Oh my gosh, let me tell you about my absolute favorite weeknight lifesaver – baked chicken parmesan! I swear, nothing beats that golden crispy crust giving way to juicy chicken, all smothered in tangy marinara and gooey melted cheese. It’s the dish I make when I want something fancy-feeling but don’t actually want to fuss – just a few simple steps and boom, restaurant-quality dinner at home. My kids go crazy for it (even the picky one!), and honestly? I’ve lost count of how many times this recipe has saved me when unexpected guests show up. The best part? Unlike fried versions, this baked chicken parmesan lets you enjoy all that deliciousness without the greasy mess. Trust me, once you try this method, you’ll never go back to takeout!

Why You’ll Love This Baked Chicken Parmesan

Listen, I know you’re going to adore this recipe as much as I do – here’s why:

• So easy – Just bread, brown, bake! Even my teenager can make it
• That perfect crunch – Golden crispy outside, tender juicy inside
• Cheese pull magic – That melty mozzarella blanket makes everything better
• Kid-approved – My picky eaters actually ask for seconds
• No grease splatters – All the flavor of fried chicken parm without the mess

Seriously, what’s not to love? It’s comfort food that doesn’t feel guilty!

Ingredients for Baked Chicken Parmesan

Okay, let’s talk ingredients – because using the right stuff makes all the difference between good chicken parm and knock-your-socks-off chicken parm. Here’s what you’ll need:

• 2 boneless, skinless chicken breasts – about 6 oz each (pound them to even thickness if they’re super thick)
• 1 cup breadcrumbs – I’m obsessed with panko for extra crunch, but regular works too
• 1/2 cup grated parmesan cheese – the real stuff, not the powdery kind!
• 1 teaspoon garlic powder – because everything’s better with garlic
• 1 teaspoon dried oregano – that classic Italian flavor
• 1/2 teaspoon salt – just enough to make all the flavors pop
• 1/4 teaspoon black pepper – freshly ground if you’ve got it
• 1 egg, beaten – our glue for that perfect breading
• 1 cup marinara sauce – homemade if you’re fancy, jarred if you’re smart (no judgment!)
• 1 cup shredded mozzarella cheese – because cheese is life
• 2 tablespoons olive oil – for that beautiful golden crust

See? Nothing crazy – just simple, quality ingredients that work magic together!

Equipment You’ll Need

Don’t worry – you probably have everything already! Here’s what I grab when making my baked chicken parmesan:

• A trusty 9×13 baking dish (or whatever oven-safe pan you’ve got)
• One good skillet for browning
• Two shallow bowls (one for egg, one for breadcrumbs)
• Measuring cups and spoons

That’s it – no fancy gadgets required!

How to Make Baked Chicken Parmesan

Alright, let’s get cooking! This is where the magic happens – turning those simple ingredients into crispy, cheesy perfection. Follow these steps and you’ll have the best baked chicken parmesan of your life. Promise!

Step 1: Prep the Chicken

First things first – check your chicken breasts. If they’re super thick (like over 1 inch), give them a gentle pound with a meat mallet or rolling pin to even them out. This helps everything cook evenly so you don’t end up with dry edges and raw centers!

Step 2: Coat the Chicken

Now for the fun part – the breading station! Dip each breast in the beaten egg, letting excess drip off, then press firmly into the breadcrumb mixture. I mean really press those crumbs in – this is what gives you that amazing golden crust. Flip and repeat until fully coated. Pro tip: use one hand for wet ingredients and one for dry to avoid breadcrumb fingers!

Step 3: Brown and Bake

Heat your olive oil in a skillet over medium heat. When it shimmers, add the chicken and cook for about 3 minutes per side – just until beautifully golden (don’t worry, it’ll finish cooking in the oven). Transfer to your baking dish, smother with marinara sauce, and blanket with mozzarella. Bake at 375°F for 20 minutes until the cheese is bubbly and the chicken hits 165°F inside. That’s it – restaurant-quality chicken parm at home!

Tips for Perfect Baked Chicken Parmesan

Want to take your baked chicken parmesan from good to oh-my-god-good? Here are my foolproof secrets:

• Panko is your friend – Those Japanese breadcrumbs give the crispiest, most satisfying crunch
• Let it rest – 5 minutes out of the oven means juicier chicken (and no burnt tongues!)
• Fresh basil finish – A few torn leaves on top add color and bright flavor
• Don’t skimp on browning – That golden crust in the skillet is flavor magic
• Cheese layer first – A little mozzarella under the sauce prevents soggy breading

Trust me, these little touches make all the difference!

