I perfected a Baked Chicken Parmesan with a single easy trick that keeps the breading intact in the oven and finishes with mozzarella over a bed of pasta and marinara.

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I never expected something this simple to feel like a small triumph, but my Easiest Chicken Parmesan Ever did exactly that. My take on Chicken Parmigiana started when I wanted crispy no fuss chicken and ended with melted mozzarella cheese stretching with every forkful.

This Chicken Parmesan Recipe Baked version is one of those hacks that makes dinner look fancy even when you cut corners. I kept thinking why does no one tell you how easy it can be?

Try it and you’ll see why I keep making it on nights I need a win.

Ingredients

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Chicken breasts: lean protein, low fat, builds muscle and keeps you full kinda.
Panko breadcrumbs: extra crunch lighter than regular crumbs, add texture not sweet.
Parmesan cheese: salty, umami rich, adds calcium and savory depth, use sparingly.
Marinara sauce: tomato based, vitamin C and lycopene, tangy not too sweet.
Mozzarella cheese: melty mild provides protein and calcium, makes the dish real gooey and comforting.
Eggs: binder and added protein helps crust stick, simple pantry staple.
Olive oil: cooks chicken golden, heart healthy fats but use moderate amounts.
Spaghetti or pasta: carbs for energy, pairs great with sauce, makes meal filling.

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)

1 teaspoon kosher salt

1/2 teaspoon ground black pepper

1 cup all-purpose flour

2 large eggs

1/4 cup milk

1 1/2 cups panko breadcrumbs (or plain breadcrumbs)

1/2 cup finely grated Parmesan cheese (plus extra for serving)

1 teaspoon garlic powder

1 teaspoon dried Italian seasoning

2 tablespoons olive oil

2 cups marinara sauce (about 16 fl oz)

8 oz shredded mozzarella cheese (about 2 cups)

12 oz spaghetti or pasta of choice (for serving, optional)

Fresh basil or parsley, about 1/4 cup chopped (optional)

Cooking spray (optional)

How to Make this

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1. Preheat oven to 425 F and place a rack in the middle. Lightly oil a baking dish or rimmed sheet with 1 tablespoon olive oil or spray with cooking spray. If you plan to serve with pasta, put a pot of salted water on to boil now.

2. Pound the 4 boneless skinless chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or heavy skillet. This helps them cook evenly and stay juicy. Pat dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.

3. Set up three shallow bowls: one with 1 cup all purpose flour, one with 2 large eggs whisked with 1/4 cup milk, and one with the breadcrumb mix (1 1/2 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and a pinch of salt and pepper). Mix the crumbs well.

4. Dredge each chicken breast: flour, shake off excess, dip in egg wash, then press firmly into the breadcrumb mixture so it sticks and you get a good crust. Press the edges too so it seals.

5. Heat 2 tablespoons olive oil in a large skillet over medium high heat. When hot, add chicken and cook 2 to 3 minutes per side until golden brown. Don’t overcrowd the pan or the breading will steam and go soggy. Work in batches if needed. The chicken does not need to be fully cooked through here.

6. Transfer the browned cutlets to the prepared baking dish. Spoon the 2 cups marinara sauce over the tops (about 1/2 cup per breast) or spread some sauce under and over each piece, your call. If you want extra sauce for pasta, reserve a little before spooning.

7. Top each breast with the shredded mozzarella (use all 8 oz, about 2 cups, divided evenly) and a sprinkle of extra grated Parmesan if you like. Optionally spray a little cooking spray on the cheese for browning.

8. Bake at 425 F until the chicken reaches 165 F and the cheese is melted and bubbling, usually about 12 to 15 minutes. If you want a browned top, pop it under the broiler 1 to 2 minutes but watch it close so it doesn’t burn.

9. While the chicken bakes, cook 12 oz spaghetti or pasta of choice according to package directions, drain and toss with warmed marinara (add a splash of reserved pasta water if it needs loosening).

