Baked Chicken Parmesan Recipe – Easy Healthy Dinner in 30 Minutes

Name: Baked Chicken Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 2 large boneless, skinless chicken breasts (about 1 lb total); Salt and black pepper, to taste; 1/4 cup all-purpose flour; 1 large egg, beaten; 3/4 cup panko breadcrumbs; 1/2 cup grated Parmesan cheese; 1 teaspoon dried Italian seasoning; 1/2 teaspoon garlic powder; Olive oil spray (or 1-2 teaspoons olive oil for brushing); 1 cup marinara sauce; 1 cup shredded mozzarella cheese; Fresh basil or parsley, chopped (optional, for garnish)

By:

Mala

August 12, 2025

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The first time I pulled a golden, cheesy tray of baked chicken Parmesan out of my oven, my kitchen smelled like an Italian grandma had moved in for the night—seriously, it was wild. There’s something about the mix of bubbling marinara, crisp breadcrumbs, and melty mozzarella that just makes your mouth water before you’ve even set the table. For years, I thought chicken Parmesan had to be heavy, fried, and, honestly, a bit of a project. Turns out, you can create that classic comfort right in your own kitchen—without all the extra oil and fuss.

My journey with this baked chicken Parmesan recipe started on a busy Tuesday evening. You know those nights when you want something special but don’t have time to fuss with three different pans? Yep, that was me. After a few tweaks and a couple of accidental “crispy” (read: slightly burned) attempts, I finally landed on a version that’s quick, light, and still totally satisfying. The best part? You get all the flavor and crunch of the original, but it’s healthier and comes together in about 30 minutes—perfect for weeknights.

This baked chicken Parmesan isn’t just a dinner—it’s a little slice of Italy with a healthy twist. I’ve made it for picky kids, health-conscious friends, and even my Italian neighbor, who gave it a big thumbs up (and trust me, she’s picky). Whether you’re looking for a cozy family meal, a protein-packed dish for your meal prep, or something to impress guests without breaking a sweat, this recipe has you covered. And honestly, after making it more times than I can count, I promise it’s as foolproof as it is delicious.

Why You’ll Love This Baked Chicken Parmesan Recipe

Quick & Easy: Dinner on the table in about 30 minutes—no joke. It’s perfect for those nights when you need real food, fast.
Simple Ingredients: No weird specialty items here. Everything you need is either in your pantry or a quick grocery run away.
Family-Friendly: Even the pickiest eaters (and, yes, teenagers included) go back for seconds. My own kids request this on repeat.
Healthier Twist: Since it’s baked, not fried, you get all the crunchy goodness without the extra oil. You won’t miss the skillet—it’s that good.
Crowd-Pleaser: Great for dinner parties, meal prep, or just a cozy night in. It’s the kind of recipe that always gets rave reviews.
Unbeatable Texture: The trick of toasting the breadcrumbs first means you still get that signature crunch, even from the oven.

I’ve tested this baked chicken Parmesan more times than I can count. (Honestly, I could probably make it with my eyes closed now.) What makes this version stand out is the method—coating the chicken in a mix of panko and Parmesan, baking until golden, and then finishing with a quick broil for that irresistible cheese pull. It’s lighter than the traditional version, but you still get all the comforting flavors you crave. Plus, you can switch up the sauce or cheese based on what you love—so it never gets boring.

For me, the real magic is how this dinner brings people together. It’s a weeknight staple at our house, but also fancy enough for company. There’s something so satisfying about the first bite: crisp coating, juicy chicken, and that hint of basil from the marinara. And when you see everyone scraping their plates for the last cheesy bits? That’s when you know you’ve got a winner.

Ingredients Needed for Baked Chicken Parmesan

This baked chicken Parmesan recipe keeps things simple but seriously tasty. Here’s everything you’ll need for a dish that’s crispy, cheesy, and full of classic Italian flavor—without the heavy frying.

