You're in for a treat with Baked Chicken Parmesan - it's a healthier take on the classic favorite! This easy oven version still gives you that cheesy, crispy goodness we all love, but with less mess and a wholesome twist. Go ahead, dig in!
Want to Save This Recipe?
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Yummy Bowl.
Baked Chicken Parmesan
This easy weeknight dinner is one of our favorites and is loved by my kids of any age! Always a winner!
When I crave Italian food, my go-to solution is easy pasta recipes. Unlike greasy restaurant versions, mine are ready in just 30 minutes with minimal prep-just like my chicken Piccata and Tuscan chicken.
Ingredients
- Chicken - boneless, skinless chicken breasts are packed with lean protein and stay super juicy under that crispy breading. For a vegetarian version, try my eggplant parmesan.
- Marinara sauce - make my easy and quick marinara sauce.
- Breadcrumbs/Panko - using panko gives that perfect crunch without frying. Plus, it's a healthier choice!
- Mozzarella cheese becomes irresistibly melty, gooey, and bubbly atop the chicken, while Parmesan adds flavor to the breading.
📋 You can find the full ingredient list in the Recipe Card below the article.
How To Make Chicken Parmesan
- Make my homemade marinara sauce and set aside. You can also make this ahead of time as it can stay in the fridge for up to 3 days, alternatively, you can freeze it as well which makes a perfect meal prep.
- Cut the chicken breasts in half lengthwise to make 4 thin breasts. Place them on the wooden board covered with plastic wrap and pound on both sides. Season with salt and pepper (both sides).
- Prepare 3 small bowls: flour mixed with garlic powder, whisked eggs mixture, breadcrumbs, cheese and Italian herbs.
- Coat the chicken in flour, then egg, and then breadcrumbs.
- Heat up the skillet with oil, add chicken and fry on high heat for 3 minutes on both sides. Transfer to a paper towel-lined plate to drain.
- Preheat oven to 425°F (215°C).
- Assemble. In a baking dish and add a layer of marinara sauce. Place the fried chicken breasts on top. If they don't fit side by side, gently overlap them. Pour another layer of the marinara over the chicken.
- Finally, sprinkle the chicken with grated mozzarella cheese. If you have parmesan you can mix it together with mozzarella cheese.
- Bake for 15-20 minutes until cheese melted and sauce bubbly.
- Remove from heat and sprinkle with freshly chopped basil.
Tips
- Use nonstick pan when frying the chicken.
- Breadcrumbs - try to use small breadcrumbs and not large as this will ensure they will stick to the chicken as they should. Panko or these flavored breadcrumbs are perfect choice!
- Marinara sauce - make my homemade marinara sauce and you can also double the amount if you like more sauce with your meal.
- For serving - pair baked chicken Parmesan with penne or spaghetti or mashed potatoes for a classic combo. Or, for low-carb version serve it alongside spaghetti squash or zucchini noodles to cut down on carbs.
What Are Two Types Of Breadcrumbs?
- Panko, the Japanese-style breadcrumbs, are bigger and drier than breadcrumbs, ensuring maximum crunch.
- Traditional breadcrumbs stick better to the chicken and still give that golden brown crispy exterior. My favorite thing is to mix both panko and breadcrumbs together.
Storing Leftovers
- To Store. Enjoy your baked chicken Parmesan fresh on the day it's made. If you have leftovers, they can be refrigerated in an airtight container for up to 2 days.
- To Reheat. Warm up your leftover baked chicken Parmesan in a lightly greased pan over medium heat. Easy as that!
Before You Head Out
If you gave this recipe a try, I'd be so thankful if you could leave a ★★★★★ rating and review below. It helps other readers, supports my work, and means the world to me. Thank you for being part of The Yummy Bowl family. Happy cooking! ❤️
Recipe Card
How To Make Chicken Parmesan
Ingredients
Method
- Make my homemade marinara sauce and set aside. You can also make this ahead of time as it can stay in the fridge for up to 3 days, alternatively, you can freeze it as well which makes a perfect meal prep.1 ½ cup homemade marinara sauce
- Cut the chicken breasts in half lengthwise to make 4 thin breasts. Place them on the wooden board covered with plastic wrap and pound on both sides. Season with salt and pepper (both sides).1 pound chicken breasts, 1 teaspoon salt, ½ teaspoon black ground pepper
- Prepare 3 small bowls: flour mixed with garlic powder, whisked eggs mixture, breadcrumbs, cheese and Italian herbs. Coat the chicken in flour, then egg, and then breadcrumbs.2 medium eggs, ½ cup panko breadcrumbs, 1 teaspoon dried italian herbs, ½ cup parmesan, 1 teaspoon garlic powder, ⅓ cup flour
- Heat up the skillet with oil, add chicken and fry on high heat for 3 minutes on both sides. Transfer to a paper towel-lined plate to drain.2 tablespoon grapeseed oil
- Preheat oven to 425°F (215°C).
- Assemble. In a baking dish and add a layer of marinara sauce. Place the fried chicken breasts on top. If they don't fit side by side, gently overlap them. Pour another layer of the marinara over the chicken.
- Finally, sprinkle the chicken with grated mozzarella cheese. If you have more parmesan you can mix it together with mozzarella cheese. But this is optional.1 cup mozzarella & parmesan mix
- Bake for 15-20 minutes until cheese melted and sauce bubbly.
- Remove from heat and sprinkle with freshly chopped basil.1 tablespoon basil
Nutrition
Tried this recipe?
Let us know how it was!Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
Join TYB
Insider
Get access to exclusive recipes,
weekly meal plans, printable
grocery lists, and AD-FREE
browsing designed to make
mealtime easier.
dana
This is SO good. Came out super crispy and cheesy and everyone devoured it!
Julia | The Yummy Bowl
thank you Dana, we are glad you liked it!