There’s nothing quite like the cozy aroma of bubbling cheese and herbs filling your kitchen — that’s exactly what you get with my favorite Baked Chicken Parmesan Recipe. It’s a lighter twist on a beloved classic, delivering crispy, juicy chicken smothered in marinara and melted mozzarella without the mess of frying.
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Why You'll Love This Recipe
I’ve made this baked chicken Parmesan recipe countless times for weeknight dinners and casual weekend meals. It’s a total winner because it’s fuss-free, healthy, and hits all the comfort food notes without sacrificing flavor.
- Lighter but Crispy: No frying necessary — the baked chicken comes out perfectly crisp using seasoned breadcrumbs and a touch of butter or olive oil.
- Juicy & Flavorful Chicken: Brushing the chicken with melted butter keeps it moist, while the cheese and marinara give it that classic Italian-American taste.
- Quick & Easy Prep: You can have this on the table in about 40 minutes — perfect for busy nights when you want something homemade without spending hours.
- Customizable Simplicity: You can easily swap out cheeses, use gluten-free crumbs, or add your favorite herbs to tailor it just how you like.
Ingredients & Why They Work
This Baked Chicken Parmesan Recipe comes together with straightforward ingredients that balance texture and flavor beautifully. Each component plays a role in making sure every bite is tender, crispy, and cheesy.
- Boneless, skinless chicken breasts: I slice them lengthwise to thin the cutlets so they cook quickly and evenly, which also helps keep them juicy.
- Seasoned breadcrumbs: Using a pre-seasoned brand like 4C saves on extra seasoning, but you can also make your own or try gluten-free crumbs if needed.
- Grated Parmesan cheese: Adds a salty, nutty punch to the breadcrumb coating that’s key to that signature flavor.
- Melted butter or olive oil: Brushing this onto the chicken before breading helps the crust crisp up nicely without deep frying.
- Part-skim mozzarella cheese: I go with Polly-O for its melty texture that gives you gooey cheesiness without too much fat.
- Marinara sauce: A good-quality marinara really elevates this dish — I like it chunky and herby for that fresh, hearty tomato flavor.
- Cooking spray: Lightly sprayed on top before baking for an extra crisp golden finish.
- Basil or parsley (optional): Fresh herbs sprinkled on right before serving add bright color and a fragrant lift.
Make It Your Way
One of the things I love about this baked chicken Parmesan recipe is how easy it is to tweak. Over time, I’ve tried swapping cheeses and spices to suit different moods and dietary needs — and honestly, it’s hard to go wrong.
- Variation: I often use shredded provolone instead of mozzarella for a sharper tang—my family can’t get enough of it!
- Dietary swaps: For gluten-free options, just choose gluten-free breadcrumbs and double-check your marinara sauce. It’s just as good.
- Herb boosts: Toss in some dried oregano or Italian seasoning into the breadcrumbs for an extra flavor kick that makes this extra special.
- Heat it up: Add a pinch of red pepper flakes to the marinara before spooning it on for a subtle spicy twist.
Step-by-Step: How I Make Baked Chicken Parmesan Recipe
Step 1: Prep & Coat the Chicken
First, preheat your oven to 450°F and lightly spray a large baking sheet with cooking spray. While that’s heating, mix together the seasoned breadcrumbs and grated Parmesan in a shallow bowl. In a separate bowl, melt your butter (or use olive oil if you prefer). I like to brush the melted butter directly on the chicken pieces — this step is key for creating that great golden crust. Then, dip each chicken piece into the breadcrumb mixture, making sure every side gets coated well. Place the coated chicken on your prepared baking sheet and repeat for all pieces.
Step 2: Bake Until Golden & Crispy
Give the chicken a quick spritz of cooking spray on top — this helps with extra crispness in the oven. Slide the baking sheet into your preheated oven and bake for about 25 minutes. You want the chicken cooked through and the crust turning a beautiful golden brown. No flipping needed here, which is one less thing to worry about.
Step 3: Sauce & Cheese Finish
When the chicken’s baked, take it out and spoon about 1 tablespoon of marinara sauce over each piece. Then sprinkle roughly 1 ½ tablespoons of shredded mozzarella on top. Pop it back in the oven for another 5 minutes or until the cheese is melted and bubbly. At this point, the kitchen smells incredible — that’s your cue to start setting the table!
Top Tip
Having made this baked chicken Parmesan recipe many times, I’ve picked up some handy little tips to help you nail it on your first go. These tricks helped me avoid soggy coatings and dry chicken, so I’m confident they’ll give you great results.
- Butter Brush: Don’t skip brushing the chicken with melted butter before breading—it’s the secret to that crisp, golden crust without frying.
- Even Thickness: Slice your chicken breasts lengthwise to create thinner cutlets. This ensures the chicken cooks evenly without drying out.
- Cooking Spray Finish: A light spray on top before baking gives you that perfect crunch—just be careful not to overdo it so the coating stays intact.
