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Baked Chicken Parmesan

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posted: 05/03/20

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This post may contain affiliate links. Please read my disclosure policy

This Baked Chicken Parmesan comes together easily and is a great comforting dinner.

overhead view of a piece of oven baked chicken parmesan on an old tray garnished with fresh parsley

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 perfect for a weeknight meal.

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 the chicken, 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.

HOW TO MAKE BAKED CHICKEN PARMESAN

While a lot of chicken parmesan recipes require some pan frying, we are skipping that step all together and throwing these bad boys right in the oven.

BUTTERFLY THE CHICKEN

We are cutting out the step of pounding the chicken thin. With how thick chicken breasts are coming these days, it feels safe to say that we can butterfly them open and be ready to bread them up.

two raw chicken breasts on a red cutting board next to a knife with one being butterflied open

If after you butterfly your chicken, you find that there are still parts that are too thick (over half an inch thick), place the chicken between two pieces of plastic wrap. Use a meat mallet or a rolling pin to pound it so the entire piece is half inch thickness.

four chicken breasts (cut from two thick breasts) on a red cutting board next to a striped cloth napkin on a gray counter top

Now season the chicken on both sides with kosher salt and freshly ground black pepper.

DIP IN FLOUR

We use all purpose flour to lightly coat our chicken. The flour sticks to the wet chicken and helps the egg wash stick in the next step.

a chicken breast in flour on a blue plate on a gray counter top next to a cloth striped nakin

DIP IN EGGS

Now the floured chicken goes into an egg bath made of whisked eggs and milk. The egg mixture is what will keep the breadcrumbs on in the following step.

a rectangular baking dish with an egg mixture, and a floured chicken breast inside on top of a gray countertop

DIP IN SEASONED BREADCRUMBS

Finally we take the chicken from the egg wash to the seasoned bread crumbs. If you desire, you can do one dip of breadcrumbs, return to the egg bath, and then a second dip in the breadcrumbs for a really thick breading.

a chicken breast that has been covered in egg in a rectangular baking dish in breadcrumbs

HOW TO SEASON YOUR BREADCRUMBS

I decided to forgo using Italian Bread Crumbs for this recipe. I opted to use regular breadcrumbs and then season them to make sure that regardless of what you can find at the store, you can make this.

That being said, you could use Italian Seasoned Bread Crumbs, add in some parmesan cheese, and you will be all set.

overhead view of four pieces of baked chicken parmesan on a vintage baking sheet, garnished with fresh parsley

COOKING OVEN BAKED PARMESAN CHICKEN

After breading the chicken, it is ready to cook in the oven. I love that we skip pan frying it. The breadng still turns out delicious and crisp and we avoid the calories, time, and smell of frying.

Bake the chicken and then remove from the oven to top with a small amount of spaghetti sauce and some cheese. Return to the oven under the broiler.

USING A MEAT THERMOMETER

Just like in my Pork Chop recipe from the other day, I highly recommend investing in a meat thermometer. I have one that can stay in the meat in the oven, so I can pull it out at the exact right temperature.

Pull out your chicken when it hits about 160. Top it with sauce and cheese and put it under the broiler. It should come to the right temperature around the same time the cheese is ready.

This is the thermometer I have and love, but there are a lot of great options on the market.

a piece of baked chicken parmesan that has been garnished with fresh parsley on a plate of spaghetti with a blue rim, with a tray of more chicken and a bowl of more spaghetti in the background

SERVING

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!

close up overhead view of a piece of baked parmesan chicken on a bed of spaghetti garnished with fresh parsley
overhead view of a piece of oven baked chicken parmesan on an old tray garnished with fresh parsley
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Baked Chicken Parmesan

Serves: 4 people
(tap # to scale)
Prep: 15 minutes
Cook: 25 minutes
Total: 40 minutes
This Baked Chicken Parmesan comes together easily and is a great comforting dinner.

Ingredients

  • 1 pound boneless skinless chicken breasts cut in half (butterfly style), and pounded 1/2 inch thick if necessary
  • salt and pepper
  • 1 cup all purpose flour
  • 3 large eggs
  • 1 tablespoon milk
  • 1 cup bread crumbs
  • 1/4 cup grated parmesan cheese
  • 1/2 tablespoon dried basil
  • 1/2 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • cooking spray
  • 1/3 cup spaghetti sauce (store bought or homemade)
  • 1/2 cup shredded mozzarella

Instructions

  • Preheat the oven to 425 degrees. 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 stil 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.
  • Lightly salt and pepper the chicken breasts on both sides.
  • 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, garlic powder, and oregano.
  • 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 with an instant read thermometor.
  • 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.
Author: Lisa Longley
Course: Main Course
Cuisine: Italian
overhead view of a piece of oven baked chicken parmesan on an old tray garnished with fresh parsley

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Baked Chicken Parmesan

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Hi! I'm Lisa Longley, and I am committed to giving you simple dinner ideas and recipes that are easy to make; recipes that will fill your home with joy. I am the owner and author of SimpleJoy.com and I'm so glad that you are here.

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  1. Carl Pirro says

    Lisa, planning on making this recipe tomorrow night. Thank you for the recipe. Sound delicious.

  2. Theresa Mueller says

    Hi, Haven’t made this yet but def will… my comment is about the thermometer you like, I tried to click on the link, but it doesn’t work. I’ve been wanting one, just not sure which kind to get.. instant read, oven thermometer… a good cooks advice is always welcome 😊
    Thank you

    • Lisa Longley says

      So sorry about that Theresa! It’s fixed now!

  3. Toots says

    If I didn’t have dinner planned already for today I would have made it . But I’ll try this tomorrow.

    • Lisa Longley says

      I hope you love it!

  4. Debbie Huckabone says

    Lisa, this recipe was delicious! I love the baking part and easy clean up! I used boneless, skinless thighs, pounded them! It’s a keeper! Thank you!

    • Lisa Longley says

      Debbie! Thank you so much for letting me know that it does work well with thighs and I appreciate you coming back to leave this comment so much!

  5. Stephanie Williams says

    Lisa, Made this recipe and was the easiest I’ve ever made and it was delicious!!! It’s going to be a regular in my kitchen for sure!!! Thank you!!

    • Lisa Longley says

      I’m so happy you liked it Stephanie! Thank you for taking the time to come back and let me know!

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