20 Minute Healthy Chicken Parmesan

32 reviews / 4.8 average

Healthy chicken parmesan? It’s cheesy, saucy, crispy, and sits on top of delicious zucchini noodles.

Greetings from Minnesota in May on a Monday Morning!

Eew, I’m annoying.

Let’s try that again.

Hi, friends! It’s Monday after a beautiful, brunch-filled weekend celebrating All The Mothers and we’re going to start talking about this cheesy, saucy, super-delicious family-loves-it chicken in T-3 seconds. Because seriously, there can NOT be much waiting. I NEED THE CHICKEN PARM.

But first, I just need you to know that yesterday I went ahead and celebrated myself for being Sage’s mom.

Two extra pieces of cake, a long nap with Sage, and a good long binge on Instagram. I am just that honorable of a person that I couldn’t let the day go by without some deep self-recognition. I mean, who else forgets to feed her, makes her participate in my SnapChat recipe videos, stuffs her with treats after doing one tiny trick (“Sage, SIT. No, SIT. Over here. Come on, SIT.”), and gets her all riled up for no reason other than to laugh and take pictures and then give more treats? Badge of motherly honor right there.

Chicken Parmesan on two white plates.

But enough about adventures in dog parenthood.

The thing I’m somehow trying to say is actually just this right here —> I want you to have this great recipe for cheesy, saucy, crispy, healthy chicken parmesan!

It can be ready in about 20 minutes with very minimal prep, it only requires 7 simple ingredients, and it’s healthy. Meaning: let’s just acknowledge that for many of us, this is real-food focused and veg-friendly enough (that’s zucchini on that plate!) to feel like a good, solid, wholesome Monday dinner with protein and veggies annnnd also still cheesy and saucy and golden brown crispy enough to still be delicious.

I mean, dats just how we rollll.

Breaded chicken on a skillet.
Delallo jar.

Okay, big announcement here, guys.


That’s right. I’m jumping on the bandwagon of the internet and making those fake-out noodles out of zucchini that people call Zoodles. Only I feel really obnoxious actually calling them Zoodles, so I just call them… well, I don’t call them anything. I just eat them because they are really surprisingly delicious.

Wait tho I am a REAL noodle lover and I just confessed to you that I would eat zucchini cut into noodle shapes instead. WHAT. Things are getting out of control. Someone bring me back into the light.

Truthfully, even though my loyalties ultimately stand with real noodle-noodles, I’ve been playing around with a few different types of spiralizers (aka machines that make vegetables into noodle shapes) as I try to determine which, if any, I would actually be willing to add to my intentionally slim kitchen appliance list AND recommend to readers.

And while there will be more on that topic to come in the next few weeks, I wanted to let you know that so far, in the trial phase, this one has been the winner:

—> the Paderno Spiral Vegetable Slicer! <—

Zucchini noodles.

Which is kind of what I expected. Everyone told me that they love it and it’s the best of all the spiralizers and it has, like, 5,000 something 5-star reviews.

If you have absolutely no interest in a spiralizer but still want to try this recipe, fear not. You have a few options.

  1. Cut your zucchini into thin, thin strips with a knife, or a mandoline, or a food processor attachment, and that should work just fine.
  2. Use real noodles.

Also, if you have any types of spiralizers that you think I MUST try, then you MUST COMMENT. ♡ I will make you this chicken and ship it to you, er, no, like, just eat it in your honor.

Parting words: I promise this doesn’t take more than 20-30 minutes, start to finish. You don’t need a bajillion bowls or pans or ingredients. It’s the kind of meal you crave on a Monday night. It’s crispy, saucy, cheese-topped chicken served over a bed of yummy vegetables aka zoo…. ugh. Can’t say it.

Just, it’s vegetables, okay?

And it’s delicious.

Chicken Parmesan on a white plate.

PS. Big love to my bestie Ang for sending me a snap of recent chicken parm creation and inspiring this easy, healthy Chicken Parmesan into a blog post! Friends who love food are the best kind of friends.

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Healthy Chicken Parmesan on a plate with zoodles.

20 Minute Healthy Chicken Parmesan

  • Author: Pinch of Yum
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 minutes
  • Yield: 4 1x


Healthy Chicken Parmesan that is crispy, cheesy, saucy, and served over zucchini noodles. So easy and extremely delicious!


  • 1/4 cup whole wheat breadcrumbs
  • 1/4 cup panko bread crumbs
  • 1/4 cup Parmesan cheese
  • 1 teaspoon dried Italian herbs
  • salt and pepper
  • 2 tablespoons oil
  • 4 chicken breasts (about 1 pound)
  • 1 1/2 cups DeLallo Creamy Vodka tomato sauce (or any tomato sauce – but that vodka sauce is YUMMY)
  • 4 slices fresh mozzarella cheese
  • 2 zucchinis


  1. Prep: Preheat the oven to 425 degrees. Toss the breadcrumbs, panko, and Parmesan in a shallow dish with the Italian herbs, salt, and pepper. Heat the oil in a medium ovenproof skillet over medium heat.
  2. Fry: Cut the chicken breasts into a total of four pieces (for example, if there are two breasts, cut each in half – pound them a little thinner and wider if you want) and dredge the chicken in the breadcrumbs so that they stick all over the surface of the chicken. Add the chicken to the hot skillet and fry for 3-4 minutes on each side. You want the outside to be golden brown – the inside can finish cooking in the oven.
  3. Bake: Transfer the skillet to the oven and bake for 5-10 minutes or until the chicken is fully cooked. Add the sauce and place a slice of mozzarella cheese on top of each piece of chicken. Return to the oven for a few more minutes or until the cheese is bubbling and lightly browned.
  4. Finish: While the chicken finishes, cut the zucchini into thin shreds or use a spiralizer to create zucchini noodles. Serve the chicken and sauce over the raw zucchini noodles and sprinkle with Parmesan and parsley.


