Baked Chicken Parmesan
This easy baked chicken Parmesan delivers tender chicken with a crisp coating, rich marinara, and bubbling cheese without the mess of deep-frying.
Ingredients
For the Chicken
- 4 pieces Boneless, skinless chicken breasts or thin-sliced chicken cutlets Thin cutlets cook quickly and evenly.
- 1 cup Breadcrumbs, preferably Italian-seasoned or panko For a crunchier finish, use panko.
- 1/2 cup Grated Parmesan cheese Fresh grated will yield the best flavor.
- 1 cup Mozzarella cheese, shredded or sliced Low-moisture mozzarella is recommended.
- 1 cup Marinara or tomato pasta sauce Use sparingly to avoid sogginess.
- 2 large Eggs Beaten for helping the coating adhere.
- 1/2 cup All-purpose flour Optional for traditional breading.
- 1 teaspoon Garlic powder Enhances flavor.
- 1 teaspoon Italian seasoning
- 1 teaspoon Salt
- 1/2 teaspoon Freshly ground black pepper
- Cooking spray Olive oil or cooking spray For greasing and better browning.
Instructions
Preparation
- Trim any excess fat from the chicken. If the pieces are thick, slice or pound them until they are evenly sized.
Coating Setup
- Place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third.
Breading the Chicken
- Dip each chicken piece in flour, if using, then into the egg. Press it firmly into the breadcrumb mixture, coating both sides thoroughly.
Baking
- Place the coated chicken on a lightly greased, parchment-lined, or wire-rack-lined baking sheet. Lightly spray or brush the tops with olive oil.
- Bake in a preheated oven until the coating is crisp and the chicken is almost fully cooked.
- Spoon marinara over each piece, then sprinkle with mozzarella and a little extra Parmesan.
- Return the chicken to the oven until the cheese melts and the chicken reaches an internal temperature of 165°F (74°C).
- Let the chicken rest briefly before serving.
Notes
Serve with spaghetti, whole-wheat pasta, or zucchini noodles. Leftovers can be stored in airtight containers for up to 3–4 days in the refrigerator. For freezing, store in freezer-safe containers and consume within 2–3 months.