Just as cheesy and kid-friendly as the original, this baked healthy chicken Parmesan recipe is an easy dinner that’s ready in less than 30 minutes! There’s no breading or pan-frying necessary, so the meal is lighter, quicker, and easier than the traditional dish.
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If you’re looking for even more healthy meals with chicken, don’t miss this baked teriyaki chicken, this sheet pan orange marmalade chicken with zucchini, and this baked sweet and sour chicken, too!
I just wanted to come report back that I made this recipe last night and it was absolutely delicious. Such an easy and quick way to have chicken parm, without all of the extra steps to bread and fry the chicken. I will be keeping this recipe around for good! Thank you for sharing it.
– Hunter
How to Make Healthy Chicken Parm | 1-Minute Video
What to Know Before You Get Started
- In order to maintain the rich Italian flavors of classic chicken parmesan without all of the fat and calories, you’ll make this healthy chicken parmesan without breading. It’s baked in the oven — not fried — but still seasoned with herbs and spices, smothered with plenty of sauce, and finished with two different types of cheese — both mozzarella and parmesan. It’s the perfect hands-off option for busy weeknights.
- For a quick cooking time, be sure to use smaller chicken breasts (about 4-5 ounces each) or cut your large chicken breasts in half to make chicken cutlets.
- For easy clean-up, line your rimmed baking sheet with foil and spritz with nonstick cooking spray. Do not use parchment paper, since the parchment can catch on fire when the chicken is under the broiler.
- Serve the chicken with pasta and marinara sauce, over zucchini noodles for a low-carb option, or on toasted hoagie rolls for chicken parm subs.
Directions
This healthy chicken parmesan recipe bakes in the oven instead of frying in a skillet! That makes it easier and better for us than traditional chicken parmesan. Plus, since you’ll make the chicken without breading, it doesn’t get soggy in the pan. You’ll find step-by-step directions in the recipe card below, but here’s the overview:
- Arrange the chicken on a large rimmed sheet pan (or in a 9 x 13-inch baking dish).
- Pat the chicken cutlets dry, rub them with olive oil, and season with Italian seasoning, salt, and pepper.
- Bake in a 425°F oven for 15 minutes, or until the chicken is cooked through (an internal temperature of 165°F). If you’re using thicker, larger pieces of chicken, this will likely take a little bit longer.
- Top each piece of chicken with a spoonful of marinara sauce, a slice of fresh mozzarella (or shredded mozzarella), and sprinkle with grated Parmesan.
- Place under the broiler for 1-2 minutes, or until the cheese melts and starts to brown on top. Keep a close eye on the chicken while it’s broiling, since it can burn quickly.
- Garnish the finished chicken with chopped fresh herbs such as parsley or basil, if desired.
Serving Suggestions
This cheesy chicken is best when served with pasta and marinara sauce or on toasted sandwich rolls. Just about any noodles will work. Classic options include spaghetti, angel hair, linguine, or fettuccine. Penne, rigatoni, and rotini (shown here) are also great. If you’re looking for a healthier noodle swap, try cooked spaghetti squash, spiralized zucchini noodles, or whole wheat or grain-free pasta options. Add it to this quick spinach tomato pasta recipe! Don’t forget a side of garlic bread, too.
Pair the baked chicken parmesan with healthy vegetable sides, such as a green salad with red wine vinaigrette, garlic roasted broccoli, or sauteed zucchini.
Preparation and Storage Tips
- How to Store: Leftover baked chicken parmesan will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers for up to 3 months.
- How to Reheat: Place the chicken on a rimmed baking sheet and bake at 350°F just until warmed through, about 10 minutes. You can also reheat individual portions in the microwave for 1-2 minutes.
I just made this for our Sunday dinner and it was a huge hit! I’m always looking for new chicken recipes and this was great and so easy to get together.
– Janis
Thanks for sharing!!
More Chicken Parm Recipes to Try
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Watch How to Make It
Healthy Chicken Parmesan
Ingredients
- 4 small boneless, skinless chicken breasts (4-5 ounces each) or 4 thinly-sliced chicken cutlets (about 1 lb. total)
- 1 tablespoon olive oil
- Italian seasoning, to taste
- Kosher salt and ground black pepper, to taste
- 1 (24 ounce) jar marinara sauce, divided
- 4 slices fresh mozzarella (about 4 ounces total), or sub with shredded mozzarella or a shredded Italian cheese blend
- 2 tablespoons grated Parmesan cheese
- Optional garnish: chopped fresh basil or parsley
- Optional, for serving: cooked pasta or toasted sandwich rolls
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil (for easy clean-up, if desired) and spritz lightly with nonstick cooking spray. Pat the chicken dry with paper towels. Arrange the chicken on the prepared sheet pan and drizzle with olive oil. Rub the oil onto the chicken to coat evenly. Season the chicken on both sides with Italian seasoning, salt, and pepper to taste. Bake the chicken in the preheated oven for 15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F). Larger, thicker pieces of chicken will require a longer baking time.
- Heat the broiler to high. Top each piece of chicken with 1-2 tablespoons of marinara sauce, a slice of mozzarella cheese, and a sprinkling of grated Parmesan.
- Place the chicken under the broiler. Cook just until the cheese on top is melted and browned, about 1-2 minutes. Keep a close eye on the chicken the entire time, since it can burn quickly.
- Toss the remaining marinara sauce with cooked pasta, if desired. Serve the chicken with the pasta and marinara sauce. Garnish with chopped fresh herbs.
Notes
- How to Store: Leftover baked chicken parmesan will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers for up to 3 months.
- How to Reheat: Place the chicken on a rimmed baking sheet and bake at 350°F just until warmed through, about 10 minutes. You can also reheat individual portions in the microwave for 1-2 minutes.
Nutrition
This recipe was originally published in September, 2017. It was updated in July, 2024.
Excellent family loved it
Thank you! We’re so happy to hear this!
Excellent recipe, easy and fast to put together. My family said it was delicious I made a side of garlic bread to go with it.
You can never go wrong with garlic bread! We’re so glad you and your family enjoyed the recipe, Des.
Quick Easy and very good!
Thank you, Jo!
I used skinless, boneless chicken thighs. Also shredded the parmesan cheese for added flavor and used provolone on top of the thighs. Delish! My husband loved the recipe.
We’re so glad it was a hit!
I made this chicken parmesan recipe basically the way it is written except I browned the chicken breasts in a cast iron skillet until the temperature, on an instant read thermometer, was about 150-155 degrees. Then I added the marinara sauce and cheese and put the skillet in the preheated 425 degree oven until the cheese was melted, about 10 minutes. The internal temperature of the chicken was 165 degrees or higher. Very good! Even the kids ate it. Thanks!
Thank you for the feedback, Susan! We’re so glad it was a hit with the whole family.