This Baked Chicken Parmesan comes together easily and is a great comforting dinner.
In the quest to find easy delicious dinners for you, I have another winner! This delicious and easy-to-throw-together Baked Chicken Parmesan is a perfect weeknight meal for the whole family.
The first time I made this, one of my picky eaters looked at this dinner like the ultimate skeptic she is. And then she proceeded to devour it. She was looking over my shoulder as I edited photos and said, “Oh that was YUMMY!” The ultimate seal of approval.
You will love skipping the frying of traditional chicken parmesan, and you will still be impressed with the deep flavor and moist chicken. This is a perfect family dinner meal; one that everyone will love.
I made it last night with ravioli and air fried summer squash. My kids NEVER eat what I cook. They ate every bite! This was a superb chicken parm recipe. ❤
How to Make Baked Chicken Parmesan
Butterfly the Chicken
Chicken breasts come so big these days that rather than pounding them thin, I prefer to butterfly open two chicken breasts to make four cutlets. You can see this in great detail in this post: How to Make Chicken Cutlets.
Bread the Chicken
Set up a breading station with flour, eggs, and breadcrumbs. Dip the chicken in the flour, then the eggs, and then the bread crumb mixture. Lightly spray the chicken with cooking spray.
Bake the Chicken
Cook in the oven for 25 minutes or until the chicken reaches 165 degrees Fahrenheit with an instant-read thermometer. Remove the chicken, top with spaghetti sauce or marinara sauce and mozzarella cheese, and place it under the broiler.
While the chicken is baking, it’s a great time to cook your pasta. You can read all of my tips for cooking pasta here: How to Cook Pasta.
Storing and Reheating Leftovers
In the spirit of full disclosure, I will tell you that these aren’t quite as good reheated as they are when they are first made. Though they do make phenomenal Chicken Parm Sandwiches.
Be sure leftovers are stored in an airtight container in the refrigerator for up to three days. To reheat, place the portion you plan to eat in a covered baking dish and bake for 35 minutes at 350 degrees Fahrenheit. Always use your best discretion with leftovers.
Making Ahead and Freezing
To make this recipe ahead of time, I would suggest that you go through the breading process and then place these on a plate, cover them, and refrigerate for up to 24 hours. Then proceed with baking when you are ready to eat them.
To freeze this recipe, make them through breading. Then place them on a wax paper-lined plate. Freeze them for four hours. Then carefully transfer them to an airtight container. When you are ready to make them, they can be baked from frozen at 425 degrees Fahrenheit for 35 minutes.
What to Serve with Chicken Parmesan
I love serving this with spaghetti, but if you are looking for a lighter meal, you could just serve with with some vegetables. Here are a few great options.
If you make this easy baked chicken Parmesan or any of my other recipes, I would love to know! Leave me a comment and let me know what you think!
Baked Chicken Parmesan
Ingredients
- 1 pound boneless skinless chicken breasts cut in half butterfly style, and pounded 1/2 inch thick if necessary, see photos in post (453.6 grams)
- salt and pepper
- 1 cup all purpose flour (120 grams)
- 3 large eggs
- 1 tablespoon milk
- 1 cup breadcrumbs (112 grams)
- 1/4 cup grated Parmesan cheese (25 grams)
- 1/2 tablespoon dried basil see note
- 1/2 tablespoon dried oregano
- 1 teaspoon garlic powder
- cooking spray
- 1/3 cup spaghetti sauce store bought or homemade (90 grams)
- 1/2 cup mozzarella cheese shredded (56.5 grams)
- fresh basil or parsley for garnish, optional
Instructions
- Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with aluminum foil.
- Slice the chicken breasts in half, butterfly style (see photos in the post for more details). If any part of the chicken is still more than half an inch thick, pound them thin by placing the chicken between plastic wrap and using a rolling pin or meat mallet. Pound to 1/2 inch thickness.1 pound boneless skinless chicken breasts
- Lightly salt and pepper the chicken breasts on both sides.salt and pepper
- Add the flour to a plate. Whisk the eggs and milk in a shallow dish. Add the breadcrumbs to a shallow dish and stir in the Parmesan cheese, basil, oregano, and garlic powder.1 cup all purpose flour, 3 large eggs, 1 tablespoon milk, 1 cup breadcrumbs, 1/4 cup grated Parmesan cheese, 1/2 tablespoon dried basil, 1/2 tablespoon dried oregano, 1 teaspoon garlic powder
- Dip the chicken breasts in the flour, then the eggs, and then the seasoned bread crumbs. Place on the prepared pan. Repeat with all of the chicken.
- Lightly spray the chicken with cooking spray and bake for 20 to 25 minutes or until the chicken registers 165 degrees Fahrenheit with an instant read thermometer.cooking spray
- Remove the chicken from the oven, add a small amount of spaghetti sauce (about a tablespoon and a half) to the top of each piece of chicken, top with shredded mozzarella, and place under the broiler for about 3 minutes or until the cheese begins to very lightly brown. Top with fresh parsley or basil as a garnish. Enjoy while warm.1/3 cup spaghetti sauce, 1/2 cup mozzarella cheese, fresh basil or parsley
Recipe Video
Notes
Lori says
Can you use chicken thighs?
I have not tested this recipe with chicken thighs. I’m sure it would work, though the cooking times might need to be different, especially because chicken thighs are hart to cut into cutlets.