Enjoy perfectly crispy baked chicken coated in flavorful sauce and cheese—without the extra fat that comes from frying. This version is both wholesome and satisfying, and it’s on my regular dinner rotation.

Why You’ll Love This Recipe

I love this recipe because it's healthier than traditional fried chicken parmesan yet still delivers on flavor and texture. It uses whole-wheat breadcrumbs and flour, bakes the chicken instead of frying, and still turns out incredibly juicy and cheesy. The crispy coating and gooey mozzarella make every bite comforting, and I can feel good about serving it any night of the week.

Ingredients

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

Boneless, skinless chicken breasts (about 1.5 lb, roughly 3 large breasts or cutlets)
½ cup whole-wheat flour (or substitute all-purpose flour)
3 large eggs
1½ cups shredded mozzarella cheese
1½ cups marinara sauce (choose no-sugar-added if using store-bought)

Breading Mixture:

1 cup whole-wheat breadcrumbs (or regular)
½ cup Parmesan cheese
¼ teaspoon black pepper
2 teaspoon dried basil
2 teaspoon dried parsley

Directions

I start by butterflying the chicken breasts and using a meat mallet to pound them to about ¼ inch thickness. This helps them cook evenly and stay tender.
I preheat the oven to 425°F and line a baking sheet with parchment paper.
Then I set up three shallow bowls—one with flour, one with beaten eggs, and one with the breadcrumb mixture.
I coat each piece of chicken in flour, dip it in the egg, and then press it into the breadcrumb mixture so the coating sticks well.
Once coated, I place the chicken cutlets on the baking sheet and bake them for 15 minutes. After that, I flip each one and bake for another 15 minutes.
After 30 minutes, I spoon marinara sauce over each cutlet and sprinkle with mozzarella cheese. I then broil the chicken for about 2 minutes until the cheese is melted and bubbly.
I serve the cutlets hot—usually with pasta or a simple salad.

Servings and timing

Servings: 4
Prep time: 20 minutes
Cook time: 35 minutes
Total time: 55 minutes

Variations

I sometimes use all-purpose flour and regular breadcrumbs if that’s what I have on hand.
Adding garlic powder or Italian seasoning to the breadcrumbs gives a nice extra layer of flavor.
Chicken tenders work great for a faster version, and boneless thighs can be used for a richer taste.
For a gluten-free version, gluten-free breadcrumbs and flour can be swapped in, though I haven’t personally tried that variation.

Storage/reheating

In the fridge: I store leftovers in an airtight container for up to 4 days.
In the freezer: I freeze the cooked (but not broiled) chicken cutlets for up to 3 months.
To reheat: I reheat in a 350°F oven for about 15 minutes, then broil briefly to refresh the cheese topping if needed.

FAQs

How do I know the chicken is fully cooked?

I always check that the internal temperature reaches 165°F using a meat thermometer. The edges should also be golden and crispy.

Can I prep this recipe in advance?

Yes, I like to bread and bake the chicken ahead of time, then add the sauce and cheese right before serving to keep it fresh.

Can I make this gluten-free?

It’s possible by using gluten-free breadcrumbs and flour, but I haven’t tested it myself. It may need some slight adjustments.

Is it okay to add more cheese or sauce?

Of course. I keep the amounts light to maintain crispiness, but it’s easy to add more cheese or sauce based on personal preference.

What sides go well with this dish?

I love serving it with spaghetti, roasted vegetables, or a fresh salad. Garlic bread is also a great addition for a hearty meal.

Conclusion

This baked chicken parmesan is one of my go-to meals for a reason—it’s crispy, cheesy, and comforting without being heavy. I love how easy it is to make and how well it reheats. Whether I’m cooking for a busy weeknight or meal prepping ahead, this recipe never disappoints.

Baked Chicken Parmesan

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Author: Sue
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Yield: 4 servings
Category: Main Course
Method: Baking
Cuisine: Italian-American
Diet: Low Fat

Print Recipe

Description

A healthier take on the classic Chicken Parmesan, this recipe features oven-baked breaded chicken topped with marinara and mozzarella for a crispy, cheesy, and satisfying dish—without the extra calories from frying.

Instructions

Butterfly each chicken breast and pound to ¼″ thickness; cut into two cutlets to yield six pieces.
Preheat oven to 425 °F and line a baking sheet with parchment paper.
Prepare three shallow bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan, pepper, basil, parsley).
Coat each chicken piece in flour, then egg, then breadcrumb mixture.
Place breaded chicken on the baking sheet and bake for 15 minutes. Flip and bake another 15 minutes.
Top each piece with about ¼ cup marinara and ¼ cup mozzarella, then broil for 2 minutes until cheese melts and browns slightly.
Serve immediately, optionally with pasta or salad.

Notes

You can substitute all-purpose flour and regular breadcrumbs.
For extra flavor, add garlic powder or Italian seasoning to the breadcrumb mix.
Chicken tenders or thighs can be used instead of breasts.
Gluten-free flour and breadcrumbs may be used, though not tested.
Store leftovers up to 4 days in the fridge or 3 months in the freezer (before adding cheese).