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Delicious Easy Oven Baked Chicken Parmesan Recipe
This oven baked chicken Parmesan delivers everything you want from a comforting Italian-inspired dinner: crisp, golden chicken, savory marinara sauce, and bubbly melted mozzarella. It comes together in just 30 minutes, making it an easy weeknight meal that feels special enough for family dinners and casual entertaining.
Quick Overview
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 Servings
Why Make This Recipe
- Easy preparation: The chicken is breaded and baked instead of fried, keeping the method simple and less messy.
- Crispy and cheesy: Panko breadcrumbs create a satisfying crunch, while mozzarella melts into a rich, bubbly topping.
- Full of classic flavor: Parmesan, oregano, garlic, marinara, and chicken make a comforting combination everyone loves.
- Perfect for busy nights: With only 10 minutes of prep and 20 minutes of cooking, this chicken Parmesan fits easily into a weeknight routine.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts (About 1 pound of chicken total)
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese (fresh grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- 2 tablespoon minced parsley (optional, for garnish)
How to Make It
Line a baking sheet with foil, then brush the foil with olive oil. Adjust the oven rack so that it is in the second from the top space. Preheat the oven to 400°F.
Cut the chicken breasts in half and pound them to an even thickness. Cut through the middle of each chicken breast as if you are going to butterfly it—cutting it open like a book—but cut all the way through to make two equal-sized pieces.
After cutting the chicken breasts in half, place them in a gallon-sized zip-top bag in an even layer. Seal the bag, then pound the chicken to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of using a zip-top bag if you prefer.
Pat the chicken breasts dry with a paper towel, then season them with salt and pepper.
In one shallow dish, mix together the panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, and oregano.
In another shallow dish, whisk one egg.
Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure the chicken breast is fully coated in the crumb mixture, and gently press with your hand to help the crumbs stick to the chicken. Place the chicken breast on the prepared baking sheet, then repeat with the remaining pieces of chicken.
Place the baking sheet in the oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
Flip the chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place the baking sheet back in the oven. Turn on the broiler. Broil for 2-4 minutes, until the cheese is melted and bubbly and the edges of the chicken are browning.
How to Serve It
- Serve the chicken Parmesan with spaghetti, linguine, or another favorite pasta.
- Add a crisp green salad or roasted vegetables for a balanced meal.
- Sprinkle with minced parsley for a fresh finish, and serve with extra marinara sauce if desired.
How to Store It
Store leftover chicken Parmesan in an airtight container in the refrigerator. For the best texture, reheat it in the oven until warmed through so the breading can crisp again. A toaster oven or air fryer can also help restore the crisp coating.
The chicken can be stored in the freezer in a freezer-safe container. For best results, thaw it in the refrigerator before reheating in the oven. Reheat until hot throughout, taking care not to overcook the chicken or dry out the cheese.
Helpful Tips
- Pound the chicken to an even thickness so every piece cooks at the same rate.
- Pat the chicken dry before seasoning and breading to help the coating adhere more effectively.
- Keep the chicken on the upper oven rack as directed so the breading browns well, but watch it closely while broiling because the cheese and edges can brown quickly.
- Press the panko mixture gently onto the chicken instead of simply dipping it. This helps create a more secure, crisp coating.
Optional Variations
- Use Italian-seasoned breadcrumbs in place of some or all of the panko for a more herb-forward flavor.
- Add a pinch of red pepper flakes to the marinara sauce for gentle heat.
- Replace some of the mozzarella with provolone for a slightly sharper, more robust cheesy topping.
Frequently Asked Questions
Can I use chicken cutlets instead of whole chicken breasts?
Yes. Chicken cutlets can be used as long as they are an even thickness. Adjust the cooking time as needed and bake until cooked through.
How do I keep the breading from falling off?
Pat the chicken dry, coat it completely in the egg, and gently press the panko mixture onto the surface so it sticks well.
Can I prepare this chicken Parmesan ahead of time?
You can bread the chicken ahead of time and keep it refrigerated until ready to bake. Add the marinara and cheese after flipping the chicken during baking.
How do I know when the chicken is done?
Bake until the chicken is cooked through. The exact cooking time can vary depending on the thickness of the chicken pieces.
Can I use a different cheese?
Yes. Provolone can replace some of the mozzarella, or you can use another melting cheese that pairs well with marinara and Parmesan.
Oven Baked Chicken Parmesan
This oven baked chicken Parmesan is a comforting Italian-inspired dinner featuring crisp chicken, savory marinara, and melted mozzarella. It's quick and perfect for weeknight meals or family dinners.
Ingredients
Main Ingredients
- 2 tablespoons olive oil
- 2 pieces chicken breasts (About 1 pound of chicken total)
- 1 piece egg
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese (fresh grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1.5 cups shredded mozzarella
- 2 tablespoons minced parsley (optional, for garnish)
Instructions
Preparation
- Line a baking sheet with foil, then brush the foil with olive oil. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound them to an even thickness.
- Place the chicken in a gallon-sized zip-top bag, seal the bag, and pound the chicken to an even thickness.
- Pat the chicken breasts dry with a paper towel and season them with salt and pepper.
- In one shallow dish, mix together the panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, and oregano.
- In another shallow dish, whisk one egg.
Breading and Baking
- Dip each chicken breast into the egg, then into the bread crumb mixture, ensuring complete coating. Place on the prepared baking sheet.
- Bake for 15 minutes, or until the chicken is cooked through.
- Flip the chicken, pour 1/4 cup of marinara sauce over each piece, then top with mozzarella. Broil for 2-4 minutes until the cheese is melted and bubbly.
Notes
To serve, pair with spaghetti or a green salad. Store leftovers in an airtight container in the fridge, reheating in the oven for best results. For variation, try using Italian-seasoned breadcrumbs or adjusting the cheese type.