10. Let the chicken rest 3 to 5 minutes, garnish with chopped fresh basil or parsley and extra Parmesan, then serve the chicken parmesan over the pasta. Enjoy, and if the crust softens a bit, reheat briefly in a hot oven to crisp it back up.

Equipment Needed

1. Oven and a rimmed baking sheet or baking dish, lightly oiled or sprayed
2. Meat mallet or heavy skillet (use plastic wrap while pounding)
3. Three shallow bowls for flour, egg wash and breadcrumb mix
4. Large skillet for browning the cutlets
5. Tongs and a spatula for flipping and transferring the chicken
6. Instant read thermometer to make sure it hits 165 F
7. Pot for pasta and a colander to drain it
8. Measuring cups and spoons plus a whisk for the egg wash and seasonings

FAQ

Can I use frozen chicken breasts? Yes. Thaw completely in the fridge, pat dry, then pound to even thickness so they cook evenly. If you try to cook frozen it will be dry on the outside and underdone inside.

How do I get the crispiest breading? Use panko, press the crumbs onto the chicken, and let the breaded pieces sit 5 to 10 minutes before cooking so the coating adheres. Cook in a hot pan with a little olive oil, don’t crowd the pan or they will steam, and finish in the oven or under the broiler to melt the cheese.

Can I bake instead of pan fry? Totally. Preheat the oven to 425 F, place breaded breasts on a wire rack over a baking sheet, spray lightly with cooking spray, and bake until 165 F inside, about 18 to 22 minutes. Add sauce and cheese and bake a few more minutes or broil briefly to brown.

Can I make this ahead or freeze it? Yes. Freeze breaded but uncooked breasts on a tray until firm, then bag them. Cook from frozen adding extra time, or assemble with sauce and cheese and freeze, then bake from frozen adding more time. Leftovers keep 3 to 4 days in the fridge and reheat best in the oven so breading stays crisp.

What’s the best way to serve the chicken? Serve over spaghetti or your favorite pasta, toss pasta with a little reserved pasta water and sauce so it clings, and top with extra grated Parmesan and chopped basil or parsley. A simple green salad and garlic bread round it out nicely.

How do I know the chicken is done? Use an instant read thermometer and look for 165 F in the thickest part. If you don’t have one, cut into the middle and check that juices run clear and there’s no pink. Let the chicken rest 3 to 5 minutes before serving so it stays juicy.

Easiest Chicken Parmesan Ever! Recipe Substitutions and Variations

Chicken breasts: turkey cutlets (same cook time, a little leaner), thick eggplant slices (brush oil and roast or fry longer so they’re tender), extra-firm tofu (press, slice, flour and pan-fry until crisp), thin pork cutlets (cook like chicken).
Panko breadcrumbs: plain breadcrumbs (less crunch but works), crushed cornflakes or potato chips (great extra crunch), crushed pretzels (salty and crunchy), almond meal for low-carb (won’t crisp exactly same).
Eggs (for egg wash): buttermilk or whole milk with a splash of water (sticky, easy), Greek yogurt thinned with milk, aquafaba (chickpea brine) for a vegan option, commercial egg replacer powdered mix.
Parmesan cheese: Pecorino Romano or Asiago (sharper saltier flavors), grated pecorino for more bite, nutritional yeast for vegan nuttiness, finely grated aged cheddar in a pinch.

Pro Tips

1) After you bread the cutlets, stick them in the fridge for 10 to 20 minutes. It firms the coating so it wont fall off when you sear them and helps the crumbs stay put.

2) Use an instant read thermometer instead of eyeballing it. Pull the chicken around 160 F and let it rest so carryover heat brings it to safe temp, that way it stays juicier than cooking straight to the final temp.

3) For extra crunch and color mix a tablespoon of melted butter or a little olive oil into the panko/Parmesan mix, then press the crumbs on firmly. Also dont overcrowd the pan when browning, you’ll just steam the breading instead of crisping it.