- Hot Oven: Baking at 450°F cooks the chicken quickly for juicy meat and crispy coating—lower temps can make the crust soggy.
How to Serve Baked Chicken Parmesan Recipe
Garnishes
I love sprinkling freshly chopped basil or parsley over the finished chicken Parmesan — it adds a bright pop of color and fresh aroma that lifts the whole dish. A little extra grated Parmesan on top never hurts either if you’re feeling indulgent.
Side Dishes
For sides, I usually keep it simple with a crisp green salad dressed in lemon vinaigrette or some steamed broccoli tossed with garlic and olive oil. Classic spaghetti with extra marinara sauce on the side also pairs perfectly for a hearty, comforting meal.
Creative Ways to Present
When serving this at a dinner party, I sometimes slice the finished chicken into strips and arrange it over a bed of creamy risotto or a vibrant roasted vegetable medley. Drizzling a little balsamic glaze around the plate gives it a restaurant-worthy touch that impresses every time.
Make Ahead and Storage
Storing Leftovers
I store any leftover chicken Parmesan in an airtight container in the fridge, where it keeps well for up to 3 days. The key is to let it cool a bit before refrigerating so the cheese doesn’t get rubbery when reheated.
Freezing
Freezing works great too, especially if you want to meal prep. I wrap each piece individually in plastic wrap, then tuck them all into a freezer bag. They freeze for up to 2 months. When you want one, just thaw overnight in the fridge and reheat gently.
Reheating
The best way I’ve found to reheat leftovers is in a 350°F oven for about 10-15 minutes. This keeps the crust crispy and melts the cheese nicely again. I avoid microwaves since that can make the chicken rubbery and the crust soggy.
Frequently Asked Questions:
Absolutely! Boneless, skinless chicken thighs work well too. They’re a little more forgiving with juiciness and add a richer flavor. Just adjust the baking time slightly as thighs can be thicker — aim for an internal temperature of 165°F.
Simply swap out the seasoned breadcrumbs for gluten-free breadcrumbs. Also, check your marinara sauce label to confirm it’s gluten-free. The rest of the ingredients are naturally gluten-free, so it’s an easy switch without losing that crispy texture.
Yes, you can bread the chicken in advance and keep it covered in the fridge for up to 24 hours before baking. Just be sure to keep it well-wrapped so it doesn’t dry out. Baking time remains the same once it goes into the oven.
Adding the mozzarella cheese after the initial bake and giving it a quick final bake (about 5 minutes) ensures the cheese melts evenly without overcooking the chicken. Using part-skim mozzarella helps prevent too much oil from separating while still getting that gooey melt.
Final Thoughts
This Baked Chicken Parmesan Recipe holds a special place in my kitchen because it’s the kind of meal that feels like a hug on a plate—simple, satisfying, and made just a little healthier. I hope you give it a try soon and find it as reliable and delicious for your family and friends as I do. Trust me, once you try baking instead of frying, you won’t look back!
Print
Baked Chicken Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Low Fat
Description
This baked Chicken Parmesan recipe offers a lighter, healthier twist on the classic Italian favorite by skipping the frying. Tender, breaded chicken cutlets are oven-baked until crispy and topped with marinara sauce and melted mozzarella cheese for a delicious and comforting meal.
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 8 oz each, sliced in half lengthwise to make 8 pieces)
Breading
- ¾ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
Other
- 2 tablespoon butter (melted, or olive oil)
- ¾ cup part-skim mozzarella cheese
- 1 cup marinara sauce
- Cooking spray
- Basil or parsley (optional for garnish)
Instructions
- Preheat Oven: Preheat your oven to 450°F and lightly spray a large baking sheet with cooking spray to prevent sticking.
- Prepare Breading: In a bowl, combine the seasoned breadcrumbs and grated Parmesan cheese. In another bowl, melt the butter or use olive oil.
- Coat Chicken: Lightly brush the melted butter onto each piece of chicken, then dip it into the breadcrumb mixture until fully coated. Place the breaded chicken pieces on the prepared baking sheet. Repeat with all pieces.
- Bake Chicken: Lightly spray the tops of the breaded chicken with a little more cooking spray to help crispness. Bake in the preheated oven for 25 minutes until golden and cooked through.
- Add Toppings: Remove the chicken from the oven, spoon about 1 tablespoon of marinara sauce over each piece, and sprinkle each with 1 ½ tablespoons of shredded mozzarella cheese.
- Finish Baking: Return the chicken to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh basil or parsley if desired and serve hot.
Notes
- Using cooking spray instead of frying significantly reduces added fat for a healthier dish.
- Seasoned breadcrumbs can be swapped with gluten-free breadcrumbs if needed.
- Parmesan cheese can be replaced with Romano cheese for a sharper flavor.
- To keep chicken moist, avoid overbaking and check for internal temperature of 165°F.
- Serve with a side of pasta, salad, or steamed vegetables for a complete meal.
Nutrition
- Serving Size: 1 piece
- Calories: 248 kcal
- Sugar: 1 g
- Sodium: 447 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 98.5 mg
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