I love this recipe because it doesn’t skimp on flavor or texture while keeping things light. The chicken gets perfectly crispy in the oven without needing to fry it, and the whole wheat flour and breadcrumbs give it a hearty, healthy twist. With just a few ingredients and no complicated steps, it’s an easy weeknight dinner that tastes like something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1.5 lbs boneless, skinless chicken breasts (about 3 large breasts or 1.5 lbs chicken cutlets)
½ cup whole wheat flour
3 large eggs
1.5 cups shredded mozzarella cheese
1.5 cups marinara sauce
For the Breading Mixture:
1 cup whole wheat bread crumbs (unseasoned)
½ cup grated Parmesan cheese
¼ teaspoon black pepper
2 teaspoons dried basil
2 teaspoons dried parsley
Directions
I start by butterflying and pounding the chicken breasts. I slice them in half lengthwise, place them between plastic wrap, and pound them until they’re about ¼ inch thick. This gives me six even cutlets and helps them cook evenly.
I preheat the oven to 425°F and line a baking sheet with parchment paper.
I set up three shallow bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture (breadcrumbs, Parmesan, pepper, basil, and parsley).
I work in an assembly line—coating each cutlet first in flour, then in egg, then in the breadcrumb mix. I press gently to make sure they’re fully coated.
I place the breaded cutlets on the prepared baking sheet and bake for 15 minutes. Then I flip them and bake for another 15 minutes.
After 30 minutes, I top each cutlet with about ¼ cup of marinara sauce and ¼ cup of mozzarella. I switch the oven to broil and return the chicken for 2 minutes, just until the cheese is melted and bubbly.
I serve this over pasta, zoodles, or a fresh green salad for a balanced and filling meal.
Servings and Timing
This recipe serves 4 people, with about one chicken cutlet per person. It takes a total of 55 minutes—20 minutes of prep and 35 minutes of cooking. It’s ideal for a relaxed dinner and makes great leftovers, too.
Variations
I sometimes use almond flour instead of whole wheat flour for a lower-carb version.
If I’m out of marinara, I use crushed tomatoes mixed with garlic and herbs for a homemade feel.
For a spicier twist, I add red pepper flakes or a dash of hot sauce to the sauce before baking.
I also like adding fresh basil or oregano on top for a burst of flavor after baking.
For a gluten-free version, I use gluten-free breadcrumbs and flour.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake the cutlets in the oven at 350°F until warmed through, about 10–15 minutes. This keeps them crisp, unlike the microwave which can make them soggy.
If I’m freezing them, I wait until after baking but before adding sauce and cheese. When ready to eat, I thaw, add sauce and cheese, and broil to finish.
FAQs
Can I make this ahead of time?
Yes. I prep the chicken and bread it, then store it in the fridge for a few hours until I’m ready to bake. I just wait to add the sauce and cheese until the end so it stays crispy.
Do I have to pound the chicken?
Yes, I highly recommend it. Pounding ensures the chicken cooks evenly and stays tender. Skipping this step could leave the chicken undercooked or tough.
Can I use store-bought marinara?
Definitely. I use my favorite jarred marinara when I’m short on time, or make a quick homemade version with crushed tomatoes and Italian seasoning.
What’s the best way to serve this?
I love serving it over whole wheat spaghetti or on a bed of mixed greens. It also makes a great chicken parm sandwich on toasted bread.
Is this recipe kid-friendly?
Absolutely. The crispy coating and cheesy topping make it a favorite with kids, and I like that it’s a healthier version I can feel good about serving.
Conclusion
This Healthy Chicken Parmesan is one of my favorite dinners to make when I want something classic and comforting without going overboard. It’s crispy, cheesy, and full of flavor, all while staying baked and wholesome. Whether I’m serving it for a family dinner or meal prepping for the week, it’s always a hit.
This Healthy Chicken Parmesan is baked to crispy perfection, layered with marinara and melted mozzarella for a lightened-up classic Italian dinner everyone will love.
Ingredients
Main Ingredients:
1.5 lbs boneless, skinless chicken breasts (or chicken cutlets – about 3 large breasts)
½ cup whole wheat flour
3 large eggs
1.5 cups shredded mozzarella cheese
1.5 cups marinara sauce
Breading Mixture:
1 cup whole wheat breadcrumbs (unseasoned)
½ cup grated Parmesan cheese
¼ teaspoon black pepper
2 teaspoons dried basil
2 teaspoons dried parsley
Instructions
Prepare the Chicken:
Butterfly the chicken breasts (slice lengthwise like a book) and pound them to ¼-inch thick using a meat tenderizer between plastic wrap. You should get about 6 cutlets.
Preheat the Oven:
Preheat oven to 425°F. Line a baking sheet with parchment paper.
Set Up Breading Station:
Bowl 1: Whole wheat flour
Bowl 2: Whisked eggs
Bowl 3: Mix of breadcrumbs, Parmesan, pepper, basil, and parsley
Bread the Chicken:
Dredge each cutlet in flour, dip in egg, then coat with breadcrumb mixture. Press gently to adhere. Repeat for all cutlets.
Bake the Cutlets:
Place on baking sheet and bake for 15 minutes. Flip each cutlet and bake for another 15 minutes (total 30 minutes).
Top and Broil:
Spoon ~¼ cup marinara and ~¼ cup mozzarella over each cutlet. Broil for 2 minutes or until cheese is bubbly and melted.
Serve:
Serve hot over pasta or a fresh green salad.
Notes
Don’t Skip Pounding: Thin cutlets cook evenly and stay juicy.
Cheese Options: Use part-skim mozzarella for lower fat, or add extra Parmesan for more flavor.
Make Ahead: Bread cutlets ahead of time and refrigerate for up to 1 day before baking.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in oven for best texture.
