Baked Chicken Parmesan Recipe

Baked Chicken Parmesan is the lighter, weeknight-friendly twist on the classic Italian American favorite. Crispy breaded chicken cutlets bake until golden, then you top them with marinara and melted mozzarella for a satisfying dinner that skips the fryer. This version keeps all the comfort and flavor of the original but with less fuss and a cleaner finish. It fits busy evenings and still looks impressive on the table. Once you try this oven baked approach, you may never go back to pan frying again.

Why You’ll Love Baked Chicken Parmesan

• Quick and easy: Ready in about 30 minutes, perfect for busy weeknights.
• Healthier choice: Oven baked cutlets give you crunch without extra oil from frying.
• Simple ingredients: Pantry staples like panko, marinara, and mozzarella.
• Crowd pleaser: Kids and adults love it, so it works for family dinners.
• Restaurant quality at home: Crispy chicken, rich sauce, and gooey cheese without leaving your kitchen.

This baked version balances comfort and convenience, so you get a dish that tastes satisfying and feels lighter than traditional fried chicken parmesan.

Ingredients Needed

For the chicken

• 4 boneless, skinless chicken cutlets (about 4 oz each, pounded to 1/4 inch thickness)
• 1 large egg, lightly beaten

For the crispy coating

• 1 cup panko breadcrumbs (whole wheat if preferred)
• 1 tablespoon Italian seasoning (salt free blend)
• 1/2 teaspoon crushed red pepper flakes (adjust to taste)
• 1/2 cup grated Parmesan cheese, divided

For the sauce

• 1 cup lower sodium marinara sauce (jarred or homemade)

For topping and finish

• 1 cup shredded part skim mozzarella cheese
• Fresh basil, chopped (optional, for garnish)

For serving

• 8 ounces whole wheat spaghetti (or pasta of choice)

Notes and Substitutions

• Breadcrumbs: Use gluten free panko if needed, or swap with finely crushed cornflakes for extra crunch.
• Cheese: Dairy free mozzarella melts well if you want a lactose free option. Parmesan can be replaced with nutritional yeast for a nutty kick.
• Protein: Chicken thighs give juicier bites than breasts, though they may need a few extra minutes in the oven, according to the USDA Food Safety and Inspection Service.
• Pasta: Substitute zucchini noodles or spaghetti squash for a lower carb variation.
• Heat level: Adjust red pepper flakes or omit for a milder flavor.

How to Make Baked Chicken Parmesan

1. Preheat and prep: Place the oven rack in the upper third and preheat to 450°F. Line a rimmed baking sheet with foil and coat lightly with cooking spray. This setup helps prevent sticking and makes cleanup easy.
2. Set up breading station: In a shallow bowl, mix panko, Italian seasoning, red pepper flakes, and half the Parmesan. In another bowl, beat the egg. This two step dip ensures even coverage and a crisp crust.
3. Bread the chicken: Dip each cutlet into the egg, let the excess drip off, then press firmly into the breadcrumb mixture. Lay on the prepared baking sheet and mist the tops with cooking spray to encourage golden browning.
4. Bake the cutlets: Cook for 15–20 minutes, or until an instant-read thermometer in the thickest part reads 165°F, as recommended by the USDA.
5. Prepare pasta: While the chicken bakes, boil a pot of salted water. Cook spaghetti according to package directions, then drain and set aside.
6. Top with sauce and cheese: Switch the oven to broil. Spoon marinara over each cutlet, then sprinkle with mozzarella and the remaining Parmesan. Broil until the cheese melts and bubbles, about 3 to 4 minutes.
7. Rest and serve: Let the chicken sit for 2 to 3 minutes before serving. Plate with spaghetti and garnish with fresh basil if you like.

Pro Tips and Troubleshooting

Expert Tips

• Use a wire rack: Set it over the baking sheet so air circulates under the chicken for extra crunch.
• Pound evenly: Make sure the cutlets share the same thickness to avoid uneven cooking.
• Season layers: Add a light pinch of salt to the egg wash and breadcrumb mix for balanced flavor.
• Finish under the broiler: A quick broil gives a golden, bubbly cheese top.

Common Mistakes to Avoid

• Skipping the spray: If you forget to mist the breaded chicken, the coating can stay pale instead of crisp.
• Overbaking: Chicken dries out past 165°F, so use a thermometer to pull it at the right temp, as recommended by the U.S. Food and Drug Administration.
• Too much sauce: Excess marinara can soften the crust. Use a spoonful per cutlet.
• Cutting too soon: Slicing right away releases juices. Rest a couple of minutes to lock in moisture.

Creative Shortcut

Make extra breaded cutlets and freeze them before baking. Next time, you have ready to go chicken parmesan that cooks straight from the freezer.

Serving, Storage and Variations

What to serve with chicken parmesan

Pair with spaghetti, garlic bread, or a crisp green salad. Roasted broccoli or zucchini adds fresh balance.

Portion guide and scaling

Plan one cutlet per person with pasta. Double the recipe by using two sheet pans if you cook for a crowd.

Storage tips

• Refrigerate cooled leftovers and eat them within 3 to 4 days, or freeze for longer quality, per USDA guidance.
• Freezer: Wrap baked cutlets without sauce and cheese in foil, then freeze up to 2 months. Add sauce and cheese after reheating for best texture.

Reheating

Warm leftovers in a 375°F oven for 10 to 12 minutes on a wire rack. This method helps keep the coating crisp.

Quick variations

• Sheet pan dinner: Bake chicken and veggies like zucchini or peppers together for a one pan meal.
• Gluten free: Use gluten free panko or almond flour for the crust.
• Air fryer method: Cook breaded cutlets in the air fryer at 400°F for about 10 to 12 minutes.
• Spicy arrabbiata twist: Swap marinara with arrabbiata for extra heat.
• Cheese swap: Try provolone or fontina in place of mozzarella for a different melt.

Nutritional Information

Here is the approximate nutrition per serving, based on one chicken cutlet with pasta and sauce:

Nutrient	Amount
Calories	560
Protein	47 g
Carbohydrates	58 g
Fat	17 g
Fiber	7 g
Sodium	604 mg
Calcium	325 mg

Ingredient nutrition notes

• Chicken cutlets: Lean protein helps you feel full.
• Whole wheat pasta: Adds more fiber than regular pasta.
• Panko breadcrumbs: Give crunch with less oil since you bake, not fry.
• Part skim mozzarella: Lowers fat while keeping a good cheese pull.
• Tomato sauce: Brings antioxidants like lycopene, as confirmed by the National Cancer Institute.

Tip: If you swap ingredients, use a nutrition calculator such as MyFitnessPal or Cronometer to double check values.

Conclusion

Baked Chicken Parmesan delivers everything you love about the classic dish without heavy frying. Crispy breaded chicken, bubbling cheese, and rich marinara come together in a simple recipe that fits busy nights or casual entertaining. The oven baked method keeps things lighter while still tasting indulgent.

If you try this recipe, leave a comment and a star rating. It helps others find it too. Share your plate on Pinterest or Facebook to inspire friends and family. What twist did you try, extra spice, different cheese, or a side swap? Tell us below.

Frequently Asked Questions