I love revisiting classic comfort foods, and this Healthy Chicken Parmigiana is one I make often, especially on busy weeknights. It delivers all the rich, savory satisfaction of the original but relies on baking instead of frying for a lighter result that doesn’t compromise on flavor. It’s a reliable, crowd-pleasing dish that feels special without requiring hours in the kitchen.
What makes this recipe a staple for me is its simplicity and wholesome ingredients. By searing the chicken first for flavor and then baking it, you get a tender, juicy result with a perfectly melted, golden cheese crust. Using whole wheat breadcrumbs adds a bit of fiber and texture, and a simple, low-sodium tomato sauce keeps the focus on the fresh flavors. It’s a complete meal with a side of steamed vegetables or a simple salad.
Achieving the Perfect Cheese Melt
For that classic, bubbly cheese topping, the choice of cheese matters. I recommend part-skim mozzarella because it melts beautifully and evenly, giving you that satisfying cheese pull without releasing excess grease. While fresh mozzarella is wonderful in salads, it contains more water and can make the topping soggy. Part-skim shredded mozzarella strikes the perfect balance, browning nicely in the oven and providing a creamy texture that holds the sauce and breadcrumbs together.
Enhancing Flavor with Fresh Herbs
Fresh basil is essential for giving this dish its signature bright, aromatic finish. Its sweet, slightly peppery notes cut through the richness of the cheese and the acidity of the tomato sauce. Be sure to add the basil after the chicken comes out of the oven. The residual heat will gently wilt the leaves and release their fragrant oils without turning them dark. If you only have dried basil, use about one-third the amount and add it to the tomato sauce before baking.
Healthier Breadcrumb Alternatives
Instead of traditional white breadcrumbs, this recipe calls for whole wheat breadcrumbs. They offer a nuttier flavor, a slightly heartier texture, and an increase in dietary fiber. For a gluten-free and low-carb alternative, you can substitute an equal amount of almond flour mixed with the Parmesan cheese. This creates a similarly crisp and savory crust while catering to different dietary needs. Seasoning your breadcrumbs with a pinch of garlic powder or dried oregano can also add another layer of flavor without extra salt.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Servings: 4 servings
- Difficulty: Easy
Ingredients
- 4 (approx. 680g / 1.5 lbs) boneless, skinless chicken breasts
- 30ml (2 tablespoons) olive oil
- 6g (1 teaspoon) salt, or to taste
- 1g (1/2 teaspoon) black pepper, freshly ground
- 60g (1/2 cup) whole wheat breadcrumbs
- 240g (1 cup) low-sodium tomato sauce
- 113g (1 cup) part-skim mozzarella cheese, shredded
- 25g (1/4 cup) Parmesan cheese, grated
- 10g (1/4 cup) fresh basil leaves, chopped
Step-By-Step Instructions
- Prepare the Chicken
Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season them on both sides with salt and freshly ground black pepper. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2–3 minutes per side. This step is crucial for developing a flavorful crust; the chicken will not be cooked through at this point. Transfer the seared chicken to a baking dish.
- Top with Sauce and Cheese
Spoon a generous layer of low-sodium tomato sauce over each chicken breast. In a small bowl, toss the whole wheat breadcrumbs and grated Parmesan cheese together, then sprinkle this mixture evenly over the sauce. Finally, top each breast with shredded part-skim mozzarella cheese. This layering technique helps the breadcrumbs stay crisp.
- Bake Until Golden
Place the baking dish in the preheated oven and bake for 20–25 minutes. The chicken is done when the cheese is melted and golden-brown and the chicken is thoroughly cooked. For food safety, verify the internal temperature of the thickest part of the chicken has reached 165°F (74°C) with a meat thermometer.
- Garnish and Serve
Remove the baking dish from the oven. Garnish the chicken with freshly chopped basil, which adds a wonderful, fresh aroma. Let the chicken rest for a few minutes before serving. This allows the juices to redistribute, ensuring a tender bite. Serve immediately with a fresh salad or steamed vegetables.
