Description
Healthy Chicken Parmesan is a lighter take on the Italian classic—crispy baked chicken cutlets topped with marinara and gooey mozzarella, without the heavy frying. Using whole wheat flour and bread crumbs for a wholesome twist, this easy dinner recipe delivers all the cheesy, saucy comfort of traditional Chicken Parm in under an hour. Perfect for family dinners or a quick weeknight meal.
Ingredients
Chicken & Coating
1.5 lbs boneless, skinless chicken breasts (or cutlets)
½ cup whole wheat flour
3 large eggs, whisked
1.5 cups shredded mozzarella
1.5 cups marinara sauce
Breading Mixture
1 cup whole wheat bread crumbs
½ cup grated Parmesan
¼ tsp black pepper
2 tsp dried basil
2 tsp dried parsley
Instructions
Prep Chicken: Butterfly the chicken breasts, pound to ¼-inch thickness, and cut into 6 even cutlets.
Preheat: Heat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Breading Station: Set up three bowls—one with flour, one with whisked eggs, and one with bread crumbs mixed with Parmesan, pepper, basil, and parsley.
Bread Chicken: Coat each cutlet in flour, dip in egg, then press into the bread crumb mixture to coat.
Bake: Arrange on the baking sheet. Bake for 15 minutes. Flip and bake another 15 minutes until golden and crispy.
Top & Broil: Spoon marinara sauce over each cutlet and sprinkle mozzarella on top. Broil for 2 minutes, until the cheese melts and bubbles.
Serve: Plate hot over whole wheat pasta, zoodles, or alongside a salad.
Notes
Pound chicken evenly for tender, evenly cooked cutlets.
Lightly spray breaded cutlets with cooking spray for extra crunch.
Use quality marinara for the best flavor.
Freeze breaded cutlets before baking for make-ahead dinners—add sauce and cheese after baking.
Substitute gluten-free flour and bread crumbs for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Plats
- Method: Baking + Broiling
- Cuisine: Italian-American