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Baked Chicken Parmesan Recipe

Easy baked chicken parmesan topped with fresh mozzarella and basil. A quick and easy meal your whole family will love!

sliced chicken parmesan served over spaghetti noodles

Family Favorite Meal

Chicken parmesan is one of those classic and delicious Italian dishes that you can’t go wrong with. It’s super crispy, flavorful and delicious…no wonder it’s so popular! A few of my other favorites are spaghetti and meatballs, baked ziti and homemade bolognese.

One of my husband’s all-time favorite meals is chicken parmesan. He always orders it if we’re eating out at an Italian restaurant. I’ve made quite a few versions at home and prefer my baked chicken parmesan the best. It’s healthier than frying it in butter and is also way easier to throw together. If your family prefers plain chicken, check out this chicken breast. You can always add sauce and cheese on top without frying,

You could always make your own homemade breadcrumbs for a unique flavor, but I usually just buy some from the store. You can also sprinkle on some grated mozzarella instead of using slices if you’re looking to cut down on calories. I, however, love the cheese just oozing off the sides! YUM!

cooking crusted chicken in pan

Ingredients

  • Chicken breasts: Boneless, skinless chicken breast work best. I use 3 breasts and then slice each in half to create 6 fillets.
  • Eggs: The whisked eggs are essentially the ‘glue’ that helps the bread crumb mixture stick to the chicken.
  • Bread crumbs: You can use either panko or Italian bread crumbs. Both work great!
  • Cheese: There are 2 types of cheese used. First I used 1/2 cup grated parmesan cheese to include in the bread crumb coating. Then I used fresh sliced mozzarella to add on top of the marinara at the end.
  • Marinara: Both marinara or spaghetti sauce work great in this recipe. Feel free to use store-bought or homemade.
  • Spices: Garlic powder, salt and pepper are used to season this dish.
chicken parmesan topped with marinara, mozzarella and basil

How to make chicken parmesan

Find the printable recipe below.

  1. Slice and tenderize chicken. Cut chicken in half horizontally to create 6 fillets. Then place fillets in a zip top bag and flatten with a meat tenderizer.
  2. Coat with bread crumb mixture. Whisk eggs in a bowl with salt and pepper. Then place bread crumbs, parmesan and garlic powder in a separate bowl. Dip each fillet in egg, then place in bread crumbs and cover completely.
  3. Bake in oven. Add fillets to baking sheet and bake at 415° until the meat is no longer pink in middle, about 20-25 minutes. Flip halfway through.
  4. Top with sauce and cheese. Remove from oven and spoon 1/4 cup marinara over top. Then place mozzarella slice on top of sauce. Place back in oven and bake until cheese is melted, 3-5 minutes. Broil the last minute if desired.
  5. Add toppings and serve! Top with fresh basil or oregano and serve with pasta if desired.

How do you keep chicken crispy?

I like to broil my chicken during the last minute of cooking. The breadcrumbs crisp up so nicely. Just be sure to keep an eye on it so that it doesn’t burn!

If you’d like yours extra crispy, you can fry the chicken before baking. Simply heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook each side (after dipping in the crumb mixture) for 2 minutes. Then cook for 18-20 minutes in oven.

5 star review

“I made this for dinner tonight and it turned out perfect! The chicken was nice and crispy, and 25 minutes was the perfect amount of time. I put extra sauce on top when it was finished and it was delicious! 5 STARS! :)”

-Raquel
sliced chicken parmesan served over noodles on white plate

Serve with:

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chicken parmesan

Baked Chicken Parmesan Recipe

4.94 from 33 votes
Easy baked chicken parmesan topped with fresh mozzarella and basil. A quick and easy meal your whole family will love!
Prep Time: 25 mins
Cook Time: 25 mins
Total Time: 50 mins
Servings: 6

Ingredients 

  • 3 pieces boneless, skinless chicken breast
  • 2 eggs , whisked
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 1 cup Panko or Italian bread crumbs
  • 1/2 cup grated parmesan cheese
  • 1 teaspoon garlic powder
  • 2 cups marinara or spaghetti sauce
  • 6-8 ounces fresh mozzarella , sliced about 1/8 inch thick

For serving: freshly chopped basil and cooked spaghetti noodles

    Instructions

    • Preheat oven to 415°F. Spray a baking sheet or jelly roll pan with non-stick cooking spray and set aside. Cut chicken in half horizontally to create 6 fillets. Place in a zip top bag and flatten with a meat tenderizer or rolling pin to about 1/4" thick. 
      pounding chicken in a bag
    • Place egg in a bowl and whisk together with salt and pepper. Place bread crumbs, parmesan cheese and garlic powder in a separate bowl. Dip chicken in the egg and then place in the bread crumbs and cover the chicken.
      how to make chicken parmesan
    • Next place chicken in the pan and bake for 20-25 minutes or until it's no longer pink in the middle. Flip the chicken half way through. 
      chicken tenders on pan
    • Remove from oven and spoon about 1/4 cup sauce on top of the chicken and top with a slice of mozzarella cheese. Bake for an additional 3-5 minutes or until cheese is melted. Broil the last minute if desired. 
      mozzarella on top of chicken with sauce
    • Top with fresh basil or oregano. Serve with angel hair pasta or spaghetti if desired. Enjoy!
      chicken parmesan recipe

    Video


    Notes

    Extra crispy: If you’d like your chicken extra crispy, you can either place a wire rack on top of the baking sheet and place chicken on there or fry it before baking. Simply heat 1/2 cup olive oil in a large skillet over medium-high heat. Cook each side (after dipping in the crumb mixture) for 2 minutes. Then cook for 18-20 minutes in oven. 

    Calories: 240kcal | Carbohydrates: 19g | Protein: 15g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 84mg | Sodium: 1215mg | Potassium: 374mg | Fiber: 2g | Sugar: 5g | Vitamin A: 735IU | Vitamin C: 6.3mg | Calcium: 291mg | Iron: 2.3mg
    Course: Main Course
    Cuisine: Italian
    Author: Jamielyn Nye

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