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.
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!
How to Make Baked Chicken Parmesan
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.
Tips for Successful Chicken Parmesan
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
As I mentioned above, chicken parmesan can be served with almost anything! It is traditionally served with spaghetti or some other kind of pasta. To keep it light, serve it with a big green goddess 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.
- To freeze your chicken parmesan, store it in an airtight container and freeze for 1 to 2 months, and thaw it in the refrigerator overnight before serving.
ENJOY!
Baked Chicken Parmesan Recipe
Ingredients
- 1 pound boneless skinless chicken breasts
- ¼ cup all-purpose flour
- ¼ cup corn flour
- 1 tablespoon dried basil
- ¼ cup fresh grated parmesan cheese
- 3 cloves garlic, minced
- salt and fresh ground pepper, to taste
- ⅓ cup milk
- olive oil cooking spray
- 1½ to 2 cups marinara sauce
- 4 slices fresh mozzarella cheese
- chopped fresh basil, for garnish
Instructions
- Preheat oven to 400˚F.
- Line a 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 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.
Notes
- Pound the Chicken Breast: Thin chicken cooks quicker and tastes great – especially when breaded! You can also cut your chicken breasts in half lengthwise, which will reduce the amount of pounding you have to do.
- Can I Use Chicken Thighs? Yes, but it will need to cook longer. Chicken thighs need more time to cook through.
- Don’t overcook the Chicken because it will be dry – even with all that sauce! Make sure that once your chicken reaches an internal temperature of 165˚F, you pull it out of the oven.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Can I use just white flour? I don’t have corn flour, and I’m not sure about using my cornmeal. Thank you.
Hi!
Yep, you can use flour.
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!
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? 🙂
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.
Hi!
I use olive oil spray about 99% of the time. 🙂 I’ll include it in the recipe. Thank you!!
Delicious looking meal.
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!!!
3 YO loved it?! YESSSS! That is SO cool!! 😀 I am really, really glad you enjoyed it. Thank you!!!
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!
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.
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. 🙂
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!
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!
Thank you, Sandy!! I hope you will love it! 🙂
Happy Birthday, Ana! Now, mail aunty K some of your mom’s delicious crispy chicken. Please? 😀
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.
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 🙂
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!
Happy Birthday to Ana! (Today is my birthday, too.) Crunchy breading on chicken rules. Have a fun day and thanks for sharing! xo
Happiest birthday to your little one!! Also– I knew this was chicken right away.
Happy birthday to Ana! Hope she has a lovely day 🙂
*edit* smothered even! Hello, coffee. 😛
Happy Birthday to your little one! *Love* this chicken – because it’s gorgeous and smoothed by garlic.
deliciously done beautiful pictures happy birthday to your little one
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!
Happy Birthday to your little one!! This dish looks amazing!
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.
Oh yeah! I’ve used yogurt many, many times. 😀