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A classic baked Chicken Parmesan featuring crispy, golden breaded chicken topped with tangy marinara sauce and ooey-gooey melted mozzarella cheese. This easy oven-based recipe yields a juicy chicken breast with a crunchy crust and melted cheesy topping without the mess of frying.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1 to 1½ pounds), pounded to about ½ inch thickness
  • Salt and freshly ground black pepper, to taste
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko breadcrumbs (Italian-style breadcrumbs work well too)
  • ½ cup grated Parmesan cheese, divided (half to mix with breadcrumbs and extra for sprinkling)
  • ½ teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • 2 tablespoons olive oil or cooking spray
  • 1½ cups marinara sauce
  • 1 to 1¼ cups shredded mozzarella or 4 slices of fresh mozzarella
  • Fresh basil or parsley, chopped, for garnish (optional)

Instructions

  1. Preheat oven to 425°F (220°C); line a rimmed baking sheet with foil and place a wire rack on top or lightly oil the sheet.
  2. Pound chicken breasts to an even approximately ½ inch thickness and pat them dry.
  3. Set up three shallow bowls: one with flour; one with beaten eggs; and one with a breadcrumb mixture of Panko, ¼ cup Parmesan cheese, garlic powder, dried oregano, salt, and pepper.
  4. Season each chicken breast with salt and pepper.
  5. Dredge each chicken breast in flour, shaking off excess.
  6. Dip chicken into beaten eggs.
  7. Press chicken firmly into breadcrumb mixture until fully coated.
  8. Arrange breaded chicken on wire rack or baking sheet.
  9. Lightly brush or spray the tops of the breaded chicken with olive oil.
  10. Bake for 18 to 22 minutes, until the crust is golden and an instant-read thermometer reads 160–165°F (71–74°C) at the thickest part.
  11. Spoon 1 to 2 tablespoons marinara sauce over each chicken piece.
  12. Top each with shredded or sliced mozzarella and sprinkle extra Parmesan cheese.
  13. Return to oven and bake 4 to 6 minutes, until the cheese melts and bubbles.
  14. Optional: broil 1 to 2 minutes to brown the cheese, watching closely to prevent burning.
  15. Let the chicken rest 3 to 5 minutes.
  16. Garnish with chopped fresh basil or parsley before serving.

Notes

Use a wire rack on your baking sheet if possible to allow hot air to circulate for an even crisp crust., Pound chicken breasts evenly to ensure they cook uniformly and stay juicy., Pat chicken dry before breading to help coating adhere well., Add Parmesan cheese to the breadcrumb mix for extra savory flavor and crispness., To achieve even crunchier crust, toast breadcrumbs lightly in a skillet with a small amount of oil before coating., Use a meat thermometer to remove chicken promptly at 165°F for juiciness., For a lighter version, use part-skim mozzarella and less oil or cooking spray on breadcrumbs., Variations include using chicken cutlets or thighs, gluten-free substitutions, adding fresh herbs to breadcrumbs, using different cheeses, or adding crushed red pepper flakes for heat., Store sauce separately from chicken to maintain crust crispness when reheating.

Nutrition

Find it online: https://cookingcrumbs.com/creamy-mushroom-chicken-one-pan-dinner/