Baked Chicken Parmesan

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Cheesy Baked Chicken Parmesan is so tender, juicy, and crispy! This one-pan, 30-minute chicken dinner will have the whole family coming back for seconds.

Baked chicken parmesan with mozzarella and marinara sauce.

Easy Oven Baked Chicken Parmesan

Baked Chicken Parmesan is coated with a deliciously seasoned parmesan cheese crust, and topped with melty mozzarella and tangy marinara sauce. Okay, does that description have your mouth watering, or what?

This, my dear friends, is some serious and delicious comfort food. It is my husband’s favorite chicken recipe, and it is the only non-chicken-nugget chicken recipe that my older daughter will eat! I take that as a high compliment.

Back to this chicken… It is SO GOOD! The breading is not only crispy, but it’s also packed with amazing flavor, and the addition of fresh mozzarella adds a wonderful creaminess to the overall crunchy texture of the chicken. It may not sound like it, but this is actually a healthier version of chicken parmesan because it isn’t fried.

In conclusion, this is the perfect quick weeknight dinner!

What Makes This Recipe So Good?

You mean other than the melty mozzarella cheese? And the crispy crust on the chicken? Kidding. This chicken parmesan recipe is one of my favorite dinners to make because:

  • It’s Quick: Yes, it takes an hour to make, but half of that time is baking time, which gives you time to prepare sides. So really, there’s only half an hour of prep work. And, by the time dinner is ready, your kitchen smells like heaven, which is always a plus.
  • It’s Crispy: You might be thinking to yourself, how can this chicken be crispy if it’s not fried? I promise you, you will not miss your fryer or your pure olive oil – this healthier baked version of chicken parmesan is just as crispy as always! Trust in the breading process.
  • It’s Simple Comfort Food: Don’t you love food that satisfies the stomach, but isn’t too difficult to make? This chicken recipe is totally within your grasp, even on a weeknight, and it pairs well with anything. Salad? Yep. Spaghetti? Definitely! Bread? You bet!
Chicken parmesan cooling on a cooling rack.

How to Make Chicken Parm

I’ve been going on and on about how easy this chicken parmesan recipe is… but don’t just take my word for it, see for yourself! Here’s what you’ll need to do to prepare this delicious Italian meal:

Preheat Oven to 400: Then, line a baking sheet with foil and set a cooling rack on top of it. Generously grease the cooling rack with cooking spray and set aside.

Prepare the Chicken: Lightly pound the chicken breasts to an even thickness of about 1/2 to 3/4 of an inch.

Prepare the Breading Stations: In a mixing bowl or plate, combine flours, basil, parmesan cheese, garlic, salt and pepper; mix until thoroughly incorporated. Pour milk in a separate dish.

Bread the Chicken: Dip each chicken breast in the milk, then coat it with the flour mixture. Transfer chicken to previously prepared cooling rack. Generously grease chicken breasts with cooking spray.

Bake the Chicken: Bake for 25 minutes, or until chicken is done. Remove from oven; evenly divide marinara sauce over each chicken breast, top with fresh rounds of mozzarella cheese, and bake for an additional 4 to 5 minutes, or until cheese is melted. Garnish with chopped fresh basil and serve.

Chicken breast with cheese and sauce on a cooling rack.

Tips for Success

Looking for a little extra help with your chicken parmesan? No worries, I’ve got some tips! Here are some tricks I have for getting crispy, delicious chicken parm every time I make it:

  • Pound the Chicken Breast: Thin chicken cooks quicker, and it tastes great – especially when breaded! You can also cut your chicken breasts in half lengthwise, which will cut down on the amount of pounding you have to do.
  • Can I Use Chicken Thighs? Yes. The chicken will likely be thicker in this case, though, so you may have to cook the meal for a little bit longer.
  • Don’t Overbake the Chicken: It may become dry if you do this – even with all that sauce! Make sure that once your meat reaches an internal temperature of 165 degrees Fahrenheit, you pull it out of the oven. A meat thermometer will come in handy.

