Baked Chicken Parmesan

Crispy on the Outside, Juicy Within — Without the Frying Pan

Baked Chicken Parmesan is the perfect blend of comfort and elegance. This version skips the oil-heavy frying and opts for oven-baking — delivering golden crispness with less mess and fewer calories, without sacrificing flavor or texture.

Why You’ll Love This Recipe

This isn’t your average weeknight dinner. The secret lies in the double-layered coating: first in a seasoned breadcrumb mix, then sealed with a light brush of olive oil. Paired with a vibrant tomato sauce and bubbling mozzarella, each bite is rich, balanced, and deeply satisfying.

Ingredients (Serves 4)

For the Chicken:

• 2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)

• 1 cup panko breadcrumbs

• ½ cup grated Parmesan cheese

• 1 tsp dried Italian herbs

• 1 tsp garlic powder

• Salt and pepper to taste

• 2 large eggs, beaten

• 2 tbsp olive oil

For the Topping:

• 1½ cups marinara sauce (homemade or store-bought)

• 1 cup shredded mozzarella

• 2 tbsp chopped fresh basil (optional)

Step-by-Step Instructions

1. Prep the Chicken

Preheat your oven to 220°C (425°F). Line a baking sheet with parchment paper. Lightly pound chicken cutlets to even thickness. Season both sides with salt and pepper.

2. Coat with Crunch

In a bowl, mix breadcrumbs, Parmesan, Italian herbs, and garlic powder. Dip each chicken piece into the beaten eggs, then press firmly into the breadcrumb mixture. Arrange on the prepared baking sheet.

3. Bake to Perfection

Drizzle the tops with olive oil for golden crispness. Bake for 20 minutes, flipping halfway through. The coating should be golden and chicken fully cooked (internal temp: 75°C / 165°F).

4. Add Sauce & Cheese

Remove chicken from oven. Spoon marinara over each cutlet, then top generously with mozzarella. Return to oven for 5–7 minutes until cheese is melted and bubbly.

5. Garnish and Serve

Sprinkle with fresh basil and serve immediately — ideally over spaghetti, zucchini noodles, or with a crisp arugula salad.

Pro Chef Tips

• Use panko, not regular breadcrumbs — the texture is key to that perfect crunch.

• Let the chicken rest 5 minutes before serving so juices redistribute.

• Want a smoky twist? Add a pinch of smoked paprika to the breadcrumb mix.

A Note from the Kitchen

This baked version offers all the decadence of traditional Chicken Parmesan, with a lighter, cleaner finish. It’s ideal for both weekday meals and elegant dinner parties — no frying pan, no stress, just pure Italian comfort.