This Baked Chicken Parmesan is a healthier version of the classic, offering the same crispy, cheesy goodness without the extra calories from frying. Perfectly breaded and baked, it’s topped with marinara sauce and melted mozzarella, making it a family favorite. Whether served with pasta or on its own, this dish will quickly become a dinner staple! 
Why You’ll Love Baked Chicken Parmesan
This Baked Chicken Parmesan gives you all the rich flavors you love about the traditional dish but with less oil and fat. The chicken breasts are breaded and baked to golden perfection, providing a crispy exterior without the mess of deep frying. Topped with marinara sauce and melty cheese, it’s a satisfying, comforting meal everyone will enjoy.
Ingredients for Baked Chicken Parmesan
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4 boneless, skinless chicken breasts
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1 cup breadcrumbs (preferably panko for extra crunch)
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1/2 cup grated Parmesan cheese
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1 teaspoon dried oregano
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1 teaspoon garlic powder
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1/2 teaspoon salt
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1/4 teaspoon black pepper
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2 large eggs
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1 cup marinara sauce
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1 1/2 cups shredded mozzarella cheese
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2 tablespoons fresh basil, chopped (optional for garnish)
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2 tablespoons olive oil (for drizzling)
Substitutions and Variations
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Chicken: If you prefer, you can use boneless, skinless chicken thighs for a juicier option.
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Breadcrumbs: Use gluten-free breadcrumbs for a gluten-free version or crushed cornflakes for extra crunch.
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Cheese: Swap out mozzarella for provolone or even a blend of Italian cheeses.
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Sauce: If you don’t have marinara sauce, you can use any tomato-based pasta sauce. For a spicier version, try arrabbiata sauce.
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Herbs: Add a sprinkle of Italian seasoning or fresh rosemary for extra flavor.
How to Make Baked Chicken Parmesan
Step 1: Prepare the Chicken
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
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Bread the chicken: In a shallow dish, combine the breadcrumbs, Parmesan cheese, oregano, garlic powder, salt, and pepper. In another shallow dish, whisk the eggs. Dip each chicken breast into the egg mixture, then coat evenly in the breadcrumb mixture, pressing down to ensure the coating sticks.
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Place on the baking sheet: Place the breaded chicken breasts on the prepared baking sheet. Drizzle lightly with olive oil to help the breadcrumbs crisp up during baking.
Step 2: Bake the Chicken
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Bake the chicken: Place the chicken in the preheated oven and bake for 20-25 minutes, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
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Add sauce and cheese: Remove the chicken from the oven and spoon marinara sauce over each breast. Sprinkle with shredded mozzarella cheese, then return to the oven and bake for an additional 5-7 minutes, or until the cheese is melted and bubbly.
Step 3: Serve and Enjoy
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Garnish and serve: Once the chicken is done, sprinkle with fresh basil for added flavor and a burst of color. Serve immediately with pasta, garlic bread, or a side salad for a complete meal.
Mix-ins and Add-ins for Extra Flavor
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Cheese Mix: For a richer flavor, mix in some freshly grated Parmesan into the mozzarella before sprinkling it on the chicken.
- Vegetables: Add sautéed spinach, mushrooms, or bell peppers to the marinara sauce for extra veggies and flavor.
Recipe Tips for the Best Baked Chicken Parmesan
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Pat the chicken dry: Before breading the chicken, make sure to pat it dry with paper towels to ensure the coating sticks properly.
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Double breading: For an extra-crispy coating, dip the chicken in the egg mixture and breadcrumb mixture twice, then bake.
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Rest the chicken: Let the chicken rest for a few minutes after baking to help it retain moisture and flavor.
Storage and Reheating Tips
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Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
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Freezer: You can freeze the baked chicken for up to 2 months. Let it cool completely, then wrap tightly in plastic wrap and foil. Bake at 375°F (190°C) for about 25-30 minutes when ready to reheat.
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Reheat: Reheat in a 350°F (175°C) oven for about 10-15 minutes, or until the chicken is heated through and the cheese is melted.
Recipe Variations
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Eggplant Parmesan: Replace the chicken with breaded eggplant slices for a vegetarian version of this dish.
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Chicken Parmesan Sliders: Make small sandwiches using the chicken breasts, marinara sauce, and mozzarella cheese on slider buns for a fun twist.
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Spicy Chicken Parmesan: Add red pepper flakes to the breadcrumb mixture or drizzle some hot sauce on top before serving for a spicy kick.
FAQs – Baked Chicken Parmesan
Q: Can I use frozen chicken for this recipe?
Yes, you can use frozen chicken breasts, but make sure to thaw them fully before breading and baking for the best results.
Q: Can I prepare this ahead of time?
Yes, you can bread and bake the chicken ahead of time. Store the breaded chicken in the fridge, then add the sauce and cheese just before baking or reheating.
Q: How can I make this dish lower in fat?
To make this dish lower in fat, you can skip the breadcrumbs and bread the chicken with a thin coating of olive oil. Additionally, opt for reduced-fat cheese to lighten up the recipe.
Final Thoughts
This Baked Chicken Parmesan is the perfect way to enjoy the flavors of a classic chicken parmigiana in a healthier, baked form. With a crispy breadcrumb coating, savory marinara sauce, and melty mozzarella, it’s a meal that’s sure to please the whole family. Whether you serve it with pasta, a salad, or on its own, it’s a guaranteed crowd-pleaser!
Baked Chicken Parmesan
Equipment
- Baking sheet
- Parchment paper
- Oven
- Mixing bowl
- tongs, spoon
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup breadcrumbs preferably panko for extra crunch
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoning
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs beaten
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- Fresh basil for garnish optional
Instructions
- Preheat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper.
- In a shallow bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
- Place the flour in another shallow bowl and beat the eggs in a third bowl.
- Dredge each chicken breast first in the flour, then dip into the egg mixture, and finally coat in the breadcrumb mixture.
- Place the breaded chicken breasts on the prepared baking sheet.
- Bake for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the breadcrumbs are golden and crispy.
- Remove the chicken from the oven, spoon marinara sauce over each piece, and sprinkle with shredded mozzarella cheese.
- Return the chicken to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh basil, if desired.
Notes
- For a lighter version, you can use a smaller amount of cheese or opt for part-skim mozzarella.
- Serve with pasta or a side salad for a complete meal.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
