Baked Chicken Parmesan Recipe

The TASTIEST baked chicken parmesan recipe that is easy to prep on a weeknight! Crispy, cheesy, but lighter.

Say hello to your new favorite weeknight dinner: this baked chicken parmesan! With crispy panko breadcrumbs and a healthy dose of cheese, this recipe is loved by kids and grown ups alike!

Certain recipes have always been 'off limits' to me because they are too complicated to prep. For example: classic chicken parmesan is dredged, fried, then baked in a homemade tomato sauce.

That is WAY too many steps for me to undertake on a busy weeknight. Especially if I have a toddler clinging to my ankle.

Today's baked simplified recipe has a few shortcuts that not only make it healthier, but easier to prepare as well!

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Recipe video

Watch the video below to see exactly how I prepped this recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.

How to make it

Please note that this chicken parmesan recipe is by no means authentic, but this is my simplified (and healthified) version that will fit much better into a busy and healthy lifestyle!

1. Fill three bowls with 1) all purpose flour 2) beaten egg and 3) panko, parmesan cheese, salt and spices
2. Slice chicken breasts in half horizontally to make two thin & wide slices per breast
3. Dredge chicken in the flour, then the egg and finally the parmesan/panko mixture
4. Arrange on a baking sheet or in a baking dish and bake for 20 minutes
5. Top with marinara and shredded mozza
6. Bake for 5 more minutes, then serve with fresh basil

Can I make it gluten-free? I haven't tried this but I think you could swap the all purpose flour for gluten-free or almond flour, and the panko for gluten-free panko without any problems.

Can I lower the carbs? I would check out this recipe for Low Carb Chicken Parmesan which uses pork rinds in place of breadcrumbs!

Can I make it ahead of time? I haven't tried but here's how I'd do it: Bake the chicken for the 20 minute step, then cool completely and store without the marinara and cheese. Re-heat on a baking sheet for 5 minutes at 350°F, then add the marinara and cheese and bake for another 5 or so minutes until the cheese is melted.

Serving suggestions

• serve over zucchini noodles with extra marinara sauce
• serve with these Balsamic Roasted Brussels Sprouts, this Parmesan Roasted Cauliflower, or this Maple Cinnamon Roasted Butternut Squash
• serve with this Shaved Brussels Sprouts Salad or my favorite Staple Kale Salad
• serve with one of these 7 Cauliflower Rice Recipes or one of these 7 Easy Rice Recipes
• serve with Broccolini or Snap Peas

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Baked Chicken Parmesan Recipe

5 from 4 votes

Prep Time: 15 mins

Cook Time: 25 mins

Total Time: 40 mins

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The TASTIEST baked chicken parmesan that is easy to prep on a weeknight! Crispy, cheesy, but lighter.

4

Ingredients

• ▢ 2 large chicken breasts (roughly 1 lb)
• ▢ 2 tablespoons all purpose flour (almond and GF flour may also work)
• ▢ 1 egg beaten
• ▢ ½ cup Panko breadcrumbs
• ▢ ¼ cup parmesan cheese (freshly shredded)
• ▢ 1 teaspoon dried oregano
• ▢ ¼ teaspoon salt
• ▢ ½ cup marinara sauce
• ▢ ¼ cup shredded mozzarella cheese

To serve

• ▢ fresh basil leaves (torn)

Instructions 

• Cut chicken breasts horizontally so you end up with flat, wide pieces.
• Heat oven to 375°F.
• Into three separate bowls add: 1. flour 2. egg 3. panko, parmesan cheese, oregano and salt.
• Using tongs, dredge the chicken in the flour mixtue until coated. Shake off excess.
• Dip chicken in egg mixture until thoroughly coated.
• Finally, coat the chicken on both sides in the panko/parmesan cheese mixture.
• Place each coated chicken breast on a baking sheet, then bake in the pre-heated oven for 20 minutes.
• Top with marinara, then mozzarella cheese and return to the oven for another 5 minutes, or until cheese has melted.
• Serve with fresh basil.

Video

Nutrition Information

Serving: 1piece of chicken, Calories: 241kcal, Carbohydrates: 10g, Protein: 31g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 123mg, Sodium: 651mg, Potassium: 549mg, Fiber: 1g, Sugar: 1g, Vitamin A: 320IU, Vitamin C: 3.5mg, Calcium: 147mg, Iron: 1.7mg

Author: Denise Bustard

Course: Dinner

Cuisine: Italian

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