Baked Chicken Parmesan
Crispy, cheesy, and packed with classic Italian flavor, this baked chicken parmesan is a lighter twist on a comfort food favorite. With golden Panko-crusted chicken, rich marinara, and melty mozzarella, it’s an easy dinner that’s perfect for any night of the week.
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A Note from Kim
A Comfort Food Classic Everyone Loves
This baked chicken parmesan holds a special place in my kitchen, it’s one of those recipes my family requests on repeat. Comfort food at its finest!
The crispy, garlicky breadcrumb crust paired with gooey fresh mozzarella and a generous spoonful of marinara is an unbeatable combination. Serve it over a big bowl of spaghetti with a caesar salad and crusty bread, and watch it disappear fast. Guaranteed clean plates every time!
With love (and lots of good eats), 
Just made this for the first time for my family and it was such a hit! It tasted so fresh, and everyone loved it, which doesn’t always happen with a family of five. It was easy to make too, and I’ll definitely be adding it to our regular weekly rotation.
— Dannii
Ingredients for Baked Chicken Parmesan
Here’s everything you’ll need to make this baked chicken parmesan recipe, simple ingredients that come together for wonderful flavor.
You can find the full recipe and measurements in the recipe card below.
- Chicken breasts: Slice or pound thin for even, quick cooking. For another italian-inspired chicken breast recipe, try my chicken marsala.
- Eggs: These act as the glue that helps the breadcrumb coating stick to the chicken.
- Salt and black pepper: Simple seasoning that goes right into the egg mixture for flavor in every layer.
- Panko breadcrumbs: Seasoned Panko gives you that extra crispy, light coating that regular breadcrumbs just can’t match. I like the brand 4C. You can also use gluten-free breadcrumbs.
- Parmesan cheese: Mixed right into the breadcrumb coating for a savory, nutty flavor that takes the crust to the next level.
- Garlic powder: Adds a subtle but delicious depth of flavor to the breadcrumb mixture.
- Marinara sauce: Use your favorite store-bought or homemade; you’ll want a little extra on the side for serving over pasta.
- Fresh mozzarella: Sliced thin so it melts quickly and evenly over the chicken; fresh mozzarella makes all the difference here. You could also use provolone.
- Spaghetti: The classic pairing for chicken parmesan; cook it according to the package and serve it alongside or underneath.
- Fresh herbs: Basil, parsley, or oregano add a pop of color and a fresh finishing touch right before serving.
Kim’s Recipe Tips
- Slice chicken evenly: Cutting the chicken thin (or butterflying it) helps it cook quickly and evenly so it stays juicy.
- Pound for even thickness: Lightly pounding the chicken ensures it cooks at the same rate and stays tender.
- Press the breadcrumbs on: Gently pressing the coating onto the chicken helps it stick better and creates a crispier crust.
- Use a hot oven: Baking at 425°F helps the coating get golden and crispy instead of soggy.
- Go light with sauce: Too much marinara can soften the crust, just enough to cover each piece keeps it balanced.
- Add cheese at the end: Melt mozzarella during the last few minutes so it’s gooey without overbaking the chicken.
- Broil for extra color: A quick broil at the end gives that golden, bubbly finish.
How to Make Baked Chicken Parmesan
Here are visual step-by-step instructions for making this recipe, but for full printable instructions, reference the recipe card at the bottom of the post.
Step 1: Prep. Preheat the oven to 425°F and lightly grease a baking sheet. Slice chicken breasts in half horizontally into 4–6 thin fillets, then gently pound to about ½-inch thickness if needed.
Step 2: Breading Station: In a shallow bowl, whisk the eggs with salt and pepper. In a separate bowl, mix the seasoned panko, Parmesan cheese, and garlic powder.
Step 3: Dredge. Dip each piece of chicken into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing lightly so it adheres.
Step 4: Bake. Arrange the chicken on the prepared pan and bake for 10 minutes.
Step 5: Flip. Flip each piece and back for another 5-7 minutes, until cooked through and no longer pink in the center.
Step 6: Add sauce and cheese. Remove from the oven and spoon 1/4 cup marinara sauce over each piece, then top with a slice of mozzarella.
Step 7: Broil. Return to the oven for 2-3 minutes, until the cheese is melted and bubbly. Broil for the final minute if you’d like extra browning.
Step 8: Serve. Finish with fresh basil, parsley or oregano and serve with spaghetti, if desired.
