Oven Baked Chicken Parmesan

This crispy, cheesy oven baked chicken parmesan is everything you love about the classic without the frying. ♡

This easy baked chicken parmesan gives you that same golden, crunchy coating with way less mess and effort than frying. The breading gets perfectly crispy in the oven, the marinara stays bright and fresh, and the mozzarella melts into bubbly, stretchy perfection. Most recipes have you standing over a pan of hot oil, frying each cutlet one at a time. Skip all that.

Whether it’s a Tuesday night or you’re feeding a crowd, this recipe has your back. It comes together fast, uses simple pantry staples, and the oven does all the heavy lifting. Let’s make it together.

Ingredients

Oven Baked Chicken Parmesan

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1/2 cup Italian-style breadcrumbs
• 1/2 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil
• 1 1/2 cups marinara sauce
• 1 1/2 cups shredded mozzarella cheese
• Fresh basil leaves, for garnish

Optional add-ins:

• Red pepper flakes for a little heat
• A drizzle of balsamic glaze on top
• Sliced black olives in the marinara
• A layer of fresh spinach under the sauce

How to Make Oven Baked Chicken Parmesan

1. Prep. Preheat your oven to 425F. Pound each chicken breast to about 1/2 inch thick so they cook evenly. Set a wire rack on a lined baking sheet.
2. Bread. Set up three shallow dishes: flour in the first, beaten eggs in the second, and panko mixed with Italian breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper in the third. Dredge each chicken breast through flour, then egg, then the breadcrumb mixture, pressing to coat.
3. Bake. Place the breaded chicken on the wire rack and drizzle olive oil over the top of each piece. Bake for 20 minutes until the coating is golden and the chicken reaches 155F internally.
4. Top. Spoon marinara sauce over each chicken breast and pile on the shredded mozzarella. Return to the oven for 5 to 7 minutes until the cheese is melted and bubbly.
5. Broil. Switch the oven to broil and let the cheese get golden and blistered on top, about 1 to 2 minutes. Watch it closely so it doesn’t burn.
6. Rest. Let the chicken sit for 5 minutes before serving. Top with fresh basil leaves.

Tips

• Pound the chicken evenly to about 1/2 inch thick. Even thickness means even cooking.
• Use a wire rack on your baking sheet so air circulates under the chicken. This is the secret to getting the bottom crispy too.
• Don’t skip the Parmesan in the breading. Mixing grated Parm into the breadcrumbs adds flavor and helps the coating crisp up.
• Drizzle olive oil on top before baking. A light drizzle mimics the golden finish you’d get from frying.
• Broil at the end. After the cheese is melted, hit it with the broiler for 1 to 2 minutes to get those bubbly, golden spots.
• Rest before serving. Let the chicken sit for 5 minutes so the juices stay in and the cheese doesn’t slide off.

Variations

• Chicken Parm Sliders: Use chicken tenders tucked into slider buns with marinara and fresh mozz.
• Pesto Chicken Parmesan: Swap marinara for basil pesto. Top with mozzarella and sun-dried tomatoes.
• Buffalo Chicken Parm: Toss breaded chicken in buffalo sauce before adding cheese. Serve with ranch.
• Eggplant Parmesan Style: Use thick-sliced eggplant rounds for a vegetarian version. Same method.
• Stuffed Chicken Parm: Butterfly the breast and stuff with ricotta, spinach, and garlic before breading.
• Air Fryer Version: Bread the same way, air fry at 400F for 12 minutes, top with sauce and cheese and air fry 2 more minutes.

Serve this with creamy tuscan orzo on the side, or pair it with baked feta zucchini noodles for something lighter. Love chicken? Try our marry me chicken or pesto chicken quesadillas next.

Oven Baked Chicken Parmesan

Crispy, golden breaded chicken baked in the oven and topped with marinara and bubbly melted mozzarella.

Print Recipe Pin Recipe

Course: Dinner

Cuisine: Italian

Calories: 440

Ingredients Method Notes

Ingredients

  

• - 4 boneless skinless chicken breasts (about 6 oz each)
• - 1 cup all-purpose flour
• - 2 large eggs beaten
• - 1 cup panko breadcrumbs
• - 1/2 cup Italian-style breadcrumbs
• - 1/2 cup freshly grated Parmesan cheese
• - 1 teaspoon garlic powder
• - 1 teaspoon Italian seasoning
• - 1/2 teaspoon salt
• - 1/4 teaspoon black pepper
• - 2 tablespoons olive oil
• - 1 1/2 cups marinara sauce
• - 1 1/2 cups shredded mozzarella cheese
• - Fresh basil leaves for garnish

Method

 

1. **Prep.** Preheat oven to 425°F. Pound chicken breasts to 1/2 inch thick. Set a wire rack on a lined baking sheet.
2. **Bread.** Dredge each chicken breast through flour, then beaten eggs, then the panko-Parmesan breadcrumb mixture, pressing to coat.
3. **Bake.** Place on the wire rack, drizzle with olive oil, and bake for 20 minutes until golden.
4. **Top.** Spoon marinara over each breast and add shredded mozzarella. Bake 5 to 7 more minutes until cheese is melted.
5. **Broil.** Switch to broil for 1 to 2 minutes until cheese is bubbly and golden on top.
6. **Rest.** Let sit 5 minutes before serving. Top with fresh basil.

Notes

- Pound chicken to even thickness so it cooks evenly with no dry edges.
- A wire rack on the baking sheet is key to crispy breading on all sides.
- Drizzle olive oil on top before baking to mimic the golden finish of frying.

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