Healthy Baked Chicken Parmesan features almond flour coated chicken breasts baked in marinara sauce and topped with gooey melted cheese. It is a lightened up version of the comfort food classic!

Some of my other favorite recipes that combine chicken with gooey cheese are chicken lasagna roll ups, chicken alfredo spaghetti squash boats, and Instant Pot chicken pasta!

Healthy baked chicken parmesan in a deep bowl with noodles and tomato sauce.

Have you tried making healthy baked chicken parmesan? I finally did and it’s easy! I love making traditional comforting recipes healthier like healthy chicken alfredo, healthy chicken pot pie, and even healthy fried chicken!

Surprisingly its name doesn’t suggest Parmesan cheese is one of the ingredients but trust me it makes the almond flour breading tastier.

This oven baked chicken parmesan recipe is restaurant quality delicious just like my healthy Tuscan chicken pasta! Crispy coating, chunky bold marinara sauce, and gooey cheese on top sprinkled with fresh parsley. Yum!

I know you will love baked chicken and peppers, too!

A row of healthy chicken parmesan topped with melted cheese and parsley in baking dish.

What Makes This Baked Chicken Parmesan Healthy?

If you have been avoiding Italian food because it’s off limits, no more my friends!

This lightened up chicken parmesan is higher in protein and lower in saturated fat, without losing any of its amazing taste.

Serve the chicken parm recipe with your favorite salad and you have a well rounded dinner exploding with both flavor and nutrition!

Ingredients You’ll Need

Chicken, parmesan, almond flour, marinara sauce, mozzarella cheese, dried oregano, garlic powder.

This healthy baked chicken parmesan is like a fancy restaurant dish made at home even better with simple ingredients.

  • Chicken breasts: Boneless skinless chicken breasts work the best. Once you cut large chicken breasts in half lengthwise, they become cutlets thin enough to be tender without any tenderizing. Chicken tenders would work as well.
  • Almond flour or meal: I am using it instead of breadcrumbs to create breading. You can also use whole wheat breadcrumbs but might have to dip cutlets into an egg wash to make them stick to the meat.
  • Parmesan cheese: Freshly grated Parmesan does not give chicken parmesan its name but rather adds flavor to the breading. You can substitute it with more garlic powder and a touch of salt.
  • Marinara sauce: Store bought is just fine! Look for low sodium or no salt added and low sugar brands like Trader Joe’s and Amy’s.
  • Mozzarella or provolone cheese: Both are semi soft cheeses with a mild taste that melt easily. They are stringy and add delicious sweet goodness to chicken parm. The best!
  • Garlic powder and oregano: Will add that Italian taste to your almond flour and parmesan coating.
  • Salt and pepper: To season and taste.

How to Make Chicken Parmesan Baked in the Oven

While deluxe in taste, baked chicken parmesan is actually really easy to make!

Chicken breasts cut in half on cutting board with knife.

Prep chicken: Cut each chicken breast in half lengthwise. You should end up with 8 thin chicken cutlets that do not require pounding.

Almond flour, parmesan cheese, oregano, garlic powder, salt and pepper in a bowl.

Make breading: Combine almond flour, Parmesan cheese, oregano, garlic powder, salt and pepper in a wide bowl. No egg wash is necessary because almond flour sticks well to meat.

Raw chicken breast in bowl with breading.

Dip each cutlet into breading: Press it into the coating, repeating on each side then repeating one more time. The second time helps the breading to stick better.

Chicken breasts with almond flour breading on silpat lined baking sheet.

Bake chicken: Place on a baking sheet, spray with cooking spray and bake for 25 minutes in preheated to 450 degrees F oven.

Baked chicken breast cutlets on silpat lined baking sheet.

Broil: At 500 degrees F until golden brown to make it more crispy and browned. However, almond flour doesn’t get too crispy in the oven, so please see tip below.

Healthy chicken parmesan garnished with parsley in white baking dish.

Add marinara and cheese: Top each cutlet with 2 tbsp marinara sauce, sprinkle with 2 tbsp cheese, and then bake for another 5 minutes or until cheese has melted.

I also like to spread more marinara sauce in a baking dish, transfer cutlets on top, bake and serve over pasta like that. Looks impressive.

If you would like very crispy chicken, then I recommend to pan fry cutlets in non-stick ceramic skillet with a bit of olive oil or avocado oil. About 3-4 minutes per side.

Tips for Best Chicken Parmesan

Traditionally chicken parmesan is fried or even deep fried but we bake it. My absolute best tips for healthy baked chicken parmesan would be:

  • Use a dark colored baking sheet if you can as it browns almond flour breading better.
  • Use whole wheat breadcrumbs and egg wash if you really want crispy breading.
  • Or use a nonstick ceramic skillet which requires just a bit of oil to make breading crispy.

