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.
- 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.
- Dredge the chicken filets in the flour, then in the beaten egg mixture, and then through the breadcrumb mixture.
- Place the breaded chicken cutlets in a single layer on a parchment-covered baking sheet. Bake until crispy and cooked through.
- Remove the baking sheet from the oven and top with a layer of marinara followed by a healthy amount of shredded mozzarella.
- 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
Baked Chicken Parmesan
This Baked Chicken Parmesan is crispy panko-breaded chicken smothered in marinara sauce and topped with mozzarella cheese and basil ribbons.
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Servings: 4 servings
Calories: 459kcal
Ingredients
- 4 chicken cutlets
- ⅓ cup all-purpose flour
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 large egg
- 1 tablespoon cold water
- ½ cup panko breadcrumbs
- ¼ cup grated Parmesan cheese
- cooking spray
- 1½ cups marinara sauce
- ¾ cup shredded mozzarella
- chopped fresh basil
Instructions
- Preheat oven to 400°F. Cover a large baking sheet with parchment paper.
- Set up your breading stations with three shallow bowls. One with the flour, Italian seasoning, garlic powder, salt, and freshly ground black pepper. One with the egg and water, and the final one with panko breadcrumbs and Parmesan cheese.
- Dredge the chicken filets in the flour, then in the beaten egg mixture, and then through the breadcrumb mixture.
- Place the breaded chicken cutlets in a single layer on the prepared baking sheet. Spray lightly with cooking spray or mist with avocado oil. Bake for 15 minutes or until crispy and cooked through. Chicken is done when it reaches an internal temperature of 165 degrees,
- Remove the baking sheet from the oven and top with a layer of marinara followed by a layer of mozzarella.
- Return the baking sheet to the oven for 3-5 minutes or until the cheese melts. Top with chopped fresh basil or basil ribbons.
Notes
- Store leftovers in an airtight container for up to 3 days.
- Reheat in an air fryer at 375°F for 13 minutes or until heated through.
Nutrition
Calories: 459kcal | Carbohydrates: 21g | Protein: 59g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 213mg | Sodium: 1303mg | Potassium: 1198mg | Fiber: 2g | Sugar: 4g | Vitamin A: 739IU | Vitamin C: 9mg | Calcium: 218mg | Iron: 3mg
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Jocelyn
This was so delicious! I love that it’s baked instead of fried but still has that crispy coating and plenty of cheesy goodness on top.
Amber
Mmm, this was so delicious! We all loved it, so I’ll add it to the rotation. Chicken parm is always a winning dish.
Beth Pierce
Thanks, Amber! I agree!
Lora
This came out so crispy and flavorful, and the mozzarella on top was perfect. Such an easy dinner and everyone really enjoyed it!
Beth Pierce
So happy that everyone enjoyed it.
Terri
I actually turned these into sandwiches by putting them on some toasted garlic bread slices. AMAZING.
Beth Pierce
Sounds delicious!
Catalina
I baked this for dinner and the breadcrumb coating came out wonderfully crisp. The melted cheese and tomato sauce made it such a comforting meal!
Beth Pierce
Thanks, Catalina!
Richard
What a wonderful recipe. They were crispy, tasty, and easy to make without all that fried mess.
Alejandra
My boyfriend loved this recipe. It’s SO delicious and easy to make. The visuals were very helpful since I’m learning to cook.
Beth Pierce
So glad that you liked it, Alejandra!
Anna
My favorite thing about this recipe is that you bake the chicken instead of frying it. What a time saving! Plus, I think it gives a very fancy impression, while being fairly easy to make 😊
Beth Pierce
Yes, indeed!
Amy Dong
This Baked Chicken Parmesan came out perfectly golden and cheesy. It was such an easy and satisfying dinner!
Beth Pierce
So glad that you liked it, Amny!
Ben
I love the flavor, but what really makes me sure I’ll make it again is how easy it is to clean up after it’s all done. So much simpler than pan-frying.
Beth Pierce
I agree 100%