Baked Chicken Parmesan Recipe – Crispy, Cheesy & Healthier Comfort Food
If you’re craving Italian-American comfort food but don’t want to deal with heavy frying, this Baked Chicken Parmesan recipe is the answer. It’s golden, cheesy, and saucy, yet baked instead of fried, which makes it a lighter and healthier option without losing that indulgent flavor.
When I first started cooking at home, one of my biggest goals was to recreate restaurant-style meals in a healthier way. On my About Me page, I share how I transitioned from quick takeout dinners to creating satisfying homemade dishes for my family. This baked version of Chicken Parmesan became an instant favorite—it has the same crunchy coating, melty mozzarella, and savory marinara sauce, but without the extra oil and heaviness. Whether you’re cooking for your family on a weeknight or making a cozy meal for a special date night, this dish feels fancy but is surprisingly easy to prepare.
Why You’ll Love Baked Chicken Parmesan
There are so many reasons this dish has become a family favorite. First, it is healthier than fried chicken Parmesan because baking reduces calories and fat while keeping the crispy texture intact. Second, it’s an easy weeknight dinner because the entire recipe takes less than 45 minutes. Third, it feels restaurant-quality with golden breadcrumb coating, stretchy cheese, and marinara that tastes like it came from a cozy Italian bistro. Fourth, it’s kid-friendly because even picky eaters love cheesy baked chicken. Finally, it’s budget-friendly and costs much less than ordering takeout or dining out.
Baked Chicken Parmesan Recipe – Crispy, Cheesy & Healthier Comfort Food
Ingredients
- 2 boneless skinless chicken breasts (about 12 ounces each)
- ½ cup Italian seasoned breadcrumbs
- ¼ cup whole wheat Panko breadcrumbs
- ¼ cup freshly grated Parmesan cheese
- ¼ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 2 large egg whites
- 4 ounces part-skim mozzarella cheese
- ½ cup high-quality jarred tomato sauce plus extra for serving, if desired
- Fresh basil thinly sliced or chopped
- Optional for serving: prepared whole wheat spaghetti zucchini noodles, or enjoy on its own
Instructions
- Preheat the oven: Set oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly coat with cooking spray.
- Prepare the coating: In a shallow bowl, mix together Italian breadcrumbs, Panko, Parmesan cheese, garlic powder, and black pepper.
- Coat the chicken: In another shallow bowl, whisk the egg whites until frothy. Dip each chicken breast into the egg whites, then coat thoroughly in the breadcrumb mixture. Press lightly so the crumbs stick.
- Bake the chicken: Place coated chicken breasts on the prepared baking sheet. Bake for 20 minutes, flipping halfway, until golden brown and cooked through (internal temp 165°F/74°C).
- Add sauce and cheese: Spoon tomato sauce evenly over each piece of chicken, then top with mozzarella cheese. Return to the oven and bake for another 5 minutes, until the cheese is melted and bubbly.
- Garnish and serve: Sprinkle with fresh basil before serving. Enjoy on its own or with whole wheat pasta or zucchini noodles.
Notes
- For extra crispiness, broil the chicken for 1–2 minutes after adding the cheese.
- You can substitute zucchini noodles for a low-carb option.
- Leftovers store well in the fridge for up to 3 days and can be reheated in the oven.
Ingredients for Baked Chicken Parmesan
2 boneless, skinless chicken breasts (about 12 ounces each)
½ cup Italian seasoned breadcrumbs
¼ cup whole wheat Panko breadcrumbs
¼ cup freshly grated Parmesan cheese
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
2 large egg whites
4 ounces part-skim mozzarella cheese, sliced or shredded
½ cup high-quality jarred tomato sauce (plus extra for serving if desired)
Fresh basil, thinly sliced or chopped, for garnish
Optional: cooked whole wheat spaghetti or zucchini noodles for serving
Step-by-Step Instructions
Step 1: Prepare the Chicken
Slice each chicken breast in half lengthwise so you have four thinner cutlets. This helps them cook evenly and more quickly. Pat dry with paper towels.
