Chicken Parmesan is the ultimate comfort food, but who says it has to be fried to be delicious? This baked version keeps all the crispy, cheesy goodness but cuts down on the oil, making it a lighter yet just-as-satisfying meal. With golden breaded chicken smothered in marinara sauce and melted mozzarella, this dish is perfect for weeknight dinners or impressing guests.
Crispy Baked Chicken Parmesan
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Main Course
Cuisine American, Italian
Baking sheet
Wire Rack for crispier chicken
Shallow bowls for breading
Meat mallet optional, for even thickness
Aluminum foil for easy cleanup
For the Chicken
- 2 large boneless skinless chicken breasts (halved to make 4 thinner cutlets)
- 1 cup Italian-style breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 eggs
- 2 tablespoons milk
- 1 cup all-purpose flour
For the Toppings
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Fresh basil for garnish
Preheat & Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lightly grease the rack with olive oil to prevent sticking.
Prepare the Chicken
If your chicken breasts are thick, slice them in half horizontally to create four thinner cutlets. Pound them lightly to ensure even cooking.
Set Up the Breading Station
In one bowl, mix breadcrumbs, Parmesan cheese, garlic powder, onion powder, oregano, salt, and pepper.
In a second bowl, whisk together eggs and milk.
In a third bowl, place the flour.
Bread the Chicken
Dredge each cutlet in the flour, shaking off excess.
Dip into the egg mixture, ensuring it's fully coated.
Press into the breadcrumb mixture, coating evenly.
Bake Until Crispy
Place the breaded chicken on the wire rack and drizzle or spray lightly with olive oil. Bake for 20 minutes, flipping halfway through, until golden and crispy.
Add Sauce & Cheese
Spoon marinara sauce over each cutlet, then top with mozzarella and Parmesan. Return to the oven and bake for another 5 minutes until the cheese is melted and bubbly.
Garnish & Serve
Sprinkle with fresh basil and serve immediately with pasta, salad, or garlic bread.
Perfect Pairings
- Pasta: Serve with spaghetti tossed in extra marinara sauce.
- Salad: A crisp Caesar or arugula salad balances the richness.
- Garlic Bread: A crunchy side to soak up all the delicious sauce.
- Wine: A glass of Chianti or Pinot Noir complements the flavors beautifully.
FAQs
1. How do I make it extra crispy?
Baking on a wire rack helps crisp up the breading, but for an even crunchier crust, toast the breadcrumbs in a pan with a little olive oil before breading.
2. Can I make this ahead of time?
Yes! Bread and bake the chicken, then refrigerate. When ready to serve, top with sauce and cheese, then reheat in the oven at 375°F until warmed through.
3. What’s the best store-bought marinara?
Rao’s, Victoria, and Barilla all make excellent options, but homemade is always best if you have the time!
