Disclosure: This post may contain affiliate links. I may earn a small commission for my endorsement, recommendation, testimonial, and/or link to any products or services from this website.
Just as cheesy and kid-friendly as the original, this baked healthy chicken Parmesan recipe is an easy dinner that’s ready in less than 30 minutes! There’s no breading or pan-frying necessary, so the meal is lighter, quicker, and easier than the traditional dish.
Table of Contents
If you’re looking for even more healthy meals with chicken, don’t miss this baked teriyaki chicken, this sheet pan orange marmalade chicken with zucchini, and this baked sweet and sour chicken, too!
I just wanted to come report back that I made this recipe last night and it was absolutely delicious. Such an easy and quick way to have chicken parm, without all of the extra steps to bread and fry the chicken. I will be keeping this recipe around for good! Thank you for sharing it.
– Hunter
What to Know Before You Get Started
- In order to maintain the rich Italian flavors of classic chicken parmesan without all of the fat and calories, you’ll make this healthy chicken parmesan without breading. It’s baked in the oven — not fried — but still seasoned with herbs and spices, smothered with plenty of sauce, and finished with two different types of cheese — both mozzarella and parmesan. It’s the perfect hands-off option for busy weeknights.
- For a quick cooking time, be sure to use smaller chicken breasts (about 4-5 ounces each) or cut your large chicken breasts in half to make chicken cutlets.
- For easy clean-up, line your rimmed baking sheet with foil and spritz with nonstick cooking spray. Do not use parchment paper, since the parchment can catch on fire when the chicken is under the broiler.
- Serve the chicken with pasta and marinara sauce, over zucchini noodles for a low-carb option, or on toasted hoagie rolls for chicken parm subs.
Directions
This healthy chicken parmesan recipe bakes in the oven instead of frying in a skillet! That makes it easier and better for us than traditional chicken parmesan. Plus, since you’ll make the chicken without breading, it doesn’t get soggy in the pan. You’ll find step-by-step directions in the recipe card below, but here’s the overview:
- Arrange the chicken on a large rimmed sheet pan (or in a 9 x 13-inch baking dish).
- Pat the chicken cutlets dry, rub them with olive oil, and season with Italian seasoning, salt, and pepper.
- Bake in a 425°F oven for 15 minutes, or until the chicken is cooked through (an internal temperature of 165°F). If you’re using thicker, larger pieces of chicken, this will likely take a little bit longer.
- Top each piece of chicken with a spoonful of marinara sauce, a slice of fresh mozzarella (or shredded mozzarella), and sprinkle with grated Parmesan.
- Place under the broiler for 1-2 minutes, or until the cheese melts and starts to brown on top. Keep a close eye on the chicken while it’s broiling, since it can burn quickly.
- Garnish the finished chicken with chopped fresh herbs such as parsley or basil, if desired.
Serving Suggestions
This cheesy chicken is best when served with pasta and marinara sauce or on toasted sandwich rolls. Just about any noodles will work. Classic options include spaghetti, angel hair, linguine, or fettuccine. Penne, rigatoni, and rotini (shown here) are also great. If you’re looking for a healthier noodle swap, try cooked spaghetti squash, spiralized zucchini noodles, or whole wheat or grain-free pasta options. Don’t forget a side of garlic bread, too!
Pair the baked chicken parmesan with healthy vegetable sides, such as a green salad with red wine vinaigrette, garlic roasted broccoli, or sauteed zucchini.
Preparation and Storage Tips
- How to Store: Leftover baked chicken parmesan will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers for up to 3 months.
- How to Reheat: Place the chicken on a rimmed baking sheet and bake at 350°F just until warmed through, about 10 minutes. You can also reheat individual portions in the microwave for 1-2 minutes.
I just made this for our Sunday dinner and it was a huge hit! I’m always looking for new chicken recipes and this was great and so easy to get together.
– Janis
Thanks for sharing!!
