The Ultimate Guide to a Truly Healthy Chicken Parmesan Recipe: A Guilt-Free Classic Reinvented
This Healthy Chicken Parmesan is baked — never fried — but still delivers that crispy, cheesy comfort we all love. Tender chicken cutlets are coated in a whole-grain breadcrumb crust, topped with marinara and melty mozzarella, and finished under the broiler for the perfect golden finish. A lighter Italian classic your whole family will enjoy!
Ingredients
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1.5 lbs boneless, skinless chicken breasts
(or pre-sliced chicken cutlets) -
½ cup whole wheat flour
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3 large eggs, whisked
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1½ cups shredded mozzarella cheese
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1½ cups marinara sauce
Breading Mixture
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1 cup whole wheat breadcrumbs (unseasoned)
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½ cup grated Parmesan cheese
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¼ teaspoon black pepper
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2 teaspoons dried basil
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2 teaspoons dried parsley
Instructions
1️⃣ Prep the Chicken
Butterfly chicken breasts by slicing in half horizontally.
Place between two sheets of plastic wrap and pound until ¼-inch thick for even, tender cooking.
2️⃣ Preheat & Prep
Set oven to 425°F (220°C) and line a baking sheet with parchment paper.
Arrange three shallow bowls:
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Bowl 1: flour
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Bowl 2: whisked eggs
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Bowl 3: breadcrumb mixture
3️⃣ Bread the Chicken
Dredge each cutlet in flour → dip in egg → coat fully in breadcrumb mixture.
Press gently to help crumbs stick.
4️⃣ Bake Until Crisp
Place cutlets on the prepared baking sheet.
Bake 15 minutes, flip, then bake an additional 15 minutes.
5️⃣ Add the Toppings
Spoon ¼ cup marinara and ¼ cup mozzarella over each cutlet.
Switch oven to broil and heat 2 minutes or until cheese is melted and bubbly.
6️⃣ Serve
Enjoy over pasta, zucchini noodles, or a fresh green salad!
Notes
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Don’t skip pounding the chicken — it ensures tenderness and faster cooking.
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Swap marinara for a low-sodium option to reduce salt intake.
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Use part-skim mozzarella to keep calories lower.
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Want more crunch? Mist lightly with cooking spray before baking.