Baked Chicken Parmesan Recipe
Baked Chicken Parmesan is a healthier twist on the classic Italian dish, featuring crispy, oven-baked chicken cutlets topped with rich marinara sauce and gooey melted mozzarella. This easy recipe delivers all the flavor of the traditional fried version but with fewer calories and less mess. Perfect for a weeknight dinner or an elegant meal to impress guests!
Equipment
- Baking sheet
- Wire rack (optional, for extra crispiness)
- Shallow bowls (for breading)
- Measuring cups and spoons
- Tongs
- Sharp knife
- Cutting board
- Aluminum foil (optional, for easy cleanup)
Ingredients
- For the Chicken:
- 2 large boneless skinless chicken breasts (cut in half lengthwise to make 4 thin cutlets)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- For the Breading:
- 1 cup panko breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- For the Egg Mixture:
- 2 large eggs
- 2 tablespoons milk
- For Topping:
- 1 ½ cups marinara sauce
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon fresh basil or parsley chopped, for garnish
Instructions
- Step 1: Prepare the Oven and Chicken
- Preheat the oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top (optional, but helps with crispiness).
- Season the chicken cutlets with salt, pepper, garlic powder, and onion powder.
- Step 2: Prepare the Breading Station
- In one shallow bowl, whisk together the eggs and milk.
- In another shallow bowl, mix the panko breadcrumbs, Parmesan cheese, Italian seasoning, paprika, and salt.
- Step 3: Bread the Chicken
- Dip each chicken cutlet into the egg mixture, letting excess drip off.
- Coat the chicken in the breadcrumb mixture, pressing lightly to adhere.
- Step 4: Bake the Chicken
- Arrange the breaded cutlets on the prepared baking sheet (or wire rack for extra crispiness).
- Lightly spray the tops with cooking spray or drizzle with a little olive oil.
- Bake for 20-22 minutes, or until golden brown and the internal temperature reaches 165°F (74°C).
- Step 5: Add the Sauce and Cheese
- Spoon marinara sauce evenly over each piece of chicken.
- Sprinkle mozzarella and Parmesan cheese on top.
- Return to the oven and bake for 5-7 minutes more, until the cheese is melted and bubbly.
- Step 6: Serve and Enjoy
- Garnish with fresh basil or parsley.
- Serve hot over pasta, zucchini noodles, or a fresh salad.
Notes
Extra Crispiness Tip: Toast the panko breadcrumbs in a dry skillet over medium heat for 2-3 minutes before breading the chicken.
Gluten-Free Option: Use gluten-free breadcrumbs.
Low-Carb Option: Substitute almond flour or crushed pork rinds for breadcrumbs.
Make Ahead: Bread the chicken ahead of time and store it in the fridge for up to 4 hours before baking.
Gluten-Free Option: Use gluten-free breadcrumbs.
Low-Carb Option: Substitute almond flour or crushed pork rinds for breadcrumbs.
Make Ahead: Bread the chicken ahead of time and store it in the fridge for up to 4 hours before baking.