Healthier Baked Chicken Parmesan
This post may contain affiliate links that I am eligible to earn a small commission from. Please see my site disclosure for more information.
This Healthier Baked Chicken Parmesan recipe is light and satisfying. The breaded cutlets are juicy, tender and perfectly crispy on the outside. Topped with just the right amount of marinara sauce and mozzarella cheese, these healthy baked chicken cutlets are a weeknight win.
Option to serve these cutlets alongside my Simple Butter Lettuce Salad and or over a bed of al dente cooked pasta.
Table of Contents
Why You’ll Love this Recipe
- It’s a healthier yet equally delicious version of traditional fried chicken parmesan.
- Easy to make, this recipe is perfect any night of the week.
- Leftovers can be enjoyed throughout the week.
Baked Chicken Parmesan Ingredients
- Chicken Breasts – for this recipe, I used Smart Chicken’s organic chicken breasts. They are exclusively fed a certified organic, certified non-GMO diet, and are never given antibiotics, hormones, or animal by-products. The program is certified humane by HFAC (Humane Farm Animal Care) and every chicken is free to roam, with access to outdoor pastures. All Smart Chicken is pure air chilled, without added water.
- Egg – Gently whisk one egg in a small bowl and brush the egg over the prepared chicken.
- Breading – Combine panko breadcrumbs, Italian breadcrumbs, parmesan cheese, garlic powder, oregano, kosher salt and black pepper on a plate. Mix well.
- Marinara Sauce – Use Delallo Food’s pomodoro marinara sauce for this recipe. It’s the perfect sauce to top this dish with. It’s bright, smooth and delicious.
- Shredded Mozzarella Cheese – Use shredded mozzarella cheese for this recipe. It melts quickly and tastes amazing. Option to use a thin slice of whole mozzarella instead.
- Optional Items – Option to make an easy arugula salad to serve over this breaded chicken parmesan recipe. Simply combine arugula, lemon juice, extra virgin olive oil and a pinch of kosher salt. You can also serve this dish on a bed of al dente linguini.
How to Make Oven Baked Chicken Parmesan
- Preheat the oven to 425 degrees. Spray a baking tray with nonstick baking spray. Set aside.
- Slice your chicken breasts in half lengthwise. This technique is also known as butterflying. You’ll end up with 4 thin cutlets.
- Next, place the chicken in a bag and gently pound it. Pounding the chicken will make it more tender and allows it to cook more quickly and evenly.
- Then, you’ll whisk an egg and brush the egg on both sides of the pounded chicken.
- Run the chicken through the breading mixture and place it on a baking tray that’s been sprayed with olive oil baking spray.
- Once all four pieces are on the tray, spray the top of the chicken with the olive oil cooking spray.
- Bake for 18 minutes and flip the chicken. Bake for another 5 minutes or until the internal temperature reach 165 degrees Fahrenheit.
- Next, add 2 tablespoons of marinara sauce on top of each piece.
- Then, add 2 tablespoons of shredded mozzarella on top of each piece and place it back in the oven.
- Broil for 1-2 minutes until the sauce is heated and the cheese is melted. Serve with cooked pasta and a light salad.
Storage
- Store any leftovers in an airtight container in the refrigerator for three to four days. Reheat in the microwave until heated through.
Frequently Asked Questions
Can I air fry the chicken?
Yes! These cutlets can be air fried instead of baked.
What else can I serve with this recipe?
Try my Zucchini Salad, Creamy Mashed Potatoes or Lebanese Rice.
How long does this last?
Store in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave.
Other Dinner Recipes to Consider Trying
Healthier Baked Chicken Parmesan
This Healthier Baked Chicken Parmesan recipe is light and satisfying. The breaded cutlets are juicy, tender and perfectly crispy on the outside. Topped with just the right amount of marinara sauce and mozzarella cheese, these healthy baked chicken cutlets are a weeknight win.
Equipment
- 1 baking tray
- 3 paper plates for breading station
- 1 plastic bag to pound chicken
- 1 mallet
Ingredients
- 1 lbs. chicken breasts, butterflied and pounded thin
Breading mixture
- ¼ cup panko breadcrumbs
- ¼ cup Italian breadcrumbs
- ¼ cup grated parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon oregano
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Egg wash
- 1 egg, whisked
Toppings
- ½ cup shredded mozzarella cheese
- ½ cup marinara
Instructions
- Preheat the oven to 425 degrees. Spray a baking tray with olive oil cooking spray. Set it aside. Slice your chicken breasts in half lengthwise. This technique is known as butterflying. You’ll end up with 4 thin halves.
- Next, place the chicken in a bag and gently pound it. Pounding the chicken will make it tender and allows it to cook more quickly and evenly. Then, you’ll whisk an egg and brush the egg on both sides of the pounded chicken.
- On a separate plate, combine the panko, Italian breadcrumbs, parmesan cheese, garlic powder, oregano, kosher salt and pepper. Mix well. Run the chicken through the breading mixture and place it on a baking tray that’s been sprayed with olive oil baking spray.
- Once all four pieces are breaded and placed on the tray, spray the top of the chicken with the olive oil cooking spray.Bake for 18 minutes and flip the chicken. Bake for another 5 minutes or until the internal temp reaches 165 degrees Fahrenheit.
- Next, spoon 2 tablespoons of marinara sauce on top of each piece of chicken. Then, sprinkle 2 tablespoons of shredded mozzarella on top of each piece and place it back in the oven. Broil for 1-2 minutes until the sauce is heated and the cheese is melted.
- Serve with cooked pasta and a light arugula salad.
Notes
Store leftovers in an airtight container in the refrigerator for three to four days. Reheat leftovers in the microwave until warmed through.
Nutrition
Serving: 1serving, Calories: 266kcal, Carbohydrates: 11g, Protein: 32g, Fat: 10g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 130mg, Sodium: 908mg, Potassium: 582mg, Fiber: 1g, Sugar: 2g, Vitamin A: 394IU, Vitamin C: 4mg, Calcium: 168mg, Iron: 2mg
