Cheesy Baked Chicken Parmesan – Easy Comfort Food Classic

Every time I pull this Chicken Parmesan Bake out of the oven, the smell alone brings everyone to the kitchen before I can even plate it.

There’s just something incredibly cozy about layers of tender chicken, rich marinara, and gooey melted cheese bubbling together in one dish.

Why You’ll Love This Recipe

This dish combines everything I adore in comfort food: it’s hearty, cheesy, and full of bold Italian flavors.

But what makes it even better? It’s a simplified, oven-baked twist on a classic that doesn’t sacrifice taste for convenience.

With a quick pan-sear and a bubbly bake, you get that perfect crisp-meets-saucy texture—no deep frying required.

What You’ll Need (Ingredient Highlights)

Boneless Chicken Breasts: Pound them thin so they cook evenly and quickly.

Panko Breadcrumbs: These give the coating a satisfying crunch when baked.

Marinara Sauce: Use your favorite store-bought brand or homemade for a richer flavor.

Mozzarella & Parmesan Cheese: The dynamic duo—stretchy, creamy mozzarella and salty, sharp parmesan.

Italian Seasoning & Garlic: Essential for building that signature herby, garlicky flavor.

Olive Oil: For searing the chicken to golden brown perfection.

Pro Tips Before You Start

Pound the Chicken Thin: This ensures it cooks evenly and absorbs more flavor.

Don’t Skip the Sear: A quick pan-fry helps lock in juices and creates a golden crust before baking.

Use Fresh Mozzarella: It melts beautifully and adds extra creaminess.

Let It Rest: Waiting 5 minutes after baking helps the juices redistribute, keeping the chicken moist.

How to Make Chicken Parmesan Bake

Step 1. Prep the Oven & Chicken

Preheat your oven to 400°F (200°C).

Lightly grease a baking dish with olive oil or cooking spray.

Season the boneless, skinless chicken breasts with salt and pepper on both sides.

For even cooking, you can lightly pound them to a uniform thickness.

Step 2. Set Up the Breading Station

In a shallow bowl, whisk together 2 eggs and the minced garlic.

In a separate bowl, combine the panko breadcrumbs with Italian seasoning.

This will be your crispy coating.

Step 3. Bread the Chicken

Dip each seasoned chicken breast into the egg mixture, making sure it’s fully coated.

Then press it into the panko mixture, gently pressing so the coating sticks well on both sides.

Step 4. Sear to Crisp

Heat olive oil in a skillet over medium-high heat.

Sear the chicken for 3–4 minutes per side, just until golden brown.

You don’t need to cook it through here—just enough to get that crispy outer layer.

Step 5. Assemble the Bake

Place the seared chicken breasts in the prepared baking dish.

Spoon marinara sauce generously over each piece, then sprinkle with mozzarella cheese and grated parmesan.

Step 6. Bake Until Bubbly

Transfer the dish to the oven and bake for 20 minutes, or until the cheese is melted and golden and the chicken reaches 165°F (74°C) internally.

Let the dish rest for 5 minutes before serving—trust me, it’s worth the wait.

What to Serve It With

A bowl of spaghetti or creamy mashed potatoes

Garlic bread or a warm crusty baguette

A crisp Caesar salad or roasted vegetables

Variations / Substitutions

Swap Chicken for Eggplant: For a vegetarian version, use thick slices of eggplant instead.

Change Up the Cheese: Try provolone, fontina, or even a sprinkle of pepper jack for a kick.

Gluten-Free: Use almond flour and gluten-free panko or crushed rice crackers.

Storage & Leftovers

Refrigerate: Store leftovers in an airtight container for up to 4 days.

Reheat: Warm in the oven at 350°F until heated through or microwave individual portions.

Freeze: Freeze fully cooked and cooled chicken in airtight containers for up to 2 months.

Reheat in the oven directly from frozen, covered with foil.

FAQs

Can I make this ahead of time?
Yes! Assemble everything in the baking dish and refrigerate (uncooked) for up to 24 hours.

Add 5–10 extra minutes to the bake time.

Is it possible to use pre-cooked chicken?
You can, but it won’t absorb flavor or crisp as nicely.

If you must, skip the sear and simply bake with sauce and cheese until heated through.

Can I use jarred pasta sauce instead of marinara?
Absolutely. Use any red pasta sauce you love—the bolder the flavor, the better.

What if I don’t have panko?
Regular breadcrumbs work too, but panko gives a crunchier texture.

Can I double the recipe?
Definitely! Just use a larger baking dish or two pans. Keep an eye on doneness if the chicken overlaps.

Do I need to cover it when baking?
Nope! Baking uncovered gives the cheese that gorgeous golden finish.

What’s the best way to pound chicken thin?
Place chicken between two sheets of parchment or plastic wrap and use a rolling pin or meat mallet.

Even thickness = even cooking.

Final Thoughts

This Chicken Parmesan Bake hits every note I want in a weeknight dinner—crispy, saucy, and comforting, without the fuss of frying or heavy prep.

It’s the kind of meal I know I can count on to satisfy both picky eaters and cheese lovers.

Make it once, and I promise, it’ll become a staple in your kitchen too.