Serving Suggestions

Like I mentioned above, chicken parmesan can be served with almost anything! It is traditionally served with spaghetti or some other kind of pasta. But, I like to advise to keep it light, and serve it with a big green salad to round out the meal. Zucchini noodles could also be good! If you’re looking for more carbs, though, garlic bread is always a hit – and it’s a great way to use up that marinara sauce!

How to Store and Reheat Leftovers

Store your leftover chicken parmesan in an airtight container for 3-4 days. To reheat, pop it back in the oven for about 10 minutes, or until warmed through. You can microwave it too, if you’re in a pinch, but the breading will be soggier this way.

Can I Freeze Extras?

Absolutely! Freeze your chicken parmesan in an airtight container for 1-2 months, and thaw it in the refrigerator overnight before eating again.

Baked chicken parmesan, cooling.

ENJOY!

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5 from 4 votes
Baked chicken parmesan with mozzarella and marinara sauce.
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Baked Chicken Parmesan Recipe

9 9 9
WW Freestyle: 8
Prep Time10 mins
Cook Time50 mins
Total Time1 hr
Cheesy Baked Chicken Parmesan is so tender, juicy, and crispy! This one-pan, 30-minute chicken dinner will have the whole family coming back for seconds.
Course: Dinner
Cuisine: Italian
Servings: 4 servings
Calories: 343

Ingredients

For the Chicken

  • 1 pound boneless skinless chicken breasts
  • 1/4 cup all-purpose flour
  • 1/4 cup corn flour
  • 1 tablespoon dried basil
  • 1/4 cup fresh grated parmesan cheese
  • 3 cloves garlic , minced
  • salt and fresh ground pepper , to taste
  • 1/3 cup milk
  • olive oil cooking spray
  • 1-1/2 to 2 cups marinara sauce
  • 4 slices fresh mozzarella cheese
  • chopped fresh basil, for garnish

Instructions 

  • Preheat oven to 400.
  • Line baking sheet with foil and set a cooling rack on top of it.
  • Generously grease cooling rack with cooking spray and set aside.
  • Lightly pound the chicken breasts to an even thickness of about 1/2 to 3/4 of an inch.
  • In a mixing bowl or plate, combine flours, basil, parmesan cheese, garlic, salt and pepper; mix until thoroughly incorporated.
  • Pour milk in a separate dish.
  • Dip each chicken breast in the milk, then coat it with the flour mixture.
  • Transfer chicken to previously prepared cooling rack.
  • Generously grease chicken breasts with cooking spray.
  • Bake for 25 minutes, or until chicken is done.
  • Remove from oven; evenly divide marinara sauce over each chicken breast, top with fresh rounds of mozzarella cheese, and bake for an additional 4 to 5 minutes, or until cheese is melted.
  • Garnish with chopped fresh basil and serve. 
Nutrition Facts
Baked Chicken Parmesan Recipe
Amount Per Serving
Calories 343 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 5g25%
Cholesterol 102mg34%
Sodium 1057mg44%
Potassium 927mg26%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 6g7%
Protein 36g72%
Vitamin A 845IU17%
Vitamin C 10.6mg13%
Calcium 293mg29%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: baked chicken, chicken parmesan

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27 Responses
  1. Grey | GreyEyes.me

    I made this last night after my boyfriend asked me to make Chicken Parmesan. In my mind, my gears always turn to make the healthiest version of whatever he requests (LOL). Boy am I happy I keep your website bookmarked at all times because I just knew you’d be my dinner-time savior!
    These turned out AWESOME! The chicken was juicy, the breading was flavorful and crisp right where it needed to be. And yes…I totally served it up with a side salad. Katerina, your recipes are superb!

