If you’re bored of the same old chicken breast dishes and want something flavorful and satisfying, this Baked Chicken Parmesan is a perfect choice. It’s a lighter take on the classic Italian favorite—crispy, cheesy, and saucy—without frying. Baking the breaded chicken yields a golden crust and juicy interior while cutting back on oil and calories.
This recipe is simple to prepare at home, requires minimal cleanup, and works well for weeknight dinners or a relaxed weekend meal.
How to Make Baked Chicken Parmesan
Start with boneless, skinless chicken breasts. The key is to have thin, even cutlets so they cook quickly and evenly. If your breasts are thick, slice them in half lengthwise and pound them to uniform thickness. This produces tender, evenly cooked pieces that crisp nicely in the oven.
The breading uses Panko for extra crunch and Parmesan for savory depth. After baking, top each cutlet with marinara and mozzarella, then return to the oven until the cheese melts and bubbles.
List of Ingredients That You’ll Need
- 2 large chicken breasts (or 4 thin cutlets)
- 1 cup Panko bread crumbs – Panko gives a lighter, crunchier crust than regular breadcrumbs.
- ½ cup Parmesan cheese – freshly grated if possible.
- Salt, pepper, garlic powder, and oregano – basic seasonings for Italian flavor.
- 1 large egg – acts as the binder for the breading.
- 1 cup marinara sauce – use your favorite jarred or homemade sauce.
- 1 cup shredded mozzarella cheese – melts well and provides that classic cheesy finish.
Step-by-Step Instructions For Baked Chicken Parmesan
1. Preheat and Prepare
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper or a silicone mat, or lightly grease it to prevent sticking.
2. Prepare the Chicken
Slice thick breasts in half lengthwise to make four thin cutlets. Pound them gently to an even thickness to ensure uniform cooking.
3. Set Up a Dredging Station
In one shallow bowl whisk the egg. In another bowl combine the Panko, Parmesan, salt, pepper, garlic powder, and oregano.
4. Bread the Chicken
Dip each cutlet in the egg, then press into the breadcrumb mixture, coating both sides and pressing the crumbs to help them adhere.
5. Bake the Chicken
Arrange the breaded cutlets on the prepared sheet and bake for about 15 minutes, until the coating is golden on the first side. Flip the cutlets, spoon 3–4 tablespoons of marinara onto each piece, and sprinkle with mozzarella.
6. Finish Baking
Return the pan to the oven and bake another 5–7 minutes, until the cheese melts and the sauce is bubbly. Confirm the thickest part of the chicken reaches 165°F (74°C) before serving.
Serve immediately over pasta, spaghetti squash, or a bed of greens for a lighter meal.
Helpful Tips for Perfect Baked Chicken Parmesan
- Press the crumbs on: Firmly pat Panko onto the chicken so the coating stays in place and bakes to a crisp crust.
- Shred cheese fresh: Pre-shredded cheese can include anti-caking agents that affect melting. Grating fresh mozzarella—and chilling it briefly before grating—helps it shred cleanly and melt smoothly.
- Use a thermometer: An instant-read thermometer is the most reliable way to ensure chicken is cooked to 165°F without overbaking and drying it out.
Serving Suggestions
Baked Chicken Parmesan is versatile. Try one of these serving options:
- Classic pasta: Serve over spaghetti or your favorite pasta with extra marinara and fresh basil or parsley.
- Low-carb: Pair with spaghetti squash, zucchini noodles, or sautéed greens for a lighter plate.
- Sandwiches: Place a cutlet on toasted ciabatta or a hoagie roll with marinara and basil for an Italian-style sandwich.
- Over a salad: Turn it into a hearty salad by topping arugula or mixed greens with sliced cutlets and a drizzle of balsamic.
Leftover Tips and Storing
Leftovers store and reheat well, making this recipe ideal for meal prep.
- Refrigerate: Place cooled leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10–12 minutes to help the crust stay crisp.
- Freeze: Freeze plain breaded cutlets (without sauce and cheese). Cool, wrap individually, and store in a freezer bag for up to 2 months.
- Reheating from frozen: Bake at 375°F until heated through, then add sauce and cheese for the final minutes so the topping is fresh and melted.
Baked Chicken Parmesan Recipe
*Specific measurements and a printable recipe card are included below. Read the tips for the best results.
INGREDIENTS
- 2 large chicken breasts (or 4 thin cutlets)
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 large egg
- 1 cup marinara or pasta sauce
- 1 cup shredded mozzarella cheese
INSTRUCTIONS
Slice each chicken breast in half lengthwise to make four thin cutlets and pound to an even thickness if necessary.
Preheat the oven to 425°F and prepare a rimmed baking sheet with non-stick spray or parchment paper.
Combine Panko, Parmesan, salt, pepper, garlic powder, and oregano in a shallow bowl. Whisk the egg in a separate bowl.
Dip each cutlet in the egg, then coat with the breadcrumb mixture, pressing the crumbs to adhere. Place on the prepared baking sheet.
Bake for 15 minutes. Remove and flip each cutlet, spoon 3–4 tablespoons marinara over each, and top with about 1/4 cup mozzarella. Return to the oven and bake 5–7 more minutes, until cheese is melted and the internal temperature reaches 165°F.
This baked version keeps the flavors of traditional Chicken Parmesan while making the dish lighter and easier to prepare. Enjoy it over pasta, in a sandwich, or on a bed of greens.
Enjoy! Mary
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Easy Baked Chicken Parmesan Recipe
Chicken breasts coated in a cheesy Panko breadcrumb mixture and baked with marinara sauce and Mozzarella cheese for a satisfying meal served over pasta or spaghetti squash.
15 minutes
20 minutes
20 minutes
Ingredients
- 2 chicken breasts, large, or 4 thin chicken breasts
- 1 cup Panko bread crumbs
- 1/2 cup Parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon oregano, dried
- 1 egg, large
- 1 cup marinara sauce, or pasta sauce
- 1 cup shredded Mozzarella cheese
Instructions
- Preheat the oven to 425°F. Grease a rimmed baking sheet with non-stick cooking spray and set aside.
- Slice chicken breasts in half lengthwise to make 4 thin breasts and pound to even thickness if needed.
- In a shallow bowl, combine the Panko breadcrumbs, Parmesan, salt, pepper, garlic powder & oregano. In a small bowl, whisk the egg.
- Dip each chicken fillet into the egg mixture and then into the bread crumb mixture, coating both sides well. Transfer to the prepared baking sheet.
- Bake in the preheated oven for 15 minutes. Then flip each breast onto the other side and top with 3-4 tablespoons of marinara sauce. Then top each chicken breast with 1/4 cup of Mozzarella cheese.
- Return to the oven and bake for an additional 5-7 minutes or until the cheese is melted and the chicken is cooked through. Internal temperature should read 165°F.
Notes
- If you want the cheese to brown slightly, place the cutlets under the broiler for 2–3 minutes—watch closely.
- Serve over pasta, spaghetti squash, or enjoy on its own as a main course.
Recipe provided by Make Your Meals
Nutrition Information:
Yield:
4
Serving Size:
1 grams
Amount Per Serving:
Calories: 593Total Fat: 18gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 226mgSodium: 1683mgCarbohydrates: 31gFiber: 3gSugar: 7gProtein: 71g
Nutritional information is an estimate and will vary based on ingredients and brands used.