Enjoy the savory, garlicky, and rich tomato flavors of this Italian-American classic. It’s a high-protein meal that packs 42 grams of protein per serving.

We all have that meal that every time you see it on a menu, you need to have it. For me, that’s chicken parm.

However, chicken parm is usually fried. Not the best option when you’re trying to eat a high protein clean diet.

So, if you are on a health journey, but still want to include this delicious high protein meal, here is a great recipe for you to try.

You still get the melted cheese, the crispy breading, and the delicious tangy red sauce. But, baked instead of fried.

This baked chicken parmesan is a great alternative that gives you all those delicious flavors but with fewer calories (a fried chicken parm can have as many as 900 calories per serving!).

However, this recipe gives you 518 calories and more than 42 grams of protein per serving. This makes it a great alternative to keep you satisfied for a long time.

But its nutrition is not the only reason I love making this delicious recipe. By placing the chicken parm on a baking sheet, you let the oven do all the work and use less equipment. So, the cleanup time is a breeze!

Ingredients and Substitutes

Panko breadcrumbs (2 ½ cups) – You can use crushed cornflakes or homemade breadcrumbs.

Olive oil, divided (5 tbsp) – Swap with avocado oil or melted butter (ghee) to add more richness.

Sea salt, divided (2 tsp)

Fresh parsley, finely chopped (½ bunch) – Substitute with dried parsley.

Parmesan cheese, grated, divided (1 ¼ cups) – Pecorino or Asiago cheese are great alternatives.

Garlic powder (1 tbsp) – Use fresh minced garlic or granulated garlic if you don’t have garlic powder.

Eggs (4 large)

All-purpose flour (⅓ cup) – You can use gluten-free flour or almond flour.

Chicken breasts, sliced horizontally into thin cutlets (2 lbs) – Replace with chicken thighs or turkey cutlets.

Black pepper (1 tsp)

Fresh mozzarella, thinly sliced (12 oz) – Swap with burrata or a dairy-free mozzarella.

Marinara sauce (1 jar) – Substitute with homemade tomato sauce or a delicious pizza sauce.

GARNISH

A bunch fresh basil, finely chopped

How to Make Baked Chicken Parmesan

Step 1. Preheat your oven to 425F and place the upper third and lower third oven racks. Grab a baking sheet and spread the panko crumbs on top.

Drizzle some olive oil and add ½ tsp of salt. Give it a toss and spread it in an even layer.

Step 2. Bake for 8-10 minutes, making sure you stir halfway. Once it’s golden brown, remove it from the oven.

Step 3. In a large bowl, add the toasted panko, chopped parsley, 1 cup of grated Parmesan, and garlic powder.

Step 4. Give the ingredients a good stir.

Step 5. Clean up the baking sheet and drizzle the rest of the 2 tbsp of olive oil between the 2 baking sheets. Use a brush to coat everything evenly.

In a shallow bowl, whisk the eggs. And, in another shallow bowl, add the flour.

Step 6. Pat the chicken dry with some paper towels. Season both sides of the chicken breasts with the rest of the salt and pepper.

Step 7. Place a chicken breast on top of the flour.

Step 8. Flip it to coat the other side. Shake off any excess flour.

Step 9. Now dip it into the egg.

Step 10. Make sure you coat every part of the chicken breast.

Step 11. Let any extra drip off and then press it into the panko mix.

Step 12. Flip it to the other side to cover both sides. Repeat the process with all the chicken breasts.

Step 13. Place the coated chicken in a single layer on the oiled baking sheets.

Step 14. Bake for 8 minutes, remove from the oven, and flip them. Make sure you rotate between racks.

Bake for another 6-9 minutes until they are fully cooked through.

Step 15. Take the chicken out of the oven and turn the oven to broil. Place around ¼ cup of the marinara over each chicken breast.

Step 16. Add the sliced mozzarella on top of the chicken breast.

Step 17. Sprinkle the rest of the parmesan cheese.

Step 18. Place the chicken back in the oven on the top rack and bake for another 5-8 minutes, or until the cheese melts and starts to bubble.

Step 19. When you are ready to serve it, sprinkle some freshly chopped basil on top of them.

What I Would Serve with This Baked Chicken Parmesan

• Garlic pasta
• Zucchini noodles
• Cauliflower rice
• Roasted veggies
• Garlic bread
• Caesar salad
• Arugula sald

My Tips & Tricks

1. Pound the Chicken Evenly: Try slicing the breasts horizontally. Then lightly pound them to an even thickness. This is going to make sure it all cooks at the exact same rate.
2. Always Pre–Toast the Panko: Baking the panko 8-10 minutes before you coat the chicken is going to guarantee you have that perfect golden-brown color you usually get from frying.
3. Let the Excess Drip Off: When dipping the chicken in the egg wash, hold it up for a couple of seconds. Allow the extra egg to drip away to prevent the breading from clumping or sliding off during baking.