  2. Alisha Ross

    When my kids were little, my favorite things to cook/bake with them were cookies and pancakes! I think if the kids know they will like the end product, they will be more interested in the process. Of course, who doesn’t like cookies and pancakes? 🙂

  3. Scott R. Anderson

    Hi, Happy Birthday to Ana. Hope she had a wonderful day.
    Just a question if I might. Your recipe calls for cooking spray. Would like to know just what do you recommefor this recipe. I have butter spray and olive oil spray, but before I make this wonderful looking recipe, can you be so kind
    as to advise about the spray. Thanks for all your wonderful recipe.A suggestion if I may, when you give us a
    wonderful recipe that calls for spray, maybe you could suggest the kind of spray that should be used. Thanks and
    God Bless.

  4. Megan

    Just made this last night and had rave reviews from everyone, including my non-chicken-eating 3YO (seriously, she won’t even eat chicken nuggets which I thought were a must-have for every toddler!).

    Definitely making this again!!!

    1. Katerina Petrovska

      3 YO loved it?! YESSSS! That is SO cool!! 😀 I am really, really glad you enjoyed it. Thank you!!!

  5. kirsten@FarmFreshFeasts

    Kate,
    Happy 4 years of mom hood, you don’t look a day over 3!
    I’m so glad you grew your own tomatoes–we just got back from a week’s vacation during which I was convinced that every green tomato would turn red since I wasn’t out there with my thrice daily inspections.
    Alas, only 1 tomato was ripe–however, on the plus side I didn’t miss my window to can them!
    This whole dish looks amazing, and I bet it was a great hit at the party.
    Thanks!

  6. Nami | Just One Cookbook

    Happy Belated Birthday to Ana once again! This is something we’d LOVE to eat and I’ll try this very soon! I don’t know any kids (yet) who don’t like (mc)nuggets… haha. You’re funny you are calling us “dude”! Your posts always make me smile and happy.

  7. Ramona

    Happy Birthday to your sweet daughter!!

    I remember my daughter at that age… simply precious. I was perfect to her then…now she talks back… urgh. 🙁

    I really did have to do a double-take with the fish.. I mean chicken. Well done… it looks beautiful. 🙂

  8. mjskit

    Hope Ana had a wonderful birthday!! Great little meal idea! Love the batter baked chicken. I’ve never done that before, but it looks so good. Nice tomato topping!

  9. Sandy Jones-Kaminski

    Happy Birthday to Ana! This recipe sounds delicious and I’m always on the lookout for new chicken recipes, so thank you for sharing this one. 🙂 Printed it out to use one night this week!

  10. Kiran @ KiranTarun.com

    Happy Birthday, Ana! Now, mail aunty K some of your mom’s delicious crispy chicken. Please? 😀

  11. Maria | Pink Patisserie

    Hope your daughter had a lovely day. Crazy how they grow so fast. Always makes me feel happy/sad. This is such a healthy fresh dish, just gorgeous.

  12. easyfoodsmith

    I have always made chicken breast in a pan. Your baked version looks stunning! It is a lovely recipe and I am sure going to try this very soon. Thanks for sharing 🙂

  13. Laura (Tutti Dolci)

    Aww, Happy Birthday to Ana! I’m loving everything about this chicken, though it’s impossible to go wrong with tomatoes, basil and garlic – yes please!

  14. Stacy | Wicked Good Kitchen

    Happy Birthday to Ana! (Today is my birthday, too.) Crunchy breading on chicken rules. Have a fun day and thanks for sharing! xo

  15. Valerie

    Happy Birthday to your little one! *Love* this chicken – because it’s gorgeous and smoothed by garlic.

  16. Emily @ Life on Food

    And I found a winner for dinner tonight. I just picked a whole bunch of tomatoes and was wondering what I could do with them. Done and done!

  17. A_Boleyn

    I’m not a tomato fan but the crunchy breading for the chicken sounds wonderful. I could even use buttermilk instead of regular milk to dip the chicken into.

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Katerina of Diethood
Hey There!
I'm Katerina, a cookie-maker & picture-taker! For me, eating is a moment to share, an enjoyment, a passion. I hope you enjoy my recipes!

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