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Chicken Parmesan is a classic Italian-American dish made with crispy breaded chicken, savory marinara sauce, and plenty of gooey melted cheese. This easy version is baked instead of fried for less mess, but still gives you that golden crunch and comforting, cheesy goodness. Serve it over pasta or with a crisp green salad for a cozy family dinner everyone will love.
My whole family loves chicken parm. My children are constantly asking for it. What's not to love, right? Breaded chicken cutlets, tangy tomato sauce, and melty mozzarella combined to make the perfect comfort food recipe.
Sometimes, though, I can do without all the frying and the mess that comes with it. That's why I love this oven-baked chicken parmigiana recipe. All of those classic delicious flavors, will less oil!
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Ingredients You Will Need for This Recipe
- Chicken - Slice boneless, skinless chicken breasts into thinner pieces and pound them out. You can buy pre-sliced chicken, but it's more expensive. A large piece of chicken can usually be cut into two or sometimes three slices. Plan for about 6 ounces of meat per serving.
- Bread Crumbs - I recommend using panko bread crumbs for a lighter and crispier texture. Regular bread crumbs can be used instead, but the result will be slightly different. If you are using pre-seasoned Italian bread crumbs, make sure to omit the dried parsley, garlic powder, and oregano.
- Sauce - Use either my Old School Italian Gravy or 30-Minute Marinara for this recipe. Store-bought marinara will also work.
- Mozzarella - I highly recommend a ball of fresh mozzarella, cut into slices. Fresh mozzarella is an Italian cheese that has a high water content and melts better. Block or packaged mozzarella shreds will not melt as well.
Substitutions for this Recipe
- Sauce - For a different flavor vibe, substitute the tomato-based sauce with fresh homemade basil pesto.
- Dairy-Free - Omit the parmesan and mozzarella or substitute them both with a dairy-free alternative.
- Gluten-Free - Use gluten-free panko breadcrumbs.
How to Make Crispy Baked Chicken Parm
Slice and Pound - Slice the chicken horizontally into six thinner pieces. Working two pieces of chicken at a time, place them in a large zip-top bag and pound them to a half-inch thick with a meat mallet or rolling pin.
Season the Chicken - Repeat with the remaining chicken and then season them on both sides with kosher salt and black pepper.
Prepare Breading - In a shallow dish or bowl, scramble the eggs with the water and set aside. Stir together the breadcrumbs, parmesan, garlic powder, oregano, and parsley in a separate dish.
Bread the Chicken - Dip chicken into the egg mixture first, and then into the breadcrumbs, making sure to coat completely on both sides.
Bake the Chicken - Place the breaded chicken on a well-oiled baking sheet and then drizzle the top of the chicken with olive oil as well. Bake the chicken for about 10-15 minutes until the breadcrumbs are lightly browned and the chicken is fully cooked.
Finish with Toppings - Top each chicken breast with some of the sauce and a slice of the mozzarella cheese. Place the chicken back in the oven under the broiler for 3-5 minutes until the breadcrumbs are deep golden brown and the cheese is nicely melted.
Glossary
If you don't recognize a tool or skill I mentioned, you can look it up in my Glossary of Cooking Terms and Definitions for more information!
Amanda's Expert Tips
- Slice the chicken evenly and pound it out to a similar thickness so all cook evenly.
- To help contain the mess, use freezer ziptop bags instead of plastic wrap to pound out the chicken.
- Make sure to let excess egg drip off the chicken before adding it to the bread crumbs, or the coating will be too thick.
- Press the bread crumbs into the chicken so it coats it well. Sprinkle extra bread crumbs on top after breading and then gently press them in.
- An olive oil sprayer will help coat both the sheet pan and chicken evenly and completely, or drizzle with regular olive oil.
- Always cook chicken to 165°F to prevent foodborne illness.
- Keep a close eye on the chicken under the broiler to prevent burning.
Frequently Asked Questions
Absolutely! In a deep-sided pot or pan, heat vegetable or canola oil to 350°F. Fry the breaded chicken pieces for 3-5 minutes until they reach an internal temperature of 165°F. Transfer the cooked chicken to paper towels to drain, then place on a wire rack over a sheet pan. Top with sauce and cheese, and then broil as directed.
