If you’ve been hunting for a **Baked Chicken Parmesan Recipe** that gives you all the crispy, cheesy goodness without the fuss of frying, you’re in the right place. This recipe is my go-to when I want that classic comfort food vibe but with less oil and mess. I absolutely love how this turns out—juicy chicken with a perfectly crunchy crust, gooey melted mozzarella, and just the right hint of marinara. Stick with me, and I’ll walk you through making this fan-freaking-tastic dish that your whole family will adore.
Why You’ll Love This Recipe
- Healthier Twist: Baking instead of frying means you get all the flavor with less oil and fewer calories.
- Ridiculously Easy: Few ingredients and straightforward steps make this perfect for weeknight dinners.
- Crowd-Pleaser: Whether for family or guests, this recipe wins compliments every single time.
- Customizable: I’ll share tips so you can tweak it to your taste or dietary needs effortlessly.
Ingredients You’ll Need
Every ingredient in this Baked Chicken Parmesan Recipe is chosen to bring out classic flavors while keeping things simple. When you shop, look for fresh chicken breasts and quality cheeses—the better the mozzarella, the better the melt!
- Boneless, skinless chicken breasts: Slicing them lengthwise to make thinner cutlets helps them cook evenly and stay juicy.
- Seasoned breadcrumbs: I like using Italian-style or 4C breadcrumbs for extra flavor, but gluten-free options work great too.
- Parmesan cheese: Freshly grated gives a better sharpness; Romano is a fine alternative if you prefer.
- Butter (or olive oil): Brushing melted butter on the chicken before breading helps the crust get that beautiful golden color.
- Mozzarella cheese: Part-skim works well to keep it lighter, but whole milk mozzarella will make it extra creamy.
- Marinara sauce: Choose your favorite jarred sauce or homemade if you have time—it’s the perfect tangy topping.
- Cooking spray: A light spray on the baking sheet and crust gives you that crisp edge without frying.
- Basil or parsley (optional): Fresh herbs brighten the dish and add a lovely pop of color.
Variations
One of the best things about this Baked Chicken Parmesan Recipe is how easy it is to make it your own. Whether you need gluten-free, want to add a little heat, or just like experimenting, I’ve played around and found some fun twists.
- Gluten-Free: I swapped the breadcrumbs for gluten-free panko once, and honestly, it tasted just as crispy and delicious.
- Spicy Kick: Adding a pinch of red pepper flakes into the breadcrumb mix gives a subtle heat which my family loved.
- Cheese Lover’s Dream: Mix mozzarella with shredded provolone or add a sprinkle of asiago on top for an extra cheesy hit.
- Herb Infused: Finely chopped fresh basil mixed into the breadcrumbs adds a fresh, aromatic punch.
How to Make Baked Chicken Parmesan Recipe
Step 1: Prep the Chicken Cutlets
Start by slicing each chicken breast in half lengthwise so you get thin, even cutlets. This helps the chicken cook through quickly and stay juicy. Pat them dry with a paper towel to help the butter and breadcrumbs stick better—trust me, this little step makes a big difference!
Step 2: Mix and Coat
In one bowl, combine the seasoned breadcrumbs with the Parmesan cheese. In another, melt your butter (or olive oil if you prefer). Lightly brush the melted butter onto each chicken piece—this keeps the crust golden and crispy without frying. Then, press each cutlet into the breadcrumb and cheese mix, coating both sides well. Place them on your baking sheet lined with just a little cooking spray.
Step 3: First Bake
Lightly mist the tops of the breaded chicken with cooking spray—this tiny detail helps develop a gorgeous crisp in the oven. Bake at 450°F for about 25 minutes. You’ll see the crust turn golden brown and the chicken will be almost cooked through. This high temperature quickly crisps the coating while keeping the inside tender.
Step 4: Add Sauce and Cheese
Take the chicken out, then spoon about 1 tablespoon of marinara over each piece—you want that perfect tomato layer without drowning the crunch. Sprinkle 1 ½ tablespoons of shredded mozzarella on top. Pop it back in the oven for 5 minutes, or until the cheese is fully melted and bubbly. Watch closely towards the end so it doesn’t overcook.
Pro Tips for Making Baked Chicken Parmesan Recipe
- Butter Brush: Brushing melted butter instead of dipping in oil helps the crumbs stick better and brown more evenly.
- Thin Cutlets: I learned that slicing the chicken thin ensures it cooks quickly and stays juicy—you don’t want thick pieces drying out.
- Cooking Spray Magic: A light spray on both the baking sheet and top of the chicken creates that golden crust without deep frying.
- Watch the Cheese: Cheese melts fast—stick close during the final bake to avoid it burning or drying out.
How to Serve Baked Chicken Parmesan Recipe
Garnishes
For a fresh finish, I love sprinkling chopped fresh basil or flat-leaf parsley over the top right before serving. It adds a lovely burst of color and a hint of herbal brightness that balances the rich cheese and tomato sauce perfectly.
Side Dishes
There are so many directions you could take this! My family goes crazy for classic spaghetti with extra sauce on the side, but roasted garlic green beans and a simple Caesar salad are also perfect partners to keep things light and fresh.
