Baked Chicken Parmesan Recipe – Crispy, Saucy, Weeknight-Easy

Last Updated: October 13, 2025

This baked chicken parmesan delivers all the crispy, cheesy goodness of the classic Italian-American favorite without the mess and calories of deep frying. It’s perfect for busy weeknights when you want something that tastes restaurant-quality but comes together in about 40 minutes. You’ll get golden, crunchy breaded chicken topped with rich marinara sauce and melted mozzarella cheese that your whole family will devour.​

The magic of this version is that baking on a wire rack keeps the chicken incredibly crispy on all sides, while the quick broil at the end creates that irresistible bubbly, browned cheese topping. The prep work is straightforward with a simple three-step breading process that anyone can master. This recipe works better than traditional pan-fried versions because you avoid greasy cleanup, reduce calories significantly, and can make multiple servings at once without standing over the stove.​

RECIPE HIGHLIGHTS BOX
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 people
Difficulty: Easy

Why You’ll Love This Baked Chicken Parmesan

• Ready in 40 minutes from start to finish, making it perfect for weeknight dinners when time is tight​
• Crispy coating without deep frying means less mess, fewer calories, and all the satisfying crunch you crave​
• Classic Italian-American flavors with tangy marinara, melted mozzarella, and savory Parmesan that everyone loves​
• Kid-approved comfort food that gets even picky eaters excited about dinner​

Key Ingredients

Chicken Breasts: Use boneless, skinless chicken breasts that you’ll cut in half lengthwise to create thin cutlets. Thinner pieces cook faster and more evenly, preventing dry chicken while ensuring the breading gets perfectly crispy. Look for breasts that are similar in size for consistent cooking.​

Panko Bread Crumbs: These Japanese-style breadcrumbs create a crunchier, lighter coating than regular breadcrumbs. Toasting them in a skillet with a bit of olive oil before breading takes the crispiness to another level. The larger flake size means more surface area for that satisfying crunch.​

Parmesan Cheese: Freshly grated Parmesan mixed into the breadcrumb coating adds a nutty, salty flavor that makes this dish sing. The cheese also helps the coating brown beautifully in the oven. Buy a wedge and grate it yourself for the best flavor and texture.​

Mozzarella Cheese: Shredded mozzarella creates those gorgeous cheese pulls everyone loves. Whole milk mozzarella melts better than part-skim and has richer flavor. You can also use fresh mozzarella slices for an even more authentic Italian touch.​

Marinara Sauce: Use your favorite jarred sauce or homemade marinara. The sauce should be thick rather than watery so it doesn’t make the breading soggy. A good marinara with garlic and herbs complements the chicken without overpowering it.​

Italian Seasoning and Garlic Powder: These seasonings mixed into the breadcrumb coating add layers of flavor throughout every bite. They’re the secret to making this taste like it came from an Italian restaurant.​

See the recipe card below for a complete ingredient list with exact measurements.

How to Make This

Prepare the Chicken: Preheat your oven to 400°F and place a wire rack on a rimmed baking sheet brushed with olive oil. Cut each chicken breast in half horizontally to create thin cutlets about 1/2 inch thick. Pat them completely dry with paper towels so the breading adheres properly. You’ll know they’re ready when no moisture remains on the surface.

Set Up Your Breading Station: Arrange three shallow bowls in a row. The first gets all-purpose flour, the second gets beaten eggs, and the third gets panko breadcrumbs mixed with grated Parmesan, Italian seasoning, garlic powder, and salt. Mix the breadcrumb mixture thoroughly so the seasonings distribute evenly throughout. This assembly line setup makes breading multiple pieces quick and efficient.

Bread the Chicken: Dredge each cutlet in flour and shake off any excess. Dip it into the beaten egg, letting extra drip off, then press it into the breadcrumb mixture on both sides. Use your hands to pack the crumbs firmly onto the chicken so they stick during baking. Place each breaded piece on the prepared wire rack. The key is to coat evenly without any bare spots where the breading might fall off.

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Bake Until Golden: Bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F on an instant-read thermometer and the coating turns golden brown. The wire rack allows hot air to circulate underneath, crisping the bottom just like the top. You’ll know it’s ready when the edges are deeply golden and the chicken feels firm when pressed.

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Add Sauce and Cheese: Remove the pan from the oven and spoon about 2 tablespoons of marinara sauce on top of each cutlet, then sprinkle with shredded mozzarella cheese. Return to the oven for 5-7 minutes until the cheese melts completely and becomes bubbly. For extra browning, turn on the broiler for the last 1-2 minutes, watching carefully to prevent burning.​

Garnish and Serve: Remove from the oven and immediately garnish with fresh basil ribbons and a sprinkle of Parmesan cheese. Let it rest for 2-3 minutes before serving so the cheese sets slightly and doesn’t slide off. Serve over spaghetti or alongside your favorite pasta with extra marinara sauce.