Should I Bake Healthy Chicken Parmesan Covered or Uncovered?

Uncovered is best as it will help get the almond flour coating crispy.

Healthy baked chicken parmesan in a deep bowl with noodles and tomato sauce.

What to Serve with Healthy Chicken Parmesan?

Serve healthy chicken parmesan over pasta like whole wheat spaghetti, fettuccine or zoodles, like I do in zucchini noodles with chicken. It also goes well with simple sides like:

Can Baked Chicken Parmesan Be Made Ahead?

Yes! I always double the recipe when I make it ahead. Bake the chicken, top it with marinara and cheese, then refrigerate it right away on a baking tray covered with a linen towel.

The next day it’s ready to bake. You can also freeze it this way, then transfer it into a resealable freezer bag, thaw, and then bake.

If you would like to bake from frozen, I recommend to freeze just breaded chicken cutlets, bake from frozen 10 minutes longer, and only then top with marinara and cheese.

How to Store

While this dish tastes best fresh out of the oven, you can store it an airtight container for 2 days. Best would be to store it separately from any sides you have served it with, like noodles.

Reheat in the microwave in 15 second intervals or by baking until warmed. Try it room temp over a salad!

More FAQs

What is the difference between chicken parmesan and chicken parmigiana?

Both are chicken with cheese. Different names same dish, just one sounds slightly more fancy.

What can I use instead of oregano?

Italian seasoning would be a great substitute!

Should I use egg wash to help the almond flour breading stick?

For this version with an almond flour coating, I did not find it necessary. If you opt to use bread crumbs, you will need an egg wash.

You may also like this almond crusted chicken!

More Healthy Chicken Recipes

You may also love to browse these 65 healthy chicken recipes!

Four pieces of chicken breast topped with cheese over tomato sauce.
Healthy baked chicken parmesan served over a bed of spaghetti in white bowl with black fork.

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan features almond flour coated chicken breasts baked in marinara sauce and topped with gooey melted cheese.
5 from 5 votes
Servings 8 cutlets
Calories 236
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

Ingredients 
 

Instructions 

  • Preheat oven to 450 degrees F and line large baking sheet with unbleached parchment paper or silicone baking mat. Cut each chicken breast in half lengthwise. You should end up with 8 thin chicken cutlets that do not require pounding.
  • In a large shallow bowl, combine almond flour, Parmesan cheese, oregano, garlic powder, salt and pepper. Stir with a fork.
  • Dip each cutlet into breading on both sides by pressing on it and repeating one more time (so breading sticks better). Place on a baking sheet. Spray with cooking spray and bake for 25 minutes. Then broil at 500 degrees F until golden brown, about 5 minutes.
  • Remove from the oven, top each cutlet with 2 tbsp marinara sauce and sprinkle with 2 tbsp cheese. Bake for another 5 minutes or until cheese has melted at 450 degrees F. I also like to spread more marinara sauce in a baking dish, transfer cutlets on top, bake and serve like that. Looks impressive.
  • Serve over whole wheat spaghetti, fettuccine or zucchini noodles. Chicken parmesan also goes well with lettuce salad.

Notes

  • Store: Refrigerate in an airtight container for 2 days. Reheat in 15 second intervals in the microwave or bake until warm.
  • Freeze: Bake chicken, top with marinara and cheese, cool, and then transfer into a resealable freezer bag.
  • Bake from frozen: Freeze uncooked breaded chicken cutlets, bake 10 minutes longer and only then top with marinara and cheese.
  • Dark colored baking sheet browns breading better and faster.
  • Use whole wheat breadcrumbs and egg wash if you really want crispy breading. Or use nonstick ceramic skillet which requires just a bit of oil to make breading very crispy.

Nutrition

Serving: 1cutlet | Calories: 236kcal | Carbohydrates: 4g | Protein: 31g | Fat: 11g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 86mg | Sodium: 577mg | Fiber: 1g | Sugar: 2g
Course: Dinner
Cuisine: Italian
Author: Olena Osipov
Did you make this recipe?Mention @ifoodreal or tag #ifoodreal!

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About Olena

Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 11 years making it my mission to help you cook quick and easy meals for your family!

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Comments

  1. 5 stars
    I love this recipe! I’ve eaten gluten free for years and am so happy to have chicken parm again. I don’t change anything from the recipe. I use aluminum foil instead of parchment paper and broil it a bit longer to get more char on the cheese but do everything else exactly as written – it’s great.

  2. 5 stars
    I made this recipe last night for dinner and my daughter the picky eater definitely approved and it was a win I decided last week to make better food choices for my family and myself we’re eating much better I am inlove with this iFOODreal Thank you so much Mrs.Olena for sharing your talents with food recipes looking forward to the next recipes

  3. 5 stars
    Really good! I soaked the chicken in egg and half and half before breading and it adhered better to the almond flour.

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