Perfect for busy weeknights or anyone craving Italian comfort without the fuss, this Easy Baked Chicken Parmesan Recipe is my go-to when I want big flavor fast—without reliving the time I set off the smoke alarm making “fancy” fried chicken.
Crispy, oven-baked cutlets, melty mozzarella, and zesty marinara come together in just 30 minutes. It’s simple, satisfying, and ideal for quick dinners, meal prep, or impressing guests on short notice.
What is Baked Chicken Parmesan?
Baked chicken parmesan (or chicken parm, if you’re feeling casual) is a classic Italian-American dish. You take tender chicken breasts, coat them in a crunchy breadcrumb layer, bake them until golden, then smother everything in marinara sauce and melted mozzarella cheese. It’s basically a hug on a plate.
The magic happens in your oven, rather than a frying pan, which means less mess and fewer calories. Plus, you get that satisfying crunch without all the oil. Win-win.
How Long Will It Take to Prepare?
- Prepare time: 15 minutes
- Cooking time: 30 minutes
- Total time: 45 minutes
- Servings: 4 people
- Difficulty: Easy (seriously, if you can crack an egg, you’ve got this!)
Essential Ingredients for Baked Chicken Parmesan Recipe:
For the chicken:
- 4 boneless, skinless chicken breasts (about 680g total, or roughly 170g each)
- 1 cup all-purpose flour (125g)
- 2 large eggs
- 2 tablespoons milk (30ml)
- 1½ cups Italian breadcrumbs (180g) — you can use panko for extra crunch!
- ½ cup grated Parmesan cheese (50g)
- 1 teaspoon garlic powder (3g)
- 1 teaspoon dried Italian seasoning (2g)
- ½ teaspoon salt (3g)
- ¼ teaspoon black pepper (0.5g)
- Cooking spray or two tablespoons olive oil (30ml)
For the topping:
- 1 ½ cups (360ml) marinara sauce — store-bought is totally fine!
- 1½ cups shredded mozzarella cheese (170g)
- ¼ cup grated Parmesan cheese (25g)
- Fresh basil leaves for garnish (optional, but recommended for added visual appeal!)
Important Kitchen Essentials
You’ll need these tools to make your life easier:
- Large baking sheet lined with parchment paper
- Three shallow bowls for your breading station
- Meat mallet or rolling pin for pounding chicken
- Measuring cups and spoons
- Meat thermometer (your secret weapon for perfect chicken!)
- Tongs for flipping
Instructions For Easy Baked Chicken Parmesan Recipe
Step 1: Prep your chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper. Gently pound them to an even ¾-inch thickness using a meat mallet or the bottom of a heavy pan. This helps them cook evenly and retain their juiciness. No one wants one end rubbery and the other end perfect, right?
Step 2: Set up your breading station
Preheat your oven to 425°F (220°C). Now here comes the fun part—your assembly line!
- Bowl 1: Add the flour
- Bowl 2: Whisk together eggs and milk until combined
- Bowl 3: Mix breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper
Step 3: Bread those beauties
Take each chicken breast on a little journey:
- Dredge it in flour, shaking off excess (this helps the egg stick)
- Dip it in the egg mixture, letting the extra drip off
- Press it into the breadcrumb mixture, coating both sides generously
Place each breaded chicken breast on your prepared baking sheet. Give them some personal space—don’t let them touch or they’ll steam instead of crisp up.
Step 4: Get them crispy
Lightly spray or drizzle the tops with cooking spray or olive oil. This is the secret to achieving that golden, crunchy exterior without deep-frying. Pop them in the oven for 20 minutes.
Step 5: Add the good stuff
After 20 minutes, your chicken should be golden and cooked through. Check with a thermometer—it should read 165°F (that’s the safe temp for chicken!).
Now, spoon the marinara sauce over each piece, then pile on the mozzarella and extra Parmesan. Return the dish to the oven for 8-10 minutes, until the cheese is melted, bubbly, and starting to brown in spots.
Step 6: Let it rest (just for a minute!)
Remove from the oven and let it sit for 3-5 minutes. This helps the juices redistribute so every bite is tender and moist. Garnish with fresh basil for an extra touch of elegance.
Additional Tips for Easy Baked Chicken Parmesan Recipe:
- Make it extra crispy: Use panko breadcrumbs instead of regular ones. They create a lighter, crunchier coating.
- Prevent sogginess: Add the sauce only after the initial baking is complete. Adding it too early makes the coating soft and sad.
- Even thickness matters: If your chicken breasts are different sizes, pound the thicker ones more so everything cooks at the same rate.
- Cheese swap: Try a blend of mozzarella, provolone, and fontina for a more complex flavor.
- Meal prep friendly: You can bread the chicken up to 24 hours ahead and keep it covered in the fridge. Just bake when you’re ready to eat.
