Every time I make Baked Chicken Parmesan, it feels like a warm hug on a plate.
That golden crust, the bubbling mozzarella, and the rich marinara sauce—each bite is familiar, comforting, and full of joy.
It’s the kind of dish that turns an ordinary evening into something special without needing hours in the kitchen.
Why You’ll Love This Recipe
I adore this recipe because it brings restaurant-quality flavor to my home with very little effort.
It’s lighter than traditional deep-fried versions, yet still incredibly crispy and cheesy.
Whether I’m making it for family dinner or a cozy night alone, it never disappoints.
What You’ll Need (Ingredient Highlights)
Chicken breasts – Boneless, skinless, and pounded thin for tender, even cooking.
Flour, eggs, panko, Parmesan – The classic breading trio with a flavorful crunch.
Olive oil & butter – A mix that helps achieve a golden, crispy exterior.
Marinara sauce – Adds richness and balances the savory coating.
Mozzarella cheese – Melts beautifully on top for that signature gooey finish.
Pro Tips Before You Start
Pound the chicken evenly to ½ inch for best texture and quick cooking.
Mixing Parmesan with panko adds extra flavor and a crispier bite.
Pre-browning in the skillet locks in flavor—don’t skip it even if you’re baking.
Use parchment on the baking sheet for easy cleanup.
How to Make Baked Chicken Parmesan
Step 1. Preheat the oven
Set your oven to 375°F (190°C).
Lightly grease or line a baking sheet with parchment paper.
Step 2. Prepare the chicken
Place each chicken breast between two pieces of plastic wrap or parchment paper.
Use a rolling pin or mallet to flatten to ½ inch thickness.
Season both sides with salt and pepper.
Step 3. Set up the breading station
In three shallow bowls:
Bowl 1: Add flour.
Bowl 2: Beat the eggs until smooth.
Bowl 3: Mix panko breadcrumbs and Parmesan cheese.
Step 4. Bread the chicken
Dredge each chicken piece in flour, dip into egg, then coat thoroughly with the panko-Parmesan mixture.
Press gently to help the coating stick.
Step 5. Pan-fry to golden perfection
In a skillet over medium-high heat, melt olive oil and butter together.
Add the breaded chicken and cook for 3–4 minutes per side until golden (the inside will still be raw).
Step 6. Bake to finish
Transfer chicken to your prepared baking sheet.
Spoon marinara sauce over each piece, then sprinkle with shredded mozzarella.
Bake for 18–20 minutes or until the cheese is melted and bubbly and the chicken is cooked through.
What to Serve It With
This dish shines with a side of spaghetti, garlic bread, or roasted broccoli.
I also love it over creamy mashed potatoes or even tucked into a crusty sandwich roll for a chicken parm sub!
Variations / Substitutions
Swap mozzarella with provolone or fontina for a different cheesy twist.
Use gluten-free panko and flour to make it gluten-friendly.
Add fresh basil or red pepper flakes for extra flavor.
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, bake at 350°F for 10–15 minutes until hot and crispy.
Avoid microwaving to preserve the crunchy texture.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well—just adjust cook time as needed.
Can I make this ahead of time?
You can bread the chicken in advance and refrigerate it for up to 8 hours before cooking.
Can I freeze it?
Yes! After baking, let it cool completely, then wrap and freeze. Reheat in the oven for best texture.
Is this recipe kid-friendly?
Absolutely—kids love the cheesy, saucy goodness.
What if I don’t have panko?
Use regular breadcrumbs, but toast them slightly first for extra crunch.
Can I make it vegetarian?
Try eggplant or portobello mushroom slices as a substitute for the chicken.
Can I add extra cheese?
Of course! A sprinkle of extra Parmesan before baking never hurts.
Final Thoughts
This Baked Chicken Parmesan has become one of my weeknight go-tos.
It’s quick, comforting, and always a hit with everyone at the table.
When you need a reliable, crowd-pleasing dish that feels like a hug, this is it.
Baked Chicken Parmesan
Ingredients
Method
- Preheat oven to 375°F. Lightly grease or line a baking sheet.
- Pound chicken breasts to ½ inch thickness. Season with salt and pepper.
- Prepare 3 shallow bowls: flour, beaten eggs, panko + Parmesan mix.
- Dredge chicken in flour, egg, then breadcrumb mixture.
- Heat olive oil and butter in a skillet over medium-high.
- Pan-fry chicken 3–4 minutes per side until golden.
- See full steps with tips & photos → https://theboatshedcafe.com/baked-chicken-parmesan/
Notes
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.