Easy Baked Chicken Parmesan Recipe

If you love classic Italian comfort food but want something a little lighter and quicker, you’re going to adore this Easy Baked Chicken Parmesan Recipe. I absolutely love how this dish comes together with that crispy, golden crust, gooey melted cheese, and tangy marinara—all baked to bubbly perfection. Whether you’re cooking for family or a casual weeknight dinner, this recipe hits all the right notes without causing a fuss. Stick with me, and I’ll share all my best tips to help you nail this crowd-pleaser every single time!

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Ingredients You’ll Need

This recipe uses simple, pantry-friendly ingredients that come together in harmony. Choosing fresh chicken and good-quality marinara sauce really makes a difference, so I recommend picking what you know and love or making your own sauce if you have the time.

• Chicken breasts: I like to use large breasts; slicing and pounding them ensures even cooking and tender bite.
• All-purpose flour or gluten-free flour: This helps the breading stick—pick based on your dietary needs.
• Salt and black pepper: Simple seasoning to enhance flavor throughout the crust and chicken.
• Eggs: Beaten until frothy to create that perfect sticky layer for the breadcrumbs.
• Italian bread crumbs: Adds herbaceous warmth; feel free to substitute with panko or a gluten-free option.
• Parmesan cheese: Freshly grated if possible for better melting and savory depth.
• Light olive oil: For sautéing the chicken—adds crispness without overpowering the flavors.
• Marinara sauce: Use about 3 cups, half for the base and half for topping; homemade or store-bought both work.
• Mozzarella cheese: Shredded and melty—this is the gooey heart of the dish.
• Fresh basil or parsley: Optional garnish that adds a fresh, herby note at the end.

Variations

I love making this Easy Baked Chicken Parmesan Recipe my own with little twists depending on what’s in season or what my family’s cravings are. Honestly, it’s a versatile base that welcomes personality.

• Gluten-Free Variation: Swapping Italian breadcrumbs with gluten-free crumbs and using GF flour lets those with sensitivities enjoy it too, and I’ve found it holds up just as well.
• Extra Crispy Crust: I sometimes skip the marinara layer at the bottom for a crunchier crust—works beautifully if you like a more pronounced crisp.
• Herb Boost: Adding a pinch of dried oregano or fresh thyme to the breadcrumb mixture amps up the Italian flavor profile.
• Cheesy Upgrade: Try mixing in some shredded provolone or swapping mozzarella for fresh slices—this is one of my favorite indulgent tweaks for special dinners.

How to Make Easy Baked Chicken Parmesan Recipe

Step 1: Prepare and Flatten the Chicken

Start by trimming the chicken breasts and slicing each one in half lengthwise to make four even cutlets. If your chicken breasts are large, I recommend pounding them gently between plastic wrap to an even 1/3-inch thickness—this helps them cook uniformly and stay juicy. Season both sides with salt and pepper; simple but essential for flavor.

Step 2: Set Up Your Breading Station

Arrange three shallow bowls: one with the seasoned flour, another with beaten eggs whisked until frothy, and the last with a mix of Italian breadcrumbs and parmesan cheese. Dredge each cutlet first in flour, tap off excess, then dip into eggs, allowing the drip-off, and finally press them into the cheesy breadcrumb mixture for an even coating. Let your breaded cutlets rest for about 5 minutes—trust me, this little pause helps the coating stick beautifully when you pan-fry.

Step 3: Pan-Fry Until Golden

Heat a large non-stick pan over medium heat with just enough olive oil to coat the bottom lightly. When the oil is nice and hot, add the chicken in batches. You’ll hear that satisfying sizzle when the cutlets hit the pan. Cook each side for about 3 to 4 minutes until the crust turns golden brown. Don’t worry about cooking through here, as the chicken will finish in the oven—this step is all about that crisp, flavorful crust.

Step 4: Assemble and Bake

Spoon half of your marinara sauce into the bottom of a 9×13 casserole dish and spread it evenly. Arrange the golden cutlets in a single layer over the sauce. Spoon the remaining marinara over the center of each piece—this was a trick I learned to keep the topping from sliding off during baking! Finally, sprinkle shredded mozzarella generously over each cutlet. Bake uncovered at 425˚F for about 15 minutes, or until an instant-read thermometer shows 165˚F and the cheese is melted and bubbling.

Step 5: Garnish and Serve

Once out of the oven, I like to sprinkle fresh chopped basil or parsley for a burst of color and freshness. The aroma alone will have everyone ready to dig in!

How to Serve Easy Baked Chicken Parmesan Recipe

Garnishes

I generally stick to fresh basil or parsley because it adds such a lovely pop of color and a fresh herbal note that balances the cheesy richness. Feeling fancy? A drizzle of good-quality extra virgin olive oil or a sprinkle of red pepper flakes gives a little extra zing.

Side Dishes

My favorite sides with this Easy Baked Chicken Parmesan Recipe are simple roasted vegetables like broccoli or asparagus, a crisp Caesar salad, or a warm bowl of garlic butter pasta. You’ll find these combos really round out the plate and complement the main dish without overpowering it.

Creative Ways to Present

For dinner parties or special occasions, I like to serve individual portions in pretty, shallow bowls with a sprinkle of fresh parmesan and a basil leaf on top. Adding a few roasted cherry tomatoes or a lemon wedge on the side instantly elevates the look and adds bright flavor.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken parmesan in an airtight container in the fridge for up to 3 days. Keeping the sauce and chicken sealed well helps maintain moisture and flavor. When reheating, I find it’s best to use a low oven or toaster oven to keep the crust crispy rather than a microwave, which can turn it soggy.

Freezing

I’ve had good success freezing both individual cutlets and the assembled casserole, tightly wrapped in plastic wrap and aluminum foil. To thaw, I recommend overnight in the fridge. Freezing is a great way to have a ready-to-bake meal for busy nights—you just pop it in the oven the next day!

Reheating

To reheat leftovers, I preheat the oven to 350˚F and place the chicken on a baking sheet. Cover loosely with foil to prevent drying out, and heat for about 15-20 minutes until warmed through. This keeps the cheese melty and the breading close to fresh-crisp.

FAQs

Final Thoughts

This Easy Baked Chicken Parmesan Recipe has become a staple in my kitchen because it’s reliably delicious, approachable, and a huge hit with everyone I serve it to. I used to struggle getting that perfect crispy crust without frying too much, but once I found this method, it felt like a secret weapon for family dinners. I really hope you give it a try and enjoy the process as much as the end result—you’re going to love how simple and satisfying it is!

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