Crispy baked chicken cutlets are coated with salt-free breadcrumbs and finished with a dollop of homemade no-salt-added marinara. A touch of melted mozzarella makes this low salt Italian favorite feel indulgent without compromising heart health. Serve it over no-salt-added spaghetti for a cozy and DASH-friendly meal.

Jump to Recipe

Table of Contents

Ingredients Needed

For the Chicken:

2 (8 oz) chicken breasts: boneless, skinless.
1 cup all-purpose flour: for coating.
1 egg: lightly beaten.
1 cup no-salt-added Panko breadcrumbs: check for sodium-free labeling.
1 tablespoon Italian seasoning (no salt added): herby flavor boost.
1 lemon: juiced, adds bright flavor.
1 cup no-salt-added marinara sauce: store-bought or homemade (see below).
2 oz low sodium mozzarella cheese: shredded or thinly sliced.
8 oz no-salt-added spaghetti: whole wheat or regular.
½ bunch parsley, chopped: for garnish.
2 tablespoons parmesan cheese (optional): skip or use low sodium substitute.

For the No-Salt-Added Sauce:

1 tablespoon olive oil: for sautéing.
1 sweet onion, sliced: adds natural sweetness.
4 cloves garlic, chopped: use less if sensitive.
1 (14 oz) can no-salt-added diced tomatoes: with juice.
6 oz no-salt-added tomato paste: concentrated flavor.
1½ cups water or no-sodium vegetable stock: for thinning.
1 tablespoon Italian seasoning (no salt added): adds depth.

How To Make Low Sodium Chicken Parmesan

Prep the Chicken:
Slice each chicken breast in half lengthwise. Pound until ½-inch thick. Set aside on a plate.

Prepare the Coating:
Set up a breading station: one plate of flour, one bowl with beaten egg, and one plate of breadcrumbs mixed with Italian seasoning.

Bread the Chicken:
Coat each piece of chicken in flour, dip in egg, then press into the breadcrumb mixture until evenly coated.

Cook the Chicken:
Preheat oven to 350°F. In a skillet over medium heat, heat olive oil and cook chicken 3–4 minutes per side until golden. Transfer to a sheet pan and bake for 15 minutes until internal temp reaches 165°F.

Add Sauce and Cheese:
Remove chicken from oven. Top each piece with 2 tablespoons of no-salt-added sauce and ½ ounce of mozzarella. Return to oven and bake 5–8 minutes, until cheese is melted and bubbling. Squeeze lemon juice over each cutlet.

Cook the Pasta:
While chicken bakes, cook no-salt-added spaghetti according to package directions. Drain and portion into 4 servings.

Serve:
Top each plate of pasta with a chicken cutlet. Garnish with parsley and optional low sodium parmesan if using.

To Make the Sauce:
In a pot, sauté onion and garlic in olive oil until soft. Add tomatoes, tomato paste, water or stock, and Italian seasoning. Stir well. Bring to a boil, then simmer covered for 30 minutes. Blend for a smoother texture if desired.

Recipe Tips

Use salt-free breadcrumbs and sauce to keep sodium low.
Try low sodium mozzarella or part-skim options for less salt.
Skip parmesan or sprinkle lightly if using.
Add lemon zest for extra flavor without salt.
This dish freezes well—make extra and store for busy nights.

How to Store & Reheat

Room Temperature: Serve immediately; don’t leave out more than 1 hour.
Fridge: Store in airtight container up to 3 days.
Freezer: Freeze assembled chicken (without pasta) for up to 2 months. Reheat in oven or microwave.

Nutrition Facts (Per Serving – with pasta)

Calories: ~460
Sodium: ~120–180 mg
Protein: 34 g
Fat: 12 g
Carbs: 48 g
Fibre: 6 g
Sugar: 6 g

FAQs

Can I eat chicken parmesan on a low sodium diet?
Yes—when made with no-salt-added sauce, salt-free breadcrumbs, and low sodium cheese, it’s a heart-healthy option.

What cheese is best for low sodium chicken parmesan?
Use part-skim mozzarella or a labeled low sodium mozzarella. Avoid heavily salted parmesan unless using a small sprinkle.

Can I make low sodium marinara at home?
Absolutely! Use no-salt-added tomatoes, onion, garlic, and herbs for a flavorful, sodium-conscious sauce.

Is pasta high in sodium?
Most plain pasta has low sodium, but choose no-salt-added or unsalted pasta for the best option.

How do I add flavor without salt?
Use herbs, lemon juice, garlic, and onion to build flavor naturally without adding sodium.

Try More Recipes:

Low Sodium Chicken Parmesan Recipe

Recipe by Emma

A crispy, cheesy comfort dish with a salt-free marinara and no-salt breadcrumb crust—perfect for a sodium-conscious Italian dinner.

Course: DinnerCuisine: AmericanDifficulty: Easy

0.0 from 0 votes

Servings

servings

Prep time

minutes

Cooking time

hour

Calories

460

kcal

Total time

hour

minutes

Ingredients

Chicken:
2 (8 oz) chicken breasts
1 cup flour
1 egg
1 cup no-salt-added Panko breadcrumbs
1 tbsp no-salt Italian seasoning
1 lemon
1 cup no-salt marinara
2 oz low sodium mozzarella
8 oz no-salt-added spaghetti
½ bunch parsley
2 tbsp parmesan (optional)
Sauce:
1 tbsp olive oil
1 sweet onion, sliced
4 garlic cloves, chopped
1½ cups water or no-sodium stock
6 oz no-salt tomato paste
1½ cups water or no-sodium stock
1 tbsp no-salt Italian seasoning

Directions

Slice and pound chicken. Coat with flour, egg, and breadcrumb mixture.
Sear chicken in olive oil. Transfer to oven at 350°F for 15 min.
Top with sauce and mozzarella. Bake 5–8 more min.
Cook spaghetti. Plate with chicken, parsley, and optional parmesan.
For sauce: sauté onion/garlic, add tomatoes, paste, water, and seasoning. Simmer 30 min.