Chicken Breasts (2 large, about 1 lb/450g total): Boneless, skinless. Slice them in half horizontally to make thinner cutlets for even cooking.
Salt & Black Pepper: For seasoning the chicken before breading (don’t skip this step—it makes a difference!).
All-Purpose Flour (1/4 cup / 30g): Helps the egg stick to the chicken. You can sub with gluten-free flour if needed.
Large Egg (1, beaten): Acts as the glue for the breadcrumb coating.
Panko Breadcrumbs (3/4 cup / 45g): I love panko for the crunch, but you can use regular breadcrumbs or even whole wheat for extra fiber.
Grated Parmesan Cheese (1/2 cup / 45g): Adds a salty, nutty flavor to the crust. I recommend freshly grated for best results—pre-grated sometimes doesn’t melt as well.
Dried Italian Seasoning (1 tsp): Or use a mix of dried basil, oregano, and thyme if you have them separately.
Garlic Powder (1/2 tsp): For a subtle savory kick.
Olive Oil Spray: Just a spritz to help the coating crisp up in the oven. If you don’t have spray, brush a little olive oil on top.
Marinara Sauce (1 cup / 250ml): Store-bought or homemade, your choice. I like Rao’s or Trader Joe’s for a shortcut, but homemade sauce is always welcome if you have time.
Shredded Mozzarella Cheese (1 cup / 100g): For that ooey-gooey topping. Feel free to use part-skim for a lighter version or whole milk for extra richness.
Fresh Basil or Parsley (optional, for garnish): Adds a pop of color and fresh flavor. Totally optional, but it makes it feel a bit fancier.

Ingredient Tips:

Chicken: If your chicken breasts are huge (sometimes they’re monsters), slice them into thinner cutlets so everything cooks evenly and quickly.
Panko: You can swap in gluten-free panko if needed. Regular breadcrumbs work too, but the crunch factor is best with panko.
Flour: Almond flour works for low-carb or gluten-free diets—just note the flavor will be a little different.
Sauce: Feel free to use a spicy arrabbiata for a kick, or a simple tomato basil sauce for a milder flavor.
Cheese: If mozzarella isn’t your thing, try provolone or even a little fontina for a twist.

Most of these ingredients are probably in your kitchen already. The best part is how flexible this recipe is—swap, substitute, or use what you’ve got!

Equipment Needed

You don’t need a restaurant kitchen for this baked chicken Parmesan recipe. Here’s what I use every time (plus a few alternatives if you’re working with a tiny kitchen):

Baking Sheet or Rimmed Oven Tray: A sturdy sheet pan is perfect for even browning. If you don’t have one, an oven-safe casserole dish will work in a pinch.
Wire Rack (optional): Placing the chicken on a rack helps air circulate and keeps the bottom crispy. If you don’t have a rack, just line your baking sheet with parchment so nothing sticks.
Mixing Bowls: At least three—one for flour, one for egg, and one for breadcrumbs and Parmesan. I use medium glass bowls, but any will do.
Sharp Knife: For slicing chicken breasts into cutlets. A chef’s knife or even a sturdy serrated knife works well.
Tongs: Helps with dipping and flipping the chicken without making a mess. If not, use a fork or clean hands (sometimes it’s just easier!).
Oven Mitts: Don’t burn yourself—trust me, I’ve tried grabbing a hot tray with a kitchen towel and it never ends well.
Measuring Cups & Spoons: For accuracy, especially with the breading mix. But honestly, a little extra cheese never hurt anyone.
Spray Bottle or Pastry Brush: For getting that light olive oil coating. I’ve even used a spoon in a pinch.

Budget Tip: Dollar store racks and pans totally work. Just line with parchment if they’re a little worse for wear. If you bake often, investing in a heavy-duty sheet pan is 100% worth it—mine’s lasted for years and makes everything crispier.

How to Make Baked Chicken Parmesan

baked chicken Parmesan preparation steps

Preheat and Prep:

Preheat your oven to 425°F (220°C). If you have a wire rack, set it on top of your baking sheet and spray lightly with olive oil. This helps the chicken crisp up on all sides.
Slice and Season Chicken:

Carefully slice each chicken breast in half horizontally to create four thin cutlets. Pat them dry with paper towels. Season both sides with salt and black pepper.

Personal tip: Thinner cutlets cook faster and stay juicier!
Set Up Breading Stations:

In the first bowl, place 1/4 cup (30g) flour. In the second bowl, beat 1 large egg. In the third bowl, combine 3/4 cup (45g) panko breadcrumbs, 1/2 cup (45g) grated Parmesan, 1 tsp Italian seasoning, and 1/2 tsp garlic powder.

Give the breadcrumb mix a quick toss to blend evenly.
Bread the Chicken:

Working one piece at a time, dredge chicken cutlets in flour, shaking off excess. Dip into the beaten egg, making sure it’s well coated. Then press firmly into the breadcrumb/Parmesan mixture so the crumbs stick all over.