Ingredient Substitutions

Ran out of something? No worries – here’s how to adapt my baked chicken parmesan without losing that amazing flavor:

• Gluten-free? Swap regular breadcrumbs for gluten-free panko (they crisp up beautifully!)
• Dairy-free? Nutritional yeast works instead of parmesan, and vegan mozzarella melts surprisingly well
• No eggs? A mix of milk and flour makes a decent binder in a pinch
• Chicken thighs work too – Just adjust cooking time since they’re juicier (and more forgiving!)

The beauty of this recipe? It’s flexible – make it work for you!

Serving Suggestions for Baked Chicken Parmesan

Now, let’s talk about what to serve with this beauty! My go-to is always a big pile of spaghetti with extra marinara – the perfect vehicle for soaking up all that cheesy goodness. But honestly? This baked chicken parmesan shines with so many sides:

• Classic spaghetti – Can’t go wrong with the traditional pairing
• Crisp green salad – Balances out all that richness
• Garlic bread – Because more carbs is always the right answer
• Roasted veggies – Zucchini or broccoli get nice and caramelized

Mix and match based on what you’re craving – it’s all delicious!

Storage and Reheating

Okay, confession time – leftovers rarely happen in my house because we gobble this up! But if you’re lucky enough to have extra baked chicken parmesan, here’s how to keep it tasting amazing:

• Fridge: Store in an airtight container for up to 3 days (though it’s best within 24 hours)
• Reheat: Oven at 350°F for 10-15 minutes keeps the breading crisp (microwave makes it soggy – trust me, I learned the hard way!)
• Freezing: Not ideal, but you can freeze before baking – just add cheese fresh when ready to cook

Pro tip: If the breading softens, a quick broil brings back that perfect crunch!

Baked Chicken Parmesan Nutrition

Now, I’m no dietitian, but I can tell you this – while baked chicken parmesan isn’t exactly a salad, it’s way lighter than the fried version! Keep in mind nutrition varies based on your specific ingredients and portion sizes (especially that cheese – I won’t judge if you add extra!). These values are just estimates to give you a general idea.

FAQs About Baked Chicken Parmesan

Can I use chicken thighs instead of breasts?
Absolutely! Thighs actually stay juicier and are more forgiving if you accidentally overcook them. Just increase the baking time by 5-10 minutes since they’re thicker. The skinless, boneless ones work best for this recipe.

How do I keep the breading from getting soggy?
Two tricks: First, make sure you brown the chicken really well in the skillet – that initial crispiness holds up better. Second, try putting a thin layer of mozzarella under the marinara sauce – it acts like a moisture barrier. Works like a charm!

Can I make this ahead of time?
You sure can! Prep the breaded chicken up to a day in advance and keep it refrigerated (unbaked). When ready, just brown and bake as usual. The breading might not get quite as crispy, but it’s still delicious.

Why bake instead of fry?
Honestly? Less mess, less grease, and way easier cleanup! You still get that satisfying crunch without standing over a splattering skillet. Plus, baking lets the cheese get all bubbly and golden – my favorite part!

Share Your Baked Chicken Parmesan

Did you make this recipe? I’d love to hear how it turned out! Leave a comment or snap a photo ofesy masterpiece – nothing makes me happier than seeing your kitchen wins!

Incredible 20-Minute Baked Chicken Parmesan You’ll Crave

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• Author: Christina R. Jones
• Total Time: 40 minutes
• Yield: 2 servings 1x
• Diet: Low Calorie

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Description

A simple and delicious baked chicken parmesan recipe with crispy breaded chicken topped with marinara sauce and melted cheese.

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Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 cup breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 egg, beaten
• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

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Instructions

1. Preheat oven to 375°F (190°C).
2. Mix breadcrumbs, parmesan, garlic powder, oregano, salt, and pepper in a shallow dish.
3. Dip chicken in beaten egg, then coat with breadcrumb mixture.
4. Heat olive oil in a skillet over medium heat. Brown chicken for 3 minutes per side.
5. Place chicken in a baking dish. Top with marinara sauce and mozzarella.
6. Bake for 20 minutes or until chicken is cooked through.

Notes

• Use panko breadcrumbs for extra crispiness.
• Let chicken rest for 5 minutes before serving.
• Fresh basil adds a nice finishing touch.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 1 chicken breast
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 7g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 3g
• Protein: 40g
• Cholesterol: 150mg

Keywords: baked chicken parmesan, chicken parmesan recipe, easy chicken dinner