The best baked Chicken Parmesan—made lighter by skipping deep frying. These oven-baked, breaded chicken cutlets stay moist, develop a crisp golden crust, and make a healthier yet delicious version of a classic favorite. Serve them over pasta, zucchini noodles, roasted vegetables, or a large salad for a satisfying weeknight dinner.
Chicken Parmesan
This easy baked chicken parmesan recipe eliminates frying without sacrificing flavor or texture. Each breast is breaded, baked until golden, then topped with marinara and melted mozzarella for a classic finish. The method is quick, family-friendly, and perfect for those who want the taste of traditional chicken parmesan with less oil and less mess.
Why This Chicken Parmesan Recipe Works
I prefer baking chicken parmesan because it uses far less oil and produces less kitchen cleanup than frying. Brushing the cutlets with melted butter or olive oil helps the breadcrumbs crisp up in the oven so you still get a crunchy exterior and a juicy interior. This is an approachable recipe for weeknights and remains a family favorite.
- Healthier than deep frying
- Less kitchen mess
- Simple for weeknight cooking
- Kid- and family-approved
Enjoy this lighter take on a classic—serve with your favorite sides and garnish with fresh basil or parsley.
What You’ll Need
Below are the primary ingredients and simple swaps to make this baked chicken parmesan. Exact measurements are included in the ingredient list further down.
- Boneless, skinless chicken breasts – slice in half lengthwise for thinner cutlets
- Seasoned breadcrumbs – use your preferred brand or gluten-free breadcrumbs if needed
- Cheese – grated Parmesan or Romano, plus part-skim mozzarella
- Melted butter or olive oil – brushed on the chicken so crumbs crisp in the oven
- Marinara sauce – homemade or store-bought
- Cooking spray – optional, for the baking sheet
- Basil or parsley – for garnish
How to Make Baked Chicken Parmesan
Preheat the oven to 450°F. This high temperature encourages the breadcrumbs to brown quickly while keeping the chicken tender.
For faster, even cooking, slice each chicken breast in half lengthwise to form thinner cutlets. These typically take about 25 minutes to cook at 450°F.
Set up a simple breading station: combine the seasoned breadcrumbs and grated Parmesan in a shallow bowl, and place melted butter or olive oil in another bowl. Lightly brush each chicken piece with butter or oil, then press into the breadcrumb mixture so the crumbs adhere well. Place the breaded cutlets on a lightly greased baking sheet.
Bake for 25 minutes until the crust is golden. Remove the pan, spoon about 1 tablespoon of marinara over each cutlet, and top with shredded mozzarella. Return to the oven for 4–5 minutes, or until the cheese has melted and is bubbly. Garnish with fresh basil or parsley before serving.
Tip: Brushing the chicken with butter or oil replaces an egg wash and promotes browning without frying. Thinner cutlets shorten cooking time and help the chicken remain juicy.
Ingredients
- 4 boneless, skinless chicken breasts (about 8 oz each), sliced in half lengthwise to make 8 cutlets
- 3/4 cup seasoned breadcrumbs (or gluten-free crumbs)
- 1/4 cup grated Parmesan or Romano cheese
- 2 tablespoons butter, melted, or olive oil
- 3/4 cup part-skim shredded mozzarella
- 1 cup marinara sauce
- Cooking spray, as needed
- Basil or parsley, for garnish (optional)
Instructions
- Preheat the oven to 450°F. Lightly spray a large baking sheet with cooking spray or line with parchment.
- Combine breadcrumbs and grated Parmesan in a shallow bowl. Melt the butter in another small bowl.
- Brush each chicken cutlet lightly with melted butter or olive oil, then press into the breadcrumb mixture to coat evenly. Place coated cutlets on the prepared baking sheet.
- Lightly spray the tops of the breaded cutlets with cooking spray (optional) and bake for 25 minutes, or until crumbs are golden and chicken is cooked through.
- Remove from the oven. Spoon about 1 tablespoon marinara over each cutlet and sprinkle 1 1/2 tablespoons shredded mozzarella on top.
- Return to the oven and bake 4–5 more minutes, until the cheese is melted and bubbly. Garnish with fresh basil or parsley and serve.
What to Serve With Chicken Parmesan
- Classic: Serve over your favorite pasta with a green salad.
- Sandwich: Use on a roll for a hearty chicken parmesan sandwich.
- Low-carb option: Serve with roasted spaghetti squash or zucchini noodles.
- Vegetable sides: Easy garlic broccolini or roasted mushrooms pair well.
- Kid-friendly: Try broccoli and orzo or roasted vegetables alongside.
Nutrition Highlights (per serving)
Serving size: 1 piece. Approximate nutrition per serving: Calories 248; Protein 31 g; Carbohydrates 9.5 g; Fat 9 g; Fiber 1 g; Sodium 447 mg. These values will vary depending on specific brands and portion sizes.
Notes and Tips
- For even cooking, pound very thick breasts to an even thickness before slicing, or simply slice them in half lengthwise as suggested.
- Swap seasoned breadcrumbs for panko if you prefer an extra-crispy texture.
- Use a high-quality marinara for better flavor; homemade or a simple tomato sauce both work well.
- To make ahead: bake through the breadcrumb step, then cool and refrigerate. Add sauce and cheese and finish baking when ready to serve.
More Chicken Recipes You May Like
- Southwest Chicken Skillet
- Chicken Rollatini with Spinach
- Braised Chicken with Tomatoes and Rosemary
- Chicken Enchiladas
- Roast Chicken with Rosemary and Lemon