Baked Chicken Parmesan

A delicious, oven-baked version of classic Chicken Parmesan that delivers all the flavor and crispy texture without the mess and fuss of deep frying. Perfect for busy weeknights and family dinners.

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Prep Time 20

Cook Time 35

Total Time 55

Servings: 4 servings

Course: Main Dish

Cuisine: Italian

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Chicken

4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
1/2 cup all-purpose flour
2 large eggs beaten
1 cup Panko-Crusted Chicken Parmesan breadcrumbs for extra crispiness!
1/2 cup grated Parmesan cheese for breading
1 tsp dried oregano
1/2 tsp garlic powder or freshly minced garlic
salt and black pepper to taste
2 tbsp olive oil for brushing

For the Sauce & Cheese

2 cups Marinara sauce store-bought or homemade
1 cup shredded low-moisture, part-skim mozzarella cheese
1/4 cup freshly grated Parmesan cheese for topping
Fresh basil leaves for garnish (optional)

Equipment

Meat Mallet or Heavy Skillet
Baking sheet
Parchment paper or silicone mat

Method

Preheat your oven to 400°F (200°C). Lay your chicken breasts between two sheets of plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound them gently until they are about 1/2-inch thick. This ensures even cooking and tender results. Pat the chicken dry with paper towels to help the breading adhere better.
Prepare three shallow dishes or bowls. In the first, place the all-purpose flour. In the second, whisk the two large eggs until well combined. In the third, combine the Panko-Crusted Chicken Parmesan breadcrumbs, 1/2 cup grated Parmesan cheese, dried oregano, garlic powder, salt, and black pepper. Mix thoroughly to ensure all the seasonings are evenly distributed throughout the breadcrumb mixture.
Dip each pounded chicken breast, one at a time, first into the flour, shaking off any excess. Then, dip it into the beaten egg, ensuring it’s fully coated. Finally, dredge the chicken generously in the breadcrumb mixture, pressing gently so the crumbs stick well to all sides. This three-step process is crucial for creating that delicious, crispy crust.
Place the breaded chicken on a baking sheet lined with parchment paper or a silicone mat. Drizzle or brush each piece lightly with olive oil. Bake for 20-25 minutes, flipping halfway through, until the chicken is cooked through and the breading is golden and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Remove the baking sheet from the oven. Spoon about 1/4 cup of your favorite Marinara sauce over each cooked chicken breast, spreading it evenly. Then, generously top each piece with shredded mozzarella cheese and a sprinkle of the remaining Parmesan cheese.
Return the baking sheet to the oven and bake for another 8-10 minutes, or until the mozzarella cheese is fully melted, bubbly, and slightly golden. The aroma filling your kitchen will be absolutely incredible!
Carefully remove the Baked Chicken Parmesan from the oven. Garnish with fresh basil leaves, if desired, for a pop of color and fresh flavor. Let it rest for a couple of minutes before serving. This allows the cheeses to set slightly and the juices to redistribute, ensuring every bite is perfect. This dish is fantastic served alongside Chicken Parmesan with Spaghetti or a fresh green salad!

Nutrition

Calories: 450kcalCarbohydrates: 20gProtein: 35gFat: 12gSaturated Fat: 4gCholesterol: 150mgSodium: 600mgPotassium: 350mgFiber: 2gSugar: 5gVitamin A: 300IUVitamin C: 20mgCalcium: 200mgIron: 2.5mg

Notes

For a healthier option, consider using whole wheat Panko breadcrumbs, reducing the amount of mozzarella cheese, or using a lower-fat mozzarella option. Serve with Baked Chicken Parmesan with Zucchini Noodles instead of traditional pasta, or a large green salad.

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