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All recipes#0097 · oven

Oven Baked Chicken Parmesan

Crispy panko-breaded chicken breasts baked golden then topped with marinara and bubbly melted mozzarella for all the flavor of the restaurant classic without the deep fryer.

Kid approvedHigh proteinEasyServes 4
Cook temp
425°F
218°C · preheat
Total time
45 min
15 prep · 25 cook · 5 rest
Pull at
165°F
USDA safe minimum
Rest
5 min
Before slicing
Oven Baked Chicken Parmesan
Meal Instructions Kitchen · 29 Aug 2026 · Reviewed for USDA food safetyPrint card
Watch the technique6:01

Easy Chicken Parmesan Recipe · Preppy Kitchen
John Kanell demonstrates breading chicken cutlets in seasoned panko, baking until crisp, and melting marinara and mozzarella over top.

At A Glance // The Quick Brief
Fluff-Free Execution
  • Target //Cook at 425°F (218°C) for 40 mins.
  • Doneness //Pull when internal temperature reaches 165°F (USDA safe minimum). Rest 5 mins before slicing.
  • Golden Rule //This beats delivery every single time and takes less time than waiting for the pizza guy. Pound the chicken thin and you get restaurant-level results with zero deep frying required.
  • Family Tweak //Cut into strips before topping with sauce and cheese for kid-friendly chicken parm fingers. Serve with spaghetti and let them twirl away.

Ingredients

Servings
  • 4 piecesChicken Breasts, 6 oz each, boneless skinless
  • 1 cupPanko Breadcrumbs
  • 1/2 cupGrated Parmesan Cheese
  • 1 cupMarinara Sauce
  • 1 cupShredded Mozzarella
  • 2 piecesLarge Eggs, beaten
  • 1/2 cupAll-Purpose Flour
  • 1/2 tspGarlic Powder
  • 1 tspItalian Seasoning
  • 2 tbspOlive Oil
  • 1 tspKosher Salt

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25:00

Get to the point

  1. 1

    Pound 4 chicken breasts to 3/4-inch thickness. Dredge in flour, dip in beaten eggs, and coat in panko mixed with grated parmesan.

  2. 2

    Place breaded chicken on a wire rack set over a baking sheet. Drizzle with olive oil.

  3. 3

    Bake at 425°F (218°C) for 20 minutes. Top each breast with marinara and mozzarella, bake 5 more minutes.

  4. 4

    Rest 5 minutes before serving over spaghetti or with a side salad.

Step by step

Tap a step to cross it off

  1. Pound and Set Up Breading Station

    Place 4 chicken breasts (6 oz each) between plastic wrap and pound to 3/4-inch even thickness. Set up three shallow dishes: Dish 1 with 1/2 cup flour seasoned with salt; Dish 2 with 2 beaten eggs; Dish 3 with 1 cup panko breadcrumbs, 1/2 cup grated parmesan, 1 teaspoon Italian seasoning, and 1/2 teaspoon garlic powder.

    Why

    Even thickness is the key to chicken parm. Thick spots stay raw while thin spots dry out if you skip pounding.

  2. Bread and Arrange on Rack

    Coat each breast in flour, shaking off excess. Dip in egg, then press firmly into the panko-parmesan mixture on both sides. Place on a wire rack set over a rimmed baking sheet. Drizzle tops lightly with olive oil.

    Why

    The wire rack lets hot air circulate underneath so the bottom gets crispy too instead of turning soggy.

  3. Bake and Add Toppings

    Bake at 425°F (218°C) for 20 minutes until the breading is golden. Remove from oven, spoon 3 tablespoons marinara sauce over each breast, and top with a generous handful of shredded mozzarella. Return to oven for 5 minutes until cheese is melted and bubbly.

    Why

    Add the sauce and cheese at the end so the breading stays crispy underneath the toppings.

  4. Rest and Serve

    Remove from oven when internal temperature reads 165°F. Rest 5 minutes before serving over spaghetti, alongside a Caesar salad, or on a toasted sub roll.

    Why

    Let the cheese set for a few minutes so it does not slide off the moment you cut into it.

Dad pro tip
This beats delivery every single time and takes less time than waiting for the pizza guy. Pound the chicken thin and you get restaurant-level results with zero deep frying required.
Kid & toddler adjustment
Cut into strips before topping with sauce and cheese for kid-friendly chicken parm fingers. Serve with spaghetti and let them twirl away.
Serve with
Spaghetti with marinara · Caesar salad · Garlic bread
Reheating
Reheat on a wire rack in the oven at 375°F (190°C) for 10 minutes to re-crisp the breading. Avoid the microwave.
Calories
450
Protein
48 g
Carbs
22 g
Fat
18 g

Nutrition source: USDA FoodData Central #171533. Cook-time basis: Standard oven at 425°F (218°C). USDA FSIS chicken breast target 165°F.

Frequently Asked Questions

How do you reheat leftover oven baked chicken parmesan without ruining the texture?

Reheat on a wire rack in the oven at 375°F (190°C) for 10 minutes to re-crisp the breading. Avoid the microwave.

What is the target internal temperature for this recipe?

Confirm internal core temperature reaches 165°F using an instant-read digital probe thermometer inserted into the thickest part. Allow the meat to rest for 5 minutes before slicing to let carryover heat equalize and lock in juices.

How do I adapt this meal for picky kids or toddlers?

Cut into strips before topping with sauce and cheese for kid-friendly chicken parm fingers. Serve with spaghetti and let them twirl away.

What are the best side dishes to serve with this?

Recommended sides include Spaghetti with marinara, Caesar salad, Garlic bread.

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