This delicious Chicken Parmesan is lightly breaded, quickly marinated and baked for a healthier twist on the classic. The result is a crunchy exterior with a tender, juicy interior — perfect for weeknight dinners or serving to guests.
This baked Chicken Parmesan delivers the familiar flavors of the traditional dish without deep-frying. A simple breading mixture locks in moisture while creating a satisfying crisp crust. Top with marinara and melted cheese for a family-friendly dinner everyone will enjoy.
Why you’ll love this baked Chicken Parmesan recipe
- A healthier version of a classic: baked instead of fried, with a light, flavorful breading.
- Quick and easy: minimal prep and common pantry ingredients make it ideal for busy evenings.
- Perfect texture: the coating crisps while keeping the chicken juicy and tender.
Ingredients you’ll need
- Chicken breasts (sliced horizontally to make thinner cutlets)
- Avocado or olive oil spray
- Egg wash: eggs, black pepper, onion powder, minced garlic
- Breading mixture: flour, salt, pepper, onion powder, Italian seasoning, grated Parmesan
How to make the Best Chicken Parmesan
- Prepare the breading and egg wash. Whisk the eggs with minced garlic, half the black pepper and half the onion powder. In a separate bowl, combine flour, grated Parmesan, the remaining seasonings and salt.
- Coat the chicken. Dip each chicken cutlet in the egg wash, then press into the flour mixture until fully coated. Place coated cutlets on a parchment-lined baking sheet.
- Bake the chicken. Spray the tops with oil and bake in a preheated 450°F (230°C) oven for about 15 minutes, until the coating is set and the chicken is nearly cooked through.
- Add sauce and cheese. Remove the pan, spoon marinara sauce over each piece, top with fresh mozzarella, and sprinkle with basil if desired. Return to the oven and bake another 7–10 minutes until the cheese is melted and bubbly.
Recipe notes and tips
- Slicing each breast in half horizontally creates thinner cutlets that cook faster and more evenly.
- Try to keep all pieces similar in size so they finish at the same time.
- If you prefer an extra-crispy crust, use less sauce or add the sauce sparingly.
- Store-bought marinara is a convenient time-saver and works well here.
- Garnish with chopped parsley or fresh basil for a bright finish.
FAQ’s
What is Chicken Parmesan?
Chicken Parmesan, or chicken parmigiana, is breaded chicken breast topped with tomato sauce and melted cheese such as mozzarella and Parmesan. Traditionally it’s fried, but baking is a lighter option that still produces a crispy, juicy result.
What to serve with this Baked Chicken Parmesan
Serve with spaghetti tossed in marinara, roasted or air-fried potatoes, or a simple green salad. For a low-carb option, pair the chicken with steamed or grilled vegetables.
Storing leftovers
Store leftover chicken in an airtight container in the refrigerator for up to four days. Reheat gently in the oven to preserve crispness and melt the cheese again. This recipe works well for meal prep.
Other delicious chicken recipes
- Spicy Sriracha Chicken
- Cheesy Sundried Tomato Stuffed Chicken
- Bruschetta Stuffed Chicken
- Creamy Parmesan Chicken
- Chicken Avocado Wrap
I hope you enjoy this simple and flavorful Baked Chicken Parm. If you make it, share with friends and family and feel free to leave a rating or comment.
Baked Chicken Parmesan
Ingredients
- 4 pieces chicken breasts
- Avocado or olive oil spray
EGG WASH:
- 2 eggs
- 1/2 tbsp black pepper (divided)
- 1/2 tbsp onion powder (divided)
- 2 cloves garlic, minced
BREADED MIXTURE:
- 1 cup flour
- 1/2 tbsp black pepper
- 1/2 tbsp onion powder
- 1 tsp salt
- 1 tbsp Italian seasoning
- 1/2 cup grated Parmesan cheese
Instructions
- Slice each chicken breast horizontally to create two thinner cutlets and set aside.
- In a bowl whisk eggs with minced garlic, half the black pepper and half the onion powder.
- In a separate bowl combine flour, Parmesan, the remaining onion powder and black pepper, salt and Italian seasoning.
- Dip each cutlet in the egg wash, then coat thoroughly in the flour mixture. Transfer to a parchment-lined baking pan.
- Spray the coated cutlets with avocado or olive oil and bake in a preheated 450°F oven for about 15 minutes.
- Remove from the oven, spoon marinara over each piece, top with a slice of fresh mozzarella and a sprinkle of basil.
- Bake an additional 7–10 minutes until cheese melts and the chicken is cooked through. Garnish with more basil before serving.
Notes
- Slicing breasts into thinner cutlets speeds cooking and helps ensure even results.
- Keep pieces uniform so they bake at the same rate.
- If you want a crisper crust, use less sauce or add it sparingly.
- Store-bought marinara is a fast, reliable option.
- Garnish with chopped parsley or fresh basil for extra color and flavor.
Nutrition
|
Calories: 291kcal
|
Carbohydrates: 14g
|
Protein: 36.2g
|
Fat: 8.9g