Baked Chicken Parmesan
Healthier and faster take on the classic chicken parmesan! This baked chicken parmesan is lightly breaded, topped with marinara sauce, perfect amount of mozzarella cheese, and then baked until tender crisp.
This baked chicken parmesan is a practical weeknight meal that you can whip up in no time. The recipe is quite simple to make. It consists of lightly breaded chicken breast, topped with marinara sauce, and cheese, and baked until the cheese is gooey melty, and delicious!
The secret to a deliciously moist chicken breast is pounding the chicken to an even thickness and then baking it at the right oven temperature. The chicken comes out insanely tender and all you need is a simple house salad to make this into a complete meal.
Ingredients
- Chicken breast
- Breadcrumbs
- Dried oregano
- Garlic powder
- Paprika
- Egg
- Milk
- All-purpose flour
- Butter
- Marinara sauce
- Mozzarella cheese
- Parmesan cheese
- Kosher salt and fresh black pepper
How to Make Baked Chicken Parmesan
Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
- Slice chicken breasts crosswise to form six portions, about 5 – 8 ounces each. Then pound the chicken to even thickness, about 1/2-inch thick. Season both sides with salt and pepper, to taste.
- In a shallow bowl, combine the bread crumbs with oregano, garlic powder, paprika, and 1/2 teaspoon salt. In another bowl, whisk together the egg and milk. To another shallow bowl, add the flour.
- One at a time, dip each chicken breast portion in the flour, shaking off the excess, then dip into the milk mixture, and lastly the bread crumbs. Place the breaded chicken on the prepared sheet pan.
- Brush the chicken with melted butter and bake for 15 minutes or until almost cooked through. The coating should be crisp and slightly golden brown.
- Top chicken with marinara sauce, mozzarella cheese, and Parmesan cheese. Bake for additional 10 minutes or until the cheeses are melted and the chicken is cooked through.
How to Cook Chicken Parmesan on the Stovetop
This easy chicken parmesan recipe is made in the oven which is quicker and less messy, but you can also make it in a large skillet on the stove if you prefer. Cooking it on the stove makes golden brown, crispy chicken but adds an extra step.
To cook the chicken on the stove, follow the cutting, pounding, and breading process as you normally would. Then, heat a large skillet with oil until it’s hot. Carefully lay the chicken in the oil and cook for 5-7 minutes per side or until it’s golden brown and almost cooked through.
Move the chicken to a paper towel-lined plate to rest for a minute then transfer them to a prepared baking sheet. Top the chicken with sauce and cheese and then broil on the top rack of the oven until the cheese is bubbly and golden brown.
Serve immediately with your preferred side dish.
Variations
This is the best chicken parmesan recipe, that can easily be changed to fit your tastes and preferences. Here are some options to get you started.
- Breadcrumbs. Use Italian breadcrumbs or add Italian seasoning to Panko breadcrumbs for an extra Italian flavor.
- Cheese. Try using sliced mozzarella or provolone in place of shredded cheese.
- Marinara sauce. Use your favorite marinara sauce or make your own homemade marinara sauce
- Nuts. Use crushed nuts like walnuts or almonds in the breading for an even crunchier crust.
- Basil. Top with fresh basil for color and flavor.
Recipe Tips
This easy baked chicken parmesan dish is the best weeknight meal. It’s easy to cook, and with these tips and tricks, it’s perfect every time.
- Dipping the chicken breasts in flour, egg wash, and breadcrumbs gives the dish that classic chicken parmesan texture.
- Cut the breasts in half and gently pound them with a mallet until they’re flatter so they cook evenly in the oven.
- Use a meat thermometer to check the internal temperature of the chicken to make sure it’s cooked to 165 degrees F.
- Turn the oven to broil for the last 5 minutes to get the cheese bubbly and browned on top.
- Use a shallow dish to bake the chicken so the heat is evenly distributed.
- Use boneless skinless chicken breasts so you don’t have to worry about removing bones or skin before cooking.
What to Serve with Chicken Parmesan
Serve this chicken parm recipe with pasta, cheesy mashed potatoes, kale Caesar salad, cauliflower rice pilaf, zucchini noodles, steamed or roasted lemon asparagus, garlic sourdough bread, or breadsticks.
