Print

The Best Baked Chicken Parmesan Recipe: Crispy, Juicy, and Family-Friendly

Close-up of a perfectly cooked chicken parmesan recipe showing melted cheese pull and crispy breading.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

You deserve a restaurant-style Chicken Parmesan that is easy to make at home. This baked recipe delivers a crispy, golden crust, tender chicken, rich marinara, and gooey mozzarella cheese for the ultimate Italian comfort food experience.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, about 6 ounces each
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 1/2 cups marinara sauce (your favorite homemade or store-bought)
  • 8 ounces fresh mozzarella cheese, sliced or shredded
  • Fresh basil leaves, for garnish

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken cutlets: Place each chicken breast between two pieces of plastic wrap. Use a meat mallet or rolling pin to pound the chicken to an even 1/2-inch thickness.
  3. Set up your dredging station: Place the flour in a shallow dish. In a second dish, whisk the eggs. In a third dish, combine the panko breadcrumbs, 1/2 cup Parmesan cheese, oregano, garlic powder, salt, and pepper.
  4. Dredge the chicken: Take one cutlet and coat it lightly in flour, shaking off the excess. Dip it into the egg mixture, letting any extra drip off. Finally, press the cutlet firmly into the panko mixture to coat both sides completely. Repeat with the remaining cutlets.
  5. Sear the chicken: Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the breaded cutlets for 2-3 minutes per side until golden brown. You are just building color here; the chicken will finish cooking in the oven. Work in batches if needed to avoid overcrowding the pan.
  6. Assemble for baking: Transfer the seared cutlets to your prepared baking sheet. Spoon about 2 tablespoons of marinara sauce over the top of each cutlet. Place a slice or a generous sprinkle of mozzarella cheese over the sauce. Sprinkle with a little extra Parmesan cheese.
  7. Bake: Place the baking sheet in the preheated oven and bake for 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is melted and bubbly.
  8. Serve immediately: Garnish with fresh basil leaves. Serve this classic Italian comfort food over spaghetti or alongside a fresh salad.

Notes

  • For extra crispy results, you can lightly spray the tops of the breaded cutlets with cooking spray before they go into the oven.
  • If you prefer a less messy cleanup, skip the searing step and place the breaded cutlets directly onto a lightly oiled baking sheet, spraying the tops lightly with oil before baking.
  • Use high-quality marinara sauce; it makes a big difference in the final flavor.

Nutrition

Find it online: https://yumdrizzle.com/chicken-parmesan-recipe-baked-crispy-easy/