Baked Chicken Parmesan

Fried chicken parmesan is tasty, no question. But it’s more work. You’ve got oil to heat, splatters to clean, and you have to babysit the pan. Baking is different. You coat, bake, top, bake again, and you’re done. The texture’s still crunchy, the flavor’s still there, and you’re not left with a greasy mess. Plus, it’s easier to prep ahead, and you can make enough for a family without standing by the stove.

What You’ll Need

Let’s get specific. Here’s exactly what you should have on hand:

• Chicken breasts: Look for ones that are even in size. If they’re thick, plan to slice them. Aim for about half an inch thick—this cooks evenly and stays juicy. You can do two large breasts (sliced into four) or get thin-cut if your store has them.
• Breadcrumbs: Plain is fine. Italian-seasoned is convenient. Panko gets extra crunch. Use what you have.
• Parmesan cheese: Grated, from a block if you can. The green can stuff works in a pinch, but real parmesan tastes better.
• Garlic powder: Fast, easy, no chopping. If you only have fresh, mince it real fine, but it can burn if you’re not careful.
• Salt and pepper: Kosher salt or sea salt is best. Table salt is fine if that’s all you have. Freshly ground black pepper is worth it.
• Egg: One large egg, beaten.
• Marinara sauce: Jars are fine. If you make your own, even better. You need maybe a cup or so, depending how saucy you like it.
• Mozzarella: Shredded melts easily. Fresh mozzarella is good but can water out. Your choice.
• Olive oil spray or oil: A light spray helps the breading crisp.

Other stuff that’s good to have:

• Parchment paper or foil: For your baking sheet. Makes cleanup easier.
• Cutting board and sharp knife: For slicing the chicken.
• Mallet or rolling pin: Optional, for pounding if you want.
• Two shallow dishes: For egg and breadcrumbs.
• Timer: So you don’t forget and overcook.
• Cooling rack: Optional, but helps keep the bottom crispy.

Prep the Chicken

Start with cold chicken. If it’s frozen, thaw it in the fridge first. Pat it dry with paper towels. Moisture is the enemy of crispy breading.

To Slice or Pound?

Slicing is faster and less messy. Lay the breast flat, steady it with one hand, and use a sharp knife to slice it horizontally into two thinner pieces. If you want to pound, put the chicken between parchment or plastic wrap and pound gently to an even thickness. Don’t go too thin—it’ll dry out.

Season both sides with salt and pepper. Not a heavy coat, just a pinch each. Let it sit while you get the breading ready.

Make the Breading Mix

In a shallow dish—a pie plate or a wide bowl—mix your breadcrumbs, parmesan, garlic powder, a pinch of salt, and some black pepper. Stir it up with a fork. Taste a tiny bit. If it’s bland, add a little more parmesan or garlic. If you like herbs, mix in some dried oregano, basil, or parsley. If you want heat, add red pepper flakes.

Set Up Your Station

You need two dishes side by side: one with beaten egg, one with your breadcrumb mix. Put your baking sheet nearby, lined with parchment or foil. Give it a light spray of oil. If you have a rack that fits on the baking sheet, you can use that for extra air circulation, but it’s not a must.

Breading the Chicken

Working one at a time, dip each chicken piece in the egg. Let the excess drip off. Then press it into the breadcrumb mix. Use your fingers to really press the crumbs in, especially on the sides. Lay it on the baking sheet. Repeat with the rest. Leave a little space between each piece for even cooking.

Lightly spray or drizzle the tops with a little oil. This helps them get golden and crisp.

Baking the Chicken

Heat your oven to 400°F (200°C). Rack in the middle is best. If your oven runs hot, maybe go for 375°F (190°C). Bake for about 20 minutes. After 15, check the thickest piece. It should reach 165°F (74°C) inside. If not, give it a few more minutes. Don’t overdo it—dry chicken is sad chicken.

Adding Sauce and Cheese

Pull the tray out. Spoon marinara over each piece. Don’t drown them—just a nice coverage. Then sprinkle with mozzarella. You can add a little more parmesan on top if you want. Pop it back in the oven for 5–10 minutes, until the cheese is melted and starts to brown.

If your cheese is browning too fast, cover loosely with foil. If you like it extra melty, broil for a minute at the end, but watch it—things burn fast under the broiler.

Let It Rest

Wait a couple minutes before you cut in. This lets the cheese set and the juices settle. Everything holds together better, and you don’t burn your mouth.

Serving Ideas

You can eat this plain, but it’s great with:

• Spaghetti: Toss with olive oil, salt, and a little of the sauce.
• Salad: A simple green salad with vinaigrette.
• Garlic bread: For soaking up sauce.
• Roasted veggies: Zucchini, broccoli, whatever’s in season.

