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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!
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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.
Hi, I am going to try this tonite, can you use boneless chicken thighs.
Hi Maryanne – I haven’t tried it with thighs but I think that would be fine.
I have celiac disease and made this completely gluten free tonight! Fantastic recipe! Thank you so much! On a side note, love your name! Have you ever heard of Sweet Briar College? Their mascot is a Vixen! 💚💗💚💗
I’m so happy to hear that Ingrid! I haven’t heard of that college, how cool!
I made tonight exactly by recipe. 😋 delicious and chicken was perfectly done. The highest compliment is my husband (who does not like chicken) ate his whole piece !
I’m so happy to hear that!
I made this tonight and the whole family loved it. My older son asked if I would make it every Sunday. Even my picky 6 year old grand daughter ate it. I will absolutely be making this again!! Thank you so much for sharing.
I am so happy to hear that Lori!
Made the Oven Baked Chicken Parmesan along with the Marana sauce for Christmas Eve dinner. It was a big hit, everyone loved it. My only problem was the chicken stuck to the Olive oil lined pan when turning it over at the 15 minute mark. Is that normal?
Hi Kathy – I haven’t had that problem but it could be not enough oil. Also, make sure you use a good metal spatula, that really helps with flipping. I’m really glad you loved the recipe!
This was delicious! I found some precut appetizer slices of mozzarella at Trader Joe’s. Which was perfect on top.
I used a large jar of marinara, poured the balance in with precooked zucchini & butternut squash to serve on top of spaghetti noodles. All family members loved it.
I’m so happy to hear that Barbara!
This was very good! Definitely making it again..however my broiler is on the bottom of my oven and the space is small..my cookie tray won’t fit 😥 so I just left it in the oven for another 25 mins bc my chicken breasts were big even after cutting them in half..I wonder if anyone else had this issue
Hi Trudy – I’m so glad you loved the recipe! I’ve never had an oven with the broiler on the bottom, but using the broiler is optional so skipping it is totally fine!
Hi there! Making this tonight 🙂 what sauce should I use on the spegettti?:)
Hi Roxy – I use my Easy 20 minute marinara – here is the link! https://www.staging.foxandbriar.com/twenty-minute-classic-marinara-sauce/
OMG! This is amazing. It is very flavorful. Yummy and thanks for sharing.
Yay, so happy to hear that!
My family loved this tonight! The only problem was there wasn’t leftovers 😀
I’m so happy to hear that!
Just made this tonight, and it was a complete hit! Even my super picky son loved it.
Yay! So glad to hear that!
Excellent! As a side dish, I prepared eggplant parmesan with the same breading and topping ingredients and baked alongside the chicken. Bits of the cheese melted onto the pan and got very crisp (the best part) and they were both done in about the same time. We loved both it and even the eggplant hater cleaned his plate.
I planted an Asian eggplant back in the spring and it’s still producing in November!
So glad to hear that Cheryl! My eggplant didn’t do well this year, I’m hoping it will next year!
Thank you for sharing about the eggplant. I wondered about how it would work.
Made this recipe for the first time tonight and darn if this isn’t one of the best chicken Parma I have ever had! Thank you for putting this out there!
So glad to hear that!
The calorie information is that total for the whole dish? The sodium and fat content seem extra high for one serving.
Sooooo Delicious!! I will always do Chicken Parmesan baked now. I was honestly a bit surprised they were so good! Yum! Will do this again. Thank you!
So glad you loved it!
I tried this tonight and it was so good!!
Yay, so glad to hear that Taylor!
loved this. Easy and delish. Used my own spaghetti sauce instead of marinara sauce.
So glad you loved it!
This was the best Chicken Parmesan ive ever had, it was better than any restaurant, the chicken turned out beautifully, tender and full of flavor, the coating stuck on perfectly, didnt fall off and didnt burn, im definitely keeping this recipe guarded in my cookbook, thank you for sharing this..im soo going to follow this page 😁
Yay! I’m so happy to hear that Theresa!
Can you use the thin sliced boneless/skinless chicken breast?
Hi Maureen – I think that would be fine! You won’t need to cut them in half and the cooking time might be a bit different.
Made this tonight for my family and it was wonderful! So easy, the cook time was quick, and my family had empty plates! My super picky 4-year-old even asked for leftovers! Thank you for sharing such an easy and quick recipe!!
Yay, I’m so happy you loved it!
We made this over the weekend and my entire family loved it!
Yay, so glad to hear that!
Easy and delicious. No leftovers here as everyone had seconds. Will definitely save and make again.
So glad to hear you loved them!