4) Brighten and balance the dish at the end: a little lemon zest in the crumbs or a quick squeeze of lemon over the plated chicken goes a long way, and saving a bit of pasta water to loosen the sauce will help it cling to the noodles better.

Easiest Chicken Parmesan Ever! Recipe

Recipe by Sarah level

0.0 from 0 votes

I perfected a Baked Chicken Parmesan with a single easy trick that keeps the breading intact in the oven and finishes with mozzarella over a bed of pasta and marinara.

Servings

servings

Calories

650

kcal

Equipment: 1. Oven and a rimmed baking sheet or baking dish, lightly oiled or sprayed
2. Meat mallet or heavy skillet (use plastic wrap while pounding)
3. Three shallow bowls for flour, egg wash and breadcrumb mix
4. Large skillet for browning the cutlets
5. Tongs and a spatula for flipping and transferring the chicken
6. Instant read thermometer to make sure it hits 165 F
7. Pot for pasta and a colander to drain it
8. Measuring cups and spoons plus a whisk for the egg wash and seasonings

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 cup all-purpose flour
2 large eggs
1/4 cup milk
1 1/2 cups panko breadcrumbs (or plain breadcrumbs)
1/2 cup finely grated Parmesan cheese (plus extra for serving)
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
2 tablespoons olive oil
2 cups marinara sauce (about 16 fl oz)
8 oz shredded mozzarella cheese (about 2 cups)
12 oz spaghetti or pasta of choice (for serving, optional)
Fresh basil or parsley, about 1/4 cup chopped (optional)
Cooking spray (optional)

Directions

Preheat oven to 425 F and place a rack in the middle. Lightly oil a baking dish or rimmed sheet with 1 tablespoon olive oil or spray with cooking spray. If you plan to serve with pasta, put a pot of salted water on to boil now.
Pound the 4 boneless skinless chicken breasts to an even thickness, about 1/2 inch, using a meat mallet or heavy skillet. This helps them cook evenly and stay juicy. Pat dry and season both sides with 1 teaspoon kosher salt and 1/2 teaspoon ground black pepper.
Set up three shallow bowls: one with 1 cup all purpose flour, one with 2 large eggs whisked with 1/4 cup milk, and one with the breadcrumb mix (1 1/2 cups panko breadcrumbs, 1/2 cup finely grated Parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon dried Italian seasoning, and a pinch of salt and pepper). Mix the crumbs well.
Dredge each chicken breast: flour, shake off excess, dip in egg wash, then press firmly into the breadcrumb mixture so it sticks and you get a good crust. Press the edges too so it seals.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. When hot, add chicken and cook 2 to 3 minutes per side until golden brown. Don't overcrowd the pan or the breading will steam and go soggy. Work in batches if needed. The chicken does not need to be fully cooked through here.
Transfer the browned cutlets to the prepared baking dish. Spoon the 2 cups marinara sauce over the tops (about 1/2 cup per breast) or spread some sauce under and over each piece, your call. If you want extra sauce for pasta, reserve a little before spooning.
Top each breast with the shredded mozzarella (use all 8 oz, about 2 cups, divided evenly) and a sprinkle of extra grated Parmesan if you like. Optionally spray a little cooking spray on the cheese for browning.
Bake at 425 F until the chicken reaches 165 F and the cheese is melted and bubbling, usually about 12 to 15 minutes. If you want a browned top, pop it under the broiler 1 to 2 minutes but watch it close so it doesn't burn.
While the chicken bakes, cook 12 oz spaghetti or pasta of choice according to package directions, drain and toss with warmed marinara (add a splash of reserved pasta water if it needs loosening).
Let the chicken rest 3 to 5 minutes, garnish with chopped fresh basil or parsley and extra Parmesan, then serve the chicken parmesan over the pasta. Enjoy, and if the crust softens a bit, reheat briefly in a hot oven to crisp it back up.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.