If you’re feeding a crowd, arrange the chicken on a platter, pasta in the middle, maybe some fresh basil on top. If it’s just you, a plate works. If you want it lighter, skip the pasta and go big on veggies.

Variations and Swaps

• Gluten-free: Use gluten-free breadcrumbs or almond flour.
• Dairy-free: Use vegan cheese and nutritional yeast instead of parmesan. It’s not the same, but it works.
• Extra herby: Mix fresh herbs like basil or parsley into the breadcrumbs.
• Spicy: Add a pinch of cayenne or red pepper flakes.
• Meat swap: Try it with turkey or pork cutlets. Adjust cooking time as needed.

Common Problems (and How to Fix Them)

• Breading falls off: Chicken was too wet. Pat dry before coating.
• Not crispy: Maybe you didn’t press the crumbs on enough, or you skipped the oil. Also, don’t overload the pan—crowded chicken steams instead of browns.
• Dry chicken: You overcooked it, or the pieces were too thin. Check early next time.
• Soggy bottom: Using parchment or a rack helps. Don’t add sauce too soon.
• Cheese slides off: Too much sauce, or you cut too soon. Use less sauce, let it rest.

Storing and Reheating

Leftovers keep in the fridge for a few days. Reheat in the oven or toaster oven for best texture. The microwave works, but the breading gets soft.

You can freeze the breaded, baked chicken before adding sauce and cheese. Thaw overnight in the fridge, then add toppings and finish baking.

Final Thoughts

Baked chicken parmesan is a solid weeknight meal. It’s quick enough for tired evenings, tasty enough for company, and flexible enough for picky eaters. It’s not fancy, but it’s good. That’s the point. Give it a try, tweak it how you like, and don’t stress over perfection. Sometimes, simple is best.

Baked Chicken Parmesan

Course: Main, DinnerCuisine: American, ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Calories

400

kcal

Total time

45

minutes

Crispy breaded chicken, layered with marinara and two cheeses, baked not fried. Simple prep, less mess, same satisfying crunch and comfort. Good for a quick family dinner or doubling for a crowd. Easily adapts for gluten-free, dairy-free, or spicier tastes.

Ingredients

• Chicken breasts: 2 large, sliced horizontally into 4 pieces (or 4 thin-cut breasts)

• Fine breadcrumbs: 1 cup (plain or Italian, or gluten-free as needed)

• Parmesan cheese, grated: 1/2 cup (plus extra for topping)

• Garlic powder: 1 teaspoon

• Egg: 1 large, beaten

• Marinara sauce: 1 cup (store-bought or homemade)

• Shredded mozzarella: 1 cup

• Salt and black pepper: To taste

• Olive oil spray or 1 tablespoon olive oil

• Optional: Dried oregano, basil, red pepper flakes, fresh parsley or basil for garnish

Directions

Prep Steps

• Slice chicken: If starting with large breasts, lay flat on a cutting board. Slice each in half horizontally to make 4 thinner pieces. Pat dry with paper towels. Lightly season both sides with salt and pepper.
• Make breadcrumb mix: In a shallow bowl, combine breadcrumbs, parmesan, garlic powder, a pinch of salt, pepper, and any optional dried herbs or spices.
• Set up dipping station: Beat egg in a second shallow bowl. Place a baking sheet nearby, lined with parchment or foil. Lightly grease with oil spray or a drizzle of olive oil.
• Coat chicken: Dip each chicken piece in egg, let excess drip off, then press firmly into breadcrumb mix. Turn to coat both sides and edges well. Place on the prepared baking sheet. Repeat with all pieces. Lightly spray or drizzle the tops with a little more oil.
• Prep oven: Preheat oven to 400°F (200°C).
• Cooking Steps
• Bake chicken: Place baking sheet in the oven. Bake for 20 minutes. Check with an instant-read thermometer—center should be 165°F (74°C). If not, bake another 2–3 minutes.
• Add toppings: Remove tray from oven. Spoon marinara sauce over each chicken piece. Sprinkle mozzarella and a little extra parmesan on top.
• Finish baking: Return to oven. Bake 5–10 more minutes, until cheese is melted and lightly browned.
• Rest: Let stand 2–3 minutes before serving—helps cheese set.
• Garnish: Sprinkle with fresh basil or parsley if you like.

Notes

• Serving & Tips
  Serve with: Spaghetti, garlic bread, or a simple salad.
  Kids: Leave one or two pieces without sauce or cheese for picky eaters.
  Dairy-free/gluten-free: Use plant-based cheese and gluten-free breadcrumbs as needed.
  Spicier: Add red pepper flakes to the breadcrumb mix.
  Leftovers: Store up to 3 days in fridge. Reheat in oven or toaster oven for best texture.
  Freezing: Freeze after the first bake (before sauce and cheese). Thaw, top, and finish baking as needed.