Baked Parmesan Chicken

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Chicken. It’s a great staple on any healthy eating plan. The only downside, is that it can get really boring, really fast. That’s why this baked parmesan chicken recipe is so great! Firstly, its super easy, and secondly, it takes your chicken to a whole new level! It’s a perfect option for a healthy meal, without giving up all the delicious indulgence of crispy parmesan cheese.

If you need a faster cooking time, you can always cut your raw chicken into strips to speed up the cooking time to 20-25 minutes. If you love Caesar salad, I highly recommend using garlic powder in place of paprika to season your chicken, but either one great, so you can always switch it up!

This recipe for baked parmesan chicken may just become one of your weeknight favorites. Enjoy!

Baked Parmesan Chicken

Baked Parmesan Chicken Recipe

Yields: 4 servings | Serving Size: 1 chicken breast | Calories: 206 | Total Fat: 6.8 g | Saturated Fat: 3.1 g | Trans Fat: 0 g | Cholesterol: 78 mg | Sodium: 419 mg | Carbohydrates: 6.8 g | Dietary Fiber: 1.2 g | Sugars: 0 g | Protein: 31.9 g | SmartPoints (Freestyle): 4 |


  • 1/4 cup gluten free flour blend (or white whole wheat flour, or spelt flour, or all-purpose)
  • 1/3 cup shredded or grated Parmesan cheese (the fresh kind, not the powdered type)
  • 1/2 tsp black pepper
  • 2 tsp paprika (or garlic powder, whatever your preference)
  • 2-3 egg whites, beaten
  • 4 small chicken breast filets


  1. Preheat your oven to 350 degrees. Mist or spray a shallow baking dish with cooking spray or healthy oil.
  2. Combine the flour, Parmesan cheese, pepper, paprika (or garlic powder) in a shallow dish. In a separate bowl, place the beaten egg white. Dip the chicken breasts in the egg white, then dredge in the flour/cheese mixture.
  3. Place coated chicken in dish and bake for 45 min to 1 hr uncovered (cooking time depends on the size of your chicken breast). Do not flip halfway through. It will be done when the coating is browned, and when pierced, its no longer pink and the juices run clear.

For more tasty weeknight recipes, check out our healthy meal plans!

This baked parmesan chicken recipe was contributed by Kristine from

32 Comments on "Baked Parmesan Chicken"

  1. Dianne  December 14, 2013

    Looks yummy.

  2. sonya  February 23, 2014

    what brand of flour and Parmesan cheese do you recommend?

    • SkinnyMs  February 27, 2014

      If you can get the Parmesan cheese that comes in the wedge or the wheel and grate it yourself on the cheese grater, that is going to better. King Arthur Flour and Bob Red Mills are both really great quality flour brands. But any whole wheat one or white whole wheat one will work just fine.

  3. Michelle  March 1, 2014

    This is a very good and easy recipe. Tasty and the chicken breast stayed very moist.

  4. Clarissa Delacruz  September 25, 2014

    Sorry. Just made this and it was terrible. No flavor at all. Very bland. Had to throw some cream of chicken soup to maybe give it some flavor.

    • SkinnyMs  September 26, 2014

      Clarrisa, That's okay. Did you add salt? You have to salt both sides of the chicken breasts. Salt brings forward the flavor in any recipe. Also, you can use both paprika and garlic powder, not either or. Freshly grating the parmesan from a wedge ensures that the cheese will have a lot of fresh flavor as well. Feel free to use more black pepper as well. Some people prefer their Parmesan chicken with some marinara sauce (we prefer sugar free) poured over towards the end of cook time. Hope that helps:).

      • Jennifer  January 10, 2015

        May you could add the salt to the recipe? I wouldn't have added it unless I read this reply as I usually follow the recipe exactly the first time. Just a suggestion.

        • SkinnyMs  January 12, 2015

          Ok, Jennifer, thanks for the suggestion. Will do!

  5. Mary  November 22, 2014

    Everyone at my house liked it. I only had powdered parmesan cheese and no money for more groceries, but it was great. I don't add much salt to food and did not add any to this recipe. I will try the marinara sauce in the future. The only problem I had was wasted egg white. I did not want to keep it since the raw chicken had been dipped in it. Next time I will use only one egg white at a time.

