Description
This baked chicken parmesan features tender chicken breasts coated in a crispy, golden breadcrumb crust, topped with marinara sauce and melted mozzarella and parmesan cheese. Baked to perfection in the oven instead of fried, it’s a healthier version of the Italian-American classic that’s perfect served over pasta or with a side salad for an easy weeknight dinner the whole family will love.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1½–2 pounds total)
- ½ cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1½ cups Italian breadcrumbs
- ½ cup freshly grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- 1 teaspoon salt, divided
- ½ teaspoon black pepper, divided
- Cooking spray or olive oil spray
For Assembly:
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
- Cooked pasta for serving (optional)
Instructions
- Prep and preheat: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or aluminum foil. If using a wire rack, place it on the lined baking sheet and spray with cooking spray. Also spray a 9×13-inch baking dish with cooking spray and set aside.
- Pound the chicken: Place chicken breasts between two sheets of plastic wrap or in a large zip-top bag. Using a meat mallet or rolling pin, gently pound to an even ½-inch thickness. This ensures even cooking and tender texture. Pat the chicken dry with paper towels and season both sides lightly with ½ teaspoon salt and ¼ teaspoon pepper.
- Set up breading station: Arrange three shallow bowls or pie plates in a row. In the first bowl, add the flour seasoned with ¼ teaspoon salt and ¼ teaspoon pepper. In the second bowl, whisk together eggs and milk until well combined. In the third bowl, combine breadcrumbs, ¼ cup of the Parmesan cheese, Italian seasoning, garlic powder, onion powder, and remaining ¼ teaspoon salt. Mix well.
- Bread the chicken: Working with one piece at a time, coat the chicken in flour, shaking off excess. Dip into the egg mixture, letting excess drip off. Finally, press into the breadcrumb mixture, coating both sides thoroughly and pressing gently so the coating adheres. Place breaded chicken on the prepared baking sheet or wire rack. Repeat with remaining chicken pieces.
- Spray and bake: Generously spray the tops of the breaded chicken with cooking spray or olive oil spray—this is crucial for achieving a golden, crispy coating. Bake for 20-25 minutes, flipping halfway through and spraying the other side, until the chicken is golden brown and registers 165°F on an instant-read thermometer.
- Add sauce and cheese: Remove the baking sheet from the oven. Carefully transfer the chicken pieces to the prepared 9×13-inch baking dish. Spoon marinara sauce over each piece of chicken (about ½ cup per piece). Top with shredded mozzarella and the remaining ¼ cup of Parmesan cheese.
- Final bake: Return to the oven and bake for 8-10 minutes, until the cheese is melted, bubbly, and lightly golden. For extra browning, you can broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Serve: Remove from oven and let rest for 3-5 minutes. Garnish with fresh basil leaves if desired. Serve over cooked pasta, with garlic bread, or however you prefer.
Notes
- Pounding chicken to even thickness is crucial for even cooking—don’t skip this step.
- The cooking spray on the breaded chicken is essential for crispiness—don’t skip or use too little.
- Don’t overcrowd the baking sheet—give chicken pieces space for even browning.
- If your chicken breasts are very large (10+ ounces), cut them in half horizontally before pounding.
- For extra crispy coating, let the breaded chicken rest for 10 minutes before baking to allow the coating to set.
- Check internal temperature—chicken is done when it reaches 165°F in the thickest part.
- You can prepare the chicken through step 5, then add sauce and cheese just before serving for crispier coating.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 485
- Sugar: 6g
- Sodium: 1240mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 48g
- Cholesterol: 185mg