Baked Chicken Parmesan

This healthy baked chicken parmesan transforms the classic comfort dish into a lighter version without sacrificing any of the flavor. By baking instead of frying, you'll get that crispy exterior and juicy interior with significantly less oil and calories. The whole wheat ingredients add fiber while still delivering that satisfying crunch we all crave.

I developed this recipe when trying to recreate my grandmother's chicken parmesan without all the oil. After several attempts, this version became a weekly staple in our home that satisfies our Italian food cravings without the heaviness of the original.

Ingredients

• Boneless skinless chicken breasts the foundation of the dish, choose organic when possible for best flavor
• Whole wheat flour creates the first layer of coating that helps everything else stick
• Large eggs acts as the binding agent for the breading
• Shredded mozzarella opt for full fat for best melting and flavor
• Marinara sauce use a high quality jarred version or homemade for best results
• Whole wheat bread crumbs adds fiber and nutty flavor compared to regular breadcrumbs
• Grated Parmesan cheese authentic Parmigiano Reggiano will elevate the entire dish
• Black pepper freshly ground provides more aromatic qualities
• Dried basil infuses the coating with classic Italian flavor
• Dried parsley adds color and mild herbal notes to the breading

Step-by-Step Instructions

Prepare the Chicken

Butterfly each chicken breast by slicing horizontally through the middle like opening a book. Place between plastic wrap and pound to an even 1/4 inch thickness using a meat tenderizer or heavy pan. This ensures quick, even cooking and creates the perfect cutlet texture. Never skip this step as it prevents tough, unevenly cooked chicken.

Set Up Breading Station

Arrange three shallow bowls in sequence. Place whole wheat flour in the first bowl. Whisk eggs thoroughly in the second bowl until completely blended. In the third bowl, combine bread crumbs, Parmesan, pepper, basil, and parsley, mixing well to distribute seasonings evenly throughout the mixture.

Bread the Cutlets

Working with one cutlet at a time, dredge completely in flour, shaking off excess. Dip into beaten egg, ensuring complete coverage. Finally, press firmly into the breadcrumb mixture, turning and patting to adhere breading to all surfaces. Place on parchment lined baking sheet, leaving space between each cutlet.

Bake to Perfection

Bake in preheated 425°F oven for exactly 15 minutes, then flip each cutlet carefully using tongs or a spatula. Return to oven for another 15 minutes until coating becomes golden brown and crispy. The internal temperature should reach 165°F for food safety.

Add Toppings and Finish

Spoon marinara sauce over each cutlet, covering the center but leaving edges exposed for maximum crispness. Sprinkle generously with mozzarella cheese. Switch oven to broil setting and return pan to oven for just 2 minutes, watching carefully until cheese bubbles and develops light golden spots.

Bookmark

The dried herbs in the breading mixture make all the difference in this recipe. When my Italian grandmother first tasted this healthier version, she gave it her seal of approval and even asked for the recipe, which is when I knew I had created something special that honored tradition while making it more suitable for everyday meals.

Make Ahead Options

This chicken parmesan works wonderfully for meal prep. You can bread the chicken cutlets up to 24 hours in advance and store them covered in the refrigerator on a baking sheet. The key is placing parchment paper between layers if you need to stack them. For longer storage, freeze the breaded raw cutlets individually, then transfer to a freezer bag once solid. When ready to cook, add about 5 extra minutes to the baking time, no need to thaw first.

Serving Suggestions

While traditionally served over pasta, this healthier version pairs beautifully with alternatives. Try serving over roasted spaghetti squash for a lower carb option that mimics the traditional presentation. A simple arugula salad dressed with lemon and olive oil creates a perfect contrast to the rich chicken. For a complete meal, roast some vegetables like broccoli or zucchini on a separate tray while the chicken bakes, making this a true one oven dinner solution for busy weeknights.

Ingredient Substitutions

This recipe remains flexible while maintaining its character. If whole wheat flour is unavailable, all purpose flour works perfectly. Gluten free breadcrumbs can replace the whole wheat version for those with sensitivities. Fresh herbs can substitute dried ones at a ratio of 1 tablespoon fresh for 1 teaspoon dried, adding brightness to the flavor profile. For a dairy free version, nutritional yeast can replace Parmesan in the breading, and dairy free mozzarella alternatives typically melt adequately under the broiler for a similar visual appeal.

Recipe FAQs

→ Why do I need to butterfly and pound the chicken?

Butterflying and pounding the chicken creates thin, even cutlets that cook quickly and evenly. This step ensures your chicken will be tender rather than tough, and properly cooked throughout without drying out. Skipping this step often results in chicken that's undercooked in the center or overcooked on the outside.

→ Can I use regular breadcrumbs instead of whole wheat?

Yes, you can substitute regular breadcrumbs if you don't have whole wheat on hand. The whole wheat breadcrumbs add more fiber and nutrients, but regular breadcrumbs will work fine for the crispy coating. You can also use panko breadcrumbs for extra crispiness.

→ How do I know when the chicken is fully cooked?

The chicken should be cooked to an internal temperature of 165°F (74°C). After the full 30 minutes of baking (15 minutes per side), the chicken should be fully cooked. If you're uncertain, use a meat thermometer to check the thickest part of a cutlet before adding the sauce and cheese.

→ Can I prepare this dish ahead of time?

You can bread the chicken cutlets up to 24 hours in advance and store them covered in the refrigerator. For best results, bake them just before serving. You can also fully cook the dish and reheat it, though the breading won't be quite as crispy as when freshly made.

→ What can I serve with Chicken Parmesan?

Chicken Parmesan pairs wonderfully with pasta (like spaghetti or linguine), a side salad with Italian dressing, roasted vegetables, or garlic bread. For a lighter meal, serve it over zucchini noodles or with a large green salad as mentioned in the instructions.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes until heated through for the best texture. Microwaving is quicker but may make the breading soggy.