Baked Chicken Parmesan

This easy and healthy baked Chicken Parmesan recipe delivers crispy crust, gooey cheese, and rich tomato flavor in under 30 minutes. Perfect for weeknights!

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Prep Time 10

Cook Time 20

Total Time 30

Servings 4 people

Calories 381 kcal

Equipment

1 Mixing bowl for breadcrumb mixture and egg whites

Ingredients

Main Ingredients

2 Boneless skinless chicken breasts about 12 ounces each, sliced in half into cutlets
0.5 cup Italian seasoned breadcrumbs
0.25 cup Whole wheat Panko breadcrumbs
0.25 cup Freshly grated Parmesan cheese
0.25 teaspoon Garlic powder
0.25 teaspoon Ground black pepper
2 Large egg whites beaten frothy
4 ounces Part-skim mozzarella sliced or shredded
0.5 cup High-quality jarred tomato sauce plus more for serving if desired
Fresh basil thinly sliced or chopped

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment or lightly spray it.
Slice chicken breasts horizontally to create 4 thinner cutlets.
Mix breadcrumbs, Parmesan, garlic powder, and pepper in a shallow bowl.
In another bowl, whisk egg whites until frothy.
Dip each cutlet in egg whites then coat with breadcrumb mixture.
Place coated cutlets on baking sheet. Spray lightly with cooking spray.
Bake for 20 minutes. Remove and spoon 2 tablespoon tomato sauce on each cutlet.
Top each with mozzarella and return to oven for 8–10 minutes until cheese is bubbly.
Sprinkle with basil and serve with extra sauce if desired.

Notes

Store cooled leftovers in the fridge for up to 2 days. Reheat in oven or skillet for best texture. Freeze for up to 3 months, thaw overnight in fridge before reheating.