If you enjoy this dish, try our Baked Chicken Veggie Meal Prep for a perfect pairing or next-weeknight option.
Substitutions & Variations
- Gluten-Free: Use almond flour or gluten-free breadcrumbs in place of whole wheat breadcrumbs for an equally crisp topping.
- Spicy Kick: Add a pinch of red pepper flakes to the tomato sauce before spreading it on the chicken for a touch of heat.
- Cheese Swap: For a sharper, more robust flavor, swap the mozzarella for an equal amount of shredded provolone cheese.
Make-Ahead, Storage & Reheat
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken in a baking dish and warm in a 350°F (175°C) oven for 10-15 minutes, or until heated through. You can also freeze the cooked and cooled chicken for up to 3 months. Thaw overnight in the refrigerator before reheating as directed.
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Per Serving: 360 calories, 38g protein, 18g fat, 12g carbs
- Per 100g: 170 calories, 18g protein, 9g fat, 5g carbs
- Estimates only.
FAQ
Should I use freshly shredded cheese or pre-packaged slices on top?
Use freshly shredded cheese from a block for the best results. It melts more evenly without the anti-caking agents found in pre-shredded bags, giving you a smoother pull.
Does cheese temperature matter before adding it to the chicken?
Yes, use cold cheese directly from the refrigerator. Room temperature cheese can melt too quickly and separate, becoming greasy before the chicken is fully cooked through.
How do I prevent the cheese topping from becoming tough or rubbery?
To keep the cheese soft, avoid overbaking it. Add the cheese during the final 10 minutes of cooking so it melts perfectly just as the chicken finishes heating.
Is it possible to prepare this chicken dish ahead of time for baking?
You can assemble the chicken and sauce in the baking dish up to a day ahead. Hold off on adding the cheese and breadcrumbs until just before baking to ensure a crisp top.
What's the best method for reheating leftovers to keep them crisp?
Use an oven instead of the microwave to restore the breadcrumb crispness. A short bake at 350°F ensures the chicken heats through evenly without steaming the topping.
Is it okay to use chicken thighs instead of chicken breasts here?
Absolutely. Boneless, skinless thighs work well and add more flavor. Just be sure to check for doneness with a meat thermometer, as their cooking time can vary slightly.
Does the type of store-bought tomato sauce I use really matter?
Yes, choose a simple, good-quality marinara. A sauce with fewer ingredients, especially low sugar, lets the flavors of the chicken and cheese stand out as intended.
Can I freeze the cooked chicken for a meal later in the month?
Yes, this dish freezes very well. Once cooked and cooled, wrap portions tightly. The breadcrumb topping softens upon reheating, but the overall flavor remains excellent.
Equipment
- 1 Large skillet
- 1 Baking dish
- Meat thermometer
Ingredients
- 4 (680g / 1.5 lbs) boneless, skinless chicken breasts
- 30 ml olive oil
- 6 g salt or to taste
- 1 g (1/2 tsp) black pepper freshly ground
- 60 g (1/2 cup) whole wheat breadcrumbs
- 240 g (1 cup) low-sodium tomato sauce
- 113 g (1 cup) part-skim mozzarella cheese shredded
- 25 g (1/4 cup) Parmesan cheese grated
- 10 g (1/4 cup) fresh basil leaves chopped
Instructions
- Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side to develop a crust; it will not be cooked through.
- Transfer seared chicken to a baking dish.
- Spoon tomato sauce over each chicken breast.
- In a small bowl, combine whole wheat breadcrumbs and grated Parmesan cheese. Sprinkle this mixture evenly over the sauce.
- Top each breast with shredded part-skim mozzarella cheese.
- Bake in preheated oven for 20 to 25 minutes until cheese is melted and golden-brown and the chicken reaches an internal temperature of 165°F (74°C).
- Remove from oven and garnish with freshly chopped basil.
- Let chicken rest a few minutes before serving. Serve immediately with a fresh salad or steamed vegetables.
