This irresistible oven baked Chicken Parmesan recipe features tender chicken breasts enveloped in a crunchy coating of breadcrumbs and Parmesan cheese. Bathed in rich marinara sauce and crowned with melted mozzarella, each bite delivers a harmonious blend of flavors. A healthier yet indulgent meal ideal for a quick and satisfying dinner.

Jump to Recipe

I’m excited to share my Oven Baked Chicken Parmesan recipe thats perfect for busy weeknights. This dish brings together easy, healthy ingredients like 2 large boneless, skinless chicken breasts, salt, fresh ground black pepper, and a light coating of 1/2 cup all-purpose flour.

I dip the chicken in 2 beaten eggs then coat it with a mix of 1 cup Italian seasoned breadcrumbs and 1/2 cup grated Parmesan cheese. After a quick drizzle of 1 tablespoon olive oil, the chicken is baked until its crispy and golden.

Then I top it with 1 1/2 cups of marinara sauce and 1 cup shredded mozzarella cheese which makes the dish extra melty and tasty. I like to garnish with fresh basil leaves for a pop of flavor.

This Chicken Parmesan Recipe is a healthier twist on the classic and its ready in about 30 minutes making it both quick and nutritious. Enjoy your dinner tonight.

Why I Like this Recipe

I really like this oven baked chicken Parmesan recipe because it’s super easy to make without having to fry anything, which means it’s a bit healthier. I also love how it comes together in just about thirty minutes—perfect for busy weeknights. The crispy Parmesan crust and melted mozzarella always hit the spot, and I feel like I’m treating myself every time I whip it up.

This tasty baked chicken Parmesan is one of my go-to meals. It’s really simple since you don’t need to mess around with frying, and baking makes it a healthier option overall. The dish turns out with a crispy, cheesy crust that’s packed with flavor, and you can have it ready in about 30 minutes. I like that it feels both quick and satisfying, perfect for when I’m short on time but still want a great dinner.

Ingredients

Print Recipe (No Advertisments)

Chicken: lean, high protein meat that keeps the dish light, satisfying and filling
Eggs: help bind ingredients and add essential protein while keeping it moist
Marinara: a vibrant, tangy tomato sauce rich in antioxidants and just a bit sweet
Mozzarella: melts perfectly to give a creamy, mild flavor that compliments other ingredients
Breadcrumbs: provide a crunchy texture with a hint of carbs, making it satisfyingly crisp
Olive Oil: offers healthy fats and ensures an even, golden crust without feeling greasy
Parmesan: adds a sharp, tangy note, boosting flavor and overall richness in every bite

Ingredient Quantities

2 large boneless, skinless chicken breasts

Salt, to taste

Fresh ground black pepper, to taste

1/2 cup all-purpose flour

2 large eggs, beaten

1 cup Italian seasoned breadcrumbs

1/2 cup grated Parmesan cheese

1 tablespoon olive oil

1 1/2 cups marinara sauce

1 cup shredded mozzarella cheese

Fresh basil leaves (optional, for garnish)

How to Make this

Print Recipe (No Advertisments)

1. Preheat your oven to 400°F and lightly grease a baking tray.

2. If needed, flatten the 2 chicken breasts to an even thickness then season them well with salt and pepper.

3. Put the 1/2 cup of all-purpose flour in one bowl, beat the 2 eggs in a second bowl, and in a third bowl mix the 1 cup Italian seasoned breadcrumbs with the 1/2 cup grated Parmesan cheese.

4. Dredge each chicken breast first in the flour, dip in the egg, then coat with the breadcrumb and Parmesan mixture so they are fully covered.

5. Place the breaded chicken on the tray and drizzle the 1 tablespoon olive oil evenly over them.

6. Bake for about 20 minutes or until the chicken is lightly golden and gets a bit crispy.

7. Remove from the oven and spoon the 1 1/2 cups marinara sauce over each piece.

8. Sprinkle the 1 cup shredded mozzarella cheese on top and put the chicken back in the oven.

9. Bake for another 5 to 8 minutes until the cheese is melted and bubbling.

10. Garnish with some fresh basil leaves if you want and serve hot. Enjoy your meal!

Equipment Needed

1. Oven – for preheating and baking the chicken
2. Baking tray – to place the chicken on
3. Meat mallet, rolling pin or a heavy pan – to flatten the chicken breasts if needed
4. Three mixing bowls – one each for the flour, eggs and the breadcrumb-Parmesan mix
5. Measuring cups and spoons – to accurately portion the flour, olive oil, marinara, etc
6. Whisk or fork – to beat the eggs
7. Tongs or spatula – to handle the chicken carefully when dredging and moving it on the tray
8. Spoon – for drizzling the olive oil and for spooning marinara sauce over the chicken
9. Oven mitts – for safety when taking the tray out of the oven

FAQ

Q: Can I use chicken thighs instead of breasts? A: Yeah, you can. Just make sure they are boneless and skinless so they cook evenly, but they might need a bit longer in the oven.

