This delicious Baked Chicken Parmesan recipe features tender, breaded chicken cutlets topped with flavorful marinara sauce and melted mozzarella cheese. Perfectly baked to a golden finish and broiled for that cheesy topping, it’s a healthier twist using whole wheat flour and bread crumbs. Ideal for a comforting dinner served over pasta or a fresh salad.
Total Time:55 minutes
Yield:6 servings
Ingredients
Chicken
1.5 lbs boneless, skinless chicken breasts (about 3 large breasts or cutlets)
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 bread crumbs (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 by slicing them lengthwise like a book to create thin cutlets. Place the cutlets between plastic wrap and gently pound them with a meat tenderizer until they are about ¼ inch thick to ensure even cooking and tenderness, resulting in 6 cutlets.
Preheat and prep: Preheat your oven to 425 degrees Fahrenheit. Line a baking sheet with parchment paper to prevent sticking.
Set up breading stations: Arrange three shallow bowls: one with whole wheat flour, the second with whisked eggs, and the third with a mixture of whole wheat bread crumbs, grated Parmesan cheese, black pepper, dried basil, and dried parsley.
Bread the chicken: Working assembly-line style, coat each chicken cutlet first in flour, then dip into the whisked eggs, and finally press into the bread crumb mixture to coat evenly. Place the breaded cutlets onto the prepared baking sheet.
Bake the cutlets: Bake the breaded chicken cutlets at 425 degrees for 15 minutes. Then carefully flip them over and bake for an additional 15 minutes until cooked through and golden brown.
Add sauce and cheese: After 30 minutes of baking, spoon about ¼ cup of marinara sauce over each cutlet and sprinkle approximately ¼ cup shredded mozzarella cheese on top of the sauce.
Broil to finish: Switch the oven setting to broil, and broil the chicken for about 2 minutes or until the cheese is melted and bubbly. Keep a close eye to prevent burning.
Serve: Remove from oven and serve immediately over pasta or alongside a fresh salad for a complete meal.
Notes
Pounding the chicken to an even thickness ensures it cooks evenly and stays tender.
Using whole wheat flour and bread crumbs adds fiber and makes this dish a bit healthier.
If you prefer a spicier variant, add red pepper flakes to the breading mixture for a kick.
Broil carefully and watch the cheese closely to avoid burning.
Leftover chicken parmesan can be refrigerated for up to 3 days and reheated in the oven for best results.
For a gluten-free option, substitute whole wheat flour and bread crumbs with gluten-free alternatives.
