All the flavors of a classic Italian-American fried chicken dish come together in this lighter version. Baked Chicken Parmesan is healthier but every bit as tasty as the original!
Chicken Parmesan is high on my list of favorite comfort foods—right up there with shells and cheese, mashed potatoes, and fried shrimp. It may not be traditionally Italian, but it’s on just about every Italian restaurant menu in America, and if they were to take it off the menu, we’d all riot. So let’s call it Italian-American.
I’ll start this off by saying there is absolutely nothing wrong with chicken Parmesan. Not a single thing! It’s crispy-fried, loaded with cheesy goodness, and often served atop a pile of pasta. So, you might ask why we’re changing it here. Well, some folks—myself included—need to limit consumption of deep-fried foods. It’s tragic, but that’s the way the chicken Parm melts sometimes.
This baked version of chicken Parmesan cuts out the extra oil you’d get in the deep-frying process, giving you chicken breast that’s still crispy and juicy, but far healthier! And this recipe doesn’t skimp on the cheese and red sauce, so you get all the familiar flavors on your plate. Our recipe doesn’t include pasta, but you can still whip some up, of course. Or, serve it with your favorite veggie dish to continue the healthy alterations.
Is Baked Chicken Parmesan Healthy?
This baked chicken Parmesan is healthier than fried chicken Parmesan, for sure! The baked version only uses a light spraying of cooking oil and a light butter baste, along with seasoned breadcrumbs and Parmesan cheese, to achieve its crispy outer texture. No deep-frying required! Chicken breast by itself is a lean source of plentiful protein and a host of B vitamins, while the tomatoes in the sauce provide tons of vitamin A, along with antioxidants like lycopene. The mozzarella and Parmesan provide doses of calcium, too. Paired with a healthy side, this dish is a healthy choice!
To make a gluten-free version, substitute the breadcrumbs with gluten-free breadcrumbs or almond flour.
Get Perfect Baked Chicken Parmesan Every Time!
Like any recipe that has more than a handful of steps and ingredients, this chicken Parmesan recipe benefits from a few technique tips and ingredient tricks. Here are the ones I use every time I whip up this recipe.
- Make sure to (carefully!) cut the chicken lengthwise to an even thickness to ensure proper cooking. Place the breast on a cutting board and put your palm flat on top of the chicken. Using a long, sharp knife, carefully cut the chicken in half into cutlets using a sawing motion. Alternatively, your butcher will do this for you by request.
- Grating your own cheese is more economical than buying it pre-grated, and it also melts better because it doesn’t contain the anti-clumping agent that comes standard in store-bought grated cheese.
- For even juicier chicken, try using boneless, skinless thighs instead of breasts. You don’t have to cut them in half; just cover them in plastic wrap and beat them up with a rolling pin, frying pan, or meat hammer. Not only will you get juicier chicken with thigh meat, but you’ll get some of the day’s frustrations out, too.
How Do I Store Leftovers?
You can store leftover chicken Parmesan in the fridge for about 4 days in an airtight container. You can also freeze leftovers. If possible, flash-freeze completely cooked (and cooled) chicken breast without cheese or sauce on top by placing the breasts on a lined baking sheet and freezing them until solid. Then, transfer the cutlets to a freezer-safe zip-top bag with the air squeezed out, and freeze for up to 3 months. Let them thaw in the fridge overnight before reheating in the oven, and add the sauce and cheese at the end of the reheating time.
Serving Suggestions
Chicken Parmesan was, of course, meant to be served with pasta. If you’re into the pasta experience, try your hand at this Homemade Pasta or serve it alongside this magnificent Spaghetti Aglio E Olio. But don’t feel like you have to adhere to some traditional meal design—chicken Parmesan isn’t even “traditional” Italian cuisine, remember? So, feel free to try it with Pan-Fried Broccoli, Instant-Pot Mashed Cauliflower, or creamy Polenta.
Ingredients
- ½ cup Parmesan cheese grated
- 1½ cups seasoned breadcrumbs
- 2 tablespoons butter
- 1½ pounds chicken breasts cut in half lengthwise, into thin cutlets
- Spray oil of choice
- 1 can chopped tomatoes with basil (14 1/2 ounces)
- 1 teaspoon dried oregano
- 1 cup mozzarella cheese shredded
- Fresh parsley to taste
Instructions
- Preheat the oven to 420℉. Combine the Parmesan cheese with seasoned breadcrumbs.
- Melt the butter, and using a basting brush, coat the chicken breasts with the melted butter on both sides.
- Dip the chicken breast pieces in the breadcrumb mixture and place them on a flat plate.
- Line a baking pan with parchment paper and place the chicken breasts on top. Spray oil on top of the chicken and bake for 20 minutes, or until the internal temperature of the chicken reaches 165℉.
- Meanwhile, mix the tomatoes (and their juices) with the oregano in a small bowl.
- After the first 20-minute bake, remove the pan from the oven and add the tomato mixture evenly on top of the chicken pieces. Divide the mozzarella cheese evenly between all the chicken pieces. Put the tray back in the oven and bake for 5 more minutes until the mozzarella melts.
- Sprinkle freshly chopped parsley on top. Serve hot.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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