Name: Baked Chicken Parmesan
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian
Ingredients: 2 large boneless skinless chicken breasts; 1/2 cup whole wheat breadcrumbs; 1/4 cup grated Parmesan cheese; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; Salt and pepper to taste; 1 egg, beaten; 3/4 cup marinara sauce; 1/2 cup shredded mozzarella cheese; Fresh basil or parsley, for garnish (optional); Olive oil spray

This Baked Chicken Parmesan is a lighter, oven-baked version of the beloved Italian classic. Instead of deep frying, I bake the chicken cutlets until golden and crispy, then top them with rich marinara and gooey mozzarella cheese. It’s a simple, comforting dish that comes together in under an hour—perfect for busy nights when I still want something hearty and flavorful.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 large boneless skinless chicken breasts

1/2 cup whole wheat breadcrumbs

1/4 cup grated Parmesan cheese

1 teaspoon Italian seasoning

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

Salt and pepper to taste

1 egg, beaten

3/4 cup marinara sauce

1/2 cup shredded mozzarella cheese

Fresh basil or parsley, for garnish (optional)

Olive oil spray

Directions

I start by preheating the oven to 425°F (220°C). Then, I line a baking sheet with parchment paper and lightly spray it with olive oil.

Next, I slice the chicken breasts in half lengthwise, giving me 4 thin cutlets. I pat them dry and season both sides with salt and pepper.

In a shallow bowl, I mix the breadcrumbs, Parmesan, Italian seasoning, garlic powder, and onion powder.

I dip each chicken cutlet into the beaten egg, then coat it in the breadcrumb mixture, pressing gently so it sticks.

The coated chicken goes on the prepared baking sheet. I spray the tops with olive oil spray to help them crisp up in the oven.

I bake the chicken for 20 minutes. Then, I take it out, spoon marinara sauce evenly over each piece, and top with mozzarella.

I return it to the oven for another 10 minutes, until the cheese is melted and bubbly, and the chicken reaches an internal temperature of 165°F.

I finish with a sprinkle of fresh basil or parsley if I have it on hand and serve hot.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Calories: 320 kcal per serving

Variations

Gluten-free: I swap in gluten-free breadcrumbs to make this recipe suitable for those avoiding gluten.

Low-carb: For a low-carb twist, I sometimes use crushed pork rinds or almond flour instead of breadcrumbs.

Spicy: When I want a kick, I add a pinch of red pepper flakes to the breadcrumb mixture.

Different cheese: I’ve also used provolone or a mozzarella-Parmesan blend for extra cheesiness.

Air fryer option: This works great in an air fryer at 390°F for about 12 minutes before adding the sauce and cheese.

Storage/Reheating

To store leftovers, I place them in an airtight container in the fridge for up to 3 days. For longer storage, I freeze individual portions for up to 2 months. When I’m ready to reheat, I warm them in a 350°F oven for about 10–15 minutes or until heated through. Microwaving is quicker, but I find the oven keeps the coating crispier.

FAQs

How do I keep the breading from falling off?

I make sure the chicken is dry before dipping it in the egg and breadcrumbs, and I press the coating on gently but firmly. Spraying the tops with oil also helps it stay put.

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great in this recipe. I just adjust the cooking time slightly since they may be thicker or cook differently.

What’s the best marinara sauce to use?

I like using a good-quality jarred marinara with no added sugar. Homemade works beautifully too if I have time.

Can I prep this ahead?

Absolutely. I often coat the chicken and store it in the fridge a few hours ahead. Then I just bake and top with sauce and cheese when I’m ready.

Is this recipe kid-friendly?

Very much so. The flavors are classic and mild, and I often serve it with pasta or roasted veggies to make it a complete meal for the family.

Conclusion

This Baked Chicken Parmesan is my go-to when I want something warm, cheesy, and satisfying without the heaviness of fried food. It’s simple enough for a weeknight and delicious enough to serve guests. Whether I’m making it for myself or for the whole family, it always hits the spot.