OVEN BAKED CHICKEN PARMESAN Recipe

I developed an Oven Baked Chicken Parmesan Recipe that requires no frying and comes together in about thirty minutes using just a few pantry staples.

I’ll be honest, I was skeptical the first time I tried this Oven Baked Chicken Parmesan Recipe. No frying, just a golden, crunchy crust that somehow tastes way better than the mess of pan frying.

I love how panko breadcrumbs and grated Parmesan cheese create that crunchy top that feels restaurant level, and it’s fast enough for a weeknight, ready in about thirty minutes. I mess up sometimes but this one forgives you, so when you want something quick yet kinda special it’s the dish I reach for.

Try it once and you’ll get it.

Ingredients

• Chicken breasts: Lean protein, builds muscle, low carbs, keeps the dish hearty and filling.
• Panko breadcrumbs: Light crispy coating adds crunch, mostly carbs with a little protein from crumbs.
• Parmesan cheese: Sharp salty umami, adds protein and calcium, packs big savory flavor.
• Marinara sauce: Tomato based, gives acidity and mild sweetness, vitamin C and lycopene boost.
• Mozzarella cheese: Melts creamy, mild flavor, adds fat and protein, makes everything gooey.
• Olive oil: Healthy monounsaturated fats, helps browning, small calorie hit but heart friendly.
• Eggs: Bind the crumbs to chicken, add protein and moisture, not sweet at all.
• Fresh basil: Bright aromatic herb, adds freshness and antioxidants, lightens the rich flavors.

Ingredient Quantities

• 4 boneless skinless chicken breasts (about 1 1/2 lb total)
• 1/2 cup all purpose flour
• 2 large eggs
• 2 tablespoons milk
• 1 cup panko breadcrumbs
• 1/2 cup grated Parmesan cheese, plus extra for topping
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder (optional)
• 1/2 teaspoon salt, more to taste
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups marinara sauce (about 12 oz)
• 1 to 1 1/2 cups shredded mozzarella cheese (about 4 to 6 oz)
• 2 tablespoons olive oil or cooking spray for brushing
• Fresh basil leaves for garnish (optional)

How to Make this

1. Preheat oven to 425°F and place a wire rack on a rimmed baking sheet, or line the sheet with parchment if you don’t have a rack.

2. Pat the chicken breasts dry and pound them to an even thickness of about 1/2 inch so they cook evenly, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

3. Make a dredging station: put 1/2 cup flour in one shallow bowl; whisk 2 large eggs with 2 tablespoons milk in a second bowl; in a third bowl combine 1 cup panko, 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder (optional) and a pinch more salt and pepper. Mix well.

4. Working one breast at a time dredge in flour shaking off excess, dunk into the egg wash, then press firmly into the panko mixture so the crumbs adhere well.

5. Arrange the coated breasts on the wire rack or baking sheet and lightly brush or spray the tops with 2 tablespoons olive oil (or cooking spray) to help browning.

6. Bake in the preheated oven about 15 to 18 minutes until the crust is golden and the chicken reaches 165°F in the thickest part, or juices run clear. Times may vary with thickness so check the temp.

7. Remove the pan, spoon about 1 1/2 cups marinara sauce over the 4 breasts (roughly equal amounts), then sprinkle 1 to 1 1/2 cups shredded mozzarella and a little extra grated Parmesan on top.

8. Return to the oven for 3 to 5 minutes until the cheese is melted and bubbly. If you want the cheese browned a bit, put the pan under the broiler for 1 to 2 minutes but watch it close, it burns fast.

9. Let the chicken rest 3 to 5 minutes, garnish with fresh basil leaves if you like, then serve.

Equipment Needed

1. Oven and a rimmed baking sheet (or a sheet lined with parchment)
2. Wire rack that fits the sheet (or a cooling rack)
3. Meat mallet or rolling pin plus plastic wrap or a zip top bag to pound the breasts
4. Cutting board and a sharp chef’s knife
5. Three shallow bowls for the flour, egg and panko stations, and a whisk or fork
6. Measuring cups and measuring spoons
7. Pastry brush or oil spray and a pair of tongs for handling the chicken
8. Instant read thermometer and oven mitts

FAQ

OVEN BAKED CHICKEN PARMESAN Recipe Substitutions and Variations

• Chicken breasts: swap for boneless skinless chicken thighs (use about the same total weight, theyre juicier and more forgiving in the oven) or turkey cutlets if you want something leaner.
• All purpose flour: use a 1:1 gluten free flour blend for GF baking, or almond flour (note it browns faster so watch the oven), or use cornstarch for a lighter, crispier dredge.
• Panko breadcrumbs: you can use regular breadcrumbs, crushed saltine crackers or crushed cornflakes for extra crunch, or a gluten free panko if needed.
• Eggs (egg wash): replace with 1/2 cup buttermilk or thinned Greek yogurt (about 2 eggs worth), or for a vegan option use 1/2 cup aquafaba, it works surprisingly well.

