Baked Chicken Parmesan Recipe

This baked chicken parmesan is light, crispy, and so tasty! Ready in just 40 minutes, it's a family-friendly meal that is easy to prep on a weeknight!

Just like our crispy air fryer chicken parmesan and baked chicken breast, this baked chicken parmesan is tender, juicy, and so easy to prepare.

This simplified chicken parmesan is easy to prepare, and healthier than the classic version as it is baked instead of fried! Not only does it involve less prep time, but it is just as delicious and made with lighter ingredients.

A healthier chicken parmesan that fits into your weeknight meal prep? Yes, please! Loved by kids and grown-ups alike, the whole family is going to enjoy this tasty chicken parm.

Recipe Video

Watch the video below to see exactly how I prepped this baked chicken parmesan recipe. It’s so easy! You can find more of my recipe videos on my YouTube channel.

Ingredient Notes

• Chicken breast - to ensure they cook through evenly, we slice them into two thin halves. This makes them more even in thickness, and prevents certain parts from overcooking. You could swap for boneless skinless chicken thighs, though you'll need to increase the cook time by a few minutes.
• Panko - seasoned Japanese breadcrumbs, these are larger in crumb than regular breadcrumbs and get very crunchy in the air fryer; you should be able to find them near the breadcrumbs in your grocery store.
• Flour - helps the egg and breading stick to the chicken; you can try swapping for almond flour though we haven't tested; whole wheat flour, or a 1:1 all-purpose gluten free flour should work too.
• Egg - helps the breading stick better to the chicken. Another option is to skip the egg and flour and brush with oil, though your breading won't stick quite as well.
• Basil - we reccomend fresh sweet basil for this recipe; dried simply does not compare to the flavor of fresh.

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Step by Step Directions

Prepare chicken

Cut chicken breasts in half horizontally so you end up with flat, wide pieces.

TIP- it's easiest to slice the chicken breasts if they are chilled. You can alternatively pound them flat with a mallet, but the cook time may need to be increased for a full chicken breast.

Bread the Chicken

Heat oven to 375°F. Into three separate bowls add:

1. flour
2. egg
3. panko, parmesan cheese, oregano and salt.

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Using tongs, dredge the chicken in the flour mixture until coated. Shake off excess. Dip chicken in egg mixture until thoroughly coated. Finally, coat the chicken on both sides in the panko/parmesan cheese mixture.

Bake

Place each coated chicken breast on a baking sheet, then bake in preheated oven for 20 minutes at 375ºF.

Add Marinara

Top with marinara, then mozzarella cheese and return to the oven for another 5 minutes, or until cheese has melted.

Serve

Serve with fresh basil, and enjoy!

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FAQ

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Variations + Swaps

• Chicken - swap for boneless chicken thighs or white fish
• Marinara - swap for pesto or brushetta (do not cook the bruschetta, just add it to serve)
• mozzarella - swap for monterey jack, havarti, gouda, or your favorite cheese
• basil - swap for thai basil or any other type of fresh basil; chervil is an alternative herb that might work in place

Storage + Reheating

Baked chicken parmesan is best served fresh, as the breading loses its crispy texture as it is stored. With that being said, it's safe to store and reheat:

1. if you plan to reheat later, do not add marinara and mozzarella
2. store in an air tight container for up to 4 days
3. re-heat on a baking sheet for 5 minutes at 350°F
4. then add the marinara and cheese and bake for another 5 or so minutes until the cheese is melted.