Crispy Oven-Baked Chicken Parmesan
A lighter, crispier version of classic chicken parmesan baked in the oven with a perfectly seasoned breadcrumb coating, tangy marinara sauce, and melted mozzarella cheese. Ready in under 40 minutes, it’s perfect for quick dinners and dinner parties.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts, pounded to even thickness (about 6 oz / 170 g each)
- Salt and pepper, to taste
- ½ cup (60 g) all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups (150 g) Italian-seasoned breadcrumbs (Progresso or panko)
- ½ cup (50 g) grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Olive oil or cooking spray, for coating
- 1 ½ cups (about 360 ml) marinara sauce (homemade or store-bought)
- 1 ½ cups shredded mozzarella cheese (about 170 g), preferably whole milk
- Fresh basil leaves, optional for garnish
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top.
- Pat chicken breasts dry with paper towels. Pound each breast to about ½ inch (1.3 cm) thickness using a meat mallet or rolling pin.
- Season both sides of the chicken breasts lightly with salt and pepper.
- Set up breading stations: place flour in one shallow bowl, beaten eggs in a second bowl, and combine Italian-seasoned breadcrumbs, grated Parmesan, garlic powder, and dried oregano in a third bowl.
- Dredge each chicken breast first in flour, shaking off excess. Dip into beaten eggs, allowing excess to drip off. Press into breadcrumb mixture, coating evenly on both sides.
- Place breaded chicken breasts on the wire rack. Lightly spray or drizzle olive oil over each piece.
- Bake for 18 to 20 minutes. At about 15 minutes, check the bottom color; if not using a wire rack, flip chicken carefully to crisp both sides.
- Remove chicken from oven. Spoon about 3 tablespoons marinara sauce over each piece, then sprinkle a generous handful of shredded mozzarella on top.
- Return chicken to oven and bake for another 5 to 7 minutes until cheese is bubbling and lightly golden.
- Let chicken rest for 5 minutes before serving. Garnish with fresh basil leaves if desired.
Notes
Use a wire rack to keep the chicken crispy by allowing air circulation. If unavailable, flip chicken halfway through baking. Pounding chicken breasts to even thickness ensures uniform cooking and tenderness. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free panko. For dairy-free, use vegan cheese alternatives and check marinara ingredients. Reheat leftovers in a 375°F oven for 10 minutes to maintain crispiness; avoid microwaving.
Nutrition
- Serving Size: One chicken breast w
- Calories: 450500
- Sugar: 4
- Sodium: 600
- Fat: 20
- Saturated Fat: 8
- Carbohydrates: 2025
- Fiber: 2
- Protein: 45
Keywords: chicken parmesan, oven-baked chicken, crispy chicken, Italian dinner, easy chicken recipe, baked chicken parmesan, weeknight dinner