It also pairs wonderfully with a side dish like an Antipasto Platter, Summer Squash Salad, Corn Salad with Lime Dressing, or Roasted Broccoli.
Storing Tips
Refrigerate: Store leftover chicken cutlets in an airtight container in the refrigerator for up to 3-4 days.
Reheat: When you’re ready to eat the leftovers, heat them in the microwave in 30-second increments until they’re heated all the way through.
Freeze: You can also freeze this chicken parmesan recipe if you have leftovers or you want to cook it in advance. If you know you’ll make the chicken in advance, don’t add the marinara sauce until you’ve thawed the chicken and you’re ready to reheat it.
Once the chicken is cooked, allow them to cook completely, and then place them in a plastic or glass container and freeze them for up to three months.
When you’re ready to eat the frozen chicken, allow it to thaw in the refrigerator, then heat them in an air fryer or toaster oven to get the breading crispy once more. You can use the microwave but the breading may be soggy. An oven is also an option, but it may dry out the chicken.
FAQs
While the name uses parmesan in the title, you can actually use both fresh mozzarella and parmesan cheese for a delicious blend of flavors.
Yes, you can easily substitute the chicken for thick slices of eggplant. This is a delicious vegetarian version that everyone will enjoy even if you’re not vegetarian.
If the breading is falling off the chicken, it generally means there is too much moisture on the chicken causing the breading to slide off during baking. To avoid this, pat the chicken dry with paper towels and allow them to air dry for a few minutes before continuing with the breading process.
More Baked Chicken Recipes
Baked Chicken Parmesan
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 6 1x
- Category: Dinner
- Method: Baked
- Cuisine: Italian
Description
Healthier and faster take on the classic chicken parmesan! This baked chicken parmesan is lightly breaded, topped with marinara sauce, perfect amount of mozzarella cheese, and then baked until tender crisp.
Ingredients
- 2 1/4 pounds boneless, skinless, chicken breasts, about 3
- 1 cup plain breadcrumbs
- 1 tsp. dried oregano
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika
- 1/2 tsp. kosher salt, plus more to season chicken
- 1 egg
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 3 Tbsp. unsalted butter, melted
- 1/2 – 3/4 cup jarred marinara sauce
- 3/4 cup shredded mozzarella cheese
- 1/4 cup freshly shredded Parmesan cheese
- Fresh black pepper
Instructions
- Preheat the oven to 400 degrees F. Line a large sheet pan with parchment paper and set aside.
- Slice chicken breasts crosswise to form six portions, about 5 – 8 ounces each. Then pound the chicken to even thickness, about 1/2-inch thick. Season both sides with salt and pepper, to taste.
- In a shallow bowl, combine the bread crumbs with oregano, garlic powder, paprika, and 1/2 teaspoon salt. In another bowl, whisk together the egg and milk. To another shallow bowl, add the flour.
- One at a time, dip each chicken breast portion in the flour, shaking off the excess, then dip into the milk mixture, and lastly the bread crumbs. Place the breaded chicken on the prepared sheet pan.
- Brush the chicken with melted butter and bake for 8-10 minutes or until almost cooked through. The coating should be crisp and slightly golden brown.
- Top chicken with marinara sauce, mozzarella cheese, and Parmesan cheese. Bake for additional 4-5 minutes or until the cheeses are melted and chicken is cooked through.
Nutrition
- Serving Size: 1 chicken breast cutlet
- Calories: 431
- Sugar: 3.6 g
- Sodium: 487.7 mg
- Fat: 13.4 g
- Carbohydrates: 25 g
- Protein: 49.7 g
- Cholesterol: 176.2 mg
Very tasty! This is the first well plated recipe that I have tried and I’m glad I did. Will be trying more recipes in the near future.
Excellent taste, loved the ease of making this recipe and family loved it! Definitely a keeper!
This looks absolutely amazing! Cannot wait to make this next week! Definitely want to try it out at our next Bimbo dinner party.
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For the chicken part of the recipe. It says canned roasted tomatoes but under instructions it says sundried tomatoes. Which is correct, canned roasted or sundried (not talking about the noodle part, I know that’s sundried)?
You must have this recipe confused with another as there are no canned or sun-dried tomatoes in this recipe.
That looks so fresh and tasty!!