Frequently Asked Questions
Place the breaded chicken in the air fryer basket and lightly spray the tops with cooking spray. Cook at 400°F for 6–8 minutes, then flip the chicken and top with marinara and cheese. Continue cooking for another 2–3 minutes, until the cheese is melted and the chicken is fully cooked.
Dry chicken usually means it’s been overcooked. For the best results, use an instant-read thermometer to check doneness while baking. Chicken is safe to eat at 165°F, but I like to pull mine from the oven around 160°F since it will continue to cook as it rests.
Yes, no need to cut them in half. Just keep in mind the cooking time may be a bit longer since thighs generally take more time to bake than breasts. Also, the nutrition will differ slightly, as thighs are richer and less lean than chicken breasts.
What to Serve With Chicken Parmesan
- Serve it over pasta with my favorite Italian salad on the side.
- Turn it into a chicken parmesan sandwich on a toasted roll.
- For a lower-carb option, pair it with roasted spaghetti squash.
- Add a simple veggie like roasted broccoli for an easy side.
- Baked Mac & Cheese makes a great, kid-friendly pairing.
- Sautéed vegetables is another delicious option to serve alongside.
How to Store Leftovers
- Refrigerate properly: Store leftovers in an airtight container in the fridge for up to 3–4 days.
- Reheat in the oven or air fryer: Warm at 350°F until heated through to help maintain crispiness.
- Avoid the microwave when possible: It will heat it quickly, but the breading may soften.
- Freezing: I don’t recommend freezing baked chicken parmesan, as the crispy coating and texture can become soggy once thawed.
More Family-Favorite Italian Dinners
If you try this easy chicken parmesan recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, subscribe to our mailing list to receive more delicious recipes straight to your inbox.
Baked Chicken Parmesan
Ingredients
- 1 to 1 1/2 pound(s) boneless, skinless chicken breasts, halved or thinly sliced*
- 2 large eggs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup seasoned Panko breadcrumbs
- 1/2 cup shredded or grated Parmesan cheese
- 1 teaspoon garlic powder
- 2 cups marinara sauce***, plus more for serving over pasta
- 6-8 ounces fresh mozzarella, sliced about 1/8-inch thick
- 1 package of your favorite spaghetti for serving, prepared according to package instructions
- Fresh basil, parsley or oregano, optional for garnish
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Instructions
- Preheat the oven to 425°F and lightly grease a baking sheet with nonstick spray. Slice the chicken breasts in half horizontally to create 4-6 thinner fillets, then (if needed) place them in a zip-top bag and gently pound to about ½-inch thickness.
- In a shallow bowl, whisk the 2 large eggs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. In another shallow bowl, combine the 1 cup seasoned Panko breadcrumbs, 1/2 cup shredded or grated Parmesan cheese , and 1 teaspoon garlic powder.
- Dip each piece of chicken into the egg mixture, then coat thoroughly in the breadcrumb mixture, pressing lightly so it adheres. Arrange the chicken on the prepared pan and bake for 10 minutes. Flip each piece and back for another 5-7 minutes, until cooked through and no longer pink in the center.
- Remove from the oven and spoon 1/4 cup marinara sauce over each piece, then top with a slice of mozzarella. Return to the oven for 2-3 minutes, until the cheese is melted and bubbly. Broil for the final minute if you’d like extra browning.
- Finish with fresh basil, parsley or oregano and serve with spaghetti, if desired.
Notes
**If you’re not using seasoned bread crumbs, I would suggest adding an extra 1 teaspoon garlic powder and 1 teaspoon Italian seasoning to the mixture.
***Use your favorite marinara sauce or my delicious homemade version. This recipe was originally published August 2019. It was republished with new content April 2026.
Did you make this recipe?
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Made this twice and both times it came out great!
My family loved it! Easy and I had it on the table in no time!
Super YUMMM! Love this easy, delicious recipe! Can’t wait to eat the leftovers 🙂 Thanks for sharing!
I had this for dinner tonight and it was absolutely amazing, so flavorful and delicious! Definitely making this again.
It turned out great! I followed the recipe except I used shredded mozzarella. My kids loved it too. Simple and tasty.
I love how quick and easy this chicken parmesan recipe is to make.
Just made this for the first time for my family and it was such a hit! It tasted so fresh, and everyone loved it, which doesn’t always happen with a family of five. It was easy to make too, and I’ll definitely be adding it to our regular weekly rotation.
This recipe was fantastic! Very simple and so delicious! Thanks Kim!
Delicious. This worked exactly as written, thanks!