Before baking, if you have a lot of stray crumbs in the pan, I would suggest removing the chicken, draining out the excess oil and breadcrumbs, and then returning the chicken to the clean pan to avoid a burnt breadcrumb situation in the oven.

Also, if you really want the chicken to stay crispy, heat the sauce separately and add it over everything at the end. The chicken loses a little crispy exterior as it bakes in the sauce – I didn’t mind it, but just something to think about if you want the crispy chicken.

Finally, I leave the zucchini noodles raw because otherwise I felt like they got too soggy and watery. When you add the warm chicken and sauce, the noodles will soften but keep just enough crunch to still be appetizing.

  • Category: Dinner
  • Cuisine: Italian-Inspired

Keywords: chicken parmesan, healthy chicken parmesan

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For more spiralizer ideas, check out this post:

8 Life-Changing Ways To Use a Spiralizer

8 Life Changing Ways to Use a Spiralizer collage image.
Rainbow Power Salad with Roasted Chickpeas - a healthy, easy, colorful salad that will bring out your summer glow! SO YUMMY // vegan.

One More Thing!

This recipe is part of our collection of easy zucchini recipes. Check it out!

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Recipe rating


    1. Pinch of Yum Logo

      You’ve blown me away with this recipe! I love chix parm but don’t indulge too often cause it’s not all that good for you. And there were 3 things I asked for for Mother’s Day 1.) A spiralizer 2.) a venus fly trap or 3) a bonsai tree. And it was a no-go on all 3!

    1. Pinch of Yum Logo

      I have yet to try some of the different blades, but I agree! Everything looks so pretty coming out of that machine. 🙂

  1. Pinch of Yum Logo

    It looks delicious. I don’t have a spiralizer, I will try with a julliene cutter. I actually have all the ingredients at home (homemade tomato sauce).

  2. Pinch of Yum Logo

    So… no lie I just made my dinner menu for the week and chicken parm is on the list so this post is perfect timing! I want a spiralizer so bad but I don’t know if I’ll be able to get my husband to eat zucchini instead of pasta… we shall see!

    1. Pinch of Yum Logo

      I used the spiralizer for the rainbow power salad I made a few weeks ago and that was a little too Veggie for Bjork. But this one he liked! Something about adding golden brown crispy chicken and cheese… 🙂

  3. Pinch of Yum Logo

    I love how fresh this looks! The colors totally pop in these photos Lindsay! Beautiful dinner option right here 😉

  4. Pinch of Yum Logo

    Hey! Fur baby mommies count just as much as human baby mommies 😉 I am also a spiralizer convert and I looooove it!

    I love this combo of the zucchini noodles and the chicken parm! Thanks for sharing!


    1. Pinch of Yum Logo

      Thanks Jillian! And I might be biased but I have to say – I feel like I’m at least 50% mom these days with Sage around! 🙂

  5. Pinch of Yum Logo
    Melanie @ Carmel Moments

    I can never resist chicken parmesan and I love how simple you’ve made it. Perfection!

  6. Pinch of Yum Logo

    Gorgeous photographs, the colours work together beautifully! You know what they say about eating with your eyes first? I never realised before how true that is!!

    Chicken and sauce and cheese together? (oh, okay…and vegetables…) – Yes, please! Pinned!

  7. Pinch of Yum Logo

    Thanks for the spiralizer recommendation! I’ve been lusting after them for a while but have been waiting for a solid choice. This looks so colorful and festive! Great ideas going on here!

  8. Pinch of Yum Logo

    I will probably just use my food processor. My kitchen is definitely larger than my last but that just means every kitchen gadget that was stored in the garage is now in my kitchen. Not a lot of room for many more gadgets.
    This Chicken Parm looks really good. Great job.

  9. Pinch of Yum Logo

    Yum. So when you say cut the chicken into 4 pieces, do you mean cut each chicken breast into 4 pieces? And then pound if we want? So, each person will end up with 4 pieces of the chicken?

    Just making sure I get it right 🙂

    1. Pinch of Yum Logo

      That’s a good question Alex – usually when I buy a pound, it will have 2-3 chicken breasts, but since this recipe is supposed to serve 4, I was just saying cut the total amount of chicken into four pieces. Does that make sense? I’ll clarify in the recipe.

  10. Pinch of Yum Logo

    It’s not even 10am here and I am dreaming of chicken parm. Bought a little mini spiralizer months ago and still havent used it. I felt like buying it was the first stage in joining the zoodle crew. Now I’m just waiting for a reason to fully commit. Welllll I gots it right here. Nom.

  11. Pinch of Yum Logo

    I’ve always said I never wanted to try veggies made into noodles – but considering how much I respect your opinion – I’m thinking….. maybe. 🙂 Looks delicious!

  12. Pinch of Yum Logo

    Hey all good puppy-moms NEED to do some spoiling so toss him ALL the treats – though, am thinking he might do a back flip and bring y’all the newspapers and even fix yalls coffee if yall gave him some of this! I don’t make Chicken parm often because of the time – but this 20 minute version is a gotta try!

  13. Pinch of Yum Logo

    Do you think I could use turkey breast fillets in place of chicken? I need to use them up, and would love to make this, but don’t want to drasatically change to taste of the dish.


    1. Pinch of Yum Logo

      Yes, I do! I don’t usually use turkey so it’s hard to say how the taste might be different but I think the recipe itself should still turn out fine. 🙂 Yummy.