still under 250 calories.
Checked it on Sparks, and got the same thing, so not sure what you did wrong but yes, it's always smart to double check the info as human error happens. Luckily, the kind people who visit here usually email me if they see a mistake.
I am new to eating healthy and have just begun my weight loss journey. my biggest stresser has been "What do i eat now? a friend of mine told me about your blog and i found this recipe. this dish was amazing and in no way disappoint! it felt like i ordered Olive Garden to go! I paired it with a side salad and smart taste spaghetti and it was a huge hit with my family. This is something that I will be making again and again. thank you so much for helping make this journey so much more of a no brainer.
Gina…this is AMAZING!!! My husband likes my healthy cooking but secretly wants the unhealthy stuff…with this dish he only wanted more, more, more. Soooo GOOOD! Thank you!
GINA!!!! This is an AMAZING recipe! My husband likes my healthy cooking but secretly wants the unhealthy stuff 🙂 With this dish…he only wanted more, more, more!!! Absolutely delicious…thank you!!
Oh my gosh, I have made this several times now, according to your directions. I don't miss the oil at all!!!
Even with using half a chicken breast, it is so filling and delicious. I eat it with a basil/tomato/mozzarella salad and my husband has it on top of spaghetti.
Seriously, Gina, you are the reason my husband and I eat so well every day. Every time I cook a recipe of yours, I post about it on facebook and let everyone know about your site. 😀 You rock.
I made this last night and it was so juicy!! I had mine with a Trader joe's flat bread and made it a chicken parm hero. All for 6 points. Thanks for another great recipe! 🙂
This was SO yummy and super easy! The only thing I did differently was use Italian Panko instead of the bread crumbs. Adding to my regular dinner rotation:)
Any changes that need to be made to the baking time if I switch to pork vs chicken?
I made this over the weekend using all-natural Panko breadcrumps (which made it very crispy) and egg whites instead of butter. Turned out great. Thanks for sharing! I served it with spaghetti squash and roasted asparagus.
This was so easy and delicious! My husband and I loved it! Definitely going into the recipe repertoire! Thank you great blog!
just made these.They are amazing.Will be making them again.
This was sooo good & so easy!
I made the marinara & chicken Parmesan!
Thanks Gina for posting the easiest recipes that also taste amazing!
This was so yummy!!! And thank good my picky husband loved it
Just came across your site while looking for a lowfat chicken parm recipe – made yours last night and it was amazing! Can't wait to try more of your recipes, this site is just what I've been looking for.
just made this for dinner tonight and my Italian averse fiance even enjoyed it! I will definitely add this recipe to my rotation. Thanks so much Gina!
Gina- Where can I find whole wheat bread crumbs? I've looked at all the local grocery stores. 🙂
to make this a little more healthy I sautéed green and red bell peppers, snow peas, and some mushrooms and added it to the sauce. I don't use mozzarella since my boyfriend is lactose intolerant, but I do mix the parmesan with the bread crumbs. just don't tell him. we LOVED it.
Have you made this yet? If not, don't wait! Make it now! After one bite my husband said "you HAVE to put this in the weekly rotation!" And we don't HAVE a weekly rotation. Seriously deelish!
I love this recipe, I've made it multiple times and it's always delicious!
Gina,
Just tried the chicken parm tonight for dinner. Absolutely, delish!! Going into my rotation for sure. Thanks for sharing all your wonderful recipes, love them.
Shirley
Troy, Michigan
I made this over spaghetti squash…..orgasmic!!
just made this the other night and it was delicious. It's quick and easy too.
made this the other night and it was AWESOME…even my 12yr old picky eater and husband loved it…it's a keeper
I made this today! It was delicious! I love how healthy and easy your recipes are. Thank you!
I love this recepie! My girlfriend and I make it weekly!
I've made several baked chicken parm recipes and this one is by far my favorite. I've made it twice in the last week and it's everyone's favorite. Thanks so much for sharing. I've started WW and your blog has been wonderful. I have bookmarked a ton of other recipes from your site as well!
I'm sorry if this has been asked already, but I was wondering if the points include the pasta? I am assuming not, but I just wanted to be sure. I plan on making this tonight! Yum!
I just made this. Easy and soooo good!
made this a month or so ago. it was delicious! my husband said he preferred this than going to an italian restaurant! score! thanks Gina 😀 use your recipes all the time!
