Baked Chicken Parmesan is a straightforward, crowd-pleasing chicken recipe. This oven-baked chicken parmesan starts with golden, parmesan-crusted cutlets that are pan-fried briefly and finished in the oven with marinara and melted mozzarella.
There’s something comforting about chicken parmesan — crisp, cheesy, and saucy. This version is simple, made with basic ingredients, and ideal for weeknight dinners or a special weekend meal.
What is baked chicken parmesan?
Baked chicken parmesan (also called chicken parmigiana) is breaded chicken cutlets that are pan-fried to form a golden crust and then finished in the oven under marinara sauce and cheese. It’s commonly served over pasta, but also pairs well with salads, roasted vegetables, or gnocchi.
Why make this baked chicken parm?
- Fewer than 10 ingredients: pantry-friendly, no specialty items required.
- High protein: each serving provides substantial protein (about 48 g per serving as calculated).
- Quick: dinner in under an hour, with most of that time hands-off.
Main ingredients
Chicken breasts: Boneless, skinless breasts are halved and pounded into cutlets for even cooking.
Italian bread crumbs: Use Italian-style breadcrumbs for added flavor; plain breadcrumbs plus Italian seasoning also works.
Parmesan cheese: Finely grated parmesan blends into the breadcrumb coating for a crisp, savory crust.
Egg: Used as an egg wash to help the crumb mixture adhere.
Olive oil (or butter): A small amount used for pan-frying to develop color and texture.
Marinara sauce: Adds acidity and depth—jarred or homemade both work.
Mozzarella cheese: Shredded mozzarella melts beautifully over the sauced cutlets.
Ingredients (serves 6)
- 2 lbs. boneless skinless chicken breast (about 3 large breasts)
- 1/2 cup Italian bread crumbs (plain or whole wheat)
- 1 cup grated parmesan cheese
- 1 tablespoon garlic powder
- 1/2 teaspoon salt
- 1 large egg
- 3 tablespoons olive oil (or butter)
- 1 cup marinara sauce, plus more for serving
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, for serving
- Pasta, for serving (optional)
Instructions (step by step)
- Preheat: Preheat the oven to 450°F. Lightly spray a baking sheet or an oven-safe casserole dish and set aside.
- Prepare the chicken: Slice each chicken breast lengthwise to make six cutlets. Place cutlets between plastic wrap or in a resealable bag and pound them to an even 1/2-inch thickness with a meat mallet or rolling pin.
- Make the coating: In a large bowl, combine the breadcrumbs, grated parmesan, garlic powder, and salt. In a separate bowl, whisk the egg.
- Dredge: Dip each cutlet into the egg, letting excess drip off, then press both sides into the breadcrumb-parmesan mixture until well coated. For less mess, spoon coating over the cutlet and press down.
- Pan-fry: Heat 1/2 tablespoon of olive oil in a large skillet over medium-low to medium heat. Add 1–2 cutlets depending on pan size and cook 3–4 minutes per side, or until golden brown. Wipe the pan between batches and add more oil as needed until all cutlets are crisp.
- Assemble for baking: If your skillet is oven-safe, arrange the fried cutlets in it; otherwise transfer to the prepared casserole dish. Spoon about 2–3 tablespoons marinara over each cutlet and top with about 2 heaping tablespoons shredded mozzarella.
- Bake: Bake at 450°F for 5–7 minutes, until the cheese is fully melted and the internal temperature of the chicken reaches 165°F.
- Serve: Garnish with chopped basil or parsley and serve immediately over spaghetti, gnocchi, or your preferred side.
Oven-only directions (no pan-frying)
If you need to skip pan-frying, you can still make this in the oven. Preheat to 400°F. Place a metal rack on a baking sheet and arrange the parmesan-crusted cutlets on the rack without touching. Lightly spray the tops with olive oil cooking spray. Bake 10 minutes, flip and spray the other side, bake another 5 minutes. Flip once more, top with marinara and mozzarella, and bake 5 minutes more until the cheese is melted and the chicken registers 165°F. Note: the crust won’t be as crisp as pan-frying, but results are still tasty.
Serving suggestions
This chicken parmesan is classic over spaghetti with extra marinara, but also pairs beautifully with:
- Fresh arugula salad for a peppery contrast
- Ricotta gnocchi or other soft pasta
- Oven-roasted asparagus or seasonal roasted vegetables
- A light sprinkle of vegan parmesan for dairy-free options
Tips & Notes
- For evenly cooked cutlets, pound to uniform thickness (about 1/2 inch).
- Finely grated parmesan mixes into the crumbs better than large shredded pieces.
- Use a thermometer to confirm the chicken reaches 165°F for safety and juiciness.
- To freeze: cool parmesan-crusted cutlets, wrap tightly in foil or freezer-safe bags, and freeze up to 3 months. Reheat and add marinara and cheese after thawing.
- Nutrition data listed below does not include pasta and is an estimate.
Nutrition (per serving, approximate)
- Calories: 406 kcal
- Carbohydrates: 12 g
- Protein: 48 g
- Fat: 19 g
- Fiber: 1 g
- Sugar: 0 g
FAQ
- How long do you bake chicken parmesan for?
- After pan-frying, bake at 450°F for about 5–7 minutes until the cheese is melted and the chicken reaches 165°F.
- What is the difference between chicken parmesan and chicken parmigiana?
- They are the same dish; “parmigiana” is simply another name for chicken parmesan.
- Is parmesan chicken healthy?
- Chicken parmesan is high in protein and can be part of a balanced meal. Portion and side choices determine overall nutrition.
Recipe summary: Prep about 30 minutes, cook about 10 minutes, total roughly 40 minutes. Makes 6 servings. Enjoy a classic, cheesy, satisfying oven-baked chicken parmesan that’s easy enough for a weeknight and impressive enough for guests.