Baked Chicken Parmesan Recipe

If you’re craving a comforting Italian classic that’s both delicious and a bit lighter, I’ve got the perfect dish for you. This Baked Chicken Parmesan Recipe skips the frying but keeps every bit of that crispy, cheesy goodness we all adore. I absolutely love how this turns out — juicy, flavorful chicken coated in a crispy breadcrumb crust, topped with melty mozzarella and tangy marinara, baked to golden perfection. Trust me, once you try this version, it’ll become your go-to for a family dinner or impressing guests without the fuss of deep-frying.

this …

Ingredients You’ll Need

This recipe shines because it sticks to some classic, reliable ingredients that work harmoniously together. Using seasoned breadcrumbs and parmesan adds a ton of flavor to the crust, while mozzarella and marinara sauce bring that iconic cheesy, tangy finish.

• Boneless, skinless chicken breasts: Slicing them in half lengthwise makes thinner cutlets that cook evenly and stay juicy.
• Seasoned breadcrumbs: Using 4C seasoned or gluten-free crumbs works great — don’t skip on seasoning for maximum flavor.
• Grated Parmesan cheese: Adds sharpness and enhances the crust’s crunch and flavor depth.
• Butter or olive oil (melted): Brushing on melted butter before breading helps the coating crisp up beautifully in the oven.
• Part-skim mozzarella cheese: I love Polly-O for its smooth melt and mild flavor that complements the chicken perfectly.
• Marinara sauce: Choose a good-quality or homemade sauce for the best taste; it’s the saucy star of the show.
• Cooking spray: A light misting ensures a crisp, golden crust without greasiness.
• Basil or parsley (optional): Fresh herbs add a nice pop of color and brightness as a garnish.

Variations

I love that this baked chicken parmesan recipe is so easy to tweak depending on your mood, dietary needs, or just what’s in your fridge. Feel free to make it your own!

• Gluten-Free Version: Swap regular breadcrumbs for your favorite gluten-free crumbs — they crisp up just as nicely, I’ve tested it myself!
• Extra Cheesy: Adding a sprinkle of shredded Pecorino Romano or a bit more mozzarella makes it ultra cheesy, perfect for cheese lovers.
• Spicy Kick: Mix a pinch of red pepper flakes into the breadcrumb mixture for a subtle heat that adds another layer of flavor.
• Herb Swap: Try fresh thyme or oregano in place of basil for a twist on the garnish that brightens the dish differently.

How to Make Baked Chicken Parmesan Recipe

Step 1: Prep Your Chicken Like a Pro

Start by slicing your chicken breasts in half horizontally so you end up with thinner cutlets—this helps them cook evenly and stay juicy. If you’re new to this, just place your hand on top of the breast and carefully slice through the middle with a sharp knife. Pat each piece dry with paper towels to help the coating stick better. Trust me, this step makes a huge difference. Then, set up your breading station with the breadcrumb-Parmesan mix in one bowl and melted butter (or olive oil) in another.

Step 2: Butter Up and Bread the Chicken

This is where that butter really earns its keep — lightly brush it over each chicken piece before dipping into the breadcrumb mixture. This helps the coating brown up and get perfectly crisp in the oven, without the greasiness of frying. Coat each side well and place them spaced out on a baking sheet that you’ve sprayed lightly with cooking spray. I like using a rimmed sheet pan for easy cleanup and so juices don’t spill over.

Step 3: Bake Until Golden and Delicious

Lightly spray a bit more oil over the coated chicken to really encourage crisping, then pop the sheet into a preheated 450°F oven. Bake for about 25 minutes until the crust is golden and the chicken is just cooked through — a meat thermometer should read 165°F. This high heat makes the crust crisp up nicely without drying the chicken out, which I’ve found to be the secret to juicy results.

Step 4: Add Sauce and Cheese, Then Finish Baking

Pull the chicken out, spoon about a tablespoon of marinara sauce on each piece, then top with roughly 1 1/2 tablespoons of shredded mozzarella cheese. Return the pan to the oven and bake for another 5 minutes, or until the cheese is melted and bubbly. Keep an eye on it in those last few minutes so you get a gorgeous, lightly browned cheese topping — that just melts my heart every time I pull it out.

How to Serve Baked Chicken Parmesan Recipe

Garnishes

Fresh basil or flat-leaf parsley sprinkled on top adds such a fresh, vibrant note that really brightens the whole dish. I like to tear the basil leaves just before serving to release their aroma and keep the color vivid. A little extra grated parmesan over the top can’t hurt either if you’re feeling indulgent!

Side Dishes

My go-to sides for baked chicken parmesan have to be a simple garlic butter spaghetti or a crisp Caesar salad to balance the richness. Roasted veggies like asparagus or broccoli are also fantastic for adding some color and nutrients to the plate. Honestly, no matter what you pair it with, the chicken is always the real star.

Creative Ways to Present

For special occasions, I’ve layered the baked chicken parmesan over creamy polenta or even used it to top crispy toasted bread slices for a fun appetizer twist. You can also slice the chicken and serve it on individual plates with a drizzle of balsamic glaze and fresh herbs for a restaurant-style look that always wows guests.

Make Ahead and Storage

Storing Leftovers

I usually store leftover baked chicken parmesan in an airtight container in the refrigerator for up to 3 days. The chicken stays juicy and the crust holds up surprisingly well, especially if you add the sauce and cheese fresh before reheating.

Freezing

This recipe freezes beautifully. I let the breaded chicken cool completely, then layer pieces with parchment paper between each in a freezer-safe container. Freeze for up to 2 months. When you’re ready, thaw overnight in the fridge, add your marinara and mozzarella, then bake as usual. It’s a lifesaver for busy weeknights!

Reheating

To keep that crisp crust when reheating, I recommend warming the chicken in a 375°F oven for about 10–12 minutes. Adding the sauce and cheese fresh before popping it back keeps the dish tasting like it’s just been made. Avoid microwaving if you can; it tends to make the crust soggy.

FAQs

Final Thoughts

This baked chicken parmesan recipe is such a treasure in my kitchen—I love how it feels like a special treat without the hassle or heaviness of frying. From the crispy coating to the gooey cheese and savory marinara, every bite brings a comforting, familiar joy. If you’re looking for a way to enjoy this classic more often, healthier, and with less mess, this recipe is your answer. Give it a try, and I promise you’ll keep it in your regular rotation, just like my family does. Happy cooking!

Print