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Try this crispy Baked Chicken Parmesan without the soggy coating! We bake the sauce and mozzarella separately, then top the crispy chicken cutlets for a perfect finish. It’s one of the stars in our family dinner chicken roundup.
Chicken Parmesan
This is the crunchiest, most delicious Chicken Parmesan you’ll ever try! We’ve combined smart cooking techniques with our own experience to make a dish your family will love.
Every bit of the coating is flavorful and has a satisfying crunch. Baking the chicken on a baking sheet (instead of with the sauce) makes it super crispy. Plus, baking the sauce and mozzarella separately adds to that crunchiness, ensuring the chicken stays crispy to the last bite.
For all the Chicken Parmesan lovers out there, don’t forget to check out our other delicious twists on this classic, like Ground Chicken Parmesan Meatloaf or Parmesan Chicken Casserole. There’s more to love in every bite!
Ingredient notes
- Chicken Breasts: Starting with large chicken breasts that you halve horizontally helps ensure that each piece cooks evenly and quickly.
- Salt and Pepper: Add depth to the flavor. Adjust according to your dietary preferences and taste.
- Flour: Dredging the chicken in flour helps the egg wash stick to the chicken better, which in turn helps the breadcrumbs adhere for a crispier exterior.
- Eggs: Act as a glue between the chicken, flour, and breadcrumbs.
- Minced Garlic: Adding minced or grated garlic to the egg wash infuses the chicken with subtle garlic flavor.
- Panko Breadcrumbs: These Japanese breadcrumbs are larger and lighter than traditional breadcrumbs, offering a crispier texture to the chicken’s coating.
- Italian Breadcrumbs: Combined with Panko, Italian breadcrumbs add traditional flavors and herbs that complement the Parmesan and marinara sauce.
- Fresh Grated Parmesan Cheese: Using freshly grated Parmesan cheese instead of pre-grated ensures a fresher taste and better melt.
- Garlic and Onion Powder: Boost the umami and savory notes, making the chicken more flavorful.
- Avocado or Olive Oil Spray: Spraying the breaded chicken with oil before baking helps to achieve a golden and crispy coating without frying.
For The Topping
- Marinara Sauce: Choose a high-quality marinara sauce for the best flavor. The sauce adds moisture and richness, complementing the crispy chicken.
- Mozzarella Cheese: Melts beautifully, making a gooey, cheesy topping. You can use either slices or shredded cheese.
- Fresh Chopped Basil or Parsley: Add a burst of color and fresh flavor.
🔪How To Make Baked Chicken Parm
Preheat your oven to 425°F. Spray a tray or dish with non-stick oil or line with parchment paper; put aside. Pound the chicken fillets to ⅓-inch. Season each piece with salt and pepper.
Get three bowls ready: one with flour, one with beaten eggs and garlic, and one with a mix of panko, Italian breadcrumbs, Parmesan, and spices. To bread the chicken, roll it in flour, then egg, and finally the breadcrumb mix. Put it on your greased baking sheet.
Put marinara sauce in a dish or tray. Make four piles of mozzarella cheese for the chicken.
Spray the chicken with oil and cook for 12-15 minutes. Put the dish/sheet with sauce and cheese in the oven 5 minutes after starting the chicken. Cook until the cheese melts and turns golden (8-10 minutes).
Put the cooked cheese and sauce on the chicken. Or, tilt the sauce pan to slide the sauce and cheese onto the chicken on the baking sheet.
Add parsley (or basil) and some fresh parmesan on top.
Making Ahead
Refrigerator Method (1-2 days before)
- Cook the chicken as described. Let it cool. Store it covered in the fridge for 1-2 days.
- When it’s time to serve, put the chicken on a baking sheet, cover, and bake at 425°F for 5 minutes to warm it up. Then, uncover, add the tray with sauce and cheese, and bake for another 8-10 minutes or until the cheese melts.
Freezer Method (up to 3 months ahead)
- Cook the chicken as described. Put it in the freezer on a plate for 1-2 hours to freeze quickly. Then wrap each piece in foil and put them in a freezer bag. Get as much air out as you can and label the bag. Keep it in the freezer for up to 3 months.
- When you want to eat it, thaw in the fridge overnight. Next, put the chicken on a baking sheet, cover it, and bake at 425°F for 5 minutes to warm it up. After that, uncover it, add the sheet or dish with sauce and cheese, and bake for another 8-10 minutes or until the cheese melts.