Tip: Press extra crumbs onto the top for more crunch. If your hands get sticky, use one hand for wet ingredients and one for dry—less mess!
Arrange and Oil:

Place the breaded cutlets on your prepared baking rack or sheet. Spray the tops lightly with olive oil or brush on a little to help them crisp. If using parchment, leave a little space between each piece so air can circulate.
Bake Until Golden:

Bake for 18–20 minutes, flipping once halfway through. The chicken should be golden brown and cooked through (internal temp: 165°F / 74°C). If you want extra crunch, broil for 2–3 minutes at the end—but watch closely so it doesn’t burn.

Warning: Ovens vary! If your chicken is browning too quickly, move the tray down a rack. If it’s not browning, crank up the broiler for the last minute.
Add Sauce & Cheese:

Remove the tray from the oven. Spoon about 1/4 cup (60ml) marinara sauce over each piece. Sprinkle each with 1/4 cup (25g) shredded mozzarella.
Bake Until Cheese Melts:

Return to the oven for 3–5 minutes, just until the cheese is melted, bubbly, and starting to brown. For extra gooey cheese, let it go a little longer—just keep an eye on it.

Sensory cue: You’ll know it’s ready when the sauce is bubbling and the cheese is golden at the edges.
Serve:

Let the chicken rest for a minute or two so the juices redistribute. Garnish with chopped fresh basil or parsley if you’ve got it. Serve hot with your favorite sides.

Efficiency hack: Prep a simple salad or steam some veggies while the chicken bakes. Multitasking for the win!

Troubleshooting:

Crust not crispy? Make sure to use a rack and spray the tops with oil. Don’t overcrowd the pan.
Cheese sliding off? Let the chicken cool for a minute before adding sauce and cheese, so it “grabs” better.
Chicken dry? Don’t overbake! Thin cutlets cook fast. Check at 16–17 minutes if your oven runs hot.

Cooking Tips & Techniques for Perfect Baked Chicken Parmesan

After making baked chicken Parmesan a million times (okay, maybe not a million, but close), I’ve picked up some tricks and learned from a few kitchen fails—here’s what really works:

Toast Your Breadcrumbs First: If you want extra crunch, toast the panko in a dry pan for a few minutes before breading the chicken. It makes a big difference, especially if you love a crispy crust.
Don’t Skip the Rack: Lifting the chicken off the baking sheet means hot air crisps up every side. No more soggy bottoms! If you’re out of racks, parchment paper is your friend—just flip halfway.
Double Dip for More Crunch: For a thicker crust, dip in egg and crumbs twice. Just know it’ll take a few extra minutes (and might get a little messy—but worth it for crunch lovers).
Broil Carefully: Broiling at the end gives you that classic golden cheese top. But watch like a hawk—cheese goes from perfect to burnt in seconds.
Don’t Overbake: The biggest mistake is dry chicken. Thin cutlets cook quickly. Start checking at 16 minutes. If you’re unsure, a quick poke with a thermometer saves the day.
Let Rest Before Serving: Just a minute or two keeps the juices inside rather than all over your plate. (I always sneak a crispy edge while it rests—cook’s treat!)

My first few tries, I crowded the pan and ended up with steamed, not crispy, chicken. Lesson learned: leave space! Also, using fresh grated Parmesan instead of pre-shredded makes the crust taste amazing. If you love experimenting, try adding a pinch of red pepper flakes to the sauce for a spicy kick.

Multitasking tip: Prep your salad, pasta, or garlic bread while the chicken bakes. It’s a total time saver, and everything hits the table hot. For meal prep, bake a double batch and freeze some for later—you’ll thank yourself next week.

Variations & Adaptations

Baked chicken Parmesan is endlessly customizable. Here are some of my favorite adaptations (and a few I’ve tried myself):

Gluten-Free: Swap the flour for almond or gluten-free flour, and use gluten-free panko. The crunch is still fantastic!
Low-Carb: Ditch the breadcrumbs completely and use a mix of almond flour and grated Parmesan. It’s not quite as crunchy but still delicious and keto-friendly.
Vegetarian Twist: Substitute thin slices of eggplant or zucchini for the chicken. Bread and bake as usual—my veggie-loving friends adore this version.
Spicy Kick: Add a pinch of red pepper flakes to the marinara or sprinkle cayenne into the breadcrumb mixture. My husband likes his with extra heat!
Dairy-Free: Use your favorite dairy-free cheese shreds and a vegan Parmesan substitute. You can also skip the cheese topping and just enjoy the crispy coating and sauce.
Air Fryer Method: You can make this in the air fryer! Cook at 400°F (200°C) for 10–12 minutes, flipping halfway, then top with sauce and cheese and finish for 2–3 more minutes.

