Baked Chicken Parmesan

This recipe for Baked Chicken Parmesan is crispy, tender, and flavorful just like the classic Italian favorite, yet it is significantly lightened up.

Serve homemade Chicken Parmesan with a side of pasta, Homemade Garlic Toast, and a Copycat Panera Greek Salad, for a delicious meal.

One of my all-time favorite meals is Chicken Parmesan.  I adore the crispy chicken smothered in rich marinara and mozzarella cheese.....I mean, there is not much not to like about that, right?!

But this classic Italian dish is pan-fried and quite heavy and high in calories. My recipe for Baked Chicken Parmesan is not at all heavy, yet every bit as tasty as the classic.

Crusted with parmesan cheese and panko breadcrumbs, the chicken is baked for crispy, juicy, flavorful chicken that mimics the pan-fried texture. Then finished with a classic topping of mozzarella cheese and tomato sauce, this dish truly knocks it out of the park!

Secrets to Crispy Baked Chicken Parmesan

To make perfectly crispy baked Chicken Parmesan, I use the same, simple technique as I do for my recipe for Chicken Tenders, which is another family favorite.

First of all, you must use panko breadcrumbs! Panko breadcrumbs are lighter and therefore crisp up better when baked.

You need to bake the chicken using high heat. By using a high oven temperature, the breading has a chance to brown before the chicken gets overcooked.

And finally, you must cook this Parmesan Crusted Chicken on a baking rack placed on a sheet pan. By elevating the chicken on a baking rack, the heat can circulate evenly, allowing the breading to brown evenly.

Notes on Ingredients

• Chicken: This recipe for works best with chicken cutlets, sometimes labeled as thinly sliced chicken breasts. However, you can easily use boneless, skinless chicken breasts that you cut into cutlets yourself.
• Panko: I love to use whole wheat panko breadcrumbs, but regular panko breadcrumbs work as well. Just remember panko is a MUST for crispy baked chicken parm.
• Parmesan: For the best flavor, use freshly grated parmesan cheese instead of jarred parmesan.
• Tomato Sauce: Use your favorite jarred or homemade spaghetti sauce, not simply a can of tomato sauce.
• Mozzarella: Use fresh or grated mozzarella to top the breaded chicken parmesan with.

How to Make Baked Chicken Parmesan

• Prepare the chicken by slicing chicken breasts into cutlets if your chicken breasts are on the thick side. To do this, place one hand flat on top of a chicken breast and holding a knife parallel to the cutting board, slice it horizontally, from the thick end to the thin end, into two even pieces.

• Once you have cut the chicken into cutlets, place the chicken between two pieces of plastic wrap and pound chicken breasts with a meat mallet until each piece is even in thickness.
• Season each side of the chicken breasts with salt and pepper.

• Prepare the breading station for the chicken by setting up three shallow dishes. In the first dish, mix together flour with seasonings. In the second dish, whisk together eggs. In the third dish, mix together breadcrumbs, Parmesan cheese, and seasonings.

• Dredge chicken in flour, shaking off excess flour, then dip into the egg mixture, shaking off excess egg.
• Evenly coat chicken with breadcrumb mixture, gently pressing the mixture into the chicken to coat.
• Place chicken onto a rimmed baking rack that has been placed over a baking sheet.
• Lightly spray chicken breasts with cooking spray. This will help the exterior to get nice and golden.
• Bake chicken for 10 minutes, which will give the breading just enough time to become just golden.

• Remove the partially baked breaded chicken from the baking rack and place it into a 9x13 baking dish.
• Top each chicken breast with 1-2 tablespoon marinara sauce and 1 slice of fresh mozzarella or shredded mozzarella.
• Return to oven and bake for 5-8 more minutes, or until cheese is browned and melted.

• Serve immediately with a side of spaghetti or a side salad and roasted brussel sprouts.

Storing and Reheating Chicken Parmesan

Store leftover Chicken Parmesan in an airtight container for up to 3 days in the refrigerator. Reheat by placing the chicken in a baking dish and cover with foil. Bake at 350 degrees F for 20-25 minutes until warmed through. 

Recipe Modifications

• Gluten-Free Option: Feel free to use an all-purpose gluten-free flour blend and gluten-free panko bread crumbs. 
• Egg-Free Option: If you have an egg allergy, you can use milk or almond milk in place of the eggs. It will help the breadcrumbs adhere to the chicken, but does not work quite as well as eggs do. 
• Using an Air Fryer: If you are wanting to make Chicken Parmesan without turning on the oven, follow my recipe for Air Fryer Chicken Parmesan.

More Chicken Breast Recipes

• The Best Chicken Marsala
• Honey Lemon Chicken Skillet
• Greek Chicken
• Chicken Piccata
• Instant Pot Chicken Breasts
• Easy Baked Chicken Cordon Bleu

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