Baked Chicken Parm

Baked Chicken Parm

Our Baked Chicken Parm recipe is a healthier twist on the classic Italian recipe! Featuring Knorr Zero Salt Chicken Bouillon, it will be a sure hit!
  • 26 MINS

    Cooking Time

  • 15 MINS

    Prep Time

  • 4 People


  • 2 boneless, skinless chicken breasts, (about 1 1/4 lbs/567g, halved crosswise, pounded to 1/4-in/6 mm thickness
  • 4 Tbsp. (60 mL) PLUS 3 tsp/15 mL Knorr® Zero Salt Chicken Bouillon
  • 1 cup (250 mL) plain panko bread crumbs
  • 2 eggs, lightly beaten
  • No-stick cooking spray
  • 1 container (283 g) grape tomatoes
  • 1 large bell pepper, sliced
  • 1 large yellow onion, sliced
  • 4 Tbsp. (60 mL) tomato sauce, divided
  • 4 Tbsp. shredded part-skim mozzarella cheese, divided

  1. Preheat oven to 450°F (230°C) and line large rimmed baking sheet with parchment paper.

  2. Season each piece chicken with 1 tsp/5 mL Knorr® Zero Salt Chicken Bouillon. Combine bread crumbs and 3 Tbsp. (45 mL) Bouillon in shallow dish. Dip chicken in eggs, then bread crumb mixture, coating well.

  3. Arrange chicken on rimmed baking sheet; arrange vegetables around chicken and spray chicken and vegetables with no-stick cooking spray. Season vegetables with remaining 2 tsp. (10 mL) Bouillon.

  4. Bake 20 minutes. Turn chicken, then top each piece with 1 Tbsp (15 mL) tomato sauce and 1 Tbsp (15 mL) cheese. Bake for an additional 5 minutes, until chicken is lightly browned and thoroughly cooked and vegetables are tender. To brown chicken further, set oven to broil and broil 1 minute or until chicken is golden.

  1. Amount per Serving
Nutritional values Amount per Serving
Energy (g) 340.0
Calcium (g) 100.0 mg
Carbohydrates (g) 28.0 g
Fat (g) 8.0 g
Fiber (g) 2.0 g
Iron (g) 1.5 mg
Potassium (g) 1340.0 mg
Protein (g) 40.0 g
Saturated Fat (g) 2.5 g
Sodium (g) 260.0 mg
Sugar (g) 5.0 g
Trans Fat (g) 0.0 g

Chef's Tip: Eat your greens! Serve with a spinach or baby kale salad.

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