This was AH-MAZING!!! It was a hit with everyone in my family, including my Italian husband who loves the sauce/cheeseyness of regular higher fat version! Noone could believe it was 'skinny'! Thank you. Can't wait to make it again. I will also be making this type of chicken without the parm. part because my son (8) really liked it! Thank you! Couldn't believe it was only 6 points–wow!
I just tried this tonight, and both of my very picky children (ages 13 and 11) LOVED it, as did I! It was awesome! Thank you so much. This recipe is a definite keeper. When I can get my 13-year old daughter actually asking for seconds, I know something is a winner!
This is a favorite of my husband and my kids like it too! In a pinch, I've put 2 slices of whole grain bread in the food processor when I didn't have seasoned bread crumbs on hand.
i made this and it is fabulous, i love it, i will definitely make it again. The chicken was so moist.
In the process of making this dish tonight, smells amazing 🙂 super easy!
Made this for dinner this past week. My husband and two teenaged kids loved it! I'm so thankful for your site…just started with Weight Watchers for the first time in my life at the beginning of the month.
Wish me luck and so glad I have your site to get great recipes! 🙂
Can I ask what kind of pan that is you are baking it on?
I made this for dinner tonight and everyone loved it, especially my husband. He said it was the best dinner ever. 🙂
Made this last night. My husband and two little boys LOVED it! Delicious!!!
I made this tonight but put the chicken on french rolls and made chicken parm sandwiches, so so yummy! Thank you!
I have made this recipe several times now and it has always been a big hit. It is incredibly delicious!! Thanks for sharing, Gina!
Oh my goodness, this is soooooooo good. I LOVE chicken parm, and this is even better than my previous recipe that wasn't nearly as good for you. Seriously, this is restaurant quality. Thanks for the recipe!
My Italian husband LOVED this!! We can't get enough of your site! :o)
Looks Delicious!
I'm making this right now. I used panko bread crumbs. The smells coming out of that oven right now are making me giddy!
A friend just introduced me to your site and every dinner this week are recipes off your site. Baked Chicken parm was the first one I tried and my boyfriend and I absolutely loved it. I even cut the chicken quite uneven and still every piece was baked perfect. Thank you!!
Tastes like restaurant-quality chicken parm! So good!
I've made this twice now and would not make chicken parm any other way-true convert here! Love your blog Gina.
Stumbled across your recipe when I Google searched one. I was leery about how it would taste being baked with bread crumbs and not fried. BUT…we loved it!! My husband and son are picky eaters and they loved it too!! Phenomenal!!!
I bought a box of weight watchers chicken breast that are pre-portioned as 5 oz each. Will I need to cook these a little longer then or do anything else different?
Made this tonight for dinner with your marinara sauce.. husband loved it as well as my son.. No Leftovers!
So glad there's a healthier version of this dish! This is one of my husband's favourite meal of all times, but the original recipe that I've used adds up to about 20plus points in the WW program! Oy! This is only 6 — so we can have a few more serving per person. 😉 Thanks!
I made this for my husband tonight. He LOVED it and said it was better than olive garden! Thank you, I love your site
hope so!
I'm new to your site and just made this last night. It came out soooo good, thank you! I'm new to cooking, recently moved in with my boyfriend and trying not to pack on pounds living on his diet (lol) he loved it just as much as I did and i'll now come back to your site for new recipes!
This recipe is awesome! Great food without any guilt! My husband and kids have been requesting it weekly! Yum!
This was awsome and fast!! I love chicken parm. I would recommend this to anyone reading!! Perfection!!
This was soooo good! Ill tell anyone that will listen to try it!
I made this last night and it was so so good. Skinnytaste makes it easy to eat real, healthy food even as a student!
Just made this for dinner tonight and it was so yummy! My fiance loved it and had no idea it….this will definitely be a staple in our home.
this is going to be supper tonight
This is the most flavorful chicken parm I have ever had. I prefer it over all other recipes and restaurants. I sprinkle my chicken with kosher salt and garlic powder and then tenderize it with a Deni meat tenderizor. Punches the seasoning into the little holes it makes. I also spray my chicken with nonstick spray instead of melted butter. Comes out great. Thank you Gina. Haven't had a recipe of yours yet that was not liked by all. I don't use my cookbooks anymore since I found you.
PS: I also top fish fillets with the breading. Very nice. I make extra to have onhand.
I make chicken parm alot, so when I came across this recipe, I tried it and it was yummy. and much easier than the way I made it before with an extra pan for frying, so less dishes too.. thank you