Storage and Reheating
- How to Store: Keep in a sealed container in the fridge for up to 3 days or in the freezer for up to 3 months. Leftovers can be frozen and still taste great!
- How to Reheat: First, make sure it’s fully thawed. Then, heat it in a covered baking dish at 350°F for 20-25 minutes.
What to Serve with Baked Chicken Parmesan
- Spaghetti or Linguine: Classic pairings with marinara sauce for a hearty Italian meal.
- Garlic Bread in Air Fryer: Ideal for soaking up the delicious sauce.
- Caesar Salad: Adds a fresh and crisp contrast to the rich chicken.
- Boursin Mashed Potatoes: For a non-traditional side, creamy mashed potatoes make a satisfying pairing.
- Cheesy Garlic Roasted Asparagus offers a healthy and colorful side.
Air Fryer
Garlic Bread in Air Fryer
Side Dishes
Boursin Mashed Potatoes
Side Dishes
Cheesy Garlic Roasted Asparagus
Recipes
BEST CACIO E PEPE (VIDEO)
More Chicken Dinner Ideas
If you love crispy baked chicken, don’t miss our Crispy Parmesan Chicken Milanese. For something creamy and comforting, try this Chicken Broccoli Pasta Casserole, or cozy up with our Creamy Mushroom Chicken Thighs.
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Baked Chicken Parmesan
Ingredients
For The Chicken
- 2 large chicken breasts halved horizontally to make 4 fillets
- Salt and pepper, as needed
- 1/2 cup flour
- 2 large eggs, beaten until frothy
- 1/2 tablespoon minced or grated garlic
- 1/2 cup Panko breadcrumbs
- 1/2 cup Italian breadcrumbs
- 1/2 cup fresh grated parmesan cheese, plus more for serving
- 1 teaspoon EACH: garlic and onion powder
- Avocado or olive oil spray
For The Topping
- 24 oz. jar marinara sauce
- 2 cups mozzarella cheese sliced or shredded
- 2 tablespoons fresh chopped basil or parsley
Instructions
- Preheat Oven: 425°F . Lightly grease an oven tray or baking dish with non stick cooking oil spray or line with parchment paper; set aside.
- Prepare Chicken: Between two plastic wraps, pound chicken to 1/3-inch thickness. Season both sides with salt and pepper.
- Dredging Station: Set up three bowls – one with flour, one with beaten eggs+minced garlic, and one with a mix of panko, Italian breadcrumbs, Parmesan, onion powder and garlic powder.
- Bread the Chicken: Dredge each breast in flour, dip in egg, then coat with the breadcrumb mix. Place on the prepared baking sheet.
- Prepare Topping: Spread marinara sauce in a baking dish or tray. Make 4 mozzarella piles sized for the chicken cutlets.
- Bake: Spray chicken with oil and bake for 12-15 mins until 165°F internally. Place the tray with sauce and cheese in oven 5 minutes after chicken; bake until cheese melts and browns (8-10 mins).
- Assemble: Place baked cheese and sauce on chicken, or slide sauce and cheese onto the sheet pan with chicken by tilting the sauce pan.
- Serve: Garnish with parsley (or basil) and freshly grated parmesan.
Notes
Storage
- How to Store: Keep in a sealed container in the fridge for up to 3 days or in the freezer for up to 3 months. Leftovers can be frozen and still taste great!
- How to Reheat: First, make sure it’s fully thawed. Then, heat it in a covered baking dish at 350°F for 20-25 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I made this last night and everyone is still talking about it today, so delicious! Thank you so much for the recipe!
Hi, Leilanni! I’m glad to hear that everyone enjoyed it! Thank you so much for trying this chicken recipe and sharing your feedback. 😊
Classic comfort food done right! The chicken was crispy, cheesy, and covered in rich marinara. I served it with spaghetti, and it tasted like a restaurant-quality meal!
Thanks, Matt! Chicken Parmesan and spaghetti are always a crowd-pleaser. Glad you enjoyed it!
This was really restaurant quality food. Actually better than restaurant. I made my own marinara sauce. A great company main dish. Put spaghetti with marinara sauce on the bottom,
Layered chicken, then topped with sauce and cheese. Impressive
Hi Terry! That sounds amazing! Homemade marinara makes all the difference. So glad it was a hit—definitely a great dish for guests! 😊