Healthy Baked Chicken Parmesan

This Healthy Baked Chicken Parmesan is a lighter version of the Italian-American classic, but you won’t miss the fryer one bit! Juicy chicken breasts are coated in a crispy breadcrumb crust, baked to perfection, then topped with rich marinara and melted mozzarella. It’s packed with flavor, protein, and comfort—with far less fat and calories. Serve it over zucchini noodles, whole wheat pasta, or a fresh green salad for a satisfying, wholesome meal.

🛒 Ingredients

2 boneless, skinless chicken breasts (sliced in half lengthwise for 4 cutlets)
1 egg
1 tablespoon milk or water
½ cup whole wheat breadcrumbs or panko
¼ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ teaspoon salt
¼ teaspoon black pepper
¾ cup marinara sauce (no sugar added)
½ cup shredded part-skim mozzarella cheese
Fresh basil or parsley for garnish (optional)
Olive oil spray or mist

🔄 Substitutions

Breadcrumbs: Use almond flour or crushed whole grain crackers for gluten-free or low-carb options
Cheese: Swap mozzarella with dairy-free cheese or provolone
Marinara: Use homemade sauce or low-sodium tomato basil sauce
Egg: Replace with egg whites or plant-based egg wash
Chicken: Try turkey cutlets or thin-sliced tofu for a vegetarian twist

👨‍🍳 How to Make

Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper or use a wire rack for extra crispiness
In one shallow bowl, whisk together egg and milk
In another, mix breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper
Dip each chicken cutlet in the egg wash, then press into the breadcrumb mixture until fully coated
Place on prepared baking sheet and lightly spray with olive oil
Bake for 18–20 minutes, flipping halfway through, until golden and internal temp reaches 165°F
Spoon marinara sauce over each piece and top with shredded mozzarella
Return to oven and bake another 5–7 minutes, or broil for 1–2 minutes until cheese is melted and bubbly
Garnish with fresh basil or parsley and serve hot

🍝 Mix-ins & Sides

Serve over whole wheat pasta, spaghetti squash, or zucchini noodles
Add sautéed spinach or mushrooms to the side
Top with red pepper flakes for a spicy kick
Pair with a simple arugula salad and lemon vinaigrette

✅ Recipe Tips

Pound chicken to even thickness for consistent cooking
Use a wire rack on your baking sheet to allow air to circulate under the chicken
Don’t drown the chicken in sauce—just enough to flavor without sogging the crust
Grate your own Parmesan for better melt and stronger flavor

📦 Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days
Freezer: Freeze breaded (uncooked) chicken cutlets for up to 2 months—add sauce and cheese after baking
Reheat: Bake at 350°F or air fry until warmed through and crispy again

🌀 Recipe Variations

Low-Carb Version: Use almond flour and sugar-free marinara
Spicy Chicken Parm: Add cayenne pepper to the breadcrumb mixture and top with spicy arrabbiata sauce
Mini Chicken Parm Bites: Use chicken tenders or nuggets for a fun appetizer version
Grilled Version: Grill the chicken for an even lighter take and finish in the oven with sauce and cheese

❓ FAQs

Can I make this recipe ahead of time?
Yes! Bread the chicken and store in the fridge for up to 24 hours. Bake when ready to eat

How do I keep the crust crispy?
Use a wire rack and spray lightly with oil. Also, don’t add too much sauce

What’s the best way to reheat it?
Reheat in the oven or air fryer for best texture—avoid the microwave unless you’re okay with a softer crust

Is this good for meal prep?
Absolutely! Pair with a grain and veggie for balanced, prep-friendly lunches

This Healthy Baked Chicken Parmesan delivers all the classic comfort of the original—crispy, cheesy, and saucy—without the heaviness. It’s easy to make, great for families, and totally crave-worthy. Let me know if you want a printable version or Pinterest-ready graphic! 🍅🧀🍗