There’s something comforting and nostalgic about a golden, crispy chicken cutlet smothered in tomato sauce and melty mozzarella.
This baked chicken parmesan is one of those dinners I keep coming back to when I want something classic, satisfying, and a little lighter than the fried version.
The best part? It’s oven-baked, meaning less mess and less oil—without sacrificing flavor or texture.
Why I Love This Recipe
This dish gives you all the crispy-cheesy satisfaction of traditional chicken parm without the deep fryer.
It’s an easy weeknight dinner, yet impressive enough to serve to guests.
Plus, it pairs beautifully with pasta, zoodles, or even a fresh green salad.
What You’ll Need (Ingredient Highlights)
Chicken breasts or cutlets – Pounded thin for even cooking and tenderness.
Whole wheat flour & breadcrumbs – Adds crisp without refined white flour.
Parmesan and mozzarella – For bold, cheesy layers.
Marinara sauce – Choose your favorite store-bought or homemade.
Dried herbs – Basil and parsley bring warmth and depth to the crust.
Pro Tips Before You Start
Don’t skip pounding the chicken: Even thickness ensures tender, perfectly cooked cutlets.
Use parchment paper: This helps with crisping and easy cleanup.
Broil at the end: A quick broil makes the cheese bubbly and irresistible.
How to Make Baked Chicken Parmesan
Step 1: Prep the chicken
Slice each chicken breast in half lengthwise like a book.
Place between plastic wrap and gently pound until about ¼ inch thick.
You should end up with 6 cutlets.
Step 2: Preheat and prep
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper and set aside.
Step 3: Set up your breading station
Use 3 shallow bowls: One with whole wheat flour.
One with whisked eggs.
One with breadcrumbs, Parmesan, pepper, basil, and parsley mixed together.
Step 4: Bread the chicken
Dredge each cutlet in flour, then dip in egg, and finally press into the breadcrumb mixture to coat completely.
Place each breaded cutlet on the baking sheet.
Step 5: Bake until crisp
Bake the chicken for 15 minutes.
Flip and bake for another 15 minutes, until golden and cooked through.
Step 6: Add sauce and cheese
Spoon marinara over each cutlet and sprinkle with mozzarella.
Broil for 2 minutes until cheese melts and bubbles.
Step 7: Serve hot
Plate over your favorite pasta, salad, or grain of choice and enjoy while hot!
What to Serve It With
I love serving this over spaghetti or penne with extra marinara.
It’s also great with a side of garlic bread, roasted vegetables, or a crisp Caesar salad.
Variations / Substitutions
Swap mozzarella for provolone or fontina for a twist.
Make it gluten-free by using almond flour and gluten-free breadcrumbs.
Use chicken thighs instead of breasts for extra juiciness.
Storage & Leftovers
Store leftover chicken parmesan in an airtight container in the fridge for up to 3 days.
Reheat in the oven or air fryer to restore the crispiness.
Avoid microwaving if possible, as it may soften the crust.
FAQs
Can I use store-bought cutlets instead of slicing chicken breasts?
Yes! Pre-cut chicken cutlets save time and work just as well.
Do I need to pound the chicken?
Yes—this ensures quick, even cooking and tender meat.
Can I freeze baked chicken parmesan?
You can freeze it before adding sauce and cheese. Reheat and add toppings later.
How do I make it extra crispy?
Spray the breaded cutlets lightly with cooking spray before baking.
What’s the best sauce to use?
Use your favorite marinara—homemade or store-bought both work.
Can I use panko instead of regular breadcrumbs?
Absolutely! Panko will give it even more crunch.
Is this healthier than traditional chicken parm?
Yes, baking instead of frying makes this a lighter version with less oil.
Final Thoughts
This baked chicken parmesan proves you don’t need a deep fryer to enjoy golden, cheesy comfort food.
With crispy edges, savory marinara, and gooey cheese, it’s a simple yet crowd-pleasing dish I turn to again and again.
It might just become your new favorite too!
Crispy Baked Chicken Parmesan
Ingredients
Method
- Slice chicken breasts in half lengthwise and pound between plastic wrap until ¼ inch thick.
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Set up three shallow bowls: flour in the first, whisked eggs in the second, breadcrumb mixture in the third.
- Dredge each cutlet in flour, dip in egg, and coat in breadcrumb mixture.
- Place breaded cutlets on the baking sheet.
- See full steps with tips & photos → https://theboatshedcafe.com/crispy-baked-chicken-parmesan/
Notes
- Pounding the chicken evenly ensures quicker and more even cooking.
- Don’t skip the broil step—it melts the cheese beautifully and adds a touch of golden brown magic.
- Use a meat thermometer to check for doneness—internal temp should reach 165°F (74°C).
