There’s nothing quite as comforting as a golden, cheesy Chicken Parmesan Recipe Baked fresh out of the oven.
Crispy breaded chicken cutlets layered with rich marinara, melted mozzarella, and fragrant basil — it’s the ultimate Italian comfort dish made simple.
This baked version keeps all the indulgent flavor of the original but skips the deep-frying, giving you a lighter, cleaner meal that’s still irresistibly satisfying.
Why You’ll Love This Recipe
This baked Chicken Parmesan delivers restaurant-quality results without the mess of frying.
The panko breadcrumbs give you that signature crunch, while the melted cheeses create a creamy, gooey finish.
It’s a wholesome, family-friendly dinner that feels both hearty and elegant.
Plus, it pairs beautifully with pasta, salad, or even roasted vegetables.
What You’ll Need (Ingredient Highlights)
Boneless chicken breasts are sliced thin and pounded evenly for quick, even cooking.
Toasted panko breadcrumbs provide a golden, crispy crust that stays crunchy even after baking.
Parmesan cheese adds a nutty, salty flavor that enhances the coating and the final topping.
Italian seasoning and garlic powder bring aromatic depth to the breading.
Mozzarella — both shredded and fresh — melts perfectly for that classic cheesy stretch.
Fresh basil gives the dish a burst of color and a fresh, herby finish.
Pro Tips Before You Start
Pound the chicken evenly so each piece cooks at the same rate.
Toast your breadcrumbs before breading — it’s the secret to an extra-crisp crust.
Use a wire rack on your baking sheet to let heat circulate evenly around the chicken.
Avoid overcooking; the internal temperature should reach 165°F for juicy results.
Finish under the broiler briefly to get that bubbling, browned cheese topping.
How to Make Chicken Parmesan Recipe Baked
Step 1 – Prepare the Sauce
If using homemade marinara, make it first and let it simmer.
If using store-bought, warm it gently over low heat.
Step 2 – Toast the Breadcrumbs
Preheat the oven to 425°F (220°C).
In a skillet, heat olive oil over medium-low heat.
Add panko breadcrumbs and stir until golden brown, about 3–4 minutes.
Remove from heat and set aside.
Step 3 – Prep the Chicken
Slice each chicken breast in half lengthwise to create two thin fillets.
Place between plastic wrap and gently pound to about thick.
Season both sides with salt and black pepper.
Step 4 – Set Up the Dredging Station
Prepare three shallow bowls.
One with flour, one with whisked eggs mixed with water and a touch of flour, and one with toasted panko, Parmesan, Italian seasoning, garlic powder, and salt.
Step 5 – Bread the Chicken
Dredge each chicken piece lightly in flour, then dip in the egg mixture, and finally coat thoroughly with the panko blend.
Press gently so the crumbs stick well.
Step 6 – Bake the Chicken
Place the breaded chicken on a greased wire rack set over a baking sheet.
Bake for 20–25 minutes until golden brown and cooked through.
Step 7 – Add the Toppings
Switch the oven to broil. Spoon marinara over each cutlet, leaving the edges exposed.
Add shredded mozzarella, Parmesan, and pieces of fresh mozzarella.
Step 8 – Broil to Finish
Broil for 2–3 minutes until the cheese is melted, bubbly, and slightly browned.
Step 9 – Garnish and Serve
Top with fresh chopped basil and serve immediately while hot.
What to Serve Them With
Serve it over spaghetti or linguine with extra marinara sauce.
Pair with a light Caesar or garden salad for freshness.
Add garlic bread or focaccia on the side for the perfect Italian touch.
Enjoy with roasted vegetables or grilled zucchini for a lighter meal.
Variations / Substitutions
Use chicken thighs instead of breasts for more tenderness.
Swap panko with gluten-free breadcrumbs if needed.
Try provolone or fontina for a creamier, rich cheese layer.
Add crushed red pepper flakes for a spicy version.
Make it lighter with part-skim mozzarella and less oil.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F (175°C) until warmed and crisp.
Avoid microwaving too long as it softens the crust.
Freeze baked cutlets without sauce for up to 2 months.
Thaw overnight and reheat in the oven for best results.
FAQs
Can I prepare this ahead of time?
Yes, you can bread the chicken in advance and refrigerate it before baking.
Can I fry instead of bake?
Absolutely, shallow-fry in oil for about 3 minutes per side until golden.
Can I use jarred marinara sauce?
Yes, choose a high-quality one for the best flavor.
Can I make this gluten-free?
Use gluten-free breadcrumbs and flour substitutes.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great and stay juicy.
Can I make it spicier?
Add chili flakes or a touch of cayenne to the breadcrumb mix.
How do I know when the chicken is done?
Check with a thermometer — 165°F (74°C) is perfect.
Can I freeze leftovers?
Yes, freeze individually and reheat in the oven to keep them crispy.
What cheese works best?
A mix of mozzarella, Parmesan, and provolone gives the best balance.
Why is my coating soggy?
Make sure to bake on a wire rack and avoid overcrowding the pan.
Final Thoughts
This Chicken Parmesan Recipe Baked brings together crisp, juicy chicken, tangy marinara, and gooey cheese for an unforgettable meal.
It’s elegant enough for special occasions yet easy enough for weeknight dinners.
Once you try this oven-baked version, you’ll never miss the fried one again.