More Chicken Parm Recipes to Try
Dump-and-Bake Chicken Parm Casserole
50 minutes mins
Easy Chicken Parmesan Recipe
38 minutes mins
5-Ingredient Chicken Parmesan Sandwich
30 minutes mins
Healthy Chicken Parmesan
Ingredients
- 4 small boneless, skinless chicken breasts (4-5 ounces each) or 4 thinly-sliced chicken cutlets (about 1 lb. total)
- 1 tablespoon olive oil
- Italian seasoning, to taste
- Kosher salt and ground black pepper, to taste
- 1 (24 ounce) jar marinara sauce, divided
- 4 slices fresh mozzarella (about 4 ounces total), or sub with shredded mozzarella or a shredded Italian cheese blend
- 2 tablespoons grated Parmesan cheese
- Optional garnish: chopped fresh basil or parsley
- Optional, for serving: cooked pasta or toasted sandwich rolls
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil (for easy clean-up, if desired) and spritz lightly with nonstick cooking spray. Pat the chicken dry with paper towels. Arrange the chicken on the prepared sheet pan and drizzle with olive oil. Rub the oil onto the chicken to coat evenly. Season the chicken on both sides with Italian seasoning, salt, and pepper to taste. Bake the chicken in the preheated oven for 15 minutes, or until the chicken is cooked through (reaching an internal temperature of 165°F). Larger, thicker pieces of chicken will require a longer baking time.
- Heat the broiler to high. Top each piece of chicken with 1-2 tablespoons of marinara sauce, a slice of mozzarella cheese, and a sprinkling of grated Parmesan.
- Place the chicken under the broiler. Cook just until the cheese on top is melted and browned, about 1-2 minutes. Keep a close eye on the chicken the entire time, since it can burn quickly.
- Toss the remaining marinara sauce with cooked pasta, if desired. Serve the chicken with the pasta and marinara sauce. Garnish with chopped fresh herbs.
Notes
- How to Store: Leftover baked chicken parmesan will keep in an airtight container in the refrigerator for 3-4 days. You can also freeze the leftovers for up to 3 months.
- How to Reheat: Place the chicken on a rimmed baking sheet and bake at 350°F just until warmed through, about 10 minutes. You can also reheat individual portions in the microwave for 1-2 minutes.
Nutrition
This recipe was originally published in September, 2017. It was updated in July, 2024.
My husband is ALL about chicken Parmesan…it’s one of his favorite meals, so I know he would go crazy over this dump and bake dish. Love how easy and flavorful it is. Just what we need for busy weeks!
Thanks, Gayle! My husband loves this dish too!
Mmmm – looks simple and totally scrummy. Will be trying this one this week. Thank you!
That’s great, Joanne! Enjoy! 🙂
Oh, how I can relate to these rollercoaster days! Love the idea of this recipe – the easiness and the deliciousness! Pinning!
Thanks so much, Kate! It’s just real life, right?! 🙂
Oooh! This looks amazing! We loveeee chicken parmesan and I love that you served it with spaghetti!
Yep, it’s a match made in heaven! 🙂 Thanks for stopping by, Kristy!
I have been making something almost exactly the same for years now. It is quick, easy, and healthier without all the breading. Shredded mozzarella works in a pinch if you don’t have fresh but fresh is best! Dinner always ready to go in 30 ‘minutes and hubby likes it a lot. Thanks for sharing!
Awesome! Great minds think alike, Sharon! 🙂 I agree — shredded mozzarella cheese works very well in a pinch!
I do not have cooking spray,can I put foil on the bottom too?
If I cut the ingredients in half to make it for two, do I need to cut the cooking times in half too?
Hey, Tyler! The cooking time should remain the same! 🙂 Enjoy!
Can I use spaghetti saucw?
Absolutely, Paulette! Any similar sauce that you love will work well!
What mara nara sauce do you use ?
Hi there, this looks fantastic! Have u ever tried adding zucchini? I want to make this tomorrow and I was just given a zucchini, wondering if I should added it chopped of cook separately? Would it be too watery?
Thanks!
Hi, Susan! I have never tried adding zucchini, but I think it would work really well! I would just chop it up finely (so that you’re sure it is cooked through by the end of the baking time) and add it to the dish. It will add some moisture, but I don’t think that it should be too watery — especially if you’re just using one zucchini. 🙂
Made this for dinner tonight. I’ve never had chicken parm before and I’m in love! Served it over some fettuccine, perfect!
Yay! I’m so glad that you liked it, Melanie! Thanks for letting me know! 🙂
I do not have cooking spray,can I put foil on the bottom too?
