Healthy Baked Chicken Parmesan

A lighter take on a classic favorite—tender chicken breasts coated in crisp whole-wheat breadcrumbs, topped with savory marinara and melted cheese, and baked to golden perfection. It’s comfort food made healthier without sacrificing flavor.

Why You’ll Love This Recipe

I love how this healthier version keeps all the iconic flavors of Chicken Parmesan—crunchy crust, tangy tomato sauce, and gooey cheese—while using baked chicken and whole-grain crumbs. It’s satisfying, lower in fat, and still feels like a treat. Plus, it’s easy to pull together on a busy weeknight.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and freshly ground black pepper

• Italian seasoning (or blend of oregano, basil, thyme)

• Garlic powder (optional)

• Whole-wheat breadcrumbs (or panko)

• Grated Parmesan cheese

• Egg (or egg white) for dredging

• Olive oil or cooking spray

• Low-sodium marinara sauce

• Part-skim mozzarella cheese, shredded

• Fresh basil or parsley (for garnish)

directions

1. I preheat the oven to 425 °F (220 °C) and grease a baking sheet or line it with parchment.

2. I pound each chicken breast to even thickness (~½ inch) for uniform cooking, then season with salt, pepper, and Italian seasoning.

3. I whisk an egg (or egg white) in one shallow bowl and mix breadcrumbs with Parmesan and garlic powder in another.

4. I dip chicken into the egg, then coat in the breadcrumb mixture, pressing gently so it sticks.

5. I place coated chicken breasts on the baking sheet, drizzle lightly with olive oil or use cooking spray.

6. I bake for 15 minutes, then remove the pan, spoon marinara over each piece, sprinkle with mozzarella, and return to the oven for 5–7 more minutes until cheese is melted and chicken is cooked through (165 °F internal temp).

7. I garnish with fresh basil or parsley before serving.

Servings and timing

This recipe serves 4. Prep takes about 10 minutes, and baking is around 22 minutes total—so you can have dinner plated in about 35 minutes.

Variations

• Spicy kick: I stir red pepper flakes into the marinara or breadcrumb mix for heat.

• Herb-forward: I add chopped fresh rosemary or thyme to the breadcrumbs for extra flavor.

• Lightened cheese: I sprinkle part-skim mozzarella mixed with a little feta for tanginess and lower fat.

• Gluten-free: I use gluten-free breadcrumbs or crushed almond meal instead of whole wheat.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place chicken on a baking sheet and warm at 350 °F (175 °C) for about 10–12 minutes until heated through and cheese is melty—this keeps the crust crisp.

FAQs

Can I use chicken thighs instead of breasts?

Yes—I use boneless, skinless thighs and bake similarly; they stay juicier, though cooking time may vary slightly.

How do I keep the crust crispy after baking?

I avoid stacking chicken and reheat in the oven instead of the microwave—this helps maintain the crunch.

Can I prep this ahead of time?

Absolutely—I bread the chicken and refrigerate it covered for a few hours. Then I bake, sauce, and cheese just before serving.

Is this recipe keto-friendly?

To make it keto, I swap breadcrumbs for crushed pork rinds or almond flour and reduce cheese—it’s still delicious!

What side dishes go well?

I like serving it with a tossed green salad, steamed broccoli, or whole-grain spaghetti to round out the meal.

Conclusion

I find this Healthy Baked Chicken Parmesan to be a go-to weeknight winner—full of classic flavor with a lighter twist. It’s quick, wholesome, and still totally satisfying. Let me know if you’d like pairing ideas or crockpot adaptations!