Baked Chicken Parmesan

This Baked Chicken Parmesan is crispy panko-breaded chicken smothered in marinara sauce and topped with mozzarella cheese and basil ribbons. Enjoy a healthier version of chicken parmesan with this baked recipe.

This chicken recipe is a family favorite and much easier and cleaner than pan-fried chicken Parmesan.

Ingredient Notes and Substitutions

See the complete list of ingredients on the recipe card below.

• Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼- ½ inch thick, or thick chicken breasts split in half lengthwise.
• Italian Seasoning: Or use dried herbs like thyme, rosemary, basil, and parsley
• Panko breadcrumbs: I find that these give the chicken the crispiest finish, but you can substitute regular breadcrumbs.
• Parmesan cheese: Use freshly grated Parmesan cheese for the best flavor.
• Marinara sauce: I use my favorite jarred marinara, but any good-quality red pasta or tomato sauce will work as well. If you have the time, homemade marinara sauce is even better.
• Fresh herbs: Use herbs like thyme, basil, and Italian parsley.

How To Make Baked Chicken Parmesan

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Set up your breading stations with three shallow bowls. One with flour, Italian seasoning, garlic powder, salt, and freshly ground black pepper. One with beaten eggs and water, and the final one with panko breadcrumbs and Parmesan cheese.
2. Dredge the chicken filets in the flour, then in the beaten egg mixture, and then through the breadcrumb mixture.
3. Place the breaded chicken cutlets in a single layer on a parchment-covered baking sheet. Bake until crispy and cooked through.
4. Remove the baking sheet from the oven and top with a layer of marinara followed by a healthy amount of shredded mozzarella.
5. Return the baking sheet to the oven for 4-5 minutes or until the cheese melts.

Tips For Success

• To avoid the dreaded breading fingers, use one hand for the wet mixture and the other for the dry mixture.
• Don’t overbake the chicken. It is cooked through when it reaches an internal temperature of 165 degrees. An instant-read meat thermometer is inexpensive and a real necessity in the kitchen. 
• Ensure that your parchment paper is rated for at least 400°F.
• To lightly brown the cheese, turn on the broiler for the last minute of cooking. Stay close by as broilers can be unpredictable.
• Basil ribbons are made by stacking the basil leaves on top of each other and gently rolling them into a cylinder cigar shape. Now, using a sharp knife, slice them extra thin crosswise.

Perfect Pairings

• Angel Hair Pasta with Garlic and Parmesan
• Cheesy Garlic Bread
• Olive Garden Copycat Salad
• Roasted Broccoli
• Parmesan Pasta
• Hearts of Palm Salad

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