Hey, Ashley! Yes, you can use foil on the bottom or you can butter the dish or rub it with a little bit of oil. Any of those options will work! 🙂
Just made this dish, and it was delicious! It’s SO EASY and you will most likely have all the ingredients in a pantry and fridge… and that’s what I like!!!! ???? Thank you for posting this recipe!
Is it just me? After 20 minutes my chicken (thin breast filets) are are still pink, gave another 10 min in the oven – still pink with pink juice inside. did anyone else have same problem?
Hi, Irina! No, I haven’t heard anyone else complain about the chicken not cooking all the way through. 🙁
I had that problem also. But after another 10 mins it was perfect !
Making this tonight! I can’t believe how easy these recipes are. Thank you!!! You need a cookbook!!!
Awesome, Christina! Enjoy!!! And thank you so much for your kind words. 🙂
This caught my eye yesterday. Just made today with organic chicken tenderloins. Came out amazing. My fiance loved it and so did it. Served with whole grain pasta. Thank you so much for sharing your recipe..
Awesome, Leslie! Thank you so much for letting me know. I’m glad that you both enjoyed it! 🙂
Thank you for the recipe quick simple but most of all it came out delicious ????
Great! So glad that you loved it, Toni!
Hi, I was wondering if I can brown the chicken breast first? Thank you for sharing the recipe.
Hi, Flo! Yes, it should work fine to brown the chicken first, if that’s your preference.
I literally just made this tried a sample (it tastes amazing) and the entire kitchen smells awesome! My husband loves chicken parm, but I dread the steps for the original version. Thanks for the easy, tasty version!
That’s great, Alicia! I’m so glad that it’s an easy option that keeps your husband happy too! 🙂
Just made this for my husband and I with veggie spaghetti instead of regular pasta, he loved it so much he’s taking all of the left overs for lunch tomorrow! Definitely an amazing dinner!
Awesome, Taylor! Thanks so much for letting me know. I’m glad that your husband enjoyed it! 🙂
One of the best recipes I’ve found online! This is truly as quick, easy, and tasty as it gets!
Thanks, Colleen! 🙂
I just made this for our Sunday dinner and it was a huge hit! I’m always looking for new chicken recipes and this was great and so easy to get together.
Thanks for sharing!!
That’s great, Janis! Thanks so much for letting me know! 🙂
I just wanted to come report back that I made this recipe last night and it was absolutely delicious. Such an easy and quick way to have chicken parm, without all of the extra steps to bread and fry the chicken. I will be keeping this recipe around for good! Thank you for sharing it.
Thank you so much for taking the time to let me know, Hunter! I’m so glad that you enjoyed it!
Blair, thank you so much for sharing this recipe. I made it tonight and the family went crazy over it! They are saying that this is now their new favorite.
That’s awesome, Amanda! Thank you for letting me know! 🙂
Hey girl! Thanks for the recipe! When the fam ate this great dish it reminded me of the fun times we had!
Andrea!!!! Thanks so much for your note! Gosh, we had so many fun (CRAZY) times! I miss you and I think about you often. Hope your family is doing well! xoxo
My husband and I loved this recipe! It was such a quick weeknight dinner. We will definitely be making again!
Great! I’m so glad to hear that, Ashley. Thank you!
Thank you so much for this recipe! I came across it while googling easy chicken recipes and it turned out absolutely fantastic! I used shredded mozzarella because that’s all I had on hand but it was still fantastic – and so easy! I’ll definitely make it again!
That’s awesome, Sonia! I’m so glad that you enjoyed it! 🙂
Have you ever breaded the chicken first?
Hey, Jessica! No, I haven’t tried this recipe that way. Let me know if you do!
I love this recipe! I have a picky husband who seems to only like complicated unhealthy recipes but he LOVES this.
It’s easy, tasty and fits into the allotted amount of WW points for dinner.
Thank you!!
Awesome! That’s exactly my goal, Erin. 🙂 A meal that’s good for you, but also tasty for the whole family!
Wondering if I can use frozen chicken?
We recommend thawing it first to ensure it cooks and prevent your recipe from becoming soggy!
Is there an alternative for Italian seasoning ?
