This lighter version of classic Chicken Parmesan is baked instead of fried, giving me the same crispy texture and cheesy comfort without all the extra oil. I love how it comes together in just 30 minutes, making it a perfect weeknight meal. The golden crust, melted mozzarella, and fresh basil topping make it taste just as indulgent as the traditional version—only it’s cleaner and easier to make.
Why I’ll Love This Recipe
I love how this recipe delivers all the rich flavor of Chicken Parmesan without the heaviness. The crispy breadcrumb coating, savory tomato sauce, and gooey cheese come together beautifully in the oven—no frying required. It’s a meal that feels special but is easy enough for a weeknight. I also enjoy how customizable it is, whether I’m serving it with pasta, zoodles, or just a fresh salad.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 ounces part-skim mozzarella cheese, sliced or shredded
½ cup high-quality jarred tomato sauce (plus more for serving if desired)
Fresh basil leaves, thinly sliced or chopped, for garnish
Optional: Cooked whole wheat spaghetti, zucchini noodles, or any side of choice
Directions
Preheat the oven to 400°F. Lightly coat a rimmed baking sheet with nonstick spray.
Slice each chicken breast in half horizontally to make four thinner cutlets. Use a meat mallet or rolling pin to gently pound each piece to an even ½-inch thickness.
In a shallow bowl, combine the Italian-seasoned breadcrumbs, whole wheat panko, grated Parmesan, garlic powder, and black pepper.
In a separate shallow bowl, whisk the egg whites until lightly foamy.
Dip each chicken piece into the egg whites, letting the excess drip off, then coat both sides in the breadcrumb mixture, pressing gently to help the crumbs stick.
Place the breaded chicken pieces on the prepared baking sheet. Lightly spray the tops of the chicken with nonstick spray to help them crisp.
Bake the chicken for 15 minutes, or until the internal temperature reaches 160°F and the coating is golden brown.
Remove the baking sheet from the oven. Spoon about 2 tablespoons of tomato sauce over each piece of chicken. Top each with a portion of mozzarella cheese.
Return the baking sheet to the oven and bake for an additional 3 to 5 minutes, or until the cheese is melted and bubbly.
Remove from the oven and sprinkle fresh basil over the top. Serve hot, with additional sauce or your favorite side.
Servings And Timing
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 pieces (serves 2 to 4, depending on portion size)
Variations
Use a whole egg instead of egg whites if I want a richer coating.
Substitute provolone or a blend of Italian cheeses for mozzarella.
Swap in gluten-free breadcrumbs and gluten-free panko to make it gluten-free.
Try using boneless, skinless chicken thighs instead of breasts for a juicier result.
Replace the chicken with thick slices of eggplant for a vegetarian option.
Make it in the air fryer: cook at 400°F for 6–8 minutes, flip, add sauce and cheese, then cook another 2–3 minutes until cheese melts.
Storage/Reheating
To store: I keep leftovers in an airtight container in the refrigerator for up to 2 days.
To reheat: I reheat the chicken in a lightly oiled skillet over medium heat to keep the crust crispy.
To freeze: I freeze the fully cooked and cooled chicken in an airtight freezer-safe container for up to 3 months.
FAQs
How Do I Keep The Chicken Juicy?
I always make sure to pound the chicken evenly so it cooks uniformly. I also bake just until it reaches 160°F, then let it rest so it finishes cooking without drying out.
Can I Make This Recipe Gluten-Free?
Yes, I just swap out the Italian breadcrumbs and panko for gluten-free versions. Everything else stays the same.
Can I Use Chicken Thighs Instead Of Breasts?
Absolutely. I don’t need to split or pound thighs unless they’re very uneven, but I may need to add a few more minutes to the baking time.
Can I Cook This In An Air Fryer?
Yes, I coat the chicken the same way, place it in the air fryer basket, and spray lightly with oil. I cook at 400°F for 6–8 minutes, flip, add sauce and cheese, and cook for another 2–3 minutes.
What Can I Serve With It?
I like to serve this with whole wheat pasta, zucchini noodles, or a fresh green salad. Garlic bread or roasted veggies also make great sides.
Conclusion
This baked Chicken Parmesan gives me everything I want in a comforting Italian dish without the extra oil or effort of frying. It’s crispy, cheesy, and flavorful—and I don’t have to stand over a pan of hot oil to make it. Whether I’m cooking for myself or sharing with family, it always feels like a satisfying, wholesome meal.
This healthier version of Chicken Parmesan is baked instead of fried, delivering all the crispy, cheesy comfort of the original with less oil and effort. Ready in just 30 minutes, it’s a perfect weeknight dinner that’s light yet satisfying.
