This simple Baked Chicken Parmesan recipe boasts restaurant-quality flavors, featuring breaded chicken, marinara sauce, and a delicious blend of mozzarella and Parmesan cheeses. It's a comforting dish that's sure to impress any guest!
Try more Italian inspired chicken recipes like marry me chicken tortellini, chicken marsala and lemon chicken.
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🛒Ingredients
- Marinara sauce - whip up my quick and easy marinara sauce for that burst of flavor you crave.
- Chicken - boneless, skinless chicken breasts are loaded with lean protein and stay incredibly juicy beneath that crispy coating.
- Breadcrumbs/Panko - go for panko breadcrumbs for that ideal crunch or use Italian breadcrumbs for more flavor.
Step-by-step photos can be seen below the recipe card.
How do you keep chicken parm from getting soggy?
- When adding marinara sauce to the chicken, apply it sparingly. Too much sauce can make the breading soggy.
- Avoid overcrowding the pan to prevent steam from making the breading soggy. If needed, use multiple dishes or bake in batches.
- Serve immediately! This dish is best served immediately to maintain the crispiness of the crust. Avoid covering with foil or keeping it warm for too long, as this can lead to soggy breading.
Storage Instructions
- 🍱To Store. For the best taste, savor your baked chicken Parmesan right after making it. If you end up with leftovers, store them in an airtight container in the fridge for up to 2 days.
- 🔥To Reheat. Simply warm them up in a lightly greased pan over medium heat.
What To Serve With Chicken Parmesan
- Serve it over pasta with a side of green salad
- Keep it light with a side of veggies: pan fried asparagus, zucchini fries or roasted carrot
- Air fryer sliced potatoes
- Cucumber dill salad
📖Recipe
Baked Chicken Parmesan (Quick & Easy)
This simple and healthy Baked Chicken Parmesan recipe boasts restaurant-quality flavors, featuring breaded chicken, marinara sauce, and a delicious blend of mozzarella and Parmesan cheeses. It's a comforting dish that's sure to impress any guest!
Ingredients
For The Chicken
- 1 pound chicken breasts
- ⅓ cup flour, gluten free if needed
- ½ teaspoon black ground pepper
- 1 teaspoon salt
- 2 medium eggs
- 2 tablespoon grapeseed oil, or olive oil
- 1 ½ cup homemade marinara sauce, see notes
- 1 cup mozzarella & parmesan mix, grated or shredded (or simply just mozzarella)
- 1 tablespoon basil, fresh, chopped or parsley
For The Crispy Crust
- ½ cup panko breadcrumbs, GF if desired or any italian flavored crumbs
- 1 teaspoon dried italian herbs, if using breadcrumbs skip this
- ½ cup parmesan, grated
- 1 teaspoon garlic powder, or onion powder
Instructions
- Prepare my homemade marinara sauce and set it aside. You can make it ahead of time and store it in the fridge for up to 3 days, or freeze it for convenient meal prep.1 ½ cup homemade marinara sauce
- Slice the chicken breasts in half lengthwise to create 4 thin pieces. Lay them on a wooden board covered with plastic wrap and gently pound them on both sides. Season each piece with salt and pepper.1 pound chicken breasts, 1 teaspoon salt, ½ teaspoon black ground pepper
- Set up three small bowls: one with flour mixed with garlic powder, another with whisked eggs, and the third with breadcrumbs, parmesan cheese, and Italian herbs.⅓ cup flour, 2 medium eggs, ½ cup panko breadcrumbs, 1 teaspoon dried italian herbs, 1 teaspoon garlic powder, ½ cup parmesan
- Coat each chicken piece in flour, then dip it in the egg mixture, and finally coat it evenly with the breadcrumb mixture.