Step 2: Season the Breading Mixture
In a shallow bowl, combine Italian breadcrumbs, Panko breadcrumbs, Parmesan cheese, garlic powder, and black pepper. Stir well.
Step 3: Coat the Chicken
In another bowl, whisk the egg whites until frothy. Dip each chicken cutlet into the egg whites, then coat in the breadcrumb mixture. Press firmly so the coating sticks.
Step 4: Bake Until Golden
Preheat oven to 425°F (220°C). Place breaded chicken on a parchment-lined baking sheet. Lightly spray with olive oil or cooking spray. Bake for 18–20 minutes until golden and the internal temperature reaches 165°F (74°C).
Step 5: Add Sauce and Cheese
Remove the chicken from the oven. Spoon marinara sauce over each piece, then top with mozzarella. Return to the oven for 5–7 minutes, until cheese is melted and bubbly.
Step 6: Garnish and Serve
Sprinkle with fresh basil and serve with spaghetti, zucchini noodles, or a simple side salad.
Pro Tips for Success
Use thin cutlets to ensure faster, more even cooking. Mix Panko with Italian breadcrumbs for the perfect crispy coating. Avoid drowning the chicken in sauce so the breading stays crunchy. For extra golden and bubbly cheese, switch to broil for the last 1–2 minutes. Always grate Parmesan fresh for the best melt and flavor.
Variations and Substitutions
For a low-carb option, use almond flour or crushed pork rinds instead of breadcrumbs. To make it gluten-free, swap in gluten-free breadcrumbs or cornflake crumbs. A dairy-free version can be made with vegan mozzarella and nutritional yeast instead of Parmesan. If you like spice, add crushed red pepper flakes to the breadcrumb mixture. You can also make an air fryer version by cooking breaded chicken at 375°F for 10–12 minutes before topping with sauce and cheese.
Perfect Pairings
Baked Chicken Parmesan pairs beautifully with a variety of sides. Serve it over whole wheat spaghetti or zucchini noodles for a lighter option. Garlic bread or focaccia are always classic. A fresh green salad with balsamic dressing balances the richness. Roasted vegetables such as asparagus, green beans, or broccoli add nutrition and color. For drinks, enjoy with a glass of Chianti, Pinot Noir, or even sparkling water with lemon.
Storage and Reheating
Store leftovers in the refrigerator in an airtight container for up to 3 days. You can freeze breaded chicken cutlets (before adding sauce and cheese) for up to 2 months. When ready to serve, bake them from frozen, then add sauce and cheese. To reheat, use the oven at 350°F for 10–15 minutes to keep the coating crispy. Avoid the microwave, as it makes the breading soggy.
FAQs About Baked Chicken Parmesan
Can I make it ahead of time? Yes, you can bread the chicken in advance and refrigerate up to 24 hours before baking.
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work well, but adjust cooking time slightly.
What if I don’t have Panko breadcrumbs? You can use only Italian breadcrumbs, but Panko gives the best crunch.
What’s the best sauce to use? A high-quality jarred marinara works well, or you can make a quick homemade sauce with crushed tomatoes, garlic, and olive oil.
Can I air fry instead of baking? Yes, air fry breaded chicken at 375°F for about 10–12 minutes, flipping halfway, then add sauce and cheese.
How do I keep the breading from falling off? Pat chicken dry, use egg whites to bind, and press breadcrumbs firmly before baking.
Nutrition Facts (Per Serving – 4 Servings)
| Nutrient | Amount |
|---|---|
| Calories | 370 |
| Protein | 38g |
| Carbohydrates | 14g |
| Fat | 17g |
| Saturated Fat | 7g |
| Fiber | 2g |
| Sodium | 560mg |
Conclusion
This Baked Chicken Parmesan recipe proves that you don’t need a frying pan to enjoy classic Italian comfort food. With golden, crispy chicken, gooey melted mozzarella, and tangy marinara, it’s the perfect balance of indulgence and lighter cooking. Serve it over pasta, zucchini noodles, or with a crisp salad for a restaurant-quality meal at home. Once you try this baked version, you might never go back to the fried one—it’s that good.
