Baked Chicken Parmesan

Why You’ll Love This Recipe

This recipe gives you all the flavor and comfort of traditional chicken Parmesan but with less mess and fewer calories. Baking instead of frying keeps the chicken juicy inside and crispy outside, while the gooey melted cheese and rich marinara make every bite irresistible. It’s a dish that feels restaurant-quality yet is easy enough for a weeknight dinner.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts

• Salt and black pepper

• All-purpose flour

• Eggs, beaten

• Breadcrumbs (Italian seasoned or plain with herbs added)

• Grated Parmesan cheese

• Olive oil or cooking spray

• Marinara sauce

• Shredded mozzarella cheese

• Fresh basil or parsley for garnish

Directions

1. Preheat oven to 400°F (200°C). Grease a baking dish or line a sheet pan with parchment paper.

2. Season chicken breasts with salt and pepper. Pound them to even thickness if needed.

3. Set up a dredging station with three bowls: flour, beaten eggs, and breadcrumbs mixed with Parmesan.

4. Dip chicken first in flour, then egg, then breadcrumb mixture, pressing to coat.

5. Place breaded chicken on the prepared baking sheet. Lightly drizzle with olive oil or spray with cooking spray.

6. Bake for 20–25 minutes, flipping halfway, until golden brown and fully cooked (internal temp 165°F/74°C).

7. Remove from oven, top each chicken piece with marinara sauce and mozzarella cheese.

8. Return to oven and bake for another 5–7 minutes until cheese is melted and bubbly.

9. Garnish with fresh basil or parsley and serve hot.

Servings and timing

Serves 4 people.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Variations

• Gluten-Free: Use gluten-free breadcrumbs and flour.

• Low-Carb/Keto: Swap breadcrumbs for almond flour

• Extra Cheesy: Add provolone or fontina along with mozzarella.

• Spicy Kick: Mix crushed red pepper flakes into the marinara or breadcrumb mixture.

• Lighter Version: Use part-skim mozzarella and bake without extra oil.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F until warmed through for best crispiness.
Freeze before adding sauce and cheese for up to 2 months; bake directly from frozen, then top with sauce and cheese before serving.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well, though cooking time may vary.

How do I keep the breading from getting soggy?

Bake on a wire rack over a baking sheet to allow air circulation.

Can I use jarred marinara sauce?

Yes, a good quality jarred sauce makes this recipe quick and easy.

Do I need to flip the chicken while baking?

Yes, flipping helps both sides crisp up evenly.

Can I make this ahead of time?

Yes, bread the chicken and refrigerate before baking, or bake and reheat with sauce and cheese later.

Can I air fry this recipe?

Yes, air fry at 375°F for 15–18 minutes, then add sauce and cheese and cook until melted.

What pasta goes best with chicken Parmesan?

Spaghetti is classic, but penne, fettuccine, or even zucchini noodles work great.

Can I use panko breadcrumbs?

Yes, panko gives an extra crispy texture.

How do I know the chicken is done?

It should reach an internal temperature of 165°F (74°C).

Is this healthier than fried chicken Parmesan?

Yes, baking uses far less oil, making it lighter but still delicious.

Conclusion

Baked chicken Parmesan is a lighter, easier version of a beloved classic that doesn’t sacrifice flavor. With its crispy breading, rich marinara, and gooey cheese, it’s a comfort food favorite that’s perfect for family dinners, date nights, or meal prep.

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