Baked Chicken Parmesan

Crispy, cheesy, and full of classic Italian flavor, this baked chicken parmesan is an easy, lighter take on a comfort food favorite with golden breaded chicken, marinara, and melty mozzarella.

Course Main

Cuisine Italian

Diet Low Calorie, Low Fat

Prep Time 25

Cook Time 25

Total Time 50

Servings servings

Calories 203

Author Kim

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

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

*I used 3 chicken breasts totaling 1.4 pounds. I butterflied each breast, slicing them vertically, to create 6 evenly thin pieces.
**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.

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