- Leftover magic: Chicken parm sandwiches are legendary. Tuck a piece between a crusty roll with extra sauce, and you’ve got tomorrow’s lunch sorted.
Precautions For Baked Chicken Parmesan:
- Don’t skip the meat thermometer. Eyeballing doneness can leave you with undercooked chicken (unsafe at 165°F/74°C) or overcooked chicken (dry and disappointing).
- Watch for cross-contamination. Keep raw chicken separate from other ingredients and wash your hands thoroughly after handling it.
- Beware of burning cheese. If your cheese starts browning too quickly in the final bake, tent the pan loosely with aluminum foil.
- Let it rest! Cutting into the chicken immediately releases all those precious juices onto your plate instead of keeping them inside where they belong.
- Allergy alert: This recipe contains gluten (breadcrumbs, flour), dairy (cheese), and eggs. You can substitute gluten-free breadcrumbs and flour, but the texture will be slightly different.
Nutrition Facts For Easy Baked Chicken Parmesan:
Per serving (1 chicken breast with toppings):
| Nutrient | Amount |
| Calories | 485 kcal |
| Protein | 52g |
| Total Fat | 16g |
| Saturated Fat | 7g |
| Carbohydrates | 32g |
| Dietary Fiber | 2g |
| Sugars | 5g |
| Sodium | 890mg |
| Calcium | 380mg |
| Iron | 3mg |
Note: Nutritional values are approximate and may vary depending on the specific brands and measurements used.
What to Serve With Your Chicken Parmesan?
This dish practically begs for sides. Here are some crowd-pleasers:
- Spaghetti or angel hair pasta with extra marinara
- Garlic bread for soaking up sauce
- Caesar salad for freshness
- Roasted vegetables like zucchini or broccoli
- Creamy polenta for something different
Storage and Reheating:
Refrigerate leftovers in an airtight container for up to 3 days. To reheat, pop them in a 350°F (175°C) oven for 15 minutes rather than microwaving—you’ll keep that crispy coating intact.
Freezing works too! Freeze the breaded, uncooked chicken on a baking sheet, then transfer it to freezer bags once it has solidified. They’ll keep for up to 3 months. Bake from frozen, adding 10 extra minutes to the cooking time.
Conclusion:
You just made restaurant-quality chicken parmesan in your own kitchen: no fancy techniques, no intimidating ingredients—just straightforward cooking that delivers big flavors. The crispy coating, tangy marinara, and gooey cheese combo is pretty much unbeatable.
Whether you’re cooking for picky kids, impressing dinner guests, or just treating yourself to comfort food done right, this recipe has your back. So preheat that oven, channel your inner Italian nonna, and get ready for some serious deliciousness.
People Frequently Ask Questions
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully here. They’re a bit more forgiving since they stay moist even if slightly overcooked. The cooking time will be similar—check that the internal temperature reaches 165°F.
My breadcrumbs aren’t sticking. What am I doing wrong?
Ensure your chicken is dry before breading. Pat it with paper towels. Also, press the breadcrumbs firmly onto the chicken and let the breaded pieces sit for 5 minutes before baking. This helps the coating “set.”
Can I make this gluten-free?
Yes! Swap regular flour for a gluten-free blend and use gluten-free breadcrumbs or crushed gluten-free cornflakes. The texture will be slightly different, but it will still be delicious.
What if I don’t have Italian seasoning?
Mix equal parts dried basil, oregano, and thyme. That’s basically what Italian seasoning is! Or use whatever dried herbs you have on hand.
Can I use jarred marinara sauce?
Of course! This recipe is designed to make your life easier. A good-quality jarred marinara saves time and tastes great. Look for ones with minimal added sugar.
How do I keep the chicken from drying out?
Pounding it to even thickness is key. Also, don’t overcook it—that meat thermometer is your best friend. Once it hits 165°F, you’re done. Overcooking is the number one reason for dry chicken.
Can I air fry this instead?
You bet! Preheat your air fryer to 380°F (193°C). Cook the breaded chicken for 12-15 minutes, flipping it halfway through. Add sauce and cheese, then cook for an additional 3-4 minutes, until the cheese is melted.
Why does my coating fall off when I flip the chicken?
You might be flipping too early or not pressing the breadcrumbs firmly enough. Also, ensure that each layer (flour, egg, breadcrumbs) is well-coated before proceeding to the next step. The flour helps the egg stick, and the egg helps the breadcrumbs stick.
Can I prepare this ahead of time for a party?
Definitely! Bread the chicken up to 24 hours ahead and refrigerate. You can also thoroughly cook it, then reheat it in a 350°F oven for 15 minutes before serving. Add fresh cheese during reheating to achieve a freshly melted appearance.
What’s the best way to pound chicken without making a mess?
Use a gallon-sized zip-top bag or place the chicken between two pieces of parchment paper. This contains the mess and prevents chicken juice from splattering everywhere. Start from the center and work your way out to the edges.
