Baked Chicken Parmesan Recipe
30 minute meals, Dinner Recipes, Easy Dinners, Weeknight Meals

Crispy Baked Chicken Parmesan

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This baked chicken Parmesan is healthier than the deep fried version, but equally crispy and delicious! No need to stand over the stove frying batches, just throw all of your chicken on a baking sheet and bake.

While I am a huge fan of deep fried food, baked chicken Parmesan is just as amazing as the deep fried version! You do NOT need to compromise to get the same crispy, cheesy, flavorful chicken in the oven.

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    What I especially love about baking chicken Parm is the fact that you can make larger batches without having to spend more time over the stove frying. My family really loves this recipe, so I usually make double the recipe. Baking the chicken is a huge time saver!

    Chicken Parmesan breading:

    There are 3 steps involved to breading chicken Parmesan. It first starts with a dip in flour, followed by eggs, and then a bread crumb and Parmesan mixture. The flour helps the eggs stick to the chicken and the eggs help the bread crumbs stick to the chicken.

    For the bread crumb mixture, you can customize what herbs and spices you include as well as the type of bread crumbs you use. For herbs and spices,  I just went simple with some oregano and garlic powder.

    A few other additions that would taste great include Italian seasoning, dried thyme, dried rosemary, dried basil, dried parsley, onion powder, cayenne powder, black pepper, and paprika. But again, it’s entirely customizable! Use whatever herbs and spices are your favorite.

    For the bread crumbs, I used just plain, unseasoned bread crumbs. I don’t remember the last time I remembered to buy breadcrumbs, so I usually just dry out some toast in a 300°F oven and break it up in a food processor to get breadcrumbs. But you can of course use store bought.

    You can use plain bread crumbs and add your own flavorings, or you can use seasoned breadcrumbs if you have a favorite flavored version. You can also use panko breadcrumbs here for a crispier crust! If you do use seasoned breadcrumbs, you can skip the added garlic powder and oregano.

    And then, what’s chicken Parmesan without Parmesan??

    How to bake chicken Parmesan:

    When it comes to baking your chicken parmesan, it is important to use a hot oven. I’ve found that just baking the chicken at 350°F causes the chicken to dry out before the breading can crisp up and turn golden. A hotter oven temperature at 425°F helps ensure the chicken cooks at the same rate as the breading.

    After the first bake, you can transfer your chicken to a deep baking dish if you want extra marinara sauce. Otherwise, just cover the tops of your chicken with sauce and cheese, and broil for 3 to 5 minutes until the cheese is melted.

    What to serve with chicken Parmesan:

    The classic way to enjoy chicken Parmesan is on top of some plain pasta (any shape you like). Here are also a few of my favorite sides to serve with this recipe:

    Cucumber salad
    Garlic Roasted Potatoes
    Dinner rolls
    Plain rice
    garlic butter broccoli
    • Plain and simple pasta tossed in butter and parsley
    Mashed Potatoes

    Baked Chicken Parmesan Recipe

    This baked chicken Parmesan is healthier than the deep fried version, but equally crispy and delicious! No need to stand over the stove frying batches, just throw all of your chicken on a baking sheet and bake.
    Prep Time 15 minutes
    Bake Time 15 minutes
    Total Time 30 minutes
    Servings 4 to 6 servings


    • 4 (8 ounce) boneless, skinless chicken breasts
    • 1 teaspoon salt, divided
    • 1/4 cup all-purpose flour
    • 1 large egg
    • 3/4 cup plain breadcrumbs (panko also works)
    • 1/4 cup fresh Parmesan cheese, grated
    • 1/2 teaspoon garlic powder
    • 1 teaspoon dried oregano
    • 1 to 1 & 1/2 cups marinara sauce, * see notes
    • 1 cup mozzarella, shredded


    Preheat your oven to 425°F. Line a large baking dish with parchment paper. Set aside.

    • Prep your chicken: Slice your chicken breasts in half horizontally to get 2 thin steaks from each breast. Cover the chicken with a piece of plastic wrap to prevent splattering. Using the smooth side of a meat pounder or a rolling pin, gently pound out any thick parts of the chicken to get an even thickness all around. * see notes
      Salt your chicken pieces on both sides and set aside.
    • Set up your breading station: In a wide plate, add your flour along with 1/2 a teaspoon of salt. Mix to incorporate and set aside.
      In a small baking dish or plate with high sides, add your egg and beat to break it up. Set aside.
      In a separate small baking dish or plate with high sides, combine your bread crumbs, Parmesan, garlic powder, and oregano. Mix to combine.
    • Bread the chicken: Take one of your chicken cutlets and dip in the flour mixture to coat both sides. Transfer to the dish with your beaten egg and turn to coat both sides in the egg. Move the chicken over to the bread crumb mixture and turn to coat both sides. Transfer the breaded chicken to your prepared baking sheet. Repeat with the remaining chicken.
    • Bake your chicken in your preheated 425°F oven for 10 to 15 minutes, or until golden brown, crispy, and cooked through. Halfway through the cooking, turn your chicken over to help both sides crisp up.
    • Top your chicken with your marinara sauce and grated mozzarella. *** see notes
      Return to your oven and broil on low for 3 to 5 minutes, or until the cheese is melted.



    * For your marinara sauce, you can customize which type of sauce you use as well as the amount. I do recommend using a marinara sauce (either store bought or homemade) that isn’t crowded with flavor. Plain sauce is best here because the chicken should be the star.
    When it comes to how much marinara sauce to use, I put a range of between 1 cup to 1 & 1/2 cups, but feel free to decrease or increase that amount depending on if you like your chicken parm on the saucy side or the crispy side. 
    ** Pounding the chicken is optional, but it does help have your chicken cook more evenly (since it’s more or less the same thickness throughout).
    Alternatively, you can also find pre-cut and pounded chicken cutlets at most grocery stores.
    *** I personally like extra marinara sauce with my chicken, so I like to pour some sauce into the bottom of a baking dish with high sides and layer my crispy chicken on top. Then, I top the chicken with more sauce and cheese, and broil. If you like a more crispy chicken, you can finish your chicken off in the same baking sheet. Just top with sauce and cheese then broil.


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