Craving comfort food? This baked chicken parmesan recipe is a quicker, healthier, and equally tasty version of the traditional dish you know and love. 

Craving comfort food? This baked chicken parmesan recipe is a quicker, healthier, and equally tasty version of the traditional dish you know and love. 

I’m pleased to say you can make this chicken parm recipe in 30 minutes (excluding the overnight marinating time).

Most traditional Italian or American-style chicken parmesan recipes require you to prep a breadcrumb mixture with either panko breadcrumbs or Italian breadcrumbs and then deep fry the chicken breasts. I decided to omit both of these steps to save time.

Instead, this chicken parmesan is marinated overnight for a deeper flavor. In place of breadcrumbs, the chicken breasts are coated with dried herbs such as parsley, basil, and oregano. Then, they go into a baking dish and cook to perfection in the oven while you prep the marinara sauce. That’s it!

The result? A quicker, leaner, healthier version of chicken parmesan that doesn’t skip out on flavor.

Craving comfort food? This baked chicken parmesan recipe is a quicker, healthier, and equally tasty version of the traditional dish you know and love. 

To keep this chicken parm low-carb, you could serve it on top of spiralized zucchini noodles and your favorite veggies instead of pasta. Want to retain the vibe of the traditional chicken parmesan dish? No problem. Choose brown rice spaghetti noodles, which are higher in vitamins, minerals, and fiber than regular wheat pasta.

If you’re watching your saturated fat intake or avoiding gluten but want to indulge in comfort food, this baked chicken parmesan will let you have your cake and eat it, too.

I feel this may get a spot on your weeknight dinner rotation. It’s something the whole family can enjoy.

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This baked chicken parmesan recipe is a quicker, healthier, and equally tasty version of the traditional dish you know and love. 

Easy Baked Chicken Parmesan (Gluten Free)

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  • Author: Sharon Chen
  • Prep Time: 12 hours
  • Cook Time: 30 minutes
  • Total Time: 12 hours 30 minutes
  • Yield: 6 1x
  • Category: Main, Gluten Free
  • Method: Bake
  • Cuisine: Italian
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Description

Easy and baked chicken parmesan without breading.

Ingredients

Units Scale
  • 1 (16-ounce) bottle light Italian dressing
  • 1/2 cup light ranch salad dressing
  • 2 tablespoons extra-virgin olive oil
  • 5 tablespoons minced garlic, divided
  • 6 boneless skinless chicken breasts
  • 2 1/4 cups shredded parmesan cheese, divided
  • 1 tablespoon dried parsley
  • 3 tablespoons dried basil, divided
  • 3 tablespoons dried oregano, divided
  • Fresh basil for garnishing (optional)

For the marinara sauce:

  • 1 tablespoon extra-virgin olive oil
  • 1/3 cup finely chopped white onion
  • 1 (8-ounce) can of tomato sauce
  • 1 (6-ounce) can of tomato paste
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 bay leaf
  • 1 1/2 cups fresh mozzarella cheese, grated

Instructions

  1. Combine Italian dressing, ranch dressing, olive oil, and 3 tablespoons minced garlic in a large Ziploc bag. Squish the bag around to combine all ingredients. Add chicken breasts to the bag, close and squish until they are well coated in the dressing mixture. Place it in the refrigerator to marinate overnight.
  2. When ready to cook, preheat oven to 400°F. In a shallow bowl, mix 2 cups parmesan cheese with parsley and 1½  tablespoons basil and oregano (each).
  3. Spray a large baking dish or baking sheet with olive oil cooking spray (or brush with some olive oil.) Using tongs, remove chicken breasts from the bag one by one and dip in the cheese and spice mixture until thoroughly coated. Then place chicken in a single layer in the dish.
  4. Insert the baking dish in the oven and bake for 20 minutes.
  5. Now let’s make the sauce. In a medium nonstick saucepan, heat up the oil over medium-high heat, sauté onions and remaining garlic until tender and onions are translucent.
  6. Add tomato sauce and tomato paste to the pan. Stir until smooth. Then add the remaining oregano and basil, salt, pepper, and bay leaf. (At this point, if the sauce looks too thick for your liking, add some chicken broth or water to thin.)
  7. Reduce heat to low; allow to simmer for the remainder of the baking time until you need it.
  8. When the chicken has baked 20 minutes, remove from oven. Pour the sauce over the chicken, then top with 1/4 cup of mozzarella cheese. Put the baking dish back into the oven for 10 more minutes or until cheese is bubbly and the internal temperature of the chicken reaches 165°F.
  9. Remove from oven and sprinkle with the remaining parmesan cheese. 
  10. Dish and garnish with fresh basil if desired. Serve over your preferred vegetables or pasta. Enjoy!

Notes

Some store-bought Italian salad dressing and ranch dressing may contain gluten. Pay attention to the ingredient label and choose gluten-free ones when purchasing.

Nutrition

  • Serving Size: 1
  • Calories: 322
  • Sugar: 9.7g
  • Sodium: 1325mg
  • Fat: 20.7g
  • Saturated Fat: 4.2g
  • Carbohydrates: 17mg
  • Fiber: 4.3g
  • Protein: 11.9g
  • Cholesterol: 17mg

About the Author

Sharon Chen, StreetSmart Kitchen
Sharon Chen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.