Q: Why do I need the dredging process? A: The flour, egg, and breadcrumb coating gives the chicken a crispy texture and locks in the flavor, so it's totally worth the extra work.

Q: Should I preheat the oven before baking? A: Yup, preheating the oven to 400°F is key to making sure the chicken cooks properly and gets that nice crust.

Q: Can I make this dish ahead of time? A: Sure thing, you can bread the chicken and even assemble it ahead, just keep it in the fridge and pop it in the oven when you're ready.

Q: What if I run low on marinara sauce? A: No worries, you can mix in some extra herbs or a little more mozzarella to balance the flavors if you dont have enough sauce.

OVEN BAKED CHICKEN PARMESAN Recipe Substitutions and Variations

If you don’t have all-purpose flour, you can use a gluten free flour blend in the same amount.
If italian seasoned breadcrumbs are not on hand, try mixing plain panko breadcrumbs with dried oregano, basil and a pinch of garlic powder.
You can swap parmesan cheese with Pecorino Romano if you want a slightly sharper taste.
Instead of marinara sauce, a basic tomato sauce seasoned with garlic and red pepper flakes works well.

Pro Tips

1. Make sure you flatten the chicken evenly so it cooks uniformly, this also helps the breading stick better so you wont end up with soggy spots.
2. Try adding a teaspoon of garlic powder or a pinch of paprika to your breadcrumb mix for an extra boost of flavor.
3. Let the chicken rest for a minute or two after dredging before tossing it on the baking tray so the coating doesn’t fall off during baking.
4. If you like your cheese extra melty and bubbly, you could pop it under the broiler for a minute at the end, but be careful not to burn it!

OVEN BAKED CHICKEN PARMESAN Recipe

Recipe by James Level

0.0 from 0 votes

Servings

servings

Calories

600

kcal

Equipment: 1. Oven – for preheating and baking the chicken
2. Baking tray – to place the chicken on
3. Meat mallet, rolling pin or a heavy pan – to flatten the chicken breasts if needed
4. Three mixing bowls – one each for the flour, eggs and the breadcrumb-Parmesan mix
5. Measuring cups and spoons – to accurately portion the flour, olive oil, marinara, etc
6. Whisk or fork – to beat the eggs
7. Tongs or spatula – to handle the chicken carefully when dredging and moving it on the tray
8. Spoon – for drizzling the olive oil and for spooning marinara sauce over the chicken
9. Oven mitts – for safety when taking the tray out of the oven

Ingredients

2 large boneless, skinless chicken breasts
Salt, to taste
Fresh ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian seasoned breadcrumbs
1/2 cup grated Parmesan cheese
1 tablespoon olive oil
1 1/2 cups marinara sauce
1 cup shredded mozzarella cheese
Fresh basil leaves (optional, for garnish)

Directions

Preheat your oven to 400°F and lightly grease a baking tray.
If needed, flatten the 2 chicken breasts to an even thickness then season them well with salt and pepper.
Put the 1/2 cup of all-purpose flour in one bowl, beat the 2 eggs in a second bowl, and in a third bowl mix the 1 cup Italian seasoned breadcrumbs with the 1/2 cup grated Parmesan cheese.
Dredge each chicken breast first in the flour, dip in the egg, then coat with the breadcrumb and Parmesan mixture so they are fully covered.
Place the breaded chicken on the tray and drizzle the 1 tablespoon olive oil evenly over them.
Bake for about 20 minutes or until the chicken is lightly golden and gets a bit crispy.
Remove from the oven and spoon the 1 1/2 cups marinara sauce over each piece.
Sprinkle the 1 cup shredded mozzarella cheese on top and put the chicken back in the oven.
Bake for another 5 to 8 minutes until the cheese is melted and bubbling.
Garnish with some fresh basil leaves if you want and serve hot. Enjoy your meal!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

Serving Size: 300g
Total number of serves: 4
Calories: 600kcal
Fat: 21g
Saturated Fat: 6g
Trans Fat: 0.5g
Polyunsaturated: 2g
Monounsaturated: 12g
Cholesterol: 110mg
Sodium: 850mg
Potassium: 400mg
Carbohydrates: 45g
Fiber: 3g
Sugar: 6g
Protein: 45g
Vitamin A: 500IU
Vitamin C: 4mg
Calcium: 150mg
Iron: 2mg

OVEN BAKED CHICKEN PARMESAN Recipe

Why I Like this Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

OVEN BAKED CHICKEN PARMESAN Recipe Substitutions and Variations

Pro Tips