Hi, Mariah! Yes! Italian seasoning is just a blend of a bunch of different herbs and seasonings — including basil, oregano, parsley, garlic, thyme, onion, rosemary, and marjoram. You can just substitute with a dash of whatever you have on hand — maybe some basil and oregano?
This was so easy and turned out so well!!! I’m not the best cook so I was thrilled with the result. I halved it and used boneless skinless chicken tenders.
Awesome, Carrie! Thank you for letting me know! I’m so glad that you’ve found a new, easy recipe to enjoy. 🙂
The nutritional information is only for the chicken correct? Not being served over pasta?
That’s right, Laura — it’s just for the chicken. I didn’t include specific pasta amounts in the recipe, so you can just calculate the pasta nutrition based on the type and amount that you use. Or, for a lighter option, you can even use zucchini noodles! 🙂
Made this tonight for dinner. It is very good. Easy to assemble and follow directions. I did exactly as written and watched video. Easy Peasy! I added garlic powder to the chicken along with Italian seasoning, salt and pepper. I found a spaghetti sauce that is healthier than most. No sugar nor bad oils. It is Ragu garden fresh healthy sauce. You can find it at Krogers here in Michigan. They make a plain marinra too. Both are delicious. This will be my go to chicken parm bake! Hubby and I loved it. So easy to prepare! Thanks for sharing recipe!
That’s great, Lynn! I’m so glad that you both enjoyed it, and thanks for the tip about the Ragu! Sounds perfect. 🙂
Awesome and quick meal!
I browned the chicken first used provolone instead of mozzarella
Superb!
Thank you! Glad you liked it! 🙂
This recipe is a family staple in our house. We love it!
Thanks, Jessica!
So excited to try this with all the positive comments. Will be making it this week.
Wonderful. Enjoy! 🙂
This recipe was AMAZZZINGG!!
Thank you so much sharing with everyone!
Thanks, Mandie! I’m so glad that you liked it!
Thank you so much for this easy to follow recipe which tasted amazing. I have created a new board on Pinterest called Keeper Recipes and this was the first recipe pinned. 24 yr old son wanted the recipe!!!! This speaks volumes.
That’s awesome, Joanne! The true test — when a young guy approves! 🙂
OK, here is the deal. I am doing some intermittent fasting and found THIS recipe online. Oh my goodness, does it look delicious. And I am so hungry right now I would like to grab it right out of my computer screen and chow down! LOL
Note to self: do not look at delicious recipes while fasting.
Pinning!
Thanks for pinning! I hope that you get to try it when your fast is over. 🙂
My husband and sons loved this recipe. I made it last night. Thank you for all the good ideas!
That’s great, Heidi! Thanks for letting me know! 🙂
I was looking for something a little different but still easy to do with two chicken breasts last night. Made this and it was perfect. Chicken was 5 oz each and the cooking times were spot on. I really appreciate you confirming on your recipes how to downsize for two, it’s a big help.
The benefit of cooking for two is I have room in the oven for two pans. So taking inspiration from your 2 ingredient snap peas I tossed some diced potatoes in dressing, put them in the oven at the same time as the chicken. When it was time to uncover the chicken, I added the dressing-tossed snap peas. The timing worked out great!
I’m making your dump & bake pepper steak tonight, will let you know how it turns out.
Sounds like the perfect meal, Rochelle! Thank you for your note. 🙂
This is a great recipe, Blair, and definitely one of our favorite “Dump and Bake” recipes of yours. It is so easy and so delicious! I used smoked mozzarella which I had on hand for pizza but otherwise followed the ingredient list and directions exactly. Thanks for another goodie!
Thank you, Norma! I bet the smoked mozzarella was a delicious addition!
Made this tonight and it was delicious!
We’re so glad you enjoyed it, Alli!
Excellent family loved it
Thank you! We’re so happy to hear this!
Excellent recipe, easy and fast to put together. My family said it was delicious I made a side of garlic bread to go with it.
You can never go wrong with garlic bread! We’re so glad you and your family enjoyed the recipe, Des.
Quick Easy and very good!
Thank you, Jo!
I used skinless, boneless chicken thighs. Also shredded the parmesan cheese for added flavor and used provolone on top of the thighs. Delish! My husband loved the recipe.
We’re so glad it was a hit!