    • Ken  February 28, 2015

      Just fry or bake the egg whites, and eat them as well???

      • SkinnyMs  March 2, 2015

        Ken, Dip the chicken in the egg whites as part of the battering process. If you are asking if you can eat the leftover whites left in the bowl, you can if you cook them very well (remember, there was raw chicken in there).

  6. deb  July 13, 2015

    doesn't the underside get mushy??? Never got crispy??

    • SkinnyMs  July 13, 2015

      Hi Deb,
      If you want to make sure the underside stays crisp, cook the chicken on parchment paper. That works for me! 🙂

  7. Jessa  March 15, 2016

    Hi: can I use fish instead? If so would it still be ” ..4oz” each piece?
    Which fish would you recommend?
    Thank you very much

    • Gale Compton  March 16, 2016

      Jessa, Definitely! I would recommend 4 white fish fillets, approx. 4 oz each; 1/2-inch thick, bake at 425 degreess for about 6 minutes each side or until they easily flake. I like cod myself, talapia would also work. 🙂

  8. Jessa  March 17, 2016

    Hi Gale: thank you very much. The fish was awesome. It cooked perfect at 425, 6 minutes. Sadely I’m allergic to Cod and I couldn’t find Talapia I don’t think they have Talapia here down under so I used Silver Cobbler fillets, and cooked it on parchment paper to make it crispier. Soooo good! I wouldn’t change any of the other ingredients at all.
    Thank you so much!!

    • SkinnyMs.  March 17, 2016

      I’m so happy it worked out for you, and you enjoyed the recipe. Thanks for sharing! 🙂

  9. Alexis  February 14, 2017

    You mention you can freeze individually in foil…after thawing do you just place the chicken wrapped in the foil directly into the oven to cook it or do I need to transfer it to a different dish? New to cooking. Thank you.

    • Gale Compton  February 14, 2017

      Alexis, Either will work. I like to leave it in the foil but place on a baking sheet.

  10. Lacey  September 30, 2017

    I’m a little confused on the chicken. I’m assuming the chicken breasts this calls for are bone-in, since it does not specify boneless/skinless, correct? But the mention in the beginning about cutting the chicken into strips to speed cooking time seems to refer to boneless. Would be very helpful if recipes specified boneless or bone-in. Which do I need for this recipe?

    • Nichole Furlong  October 1, 2017

      Hi Lacey, for this recipe use skinless and boneless. Most recipes on Skinny Ms. will use boneless and skinless chicken breast unless otherwise noted. Hopefully this helps!

  11. Becca  January 10, 2018

    We have made this cooking at 400° for a total of 24 minutes, turning after 12 minutes. The chicken strips remained very juicy and tasty. So if you don’t have an hour, the higher temperature and shorter cooking time works very well, too.

  12. Jeff  April 17, 2018

    I made this for dinner tonight and it was delicious! Hopefully the pounds will continue to melt away. Thanks for the recipe!

  13. Heather Wilcox  May 13, 2018

    Can you use either coconut flour or almond flour?

  14. Z  September 28, 2018

    ALWAYS make sure your chicken is properly seasoned before cooking period. Salt is not seasoning chicken, try Adodo or All-purpose seasoning, you need something with flavor!

    • Nichole Furlong  September 29, 2018

      Hi, properly seasoning any meat is important, but salt and pepper will work just fine when the proper amount is used. Often all-purpose seasonings or a seasoning “mixture” will contain a lot of sodium!

  15. A2B2  October 14, 2018

    I call this recipe “No Complaints Chicken”. It is really good and really easy. The best part is the 5 & 6 year olds and the adults love it!

  16. Wendy  January 12, 2019

    Used garlic powder and less than recommended. It was still too strong.

    • Nichole Furlong  January 13, 2019

      Hi Wendy, feel free to adjust the amounts to your personal preference.

  17. Ann  February 22, 2019

    Original nutritional info says 1 serving is 80 calories, recipe says 206 calories. Why?

    • Gale Compton  February 23, 2019

      Ann, The data was rechecked and the correct calorie count is 206 per serving.


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