Baked Chicken Parmesan is a DELISH, healthy alternative to the beloved classic! An easy oven version of the traditional recipe, it offers chicken parm’s signature cheesy, crispy goodness, with a healthy spin and less mess. crispy and healthy oven baked chicken parmesan on a plate with mozzarella, tomato sauce, and basil MY LATEST VIDEOS Video Muted When we’re craving a homemade Italian meal, I often turn to quick and easy pasta recipes. (You can even achieve a similar flavor in Chicken Parmesan Pasta!) When I was feeling extra fancy, however, this oven-baked chicken Parmesan (also known as chicken parmigiana) is my forever go-to. The first time I made this easy baked chicken Parmesan recipe, I knew it was an instant keeper.

The Parmesan-crusted chicken is perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping is hot, bubbly, and every bit as satisfying as it should be.

(Love crispy chicken and cheese? Don’t miss Baked Chicken Cordon Bleu.)

The best part?

Unlike most restaurant versions, which are deep-fried and heavy with greasy breadcrumbs and cheese, my version is baked, has minimal prep, and can be ready in 30 minutes (like my  Chicken Piccata and Chicken Milanese).

I’d venture to say that this is the BEST chicken parmesan recipe ever.

How to Make Healthy Baked Chicken Parmesan

The funny thing about baked chicken Parmesan is that even though it seems pretty deluxe, it’s actually one of the easiest baked chicken recipes to make (just like Chicken Cacciatore).

Further, now that I have my own perfect version of a crispy, oven-baked chicken Parmesan with panko crust, I actually prefer it.

It’s delicious but not overdone and baked instead of fried.

The panko breadcrumb crust is satisfyingly crisp, without being so thick, you feel like you are eating a slab of breading.

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The Ingredients

• Chicken Breasts. Lean and protein-packed boneless, skinless chicken breasts stay tender and juicy underneath the breading. For another italian-inspired chicken breast recipe, try my  Chicken Marsala.

DIETARY NOTE

Are there vegetarians at your table? You can easily adapt this recipe into a tasty baked Eggplant Parmesan recipe. Swap the chicken for thick slices of eggplant and prepare as directed. Watch closely in the oven and remove once the eggplant is tender.

• Breadcrumbs + Panko. Because baked chicken Parmesan without breading just wouldn’t be right! Like my panko-crusted Chicken Katsu , oven-baked chicken Parmesan with panko is crispy like the fried version, and it’s so much better for you!

WHY THE TWO TYPES OF BREADCRUMBS?

A combination of Italian-seasoned breadcrumbs and whole wheat panko creates the perfect light, crispy exterior.

• Panko breadcrumbs (also known as Japanese-style breadcrumbs) are larger and drier than traditional breadcrumbs. They’re the key to ensuring the chicken Parmesan coating has maximal crunch.
• Traditional breadcrumbs adhere more easily to chicken than panko breadcrumbs do. Including some here ensures the surface area of the chicken is fully coated.

• Cheeses. Mozzarella cheese turns melty, gooey, and bubbly on top of the chicken, and the Parmesan helps flavor the breading. (For another cheesy chicken dish, try my Tuscan Chicken Mac and Cheese.)

SUBSTITUTION TIP

Provolone cheese is a nice alternative to mozzarella if that’s what you have on hand in your kitchen.

• Egg Whites. Making baked chicken parmesan egg white-style is what helps make the breading stick to the chicken breasts. Skipping the yolk further reduces the fat and cholesterol in this healthy recipe. If you prefer, you can use 1 whole egg instead.
• Tomato Sauce. To make the recipe especially weeknight-friendly, I took a shortcut using good-quality store-bought tomato sauce (any marinara sauce you enjoy will work).

SUBSTITUTION TIP

If you prefer to make your baked chicken Parmesan sauce from scratch, you can check out the simple sauce that’s included with my recipe for Whole30 Meatballs.

• Pasta. Try serving baked chicken Parmesan with a side of whole wheat spaghetti. Roasted Spaghetti Squash or cooked zucchini noodles are also great options if you want to cut a few carbohydrates from your plate.

The Directions

1. Split and pound the chicken breasts.

2. Whisk the egg whites in one bowl and prepare the breadcrumb mixture in another. Slice the mozzarella into 4 pieces.

3. Dredge each of the chicken cutlets into the egg whites, then the bread crumb mixture.

4. Bake chicken parmesan at 400 degrees F for 15 minutes, or until golden and crispy.

5. Top the chicken with sauce and mozzarella.

6. Return to the oven to melt the cheese. Garnish with additional fresh basil. ENJOY!

Storage Tips

• To Store. This recipe is best enjoyed the day it is baked, but leftovers can be refrigerated in an airtight storage container for up to 2 days.
• To Reheat. Leftover baked chicken Parmesan can be reheated in a lightly greased pan over medium heat.

Leftover Ideas

Leftover chicken is also good sliced and served at room temperature on top of salads. Try it with this  Italian Chopped Salad for a feast!

Recommended Tools to Make this Recipe

• Pie Plate. Pie plates like this white ceramic one (doubles when you need good presentation) orthesethese simple Pyrex ones  are my favorite for any recipe that calls for breading in different dishes. (This   Baked Fried Chicken is another great recipe that uses them.)
• Baking Sheets. Incredibly useful and essential in my kitchen.
• Whisk. This smaller size won’t splash all over the counter.

I hope this healthy baked chicken Parm with a crispy crust adds some extra Italian flare to your kitchen.

Add some No Knead Focaccia  and olive oil for dipping, and you’ll truly feel like you’re out on the town!