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Crispy Baked Chicken Parmesan

Crispy panko-crusted baked chicken topped with marinara and melted mozzarella, with no frying required.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: American, Italian
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts, halved into cutlets
  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil
  • 1½ cups marinara sauce
  • 1½ cups shredded mozzarella cheese
  • Fresh basil for serving

Equipment

  • Rimmed baking sheet
  • Wire cooling rack
  • Three shallow dishes (for breading)
  • Meat mallet or rolling pin
  • Instant-read thermometer

Method
 

  1. Step 1: Preheat the oven to 425°F and set a rack on a baking sheet.
  2. Step 2: Pound the chicken to an even ½-inch thickness and season.
  3. Step 3: Dredge the chicken in flour, egg, then the panko mixture.
  4. Tip: Press the panko on firmly.
  5. Step 4: Place on the rack, drizzle with oil, and bake 15 minutes.
  6. Step 5: Top with marinara and mozzarella.
  7. Tip: Keep the sauce in the center.
  8. Step 6: Bake 8 to 10 minutes more until the chicken reaches 165°F.

Notes

Calories are an estimate per serving without pasta.
Pound the chicken thin for the juiciest result.