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Pro Tips for Perfect Results

Pound chicken to even thickness if you can’t slice it thinly, using a meat mallet or rolling pin to create uniform 1/2-inch cutlets. This ensures every piece cooks at the same rate and stays juicy.​

Don’t skip the wire rack because it’s the secret to crispy chicken all around. Baking directly on the pan makes the bottom soggy from trapped steam.​

Use an instant-read thermometer to check that the thickest part of the chicken reaches 165°F. This takes the guesswork out and prevents overcooking, which dries out the meat.​

Let breaded chicken rest for 5 minutes before baking if you have time. This helps the coating adhere better and reduces the chance of it falling off during cooking.​

Toast your panko first in a skillet with a bit of olive oil until golden for next-level crunchiness. This extra step takes just 10 minutes but makes a noticeable difference in texture.​

Storage and Reheating

Store leftover baked chicken parmesan in an airtight container in the refrigerator for up to 3 days. The coating will soften slightly during storage but still tastes delicious. For longer storage, wrap each piece individually in plastic wrap and then foil, and freeze for up to 3 months.​

To reheat, place chicken on a baking sheet and warm in a 350°F oven for 10-15 minutes until heated through. This method helps restore some of the original crispiness. Avoid microwaving if possible, as it makes the breading soft and rubbery. If the chicken seems dry, add a bit more marinara sauce before reheating.​

Recipe Variations

Gluten-Free Version: Replace the all-purpose flour with gluten-free flour blend and use certified gluten-free breadcrumbs or crushed gluten-free crackers. The texture will be nearly identical to the original.​

Spicy Chicken Parmesan: Mix red pepper flakes into the marinara sauce or add cayenne pepper to the breadcrumb mixture for a kick. Start with 1/4 teaspoon and adjust to your heat preference.​

Lighter Version: Use egg whites instead of whole eggs and reduce the amount of mozzarella cheese by half. You can also spray the breaded chicken with olive oil spray instead of brushing the pan with oil to reduce calories further.​

Frequently Asked Questions

Can I make this ahead? Yes, you can bread the chicken up to 4 hours ahead and refrigerate it uncovered on the baking sheet. This actually helps the coating stick better. Add the sauce and cheese just before the final baking step.​

What can I substitute for panko? Regular breadcrumbs work but won’t be as crispy. You can also use crushed cornflakes or Rice Krispies for extra crunch, or even crushed crackers in a pinch.​

How do I know when it’s done? The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F, the coating is golden brown, and the cheese is melted and bubbly. The chicken should feel firm when pressed, not soft or squishy.​

Why is my breading falling off? This usually happens when the chicken is too wet before breading or the coating isn’t pressed firmly enough. Make sure to pat the chicken completely dry and really pack those breadcrumbs on with your hands for the best adhesion.

Final Thoughts

This baked chicken parmesan has become my absolute go-to when I want something special that doesn’t require tons of effort. The combination of crispy breading, tangy marinara, and gooey melted cheese hits every comfort food note without the hassle of frying. Plus, you can easily double the recipe and freeze extras for those nights when cooking feels impossible.​

The wire rack technique makes all the difference in achieving that restaurant-quality crispiness at home. Once you try this method, you’ll never go back to soggy-bottomed baked chicken. Serve it over your favorite pasta, alongside garlic bread, or even on a crusty roll for amazing chicken parm sandwiches.​

Don’t let the multiple steps intimidate you—the breading station setup takes just minutes, and everything else is hands-off oven time. This is one of those recipes that looks and tastes impressive but is secretly simple enough for a Tuesday night. Give it a try this week and watch it become a regular rotation in your dinner lineup!​

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Baked Chicken Parmesan Recipe – Crispy, Saucy, Weeknight-Easy

Course: Main, DinnerCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

535

kcal

Total time

40

minutes

This baked chicken parmesan is the cozy weeknight hero: crispy oven-breaded chicken cutlets, a blanket of tangy marinara, and bubbly mozzarella, all without the mess of frying. Thin cutlets bake fast, stay juicy, and finish under the broiler for those irresistible browned cheese spots that make it taste restaurant-quality at home. 

Ingredients

For the Chicken:

• 1 1/2 pounds boneless, skinless chicken breasts (2 large breasts)

• 1/4 cup all-purpose flour

• 2 large eggs, beaten

• 1 cup panko breadcrumbs

• 1/2 cup grated Parmesan cheese

• 1/2 tablespoon dried Italian seasoning

• 1 teaspoon garlic powder

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 tablespoons olive oil

• For Topping:

• 1 cup marinara sauce

• 1 cup shredded mozzarella cheese

• 2 tablespoons fresh basil, chopped

• Extra Parmesan cheese for garnish

Directions

• Preheat oven to 400°F. Place a wire rack on a rimmed baking sheet and brush the rack with 2 tablespoons olive oil.
• Cut each chicken breast in half horizontally to create 4 thin cutlets. Pat completely dry with paper towels.
• Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed with Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper.
• Dredge each chicken cutlet in flour, shaking off excess. Dip in beaten eggs, then press firmly into breadcrumb mixture to coat both sides completely.
• Place breaded chicken on the prepared wire rack. Bake for 15-20 minutes until internal temperature reaches 165°F and coating is golden brown.
• Remove from oven and top each cutlet with 2 tablespoons marinara sauce and 1/4 cup mozzarella cheese.
• Return to oven for 5-7 minutes until cheese melts and becomes bubbly. Optional: broil for 1-2 minutes for extra browning.
• Garnish with fresh basil and Parmesan cheese. Serve immediately over pasta or with a side salad.
  

Notes

• Nutritional Information (per serving):
  Calories: 535
  Protein: 55g
  Carbohydrates: 30g
  Fat: 20g
  Fiber: 2g
  Sodium: 980mg
  Cholesterol: 185mg
  Notes: Chicken can be breaded up to 4 hours ahead and refrigerated. For extra crispy coating, toast panko breadcrumbs in a skillet with olive oil before using. Always use an instant-read thermometer to ensure chicken reaches 165°F for food safety.