Yes. Bread the chicken 12 hours ahead of time and place them on a clean plate or sheet pan in a single layer. Wrap the plate or pan in plastic wrap and then store it in the refrigerator. Take the chicken out of the refrigerator 1 hour before cooking to let them warm up. Transfer them to the oiled sheet pan and then bake as directed.
Leftovers will keep for 3-5 days in the refrigerator in an airtight container. Reheat in the oven at 400˚F until heated through so it stays crispy!
Classic Italian Chicken Recipes
If you enjoyed this oven-baked chicken parmesan recipe, check out these other Italian chicken recipes I know you're going to love too!
- Chicken Vesuvio - A Chicago-Style classic that is perfect for Sunday dinner.
- Lemon Chicken Piccata - This classic is done in no time at all!
- Baked Asiago Crusted Chicken - One skillet and topped with cheese.
- Italian Chicken Cutlets - A quick favorite for busy weeknights!
Recipe
Crispy Baked Chicken Parmesan
Ingredients
- ½ cup olive oil, divided use
- 3 large boneless skinless chicken breasts, approximately 2-2 ½ pounds
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 large eggs
- 2 Tablespoons water
- 2 cups panko breadcrumbs, plain
- 3 ounces parmesan cheese, finely grated (approximately 1 ½ cups)
- 1 ½ teaspoons garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1 ½ cups Italian gravy, or store-bought marinara
- 8 ounces fresh mozzarella, cut in 6 slices
- fresh basil, optional garnish
Instructions
- Preheat the oven to 400˚F and drizzle 2-3 Tablespoons of the olive oil over a large baking sheet. Use a pastry brush to spread the oil around so it completely coats the pan. Olive oil spray can be used as well to generously grease the baking sheet.
- Slice each chicken breast horizontally so there is a total of 6 pieces.
- Place two pieces of chicken in a large zip top bag. Using a meat mallet or rolling pin, pound the chicken to half inch thickness.
- Repeat with the remaining pieces of chicken and then season them on both sides with the salt and pepper.
- In a shallow dish or bowl, scramble the eggs with the water and set aside.
- In another shallow dish, combine the bread crumbs, parmesan cheese, garlic powder, dried oregano and dried parsley and stir to combine.
- Dip one of the pieces of chicken into the egg mixture, flipping it over to coat on each side. Remove it from the egg mixture, letting any excess drip off before adding it to the bread crumb mixture.
- Spoon the bread crumb mixture on top of the chicken and gently press it in to secure the bread crumbs on both sides. Place breaded chicken on the prepared baking sheet and repeat with the remaining pieces of chicken. Leftover bread crumbs can be sprinkled on top of the chicken and pressed in to make sure they stay put.
- Drizzle the remaining olive oil over the breaded chicken to lightly coat it over the entire surface. An olive oil spray can be used instead to coat the bread crumbs well without them getting too drenched.
- Bake the chicken in the preheated oven for 10-15 minutes until the bread crumbs are lightly browned and the chicken is cooked to an internal temperature of 165˚F.
- Top each chicken breast with ¼ cup of the sauce as well as a slice of the mozzarella cheese.
- Place the chicken back in the oven under the broiler for 3-5 minutes until the bread crumbs are deep golden brown and the cheese is melted. Keep a close eye on the chicken to prevent burning.
- Garnish with fresh basil, if desired and serve.
Notes
- Bread Crumbs - Panko bread crumbs give the best light, crispy texture. Plain bread crumbs can be used but will change the texture. If seasoned bread crumbs are used, omit the garlic powder, oregano, and parsley.
- Cheese - Fresh mozzarella has a higher water content and will melt the best. Block or shredded mozzarella can be used as an alternative if needed.
- Sauce - Try using basil pesto instead of marinara for a different flavor variation.
- Dairy-Free - Omit the parmesan and mozzarella or substitute with a dairy-free alternative.
- Gluten-Free - Substitute the bread crumbs with gluten-free panko bread crumbs.
- Make Ahead - The chicken can be breaded up to 12 hours ahead of time and stored on a baking sheet wrapped in plastic wrap in the refrigerator.
- Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or the oven at 325˚ until heated through.
Lisa
This was an easy recipe to follow! We followed the directions on prepping the chicken ahead of time which made it so easy to make it for a crowd! Everyone loved it!!
Amanda Scarlati
Thanks Lisa! I'm so glad you enjoyed it! Thanks!