Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!
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This recipe has all the components of classic Chicken Parmesan, but without all the heavy breading and frying! Tender juicy chicken topped with a delicious marinara sauce and melty cheese baked to perfection with a crisp coating that is wholesome and delicious. No olive oil needed. The best baked chicken parmesan that is comforting, satisfying and super simple to make. Such an easy chicken dinner the whole family will love!
Why You’ll Love This
- Healthier – this chicken parmesan recipe is baked, not fried, and made with simple, wholesome ingredients. Still gets crispy without frying!
- Protein packed – chicken breast is naturally high in protein and low in fat making this a great recipe to hit your protein goals.
- Family-friendly – this recipe is a guaranteed crowdpleaser that the whole family will love! The perfect easy weeknight meal.
- Great for meal prep – leftovers reheat beautifully making this a great recipe for meal prep.
Ingredients You’ll Need
- chicken – I used boneless skinless chicken breasts, but chicken tenders would work great as well.
- breadcrumbs – I used whole wheat panko bread crumbs that are needed for that crunchy exterior. You can even lightly toast the breadcrumbs before coating for extra crispness.
- marinara – I like to use a high-quality marinara that is low in sugar such as Raos tomato sauce or you can make my homemade sauce that our family loves!
- eggs – needed as a binder to help the breadcrumbs adhere to the chicken for that delicious crispy coating.
- cheese – this recipe uses both freshly grated parmesan cheese and topped with fresh slices of mozzarella cheese. You could also use shredded mozzarella as well.
- flaxseed meal – adds a boost of nutrition and fiber to the chicken without affecting the taste.
- fresh basil – adds a pop of color and a fresh finish to the dish right before serving.
- seasonings – a combination of Italian seasoning, onion powder, garlic powder, salt and black pepper.
How to Make Baked Chicken Parmesan
- Prepare chicken. Slice chicken horizontally and place between layers of plastic wrap. Using a meat tenderizer, meat mallet or rolling pin, pound the chicken cutlets about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
- Make the breading. Time to create a dredging station. In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
- Coat the chicken. Dip each chicken cutlet into the egg wash and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet lined with parchment paper or aluminum foil and repeat with the remaining chicken breasts.
- Bake. Spray the tops of the breaded chicken with cooking spray and bake in the oven at 425 degrees F for 15 to 20 minutes, until juices run clear and cooked through.
- Top with cheese. Once golden brown, spoon about a 1/4 cup of marinara sauce on top each chicken breast with one slice of mozzarella cheese. Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
- Serve and enjoy. Top chicken with fresh basil and serve over cooked spaghetti noodles and extra sauce. Enjoy!
How to Make in the Air Fryer
You can easily make crispy chicken parmesan in the air fryer by setting it to 400 degrees for 10 to 12 minutes, flipping halfway through. Top with sauce and cheese and cook a few more minutes in the air fryer or oven until cheese is melted! Such a great way to get crispy chicken with less oil.
Tips for Making the Best Chicken Parmesan
- Pound chicken evenly – even thickness ensures the chicken cooks uniformly and stays juicy. You’ll want to aim for 1/2-inch thickness.
- Pat the chicken dry – this is an important step to help the egg and breadcrumb mixture to stick properly.
- Don’t over-sauce – topping with too much marinara sauce can make the crust soggy. I recommend spooning just enough to coat the top of the chicken before adding the cheese.
- Broil at the end – the best way to get that bubbly, golden cheese finish, broil for 1 to 2 minutes right at the end of baking. Just watch carefully so the chicken doesn’t burn.
- Let chicken rest – allowing the chicken to rest for 5 minutes before serving really locks in those juices.
Variations
- Gluten-free – to make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
- Low-carb – to lower the carbs in this dish, swap the breadcrumbs for almond flour mixed with extra parmesan cheese.
- Vegetarian – try my recipe for eggplant parmesan that you can make in the air fryer or baked in the oven.
How to Serve
- Spaghetti – this is the classic way to serve chicken parmesan on top of pasta tossed in warm marinara sauce and a sprinkle of parmesan cheese.
- Veggies – zucchini noodles or spaghetti squash are lighter options with more nutritional benefits and lower carbs.
- Sandwich – throw it on toasted ciabatta or hoagie roll with extra marinara sauce, cheese and some red pepper flakes for a delicious crispy chicken parm sandwich.
- Side salad – serve chicken parmigiana with this healthy Caesar salad or this crisp chopped salad.
- Family style – double or triple this recipe if serving a crowd and arrange the baked chicken on a large serving platter with pasta noodles in a separate bowl.
Prepping and Storage
Leftover chicken parmesan can be stored in a sealed, airtight container in the refrigerator for up to 4 days. To reheat, warm in the oven at 350 degrees F for about 10 to 15 minutes until heated through. You could also reheat in the microwave, but this may soften the crust.
More Baked Chicken Recipes
- Easy Baked Chicken Tenders
- Maple Balsamic Herb Chicken
- Baked Chicken Fajita Roll-Ups
- Baked Chicken Pesto Meatballs
- Maple Glazed Chicken with Vegetables
- Baked Parmesan and Herb Chicken
Hope you all enjoy this healthier Baked Chicken Parmesan! If you love this recipe as much as we do, please leave a 
star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!
Easy Baked Chicken Parmesan
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Ingredients
- 2 boneless, skinless chicken breasts halved horizontally
- Salt and freshly cracked pepper to taste
- 1 cup whole wheat panko bread crumbs
- 1/4 cup grated parmesan cheese
- 2 Tbsp flaxseed meal
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 large eggs
- 1 1/2 cups marinara sauce (I used Raos marinara)
- 4 slices fresh mozzarella cheese (or more if needed to cover the chicken)
- Garnish with fresh chopped basil
Instructions
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Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
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Slice chicken horizontally and place between plastic wrap. Using a meat tenderizer or rolling pin, pound each piece of chicken about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
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In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
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Dip each chicken cutlet into the egg mixture and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet and repeat with the remaining chicken breasts.
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Spray the tops of the chicken with cooking spray and bake in the oven for 15 to 20 minutes, until juices run clear and cooked through.
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Once golden, top each chicken breast with a 1/4 cup of marinara sauce and one slice of mozzarella cheese (or more if needed). Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
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Top chicken with fresh basil and serve over cooked spaghetti noodles and extra marinara sauce. Enjoy!
Nutrition
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