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.
oven Timer
Set for 25 mins @ 425°F (218°C)
Ingredients
Base recipe calibrated for 4 adults.
Get to the Point Execution
Pound 4 chicken breasts to 3/4-inch thickness. Dredge in flour, dip in beaten eggs, and coat in panko mixed with grated parmesan.
Place breaded chicken on a wire rack set over a baking sheet. Drizzle with olive oil.
Bake at 425°F (218°C) for 20 minutes. Top each breast with marinara and mozzarella, bake 5 more minutes.
Rest 5 minutes before serving over spaghetti or with a side salad.
Step-by-Step Guided Instructions
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.
Even thickness is the key to chicken parm. Thick spots stay raw while thin spots dry out if you skip pounding.
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.
The wire rack lets hot air circulate underneath so the bottom gets crispy too instead of turning soggy.
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.
Add the sauce and cheese at the end so the breading stays crispy underneath the toppings.
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.
Let the cheese set for a few minutes so it does not slide off the moment you cut into it.
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.
Cut into strips before topping with sauce and cheese for kid-friendly chicken parm fingers. Serve with spaghetti and let them twirl away.
- Spaghetti with marinara
- Caesar salad
- Garlic bread
Reheat on a wire rack in the oven at 375°F (190°C) for 10 minutes to re-crisp the breading. Avoid the microwave.