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This less sodium chicken parmesan recipe is a tasty, restaurant-quality dinner you can make with no added salt, and low sodium ingredients! This delicious Italian dinner is made with lean chicken breasts, pounded thin, and delicious homemade marinara sauce & pasta.

Start by coating your chicken breasts in low sodium panko breadcrumbs, pan frying them until crispy, then baking the chicken with a no-salt-added marinara and some great low sodium fresh mozzarella and parmesan cheese to top.

Serve this up family-style with a low sodium chopped salad & low sodium garlic bread for a complete meal!

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Table of Contents

Yes, you can absolutely have chicken parmesan on a low sodium diet! You just need to start with a few great low so swaps and substitutions. I used a homemade no-salt-added marinara sauce for the chicken and pasta (recipe below!), but if you have a no sodium sauce you love, you can use a jarred or pre-made version instead.

This recipe does require some assembly, but a lot of it you can make ahead to reduce the cooking time. Follow my low sodium crispy chicken breasts recipe a few days before, then use those as the chicken base. Or make a double batch of sauce and freeze some for later. If you have cooked chicken or low sodium sauce ready to go, it’s a fairly simple and straightforward recipe!

Don’t be alarmed by the amount of steps – this is a pretty quick-cooking dinner, and believe me, it is worth it!

This Less Sodium Chicken Parmesan Recipe Is

Bright
Fresh
Garlicky
Savory
Tasty
A Real Treat
A Great Low Sodium Italian Dinner

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Easy Low Sodium Chicken Recipes

I love finding new (& delicious!) ways to cook chicken. Chicken is an inexpensive protein, is great for easy lunches and dinners, and is so versatile – you can cook it many different ways! When buying chicken, make sure to find a low salt or sodium variety, as some chicken brands add a salt solution to texture the meat.

I recommend buying chicken that has a nutrition label on it, so you know the exact amount of sodium in the meat. Or check out your local butcher and ask them for low sodium options.

Try our low sodium chicken paprikash, low sodium chicken fajitas, or our tangy low sodium apricot chicken for more great recipe ideas!

Ingredients You’ll Need

See the recipe card below for a full list of instructions and ingredient amounts!

Organic no-salt-added chicken – getting organic meat without added preservatives is key for reducing the sodium in this recipe. Store-bought chicken can contain “hidden sodium” from being injected with a salt solution. Buying all natural chicken (preferably one with a nutrition label on it) is key!
All Purpose flour – for the chicken coating
Egg – to keep the breadcrumbs from sticking to the chicken
Low sodium panko breadcrumbs – I found these recently at my Whole Foods and I am obsessed! It can be so hard to find low sodium breadcrumbs that aren’t seasoned, and for 40mg of sodium per half cup, these breadcrumbs are a great low so option!
Italian Seasoning Blend: usually has thyme, basil, rosemary, parsley, etc. Make sure you get a no-salt-added variety like!
Lemon – which gives an amazing flavor to the chicken.
No-Salt-Added Marinara Sauce – I added the exact recipe I used below, it’s super flavorful and ready in 30 minutes. You can make it while the chicken is cooking!
Fresh Mozzarella – While mozzarella cheese can contain some sodium, I found that fresh mozzarella balls packed in water typically have less sodium overall. I used this fresh mozzarella which has just 40mg of sodium per serving (which is about 3 or 4 mozzarella balls). Always check the labels at your store – but I’d recommend starting with mozzarella cheese packed in water.
Spaghetti – to serve with the chicken and marinara sauce. I used a whole wheat spaghetti which had 0mg sodium.
Parsley – for a fresh & herby flavor, almost all of my recipes include parsley. I always buy a few bunches every time I get groceries.
Parmesan Cheese – I used this parmesan cheese, which has 55mg per tablespoon.

How To Make This Recipe

Cut each chicken breast in half. Pound thin so the chicken is about 1/2 inch thick. Set the 4 chicken breast halves on a plate and set aside.
Get the coating ingredients ready: on one plate add the flour. In a wide bowl, add the egg and lightly beat them with a fork. On another place, add the breadcrumbs and Italian seasonings, and mix well to combine.
Take a piece of chicken, and dredge it through the flour. Flip and coat the other side. Next, dip the chicken to the egg mixture so it is coated on both sides. Finally coat the chicken in the breadcrumb and spice mixture so it’s evenly coated on both sides. Repeat with each chicken breast half.
Heat a skillet (I used a cast iron pan) over medium heat, and add the oil. Preheat your oven to 350 degrees Fahrenheit.
Add 2-3 pieces of chicken to the skillet (depending on how big your pan is, don’t crowd the chicken) and cook for 3 to 4 minutes on each side until golden brown. Then place the chicken on a sheet pan and bake in the oven for 15 minutes until the chicken reaches an internal temperature of 165 degrees Fahrenheit.
Once chicken is done baking, remove from the oven and squeeze fresh lemon juice over each breast. Add 2 tablespoons of the tomato sauce (recipe instructions below if making from scratch) and 1/2 ounce of the mozzarella to each chicken breast.
Place back into the oven and cook for 5 to 8 minutes longer until the mozzarella has melted and begins to bubble.
Cook spaghetti according to package instructions. Drain divide onto 4 plates or bowls. Add 1 chicken breast half to each bowl, and top with additional parsley and/or parmesan (if using). Enjoy!

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Is Chicken Parmesan Low in Sodium?

For something to be classified “low sodium” it must contain less than 140mg of sodium per serving. This recipe has about ~200mg per serving for the ingredients I used, so it’s not quite classified “low sodium.” However, it does have less sodium or reduced sodium content, than compared to prepared versions you can get at the store or at a restaurant.

More Low Sodium Italian Dinner Recipes You’ll Love

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