Baked Chicken Parm

Baked Chicken Parm

A better-for-you twist on this classic Italian favorite!
  • 26 mins

    Cooking Time

  • Difficulty

  • 15 mins

    Prep Time

  • 4 People


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

  1. Preheat oven to 450° and line large rimmed baking sheet with parchment paper.

  2. Season each piece chicken with 1 tsp. Knorr® Zero Salt Bouillon Chicken. Combine bread crumbs and 3 Tbsp. 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. Bouillon.

  4. Bake 20 minutes. Turn chicken, then top each piece with 1 Tbsp. tomato sauce and 1 Tbsp. 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) 370.0
Calcium (g) 167.0 mg
Carbohydrates (g) 28.0 g
Cholesterol (g) 200.0 mg
Fat (g) 10.0 g
Fiber (g) 2.0 g
Iron (g) 2.0 mg
Potassium (g) 1576.0 mg
Protein (g) 40.0 g
Saturated Fat (g) 2.5 g
Sodium (g) 240.0 mg
Sugars (g) 6.0 g
Trans Fat (g) 0.0 g

Hints & Tips

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


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