Description
This easy, healthy baked chicken Parmesan delivers all the classic Italian comfort—crispy, cheesy, and saucy—without the extra oil or fuss. Ready in about 30 minutes, it’s perfect for busy weeknights or impressing guests with minimal effort.
Ingredients
Scale
- 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)
Instructions
- Preheat your oven to 425°F (220°C). If using, set a wire rack on a baking sheet and spray lightly with olive oil.
- Slice each chicken breast in half horizontally to create four thin cutlets. Pat dry and season both sides with salt and black pepper.
- Set up three bowls: one with flour, one with the beaten egg, and one with panko, Parmesan, Italian seasoning, and garlic powder mixed together.
- Dredge each chicken cutlet in flour, shaking off excess. Dip in egg, then press into the breadcrumb mixture to coat thoroughly.
- Arrange breaded cutlets on the prepared rack or baking sheet. Spray or brush the tops lightly with olive oil.
- Bake for 18–20 minutes, flipping once halfway, until golden brown and cooked through (internal temp: 165°F). For extra crunch, broil for 2–3 minutes at the end, watching closely.
- Remove from oven. Spoon about 1/4 cup marinara sauce over each cutlet and sprinkle with 1/4 cup mozzarella cheese.
- Return to oven for 3–5 minutes, until cheese is melted and bubbly.
- Let rest for 1–2 minutes. Garnish with fresh basil or parsley if desired. Serve hot.
Notes
For extra crunch, toast the panko breadcrumbs in a dry pan before breading. Use a wire rack for maximum crispiness, and avoid overcrowding the pan. For gluten-free, use GF flour and panko. Let the chicken rest before serving to keep it juicy. You can substitute eggplant or zucchini for a vegetarian version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet with sauce and cheese
- Calories: 350
- Sugar: 3
- Sodium: 700
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 18
- Fiber: 2
- Protein: 36
Keywords: baked chicken parmesan, healthy chicken parmesan, easy chicken parmesan, Italian dinner, weeknight dinner, oven baked chicken, crispy chicken, family meal, gluten-free option, meal prep