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–+ cutlets
Healthy baked chicken parmesan served over a bed of spaghetti in white bowl with black fork.
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5 from 5 votes

Healthy Baked Chicken Parmesan

Healthy Baked Chicken Parmesan features almond flour coated chicken breasts baked in marinara sauce and topped with gooey melted cheese.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Dinner
Cuisine: Italian
Servings: 8 cutlets
Calories: 236kcal
Author: Olena Osipov

Ingredients

  • 32 oz (4 large) boneless & skinless chicken breasts
  • 1/2 cup almond flour or meal
  • 1/3 cup Parmesan cheese grated
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • Ground black pepper to taste
  • 1 cup marinara sauce
  • 1 cup Mozzarella or Provolone cheese shredded
  • Cooking spray I use Misto
US Customary - Metric

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