Baked Chicken Parmesan Recipe
An easy baked chicken Parmesan recipe with sauce and melted cheese, delivering genuinely crispy breading without any deep frying required.
Equipment
- baking sheet
- wire rack
- 3 shallow bowls
- meat mallet (optional)
Ingredients
Chicken
- 4 boneless skinless chicken breasts, pounded to even thickness
- 1 cup all-purpose flour
- 2 large eggs
- 1½ cups panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- Olive oil spray
- spaghetti if you want to add it
Topping
- 1½ cups marinara sauce
- 1½ cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- Fresh basil chopped, for garnish
Instructions
Set Up the Breading Station and Coat the Chicken
- Preheat the oven to 425°F (220°C). In a small skillet over medium heat, toast the panko breadcrumbs for 3-4 minutes, stirring frequently, until lightly golden, then transfer to a shallow bowl and mix in the parmesan cheese, garlic powder, oregano, salt, and pepper.
- Set up two more shallow bowls: one with the flour, and one with the eggs, beaten. Dredge each chicken breast first in the flour, shaking off excess, then dip into the beaten eggs, letting any excess drip off, then press firmly into the toasted panko mixture, coating both sides evenly.
Bake Until Crispy
- Place the breaded chicken breasts on a wire rack set inside a baking sheet, spacing them apart so hot air can circulate around each piece. Lightly spray the tops with olive oil spray, which helps the breading turn golden brown in the oven.
- Bake for 20-22 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and the breading is golden and crispy throughout.
Add the Sauce and Cheese, Then Finish Baking
- Remove the chicken from the oven and spoon marinara sauce evenly over each piece, followed by shredded mozzarella and a sprinkle of extra parmesan cheese.
- Return to the oven and bake for another 6-8 minutes, until the cheese is fully melted and starting to turn golden in spots. Let the chicken rest for a couple of minutes before garnishing with fresh basil and serving.
Notes
- Toasting the panko breadcrumbs before coating the chicken is one of the most important steps for achieving genuinely crispy results in the oven, so don't skip this even though it adds a couple of extra minutes.
- Baking on a wire rack rather than directly on the baking sheet allows air to circulate underneath the chicken, keeping the bottom crispy instead of soggy.
- Pounding the chicken breasts to an even thickness helps them cook evenly and more quickly, so try not to skip this step even if your chicken breasts look relatively even already.
- Adding the sauce and cheese only after the chicken has baked and crisped up keeps the breading from getting soggy underneath the toppings.
- Letting the chicken rest briefly after the final bake helps the cheese set slightly, making it easier to serve without everything sliding off