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Baked Chicken Parmesan

A lighter and healthier version of classic chicken parmesan—crispy baked chicken topped with marinara sauce, melted mozzarella, and parmesan cheese. Full of Italian flavor, easy to prepare, and perfect for weeknight dinners.
Print Recipe
Calories: 430
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts (sliced or pounded thin)
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • Olive oil spray
  • Fresh basil or parsley for garnish

Method
 

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Pound chicken to an even thickness or slice breasts in half lengthwise.
  3. In one bowl, add beaten eggs. In another bowl, mix panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper.
  4. Dip each chicken breast into the egg mixture, then press into the breadcrumb mixture to fully coat.
  5. Arrange chicken on the baking sheet and spray lightly with olive oil.
  6. Bake for 18–20 minutes until golden and cooked through.
  7. Remove from oven, spoon marinara sauce over each piece, and top with mozzarella.
  8. Return to the oven and bake for 5 minutes, or broil until cheese is melted and bubbly.
  9. Garnish with fresh basil or parsley and serve warm.

Notes

• For a crispier texture, place chicken on a wire rack over the baking sheet.
• Use whole wheat panko for extra fiber.
• Make it spicy by adding red pepper flakes to the breadcrumb mixture.
• Leftovers reheat best in the air fryer to maintain crispiness.
• Serve with pasta, roasted vegetables, or garlic bread.
Estimated per serving: Carbs 18g – Protein 48g – Fat 17g – Fiber 1g.