Baked Chicken Parmesan
This baked chicken parmesan recipe delivers all the crispy, cheesy goodness of traditional chicken parmesan in just 30 minutes, perfect for busy weeknights.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 6-8 oz each)
- 1 cup panko breadcrumbs
- ½ cup regular breadcrumbs gives better texture than panko alone
- ¾ cup freshly grated Parmesan cheese, divided
- 2 tbsp Italian seasoning
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp milk
- 3 tbsp olive oil
For the Topping
- 1½ cups marinara sauce high-quality jarred or homemade
- 1½ cups shredded mozzarella cheese
- ¼ cup freshly grated Parmesan cheese
- 2 tbsp fresh basil, chopped (for garnish)
- Red pepper flakes (optional, for heat)
Instructions
Preparation
- Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and drizzle with 2 tablespoons of olive oil.
- If your chicken breasts are thick, pound them to an even thickness of about ½-inch and pat them dry with paper towels.
- In a shallow dish, whisk together the eggs and milk. In another dish, combine the panko breadcrumbs, regular breadcrumbs, ½ cup of Parmesan cheese, Italian seasoning, garlic powder, onion powder, salt, and pepper.
Breading
- Dip each chicken breast into the egg mixture and then coat with the breadcrumb mixture. Let the breaded chicken rest for 5 minutes.
Baking
- Place the breaded chicken on the oiled baking sheet and drizzle with the remaining tablespoon of olive oil. Bake for 15 minutes.
- Remove the baking sheet and spoon about ⅓ cup of marinara sauce over each chicken breast. Sprinkle mozzarella cheese and remaining Parmesan cheese on top.
- Bake for an additional 5-7 minutes until the cheese is melted and bubbly.
- Let the baked chicken parmesan rest for 3-5 minutes before serving, garnished with fresh basil and optional red pepper flakes.
Notes
For lighter options, replace breadcrumbs with almond meal or pork rinds, or try lower-fat cheeses. Serve with spaghetti or zucchini noodles for a contemporary twist.