Oven Baked Chicken Parmesan

This Oven Baked Chicken Parmesan gives you all the comfort of a classic Italian favorite with extra crispiness and far less oil. By baking rather than frying, you get tender juicy chicken blanketed with golden cheesy crust and plenty of bubbling marinara and melty mozzarella. The golden edges and gooey topping make this an unbeatable weeknight dinner that always gets rave reviews at my table.

My first try at baked chicken parmesan was on a busy weeknight and everyone was surprised at how flavorful and crispy it turned out. Now it is my go-to for guests and picky eaters alike.

Ingredients

• Olive oil: for brushing the pan and keeping the coating golden
• Chicken breasts: choose ones similar in size and pound thin for even cooking
• Egg: helps the coating stick and adds richness
• Panko bread crumbs: deliver big crunch if possible grab the Japanese style ones for the best texture
• Fresh grated parmesan cheese: brings salty tang and helps brown the crust try to grate it yourself for best flavor
• Dried oregano: for aromatic Italian flair use good quality herbs for freshness
• Garlic powder: adds warm depth
• Kosher salt and black pepper: to season throughout always taste your salt before using for strength
• Marinara sauce: gives tangy tomato topping go for a favorite brand or homemade if you have it
• Shredded mozzarella cheese: melts beautifully and gets bubbly choose whole milk mozzarella for extra gooeyness
• Minced parsley: for a fresh finish totally optional but it looks lovely

Instructions

Prepare the Oven and Pan:

Line a baking sheet with foil to make cleanup easier and brush it all over with olive oil to prevent sticking. Set your oven rack to the second position from the top then preheat the oven to four hundred degrees Fahrenheit to ensure a hot start for crisping the coating.

Pound the Chicken:

Lay each chicken breast flat on a board and slice horizontally to create two equal thinner cutlets. Put the pieces in a zip top bag in one layer or wrap with cling wrap. Use a meat pounder or rolling pin to gently pound each to an even thickness under one inch. This step shortens cooking time and helps keep everything juicy.

Season and Prepare the Chicken:

Take the pounded chicken out and pat it dry with paper towels. Sprinkle both sides evenly with kosher salt and black pepper. This seasoning goes on first so it can work its way into the meat as it cooks.

Mix the Breading:

In one shallow dish mix together the panko bread crumbs freshly grated parmesan cheese dried oregano garlic powder kosher salt and black pepper. Use your fingers or fork to combine well so the seasoning is distributed. In a second shallow dish whisk the egg until smooth and pale.

Coat the Chicken:

Dip each piece of chicken first in the beaten egg and turn to coat completely. Then lay the chicken in the bread crumb mixture and press well so the coating sticks firmly all over. Set each coated piece onto the oiled baking sheet making sure they are spaced apart.

Bake Until Golden:

Place the baking sheet in your preheated oven on the second rack from the top. Bake for about fifteen minutes until the chicken is cooked through and the bottom turns golden. Juices should run clear and the chicken should feel firm but juicy.

Sauce and Cheese Topping:

Take the baked chicken out and flip each piece. Spoon about a quarter cup of marinara sauce onto each cutlet and spread gently to cover most of the surface. Sprinkle shredded mozzarella cheese on top to cover the sauce in a thick layer.

Broil for Finishing:

Switch your oven to the broil setting. Slide the baking sheet back in and broil for two to four minutes watching carefully until the cheese is melted bubbly and beginning to brown at the edges. This makes the topping irresistible.

Garnish and Serve:

Take the baking sheet out and use a spatula to carefully transfer the chicken to plates. Sprinkle with minced parsley for a fresh touch if you like and serve immediately while the cheese is gooey and the crust is crisp.

I am always amazed by how well panko and parmesan stick to the chicken when baked and my favorite part is watching the cheese bubble under the broiler just before serving. This recipe was the star of my family’s Sunday table the first time I served it with a big bowl of spaghetti.

Storage Tips

Once cooled store leftovers in an airtight container in the refrigerator for up to three days. To reheat place pieces on a baking sheet in the oven at three hundred fifty degrees until warmed through and the crust is crisp again. Avoid microwaving too long as it makes the breading soggy. Freeze portions if you wish by wrapping tightly in plastic wrap and foil then thaw in the refrigerator before reheating.

Ingredient Substitutions

Swap panko for regular breadcrumbs if needed but note the crust will not be as crisp. Chicken thighs can replace breasts for richer flavor just adjust the baking time. You can use Italian seasoning in place of just oregano for a more complex taste. Feel free to use part skim mozzarella to reduce fat though whole milk cheese melts best.

Serving Suggestions

This dish is wonderful over spaghetti or pasta tossed with olive oil and extra herbs. Pair with a green salad or roasted vegetables to highlight the cheesy chicken. Slices tucked into a crusty roll turn it into a crowd pleasing sandwich.

Cultural and Historical Notes

Chicken Parmesan comes from Italian American kitchens inspired by classic eggplant parmesan. The American version uses tender chicken breaded and topped with tomato sauce and mozzarella making it a comforting fusion of two traditions. This meal became popular in the twentieth century as Italian immigrants shared their recipes and love of hearty satisfying dishes.

Seasonal Adaptations

Serve with fresh basil or arugula in the summer for a peppery bite Try a smoky marinara in autumn for deeper flavor Pair with roasted winter squash or a bright citrus salad in colder months

Success Stories

People are always surprised at how fast this comes together and that it tastes just as good as the deep fried version. I once baked these for a group of friends and there were no leftovers only requests for the recipe. Even kids who normally skip chicken dinners devoured it.

Freezer Meal Conversion

To make ahead bread the chicken and freeze before baking on a lined tray. Once solid move them to a freezer bag. Bake directly from frozen at four hundred degrees adding a few extra minutes to cook through. Add sauce and cheese toward the end as usual and broil to finish.

A little drizzle of olive oil on the breaded chicken before baking helps get the deepest golden crust. I promise this is one dinner you will want on repeat for busy nights.

FAQs about Recipes

→ How do you keep the chicken crispy after baking?

Bake on the upper oven rack and broil at the end for a crunchy coating while keeping the chicken juicy inside.

→ What type of breadcrumbs work best?

Panko breadcrumbs create a lighter, crispier crust than regular breadcrumbs for chicken parmesan.

→ Can I substitute the cheese types?

Mozzarella is classic, but provolone or fontina can be used for different flavor or melt qualities.

→ How do I know when the chicken is cooked through?

The chicken is done when it reaches 165°F internally and the juices run clear with no pink.

→ Is it necessary to broil at the end?

Broiling melts the cheese quickly and browns the edges for extra flavor and a visually appealing finish.