Chicken parmesan is the Italian-American comfort classic: a crisp, golden chicken cutlet topped with tangy marinara and a blanket of bubbling mozzarella. This baked version gives you all of the crunch with a lot less mess.
This easy baked chicken parmesan uses a panko and Parmesan crust that stays crisp in the oven, so there is no frying and no splatter. It is a crispy chicken parm recipe that tastes like a restaurant favorite.
Recipe at a Glance
| Prep Time | 20 minutes |
| Cook Time | 25 minutes |
| Total Time | 45 minutes |
| Servings | 4 servings |
| Category | Dinner / Chicken |
Why You’ll Love This Baked Chicken Parmesan
- Crispy panko crust without frying
- Juicy chicken under tangy marinara and melted cheese
- Ready in 45 minutes with simple ingredients
- Easy cleanup with a single sheet pan
- A family favorite you can serve over pasta or with salad
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts, sliced in half horizontally or pounded to ½ inch thick
- ½ cup all-purpose flour and 2 large eggs, beaten
- 1 cup panko breadcrumbs and ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper
- 2 tablespoons olive oil or cooking spray
- 1½ cups marinara sauce
- 1½ cups shredded mozzarella cheese
- Fresh basil, for serving
How to Make Crispy Baked Chicken Parmesan
- Preheat the oven to 425°F (220°C) and place a wire rack on a rimmed baking sheet. Lightly grease the rack.
- Pat the chicken dry and season with salt and pepper. Set up three dishes: flour, beaten eggs, and the panko mixed with the Parmesan, Italian seasoning, and garlic powder.
- Dredge each cutlet in flour, dip in egg, then press firmly into the panko mixture to coat both sides.
- Arrange the chicken on the rack, drizzle or spray with the olive oil, and bake for 15 minutes until golden.
- Spoon about 3 tablespoons of marinara over each cutlet and top with mozzarella.
- Bake for 8 to 10 minutes more until the cheese is bubbly and the chicken reaches 165°F (74°C). Garnish with basil and serve.
Tips for the Best Baked Chicken Parm
- Pound the chicken to an even thickness so it cooks evenly and stays juicy.
- Use a wire rack to keep the bottom crisp.
- Press the panko on firmly for a sturdy crust.
- Add the sauce only to the center so the edges stay crisp.
- Broil for 1 minute at the end for extra browned cheese.
Variations to Try: Chicken Parmesan Ideas
- Serve over spaghetti or in a toasted sub roll for a chicken parm sandwich.
- Use eggplant or zucchini slices for a vegetarian parmesan.
- Add a slice of provolone under the mozzarella.
- Make it in an air fryer at 400°F for 12 to 15 minutes.
How to Store It
Refrigerate leftovers in an airtight container for up to 4 days. Reheat in a 350°F oven for 10 to 15 minutes to keep the crust crisp. Freeze breaded, uncooked cutlets for up to 2 months and bake from frozen, adding 8 to 10 minutes.
Frequently Asked Questions
How do you keep chicken parmesan crispy?
Bake it on a wire rack, press the breading on firmly, and add sauce only to the center of each cutlet.
Can I make chicken parmesan ahead of time?
Yes. Bread the chicken up to a day ahead and refrigerate, then bake and top with sauce and cheese before serving.
What temperature should chicken parmesan reach?
Chicken should reach an internal temperature of 165°F (74°C).
What do you serve with chicken parmesan?
Spaghetti, garlic bread, a simple green salad, or roasted broccoli all pair perfectly.
Crispy Baked Chicken Parmesan
Ingredients
Equipment
Method
- Step 1: Preheat the oven to 425°F and set a rack on a baking sheet.
- Step 2: Pound the chicken to an even ½-inch thickness and season.
- Step 3: Dredge the chicken in flour, egg, then the panko mixture.
- Tip: Press the panko on firmly.
- Step 4: Place on the rack, drizzle with oil, and bake 15 minutes.
- Step 5: Top with marinara and mozzarella.
- Tip: Keep the sauce in the center.
- Step 6: Bake 8 to 10 minutes more until the chicken reaches 165°F.
Notes
Pound the chicken thin for the juiciest result.