- Heat a skillet with oil over medium-high heat. Add the chicken and fry for about 3 minutes on each side until golden brown. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.2 tablespoon grapeseed oil
- Preheat your oven to 425°F (215°C). Assemble the dish by spreading a layer of marinara sauce in a baking dish. Arrange the fried chicken breasts on top, overlapping them slightly if needed. Pour another layer of marinara sauce over the chicken.
- Finish by sprinkling grated mozzarella cheese over the chicken. If desired, mix in some Parmesan cheese with the mozzarella.1 cup mozzarella & parmesan mix
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and garnish with freshly chopped basil before serving. Enjoy!1 tablespoon basil
Notes
- To Store. For the best taste, savor your baked chicken Parmesan right after making it. If you end up with leftovers, store them in an airtight container in the fridge for up to 2 days.
- To Reheat. Simply warm them up in a lightly greased pan over medium heat.
Nutrition
Calories: 450kcalCarbohydrates: 20gProtein: 41gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 185mgSodium: 1611mgPotassium: 802mgFiber: 2gSugar: 4gVitamin A: 874IUVitamin C: 8mgCalcium: 346mgIron: 3mg
Tried this recipe?Let us know how it was!
🥘 Baked Chicken Parmesan - Step By Step
- Prepare my homemade marinara sauce and set it aside. You can make it ahead of time and store it in the fridge for up to 3 days, or freeze it for convenient meal prep.
- Slice the chicken breasts in half lengthwise to create 4 thin pieces. Lay them on a wooden board covered with plastic wrap and gently pound them on both sides. Season each piece with salt and pepper.
- Set up three small bowls: one with flour mixed with garlic powder, another with whisked eggs, and the third with breadcrumbs, cheese, and Italian herbs.
- Coat each chicken piece in flour, then dip it in the egg mixture, and finally coat it evenly with the breadcrumb mixture.
- Heat a skillet with oil over medium-high heat. Add the chicken and fry for about 3 minutes on each side until golden brown. Transfer the cooked chicken to a plate lined with paper towels to absorb excess oil.
- Preheat your oven to 425°F (215°C).
- Assemble the dish by spreading a layer of marinara sauce in a baking dish. Arrange the fried chicken breasts on top, overlapping them slightly if needed. Pour another layer of marinara sauce over the chicken.
- Finish by sprinkling grated mozzarella cheese over the chicken. If desired, mix in some Parmesan cheese with the mozzarella.
- Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly.
- Once done, remove from the oven and garnish with freshly chopped basil before serving. Enjoy!
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🤷Frequently Asked Questions
Why is my chicken parm rubbery?
When chicken turns rubbery, it's often a sign of overcooking. As the chicken cooks for an extended period, it loses moisture, causing the protein fibers to become elastic and resulting in that undesirable rubbery texture.
What is the difference between chicken parmesan and chicken parmigiana?
Chicken Parmesan and chicken Parmigiana are actually the same dish! Despite the different names, they refer to the identical recipe. And, with a title like "chicken Parmigiana," you might think it's an Italian creation. Although it does have Italian origins, chicken Parmesan is truly an all-American favorite.
I tried lining my baking sheet with parchment paper before adding the chicken, and it really helped keep the bottom from getting soggy. Rita, your tip about not letting the chicken sit in the sauce before baking was a game-changer for me. Thanks for sharing!
Just finished making this baked chicken parm and it turned out bomb. Never knew baking it could still give it that crispy crust without frying. Rita, you rocked this recipe!
SallyBakes, just followed it as is and came out perfect.
Has anyone tried swapping the chicken for a plant-based option? I'm trying to incorporate more vegetarian meals into my week and thought this might be a good recipe to start with.
Sounds delish! Looks like a great meal prep option.
Loved the authenticity of this recipe! It's so hard to find a good chicken parm that doesn't go overboard with the sauce. Well done on keeping it true to its Italian roots, Rita.
made this last night and it was a hit with the family. was a bit worried about the chicken drying out in the oven but it turned out super juicy. will def make again
thank you so much Cheryl!