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
Dump-and-Bake Chicken Parmesan Casserole
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Easy Chicken Parmesan Recipe
38 minutes mins
5-Ingredient Chicken Parmesan Sandwich
30 minutes mins
Did you make this recipe?
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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.
My husband is ALL about chicken Parmesan…it’s one of his favorite meals, so I know he would go crazy over this dump and bake dish. Love how easy and flavorful it is. Just what we need for busy weeks!
Thanks, Gayle! My husband loves this dish too!
Mmmm – looks simple and totally scrummy. Will be trying this one this week. Thank you!
That’s great, Joanne! Enjoy! 🙂
Oh, how I can relate to these rollercoaster days! Love the idea of this recipe – the easiness and the deliciousness! Pinning!
Thanks so much, Kate! It’s just real life, right?! 🙂
Oooh! This looks amazing! We loveeee chicken parmesan and I love that you served it with spaghetti!
Yep, it’s a match made in heaven! 🙂 Thanks for stopping by, Kristy!
I have been making something almost exactly the same for years now. It is quick, easy, and healthier without all the breading. Shredded mozzarella works in a pinch if you don’t have fresh but fresh is best! Dinner always ready to go in 30 ‘minutes and hubby likes it a lot. Thanks for sharing!
Awesome! Great minds think alike, Sharon! 🙂 I agree — shredded mozzarella cheese works very well in a pinch!
I do not have cooking spray,can I put foil on the bottom too?
If I cut the ingredients in half to make it for two, do I need to cut the cooking times in half too?
Hey, Tyler! The cooking time should remain the same! 🙂 Enjoy!
Can I use spaghetti saucw?
Absolutely, Paulette! Any similar sauce that you love will work well!
What mara nara sauce do you use ?
Hi there, this looks fantastic! Have u ever tried adding zucchini? I want to make this tomorrow and I was just given a zucchini, wondering if I should added it chopped of cook separately? Would it be too watery?
Thanks!
Hi, Susan! I have never tried adding zucchini, but I think it would work really well! I would just chop it up finely (so that you’re sure it is cooked through by the end of the baking time) and add it to the dish. It will add some moisture, but I don’t think that it should be too watery — especially if you’re just using one zucchini. 🙂
Made this for dinner tonight. I’ve never had chicken parm before and I’m in love! Served it over some fettuccine, perfect!
Yay! I’m so glad that you liked it, Melanie! Thanks for letting me know! 🙂
I do not have cooking spray,can I put foil on the bottom too?
Hey, Ashley! Yes, you can use foil on the bottom or you can butter the dish or rub it with a little bit of oil. Any of those options will work! 🙂
Just made this dish, and it was delicious! It’s SO EASY and you will most likely have all the ingredients in a pantry and fridge… and that’s what I like!!!! ???? Thank you for posting this recipe!
Is it just me? After 20 minutes my chicken (thin breast filets) are are still pink, gave another 10 min in the oven – still pink with pink juice inside. did anyone else have same problem?
Hi, Irina! No, I haven’t heard anyone else complain about the chicken not cooking all the way through. 🙁
I had that problem also. But after another 10 mins it was perfect !
Making this tonight! I can’t believe how easy these recipes are. Thank you!!! You need a cookbook!!!
Awesome, Christina! Enjoy!!! And thank you so much for your kind words. 🙂
This caught my eye yesterday. Just made today with organic chicken tenderloins. Came out amazing. My fiance loved it and so did it. Served with whole grain pasta. Thank you so much for sharing your recipe..
Awesome, Leslie! Thank you so much for letting me know. I’m glad that you both enjoyed it! 🙂
Thank you for the recipe quick simple but most of all it came out delicious ????
Great! So glad that you loved it, Toni!
Hi, I was wondering if I can brown the chicken breast first? Thank you for sharing the recipe.
Hi, Flo! Yes, it should work fine to brown the chicken first, if that’s your preference.
I literally just made this tried a sample (it tastes amazing) and the entire kitchen smells awesome! My husband loves chicken parm, but I dread the steps for the original version. Thanks for the easy, tasty version!
That’s great, Alicia! I’m so glad that it’s an easy option that keeps your husband happy too! 🙂
Just made this for my husband and I with veggie spaghetti instead of regular pasta, he loved it so much he’s taking all of the left overs for lunch tomorrow! Definitely an amazing dinner!
Awesome, Taylor! Thanks so much for letting me know. I’m glad that your husband enjoyed it! 🙂
One of the best recipes I’ve found online! This is truly as quick, easy, and tasty as it gets!
Thanks, Colleen! 🙂
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.
Thanks for sharing!!
That’s great, Janis! Thanks so much for letting me know! 🙂