This post may contain affiliate links. Please read our disclosure policy.
This delicious Oven Baked Chicken Parmesan recipe is easy and doesn’t require any frying. Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!
Disclosure: This post contains affiliate links, which means that if you purchase the items I recommend through the links I provide, I get a small commission at no extra cost to you. For more info, please see my disclosure policy. Thanks for supporting Fox and Briar!
Baked instead of fried!
I always think of Chicken Parmesan as being a complicated and labor intensive recipe – but I recently discovered that Oven Baked Chicken Parmesan is not only easy, but quick enough for a weeknight dinner!
This is a great chicken breast recipe – cutting the chicken breasts in half lengthwise and then pounding them slightly to make them even thickness will help them cook quickly and really helps you achieve more of a restaurant quality taste.
How to cut chicken breasts in half
I have never cut my chicken breasts like this before, but it is very simple and makes a huge difference the cooking time and taste. Simply cut through the middle as if you are going to butterfly the chicken breast (cutting it open like a book), but cut all the way through to make two equal sized pieces.
After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness. You can use a meat pounder or a rolling pin to do this. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
How to make Oven Baked Chicken Parmesan
- Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400 degrees F.
- Cut the chicken breasts in half and pound to even thickness.
- Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
- In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
- Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through. Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
What temperature do you bake Chicken Parmesan at?
Bake this Chicken Parmesan at 400 degrees to ensure it is nice and crispy, then finish it under the broiler.
How long do you bake Chicken Parmesan in the oven?
Because the chicken breasts have been cut in half and pounded to an equal thickness, they cook very quickly – it only takes about 15 minutes for them to be done.
Do you need to cover chicken Parmesan in the oven?
No, I did not cover the chicken while baking it. Leaving the chicken uncovered allows with to get more crispy and prevents it from getting soggy.
What is the best Parmesan Cheese to use for Baked Chicken Parmesan?
As always, I recommend buying a wedge of Parmesan cheese and grating it yourself rather then buying pre-grated Parmesan cheese. Often containers of pre-grated Parmesan have wood pulp in them, not to mention they just don’t taste as good. You are better off buying a wedge of real Parmigiano-Reggiano and using a microplane to grate it.
Is baked chicken parmesan healthy?
Baked Chicken Parmesan is healthy because it is baked and not fried, which means it uses less oil. Using chicken breasts means it has lots of protein but less fat. I use my homemade marinara sauce, which has no added sugar. And you can control the type of cheese you use, as well as how much. Although I prefer to use whole milk mozzarella, you can also use part skim if you prefer (it just doesn’t melt quite as nicely, and I think the difference in calories is minimal). One serving of this Baked Chicken Parmesan has 436 calories vs Olive Garden Chicken Parmesan which has 1450 calories according to their website.
Ready to make Baked Chicken Parmesan? This recipe calls for marinara sauce – I always make my Easy 20 Minute Marinara for this, because it is so fast. I start it right before I start the chicken, then when it is time to put the marinara on the chicken, the sauce is done.
More Easy Italian Recipes
Creamy Sausage and Tortellini Soup
Sausage Stuffed Portobello Mushrooms
Oven Baked Chicken Parmesan
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts About 1 pound of chicken total
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese fresh grated
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- 2 tablespoon minced parsley optional, for garnish
Instructions
- Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
- After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
- Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
- In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
- Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
- Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do I broil on low or high for the recommended time ?
Hi Mike – my oven only has one setting for broil. I think either would work, just keep an eye on it to make sure it doesn’t burn. You may need to adjust the time a little to get the amount of browning you want.
Ok so I was tired of making the same ole stuff and I know my son loves Italian food so I tried it . Bingo he loves it with a side of spaghetti no meat .
I am so happy to hear that Norma!
I’m a non cook and after figuring out what some the ingredients were I made this and it turned out great!
I am so happy to hear that!
I made this and I have to say I’m obsessed! I have a 1 year old that barely gives me time to do anything, so the fact that this was so quick and easy saved my life. I added a little bit more salt and garlic powder and it came out amazing!! Thank you!
I am so happy to hear that Sierra!
I used GF panko and it was still really Good.
So glad to hear it works with GF panko!
This one was a hit. My husband had 2 portions. I did flour the chicken before dipping in the egg wash. 1 of my 2 sons liked it which is pretty much as close to unanimous approval as we get in my house. I’ll definitely make it again (with a burger on the side for my picky boy).
I’m so glad to hear that Margie!
Great recipe.
Tasty and easy.
So happy you loved it!
Can you make this ahead of time!??
Hi Mia – the breading won’t stay crispy but you could make it a day ahead of time and reheat in the oven. I would suggest keeping the sauce and cheese separate, then when you are ready to eat you can reheat the chicken in the oven and then top with the sauce and cheese.
Seriously….YUM!! I was just trying to find something easy to make for dinner. This was delicious, and only took ~30 minutes total, including bake time!! I used tenders instead of breasts to avoid cutting them in half and whatnot, but it worked just as well. I whipped up some noodles for spaghetti underneath and served with garlic breadsticks. So good! I wish I could post my picture of how great it turned out!
Yay, I am so happy you loved it!
I would like the recipe to the pasta side dish in the picture with the Chicken parm. If you don’t mind, may I get the recipe?
Hi Jeanette – I just tossed some pasta in my Easy marinara Sauce – here is the recipe https://www.staging.foxandbriar.com/twenty-minute-classic-marinara-sauce/
Do you happen to have a calorie count for this recipe?
Hi Chelsea – Yes, I’m not sure why it wasn’t showing up before, but it is at the bottom of the recipe.
Absolutely delicious! Perfect post fasting treat. The entire family absolutely loved it. Massive yes in our books! Thank you
I’m so happy to hear your family loved it Ray!
I made this for my boyfriend as it is his favorite meal and it was my first time ever actually eating this meal because I am not fan of restaurant versions of this. But this was DELISH. My boyfriend absolutely loved it and so did I. He gave it a 10/10! I love that it was actually simple and made it with your recipe for the marinara sauce and he said the sauce was the best part! Just added a bit of onion powder to the marinara and it was perfect! Thank you so much! A new staple!
Yay! I am so happy to hear that!
Amazing dish!! My husband’s favorite meal is Chicken Parmesan and after he ate this he said, “Wow this is restaurant quality!” Thank you for sharing this recipe! It will now be a once a week must cook.
Wonderful! So happy to hear that!
This was my first attempt at Chicken Parmesan, and I cook a lot. Instructions were excellent. Result was absolutely delicious and beautiful. My husband said he could eat this dish every week. That’s saying a lot as he eats very well all the time.
I’m so happy to hear that!
Delicious and easy to make!
Yay! So happy you loved it Meghan <3
Scrumdillyumptious!!! My husband loved it!! He is a major foodie and really appreciates me when I put time to make something for him for dinner even when I know he’d be just as content with a chicken patty from the freezer!! I got lucky ladies!! He compliments me on my cooking almost every night but when he really really likes it he takes a bite and rolls his eyes back and moans. Lol then I get a kiss for job well done. This meal got me a couple kisses!!! 😂
Yay, so happy to hear that it was a hit!
Making this now and it looks amazing! Do you think the breading mix will save in the fridge for next time? I ended up having about half left over!
Hi Kylie – I’m not sure if the breadcrumbs will stay crispy, but you could give it a try! I just wouldn’t save it for longer than a day or two.
This dish was absolutely delicious 😋 We all loved it ❤️❤️❤️
Yay! I am so happy to hear that!
Made this tonite and it was wonderful — didn’t change a thing – thanks for a great quick meal
Hi Barb – I am so glad you loved it!