Description
This easy baked chicken Parmesan recipe delivers all the classic comfort and flavor of chicken Parm without the mess or calories of frying. Ready in just 30 minutes, it’s a healthy, family-friendly dinner perfect for busy weeknights.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 1 lb)
- Salt and freshly ground black pepper, to taste
- 1/2 cup all-purpose flour (or gluten-free blend for GF option)
- 2 large eggs
- 2 tablespoons milk (dairy or unsweetened non-dairy)
- 3/4 cup panko breadcrumbs (use gluten-free if needed)
- 1/4 cup finely grated Parmesan cheese
- 1 teaspoon dried Italian herbs (or a blend of oregano, basil, and thyme)
- 1/2 teaspoon garlic powder
- 2 tablespoons extra-virgin olive oil
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese (whole milk mozzarella preferred)
- 2 tablespoons grated Parmesan cheese, for topping
- Fresh basil leaves, for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or lightly coat with olive oil.
- Slice each chicken breast in half horizontally to create 4 thinner cutlets. Cover with plastic wrap and pound to an even 1/2-inch thickness. Pat dry with paper towels.
- Season both sides of the chicken with salt and pepper.
- Set up three shallow bowls: one with flour, one with eggs beaten with milk, and one with panko, Parmesan, dried herbs, garlic powder, and olive oil mixed together.
- Coat each chicken piece in flour (shake off excess), then dip in the egg mixture, then press into the breadcrumb mixture until fully coated.
- Place breaded chicken on the prepared baking sheet (use a wire rack if available for extra crispiness). Leave space between each piece.
- Bake for 15-18 minutes, flipping halfway through, until golden brown and cooked through (internal temp 165°F). Broil for 1-2 minutes at the end if extra browning is desired.
- Remove from oven. Spoon about 1/4 cup marinara over each piece. Sprinkle with mozzarella and extra Parmesan.
- Return to oven for 5-7 minutes, or until cheese is melted and bubbly.
- Let rest for 2-3 minutes. Garnish with fresh basil before serving.
Notes
For extra crispiness, toast the panko breadcrumbs before breading. Don’t overcrowd the pan to ensure a crispy crust. Use gluten-free flour and panko for a GF version, or dairy-free cheese for a dairy-free option. Leftovers keep well for up to 3 days and reheat best in the oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken cutlet with sauce and cheese
- Calories: 340
- Sugar: 3
- Sodium: 700
- Fat: 13
- Saturated Fat: 5
- Carbohydrates: 17
- Fiber: 2
- Protein: 38
Keywords: baked chicken parmesan, healthy chicken parmesan, easy chicken parmesan, weeknight dinner, Italian chicken, gluten-free chicken parmesan, low carb chicken parmesan, family dinner, oven baked chicken, comfort food