Baked Chicken Parmesan Recipe
Course: MainCuisine: Italian4
servings20
minutes50
minutes450
kcal1
hour10
minutesBaked Chicken Parmesan is one of my favorite Italian dishes and it’s easy to make. You can serve this with pasta as well, but I like it just the way it is.
Ingredients
3-4 pieces boneless, skinless chicken breast
1/2 – 1 cup Italian style breadcrumbs (enough to bread chicken)
1/4 – 1/2 cup Parmesan grated Parmesan cheese (mix together with bread crumbs)
Marinara (enough to cover chicken) see previous recipe to make marinara
Shredded mozzarella cheese
Directions
- Cut your chicken length wise in half.
- Then put chicken in between some wax paper and pound with a meat mallet until it’s about a 1/2 inch thick.
- (For a less fattening dish, rinse your chicken and pat dry before you bread it instead of using eggs or you could dip it in some fat free milk then bread it)
- Bread each side of your chicken with the breadcrumb, Parmesan cheese mixture.
- Add some olive oil to a skillet and lightly brown chicken on each side.
- Put on a dish with some paper towels to soak up some of the oil off chicken.
- In a baking dish spread some marinara in bottom of dish, add chicken, and then add more marinara on the chicken.
- Cover with foil and bake @ 350 degrees for about 45- 50 minutes.
- -10 minutes before the chicken is done, sprinkle mozzarella cheese across the top of all the chicken pieces, cover with foil and return to the oven to finish cooking and to melt the cheese.
When you crave something cheesy, saucy, and super satisfying, baked chicken Parmesan is the answer. Not only does it bring all the rich Italian-American flavors you love, but it also comes together easily—perfect for busy weeknights.
This cheesy chicken bake uses the oven instead of a deep fryer, so it’s lighter but still packed with flavor. Whether you’re feeding a family or just yourself, it works well for both casual dinners and more special meals.
You can serve baked chicken Parmesan with pasta, salad, or straight from the baking dish—whatever helps you cope. Regardless of your side dish, this chicken parmigiana delivers big taste with minimal effort.
Frequently Asked Questions
Yes. Thighs are juicier and have more flavor. Just cook them a little longer.
No. But browning it gives a nice crunch. You can skip it if you’re short on time.
Pasta, salad, bread, or the crushing realization you forgot to make a side dish.
Not as-is. But swap in gluten-free crumbs and sauce, and you’re good to go.
The cheese will be melted, the sauce will bubble, and the chicken should hit 165°F inside.
If you’re a fan of crispy coatings and baked goodness, you’ll also love this Parmesan Crusted Alaskan Pollock Recipe. For another easy oven-baked comfort dish, check out this Chicken Enchilada Casserole Recipe. Looking for a cozy meal with a different flavor profile? Try this rich and hearty Creamy White Chicken Chili Recipe. Want more crispy chicken ideas? Don’t miss this savory Onion Crusted Chicken Recipe.
And if you’re cooking brunch the next morning, treat yourself to this Decadent French Toast Casserole with Apples and Raisins—because life is short, and so is breakfast.
Variations & Substitutions
- Chicken thighs: Juicier, darker meat—just bake a few minutes longer.
- Gluten‑free version: Use GF breadcrumbs and double‑check the marinara.
- Lower‑fat: Skip pan‑browning and use less cheese.
- Spicy twist: Add red pepper flakes to marinara or breadcrumbs.
- Herby crust: Mix in finely chopped parsley or basil into your crumbs.
What to Serve It With
This cheesy chicken bake pairs with:
- Classic: Spaghetti or linguine with extra sauce.
- Light side: Mixed green salad with balsamic dressing.
- Carb lovers: Garlic bread or dinner rolls.
- Green twist: Roasted broccoli or asparagus.
- Kid‑friendly: Buttered noodles or rice.
basically anything that makes you happy and doesn’t talk back.
Tips for Success
- Pound chicken evenly for uniform cooking.
- Don’t skip browning—it adds flavor.
- Cover with foil loosely in the last stage to keep cheese melty.
- Let it rest before serving to keep the juices inside.