Pro Tips

– Pat the chicken super dry then pound it to an even thickness so it cooks the same throughout, and the crust wont get soggy. Use an instant read thermometer to actually know when it’s done instead of guessing.

– For extra crunch toast the panko in a little olive oil in a skillet first or toss the crumbs with a tiny splash of oil, press the crumbs firmly onto the chicken and let them sit a few minutes so they stick better. Trust me, that pressing step makes a big difference.

– Bake on a wire rack if you can so hot air circulates and the bottom stays crispy. If you dont have a rack flip the pieces halfway through, and line the pan for easy cleanup.

– Boost the flavor at the end not the start: spoon sauce and cheese just before the last few minutes so the crust stays crisp, then finish with fresh grated Parmesan and basil. If you broil to brown the cheese watch it the whole time, it goes from perfect to burned in seconds.

OVEN BAKED CHICKEN PARMESAN Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I developed an Oven Baked Chicken Parmesan Recipe that requires no frying and comes together in about thirty minutes using just a few pantry staples.

Pin

Servings

4

servings

Calories

714

kcal

Equipment: 1. Oven and a rimmed baking sheet (or a sheet lined with parchment)
2. Wire rack that fits the sheet (or a cooling rack)
3. Meat mallet or rolling pin plus plastic wrap or a zip top bag to pound the breasts
4. Cutting board and a sharp chef’s knife
5. Three shallow bowls for the flour, egg and panko stations, and a whisk or fork
6. Measuring cups and measuring spoons
7. Pastry brush or oil spray and a pair of tongs for handling the chicken
8. Instant read thermometer and oven mitts

Ingredients

• 4 boneless skinless chicken breasts (about 1 1/2 lb total)

• 1/2 cup all purpose flour

• 2 large eggs

• 2 tablespoons milk

• 1 cup panko breadcrumbs

• 1/2 cup grated Parmesan cheese, plus extra for topping

• 1 teaspoon dried Italian seasoning

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder (optional)

• 1/2 teaspoon salt, more to taste

• 1/4 teaspoon freshly ground black pepper

• 1 1/2 cups marinara sauce (about 12 oz)

• 1 to 1 1/2 cups shredded mozzarella cheese (about 4 to 6 oz)

• 2 tablespoons olive oil or cooking spray for brushing

• Fresh basil leaves for garnish (optional)

Directions

• Preheat oven to 425°F and place a wire rack on a rimmed baking sheet, or line the sheet with parchment if you don’t have a rack.
• Pat the chicken breasts dry and pound them to an even thickness of about 1/2 inch so they cook evenly, then season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Make a dredging station: put 1/2 cup flour in one shallow bowl; whisk 2 large eggs with 2 tablespoons milk in a second bowl; in a third bowl combine 1 cup panko, 1/2 cup grated Parmesan, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder (optional) and a pinch more salt and pepper. Mix well.
• Working one breast at a time dredge in flour shaking off excess, dunk into the egg wash, then press firmly into the panko mixture so the crumbs adhere well.
• Arrange the coated breasts on the wire rack or baking sheet and lightly brush or spray the tops with 2 tablespoons olive oil (or cooking spray) to help browning.
• Bake in the preheated oven about 15 to 18 minutes until the crust is golden and the chicken reaches 165°F in the thickest part, or juices run clear. Times may vary with thickness so check the temp.
• Remove the pan, spoon about 1 1/2 cups marinara sauce over the 4 breasts (roughly equal amounts), then sprinkle 1 to 1 1/2 cups shredded mozzarella and a little extra grated Parmesan on top.
• Return to the oven for 3 to 5 minutes until the cheese is melted and bubbly. If you want the cheese browned a bit, put the pan under the broiler for 1 to 2 minutes but watch it close, it burns fast.
• Let the chicken rest 3 to 5 minutes, garnish with fresh basil leaves if you like, then serve.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 320g
• Total number of serves: 4
• Calories: 714kcal
• Fat: 28.6g
• Saturated Fat: 9g
• Trans Fat: 0.13g
• Polyunsaturated: 2g
• Monounsaturated: 10g
• Cholesterol: 275mg
• Sodium: 875mg
• Potassium: 710mg
• Carbohydrates: 33.5g
• Fiber: 1.8g
• Sugar: 3g
• Protein: 72g
• Vitamin A: 700IU
• Vitamin C: 4.5mg
• Calcium: 212mg
• Iron: 1.5mg