Baked Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Baked Chicken Parmesan
This is an easy chicken dinner the whole family will love! Made with homemade marinara sauce and melted mozzarella cheese. Serve it over pasta, zucchini noodles, roasted veggies or with a large salad to keep it on the lighter side.
We all love this dish in my home, it’s perfect for a weeknight yet good enough to serve to company. This is also how I bake my chicken cutlets if you want it without the cheese and sauce. Kid friendly and delicious, make this tonight!! Also, see my air fryer chicken parmesan recipe here!
The pros to baking the cutlets are you’re using less oil, and also making less mess than if you fry them.
How to make perfect boneless baked chicken breast in the oven:
- Heat the oven to 425°F for crisp crumbs and a juicy center.
- Cutting the chicken in half lengthwise speeds up the cook time and tastes better than if you leave it whole. This thinner breast takes about 25 minutes to cook.
- Rather than using an egg wash in my breading station, I brush some melted butter (or olive oil) onto the chicken before the bread crumbs. This helps the bread crumbs get extra crisp without frying for a healthier baked chicken parmesan that is so good, no one will know it’s lighter.
A few side dish recipes that would be great with this:
- Roasted Spaghetti Squash for a low-carb side dish recipe
- Easy Garlic Broccolini
- Broccoli and Orzo for a kid-friendly side dish recipe
- Roasted Tossed Mushrooms
Baked Chicken Parmesan
The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.
Ingredients:
- 4 (about 8 oz each) chicken breast, fat trimmed, sliced in half lengthwise to make 8
- 3/4 cup seasoned breadcrumbs (I used whole wheat, you can also use GF crumbs)
- 1/4 cup grated Parmesan cheese
- 2 tbsp butter, melted (or olive oil)
- 3/4 cup reduced fat mozzarella cheese (I used Polly-o)
- 1 cup marinara or Filetto di Pomodoro
- cooking spray
Directions:
- Preheat oven to 450°F. Spray a large baking sheet lightly with spray.
- Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture. Place on baking sheet and repeat with the remaining chicken.
- Lightly spray a little more oil on top and bake in the oven for 25 minutes.
- Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.
- Bake 5 more minutes or until cheese is melted.
Nutrition Information
Yield: 8 Servings, Serving Size: 1 piece
- Amount Per Serving:
- Freestyle Points: 4
- Points +: 6
- Calories: 251 calories
- Total Fat: 9.5g
- Saturated Fat: g
- Cholesterol: 14mg
- Sodium: mg
- Carbohydrates: 14g
- Fiber: 1.5g
- Sugar: 0g
- Protein: 31.5g
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Very easy to make and tastes incredible!
At the beginning it says heat oven to 425 for crispy crumbs but then in the recipe it says 450. I think I will use 425 as my oven tends to bake a little hotter than it says.
Whoa. I should have followed my instincts and not used the oven temp that is stated in the recipe: 450 degrees is WAY TOO HIGH for thin-sliced chicken breasts! Mine were burnt on the bottom and all dried out when I took them out after 25 minutes. Also, the recipe says 450 but in the notes about how to make “perfect chicken breasts in the oven” it gives a temp of 425 (still too high). I have made WW recipes with regular chicken breasts (i.e., not thin sliced) that cook for 30 minutes at 350. I normally love your recipes, Gina, but this was off the mark. Sorry.
This recipe does not call for thin sliced breasts. Perhaps that was your problem. I take a full size breast and cut it in half.
What Gina said, and also, baking chicken at a higher temp actually makes a juicier result. 🙂
I had chicken breast that I had cut in half and then sliced the long way so they were more like quarters. I did 450 for 20 minutes and then an additional 5 after putting the sauce and cheese. They came out perfect!
Bake at 425 or 450? Two different instructions given. Thanks. Anxious to try this way rather than frying.
Made this tonight for the 1st time tonight & everyone loved it! I cooked it on 425 for 25 minutes like it said and it turned out great. It’s definitely a keeper! Thank you!
Why are you using the “chicken permission” pic here? Or did that person take the photo from you? If that is your picture, what’s with the green spoon?
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Is this a photo of this recipe? That looks like more than 1 T sauce and 1 1/2T cheese!!
I loved this recipe. My daughter dislikes chicken and since I am on weight watchers, we eat chicken a lot. This was great for her to eat and she loved and so did I. Delicious.
Great!
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Love this recipe my kids asked for seconds !!!🤭 I made this time and time again, although I do pound down the chicken so it’s nice and thin and not cook it as long.
Any suggestions on how to bake this in an air fryer??
I’ve made this recipe numerous times and it’s always delicious! I substitute ingredients as well. Last night I used coconut oil instead of olive oil or butter. You can use whatever bread crumbs you wish. I used talian bread crumbs. My husband is a very picky eater and he loves it. Definitely a staple in our rotation.
This has been a go-to in my family for about 2 years. Everyone likes it(including the picky one) and it’s easy to make extras for my husband who LOVES leftovers.
This is one of my husband’s favorite recipes. I am on WW, not him. But he will gladly eat this any time I make it. I love it with spaghetti squash.
Any suggestions or ideas or what would the time/temperature be in the air fryer??
https://www.skinnytaste.com/chicken-parmesan-in-the-air-fryer/
I don’t understand your question. The green spoon is a tablespoon and the picture is from her website – you can see the credit.
Has anyone make this successfully with a gluten free flour and if so, which type? Thanks!
Almond meal should work well.
Made this recipe today. It was fantastic. I would definitely cook it at 425 next time. The bottom got a little burned at the 450 temp but it didn’t kill the meal. It was super delicious and will definitely move into the meal rotation.
Just a note; it looks like the instructions should say to slice the breasts in half crosswise, not lengthwise. Silly me did lengthwise then saw the pictures and it looks crosswise. No wonder they aren’t cooking properly!Might want to edit that to help others! 😉
I loooove this recipe! I wish I hadn’t cooked it for the full 25+5 minutes at 450°, waaay too long and it over-cooked. :(I used EV olive oil and subbed Panko bread crumbs, Parmesan &added black pepper.I didn’t have marinara so I subbed Prego Spicy Sausage sauce.Used shredded mozzarella.I served it with quinoa &brown rice instead of noodles.
Great recipe! I subbed the butter for Italian dressing and it turned out great!
IF I use tomato sauce instead of marinara – does the SP change – I am on Freestyle?
We have thin sliced chicken breasts what temp and time should I cook? I know it calls for whole breaths cut in half, but hubby bought thin sliced…