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Ultimate Baked Chicken Parmesan Recipe: Crispy, Juicy, and Easy Weeknight Winner

Close-up of a piece of juicy chicken parmesan recipe, showing melted mozzarella cheese and rich tomato sauce over a crispy breaded cutlet.
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I’m Alex, and I believe incredible food doesn’t need to be complicated. This easy baked chicken parmesan recipe delivers the crispy coating and cheesy topping you crave, keeping the chicken juicy inside. It is perfect for your weeknight dinner rotation.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts, about 6 oz each
  • 1 cup all-purpose flour
  • 2 large eggs, lightly beaten
  • 1 1/2 cups Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Cooking spray (or 2 tablespoons olive oil for brushing)
  • 1 1/2 cups quality marinara sauce
  • 8 ounces fresh mozzarella cheese, sliced or shredded

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet or line it with parchment paper.
  2. Prepare the chicken cutlets: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them evenly to about 1/2-inch thickness.
  3. Set up your breading station using three shallow dishes. In the first dish, place the flour. In the second, whisk the eggs. In the third, combine the Panko breadcrumbs, 1/2 cup Parmesan cheese, oregano, garlic powder, salt, and pepper.
  4. Dredge each cutlet first in the flour, shaking off any excess. Dip it into the egg mixture, letting excess drip off. Finally, press the cutlet firmly into the Panko mixture to coat both sides completely. This firm pressing helps create your crispy crust.
  5. Place the breaded cutlets on the prepared baking sheet. Spray the tops generously with cooking spray or lightly brush with olive oil. This step is key for achieving a golden, crispy finish in the oven.
  6. Bake for 15 minutes.
  7. Remove the pan from the oven. Spoon about 2 tablespoons of marinara sauce over the top of each cutlet. Top generously with the mozzarella cheese and a sprinkle of extra Parmesan cheese.
  8. Return the pan to the oven and bake for another 5 to 8 minutes, or until the cheese is melted, bubbly, and lightly browned, and the chicken registers 165°F internally.
  9. Let the chicken rest for 5 minutes before serving. Serve immediately over your favorite pasta or with a side salad.

Notes

  • For the crispiest baked chicken parmesan, ensure your Panko breadcrumbs are pressed firmly onto the cutlets. Do not skip the oil spray or brush on top of the breading before the first bake.
  • Use high-quality marinara sauce; since this is a main flavor component, better sauce makes a better dish.
  • If you prefer a thinner cutlet, you can lightly pan-fry the breaded cutlets in a little oil for 2 minutes per side before topping with sauce and cheese and finishing in the oven.

Nutrition

Find it online: https://www.purecookingjoy.com/chicken-parmesan-recipe-crispy-juicy-easy/

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