Creative Ways to Present
For special occasions, I’ve served individual chicken parmesan cutlets stacked over polenta rounds for a beautiful, restaurant-style touch. Another fun idea is assembling the chicken in mini casserole dishes layered with extra mozzarella for a bubbly, shareable meal.
Make Ahead and Storage
Storing Leftovers
Leftovers keep really well in an airtight container in the fridge for up to 3 days. I always layer parchment paper between pieces if stacking to keep that crispy crust intact. The chicken stays flavorful without drying out.
Freezing
I’ve frozen this recipe both before and after baking—and it works fine both ways. If freezing raw breaded chicken, freeze flat on a baking sheet first to keep the crumbs crisp, then transfer to a bag. When reheating, bake straight from frozen adding a few extra minutes to the cook time.
Reheating
To keep the crust crispy, avoid microwaving if you can. Instead, reheat in a 350°F oven for about 10 minutes until warmed through and the cheese is melty again. If you’re in a hurry, a quick pan heat-up covered loosely with foil works too.
FAQs
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Can I use chicken thighs instead of breasts for this baked chicken Parmesan recipe?
Absolutely! Boneless, skinless chicken thighs can be used, and they tend to stay moister thanks to their higher fat content. Just slice them into cutlets of similar thickness and adjust the baking time as thighs might take a few minutes longer to cook through.
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Do I have to use butter for coating the chicken, or can I use something else?
While I prefer butter for its rich flavor and browning ability, olive oil is a great alternative if you want a lighter or dairy-free option. Just brush it on lightly before dredging the chicken in breadcrumbs.
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Is this baked chicken Parmesan recipe suitable for meal prep?
Yes! It keeps well in the fridge and reheats nicely. Just store the sauce separately if you want to keep the crust extra crisp and add it just before serving.
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Can I make this recipe dairy-free?
You can make it dairy-free by using vegan or plant-based cheeses and substituting butter with olive oil. There are some great dairy-free mozzarella alternatives that melt well and taste great.
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What’s the secret to getting a crispy crust without frying?
The key is brushing the chicken with melted butter or oil and lightly spraying the top before baking at a high temperature. This trick creates a crispy, golden crust while keeping the chicken tender and juicy inside.
Final Thoughts
I truly believe this Baked Chicken Parmesan Recipe is one of the easiest ways to enjoy a classic Italian favorite without all the hassle of frying. I started making it when I wanted a lighter option for weeknight dinners, and now it’s a staple in my kitchen because of how reliably delicious it turns out every time. Give it a try—you’ll love serving up this crispy, cheesy, saucy goodness that feels special but actually takes less effort than you’d expect. Trust me, once you try this, it’s going to be on repeat in your meal rotation!
Print
Baked Chicken Parmesan Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Baked Chicken Parmesan recipe offers a lighter, healthier twist on the classic fried dish by baking breaded chicken cutlets to juicy perfection. Coated with seasoned breadcrumbs and Parmesan, then topped with marinara sauce and melted mozzarella, it’s a flavorful and satisfying meal that’s easy to prepare and perfect for weeknight dinners.
Ingredients
Chicken and Coating
- 4 boneless, skinless chicken breasts (about 8 oz each, sliced in half lengthwise to make 8 pieces)
- 3/4 cup seasoned breadcrumbs (such as 4C, or gluten-free crumbs)
- 1/4 cup grated Parmesan cheese (or Romano cheese)
- 2 tbsp butter (melted, or olive oil)
Toppings and Garnish
- 3/4 cup part-skim mozzarella cheese (shredded, Polly-O recommended)
- 1 cup marinara sauce
- Cooking spray
- Basil or parsley (optional, for garnish)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 450°F and lightly spray a large baking sheet with cooking spray to prevent sticking.
- Make the Coating Mixture: In a bowl, combine the seasoned breadcrumbs and grated Parmesan cheese thoroughly to create the breading mixture.
- Butter the Chicken: Melt the butter in a separate bowl or use olive oil. Lightly brush the melted butter onto each piece of chicken, ensuring an even coat for better adhesion of the breadcrumbs.
- Coat the Chicken: Dip each buttered chicken piece into the breadcrumb and Parmesan mixture, pressing gently to fully cover. Arrange the breaded chicken pieces on the prepared baking sheet.
- Add Extra Oil and Bake: Lightly spray the tops of the coated chicken with additional cooking spray or oil to help crisp the coating. Bake in the preheated oven for 25 minutes.
- Add Sauce and Cheese: Remove the chicken from the oven and spoon approximately 1 tablespoon of marinara sauce on each piece. Then, sprinkle about 1 1/2 tablespoons of shredded mozzarella cheese over the sauce.
- Finish Baking: Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese has melted and is bubbly.
- Garnish and Serve: Optionally garnish with fresh basil or parsley before serving hot.
Notes
- This recipe skips frying, making it a healthier alternative that still delivers moist, flavorful chicken parmesan.
- Using part-skim mozzarella lowers the fat content while still providing rich flavor and nice melt.
- You can use gluten-free breadcrumbs to make this dish gluten-free.
- For extra crispiness, a light spray of olive oil before baking helps the coating brown beautifully.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.
Nutrition
- Serving Size: 1 piece
- Calories: 248 kcal
- Sugar: 1 g
- Sodium: 447 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 9.5 g
- Fiber: 1 g
- Protein: 31 g
- Cholesterol: 98.5 mg