Personally, I love making a double batch with half chicken and half eggplant—everyone gets their favorite, and there are never any leftovers. Play around with different sauces or cheeses (like provolone or even a sharp cheddar for a crazy twist) to keep things interesting!

Serving & Storage Suggestions

Serve this baked chicken Parmesan piping hot, straight from the oven. I love piling it onto a plate of spaghetti or zucchini noodles for a lighter meal. A fresh green salad or garlicky roasted broccoli on the side really rounds things out.

For a dinner party vibe, sprinkle fresh basil over the top and serve with crusty bread to soak up any extra sauce. If you’re going for comfort food, a glass of red wine pairs perfectly (or sparkling water with a squeeze of lemon for a lighter touch).

Storing Leftovers: Let the chicken cool completely, then store in an airtight container in the fridge for up to 3 days.
Freezing: You can freeze the cooked chicken (without sauce and cheese) for up to 2 months. Thaw overnight in the fridge, then reheat, add sauce and cheese, and bake until bubbly.
Reheating: For best results, reheat in a 350°F (175°C) oven until warmed through and the cheese is melted. The microwave works in a pinch, but you’ll lose some crispiness.

Honestly, the flavors get even better the next day, so don’t be afraid to make extra for meal prep. Lunch just got a whole lot more exciting!

Nutritional Information & Benefits

This baked chicken Parmesan recipe is lighter than the classic, making it perfect for anyone watching calories or fat. Each serving (about one cutlet with sauce and cheese) is approximately:

Calories: 350
Protein: 36g
Carbohydrates: 18g
Fat: 12g
Fiber: 2g

Chicken breast packs a lean protein punch, while baking instead of frying keeps the saturated fat low. Swapping in part-skim mozzarella and using plenty of tomato sauce adds calcium and antioxidants, too.

This recipe is naturally nut-free (unless you use almond flour for substitutions) and can be made gluten-free or dairy-free with easy swaps. I often recommend it to friends looking for a filling, balanced meal that doesn’t taste like “diet food.” It’s a feel-good dinner you can enjoy any night of the week.

Conclusion

If you’re looking for a fast, healthy dinner that still feels like a treat, this baked chicken Parmesan recipe is your answer. It’s easy enough for weeknights, impressive enough for company, and always disappears fast (in my house, anyway). The best part? You can tweak it to fit your tastes, dietary needs, or whatever’s in your fridge.

I love this dish because it brings all the comfort of classic chicken Parmesan but keeps things light and fresh. Plus, there’s nothing like seeing everyone around the table digging in with big smiles. If you give this recipe a try, let me know how it goes! Drop your tweaks, serve-up ideas, or questions in the comments—I love hearing how you make recipes your own.

Ready to shake up your weeknight dinners? Grab your apron, preheat the oven, and treat yourself to a cozy Italian favorite—without the guilt. You’ve got this!

Frequently Asked Questions (FAQs)

Can I use chicken thighs instead of chicken breasts?

Absolutely! Boneless, skinless chicken thighs work great—just trim any extra fat and adjust the cooking time as they may take a few minutes longer to bake through.

How do I make this baked chicken Parmesan gluten-free?

Swap the all-purpose flour for a gluten-free blend and use gluten-free panko or crushed cornflakes for the breading. The texture is still deliciously crispy!

Can I prepare this dish ahead of time?

Yes! Bread the chicken and refrigerate it for up to 4 hours before baking. When you’re ready, bake as directed, then add sauce and cheese at the end.

What sides go best with baked chicken Parmesan?

Classic choices are spaghetti, zoodles, garlic bread, or a fresh salad. Roasted veggies or steamed greens are perfect if you want to keep things light.

How do I keep the breading from falling off?

Make sure the chicken is dry before breading, and press the crumb mixture on firmly. Let the breaded cutlets rest for 5–10 minutes before baking to help the coating stick better.