I perfected a Baked Chicken Parmesan with crisp breading and melted mozzarella on a bed of pasta and marinara, and I use one pantry trick to keep the crust perfectly crisp.

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I’ve messed with chicken parmesan a lot but this version always wins when weeknight hunger hits. It’s honestly the Easiest Chicken Parmesan Ever, a Chicken Parmesan Recipe Easy and a Baked Chicken Parmesan that still feels like dinner out.

Crispy panko breadcrumbs give it the crunch I crave, and gooey mozzarella cheese melts down in all the right places. I love it.

Sometimes I just eat it plain. It looks fancy, tastes bold, and barely makes my kitchen scream.

Worth bookmarking, trust me you will make it again and again. No fuss, no weird steps you’ll forget.

Ingredients

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Chicken breasts: Lean protein punch, fills you up, low in carbs but watch portions
Flour: Simple carbs, gives coating crispness, not much fiber or vitamins
Eggs: Bind ingredients, boost protein and richness, adds moisture, great nutrition
Panko breadcrumbs: Extra crunch and light texture, mostly carbs, watch added salt
Parmesan cheese: Umami, salty, adds depth and calcium, moderate fat and protein
Olive oil: Healthy fats for frying, gives flavor, use sparingly to reduce calories
Marinara sauce: Tomato based, provides vitamin C and lycopene, adds tangy sweetness
Mozzarella cheese: Melty, mild, adds creamy texture, good protein but can be high sodium

Ingredient Quantities

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)

1 cup all purpose flour

2 large eggs, beaten

1 1/2 cups panko breadcrumbs or Italian breadcrumbs

1/2 cup grated Parmesan cheese, divided

1 teaspoon kosher salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 teaspoon dried Italian seasoning

2 to 3 tablespoons olive oil or vegetable oil

2 cups marinara sauce

8 ounces shredded mozzarella cheese (about 2 cups)

8 ounces dried pasta (spaghetti or your choice), optional

Fresh basil or parsley, chopped, optional

How to Make this

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1. Preheat oven to 425 F and lightly oil a baking dish or use an oven safe skillet, then bring a pot of salted water to a boil if you plan to serve over pasta.

2. Pound each chicken breast to about 1/2 inch thickness so they cook evenly, then sprinkle both sides with the teaspoon of kosher salt and 1/2 teaspoon black pepper.

3. Set up three shallow bowls: one with the 1 cup flour, one with the 2 beaten eggs, and one with the 1 1/2 cups panko breadcrumbs mixed with about half the Parmesan (roughly 1/4 cup), the 1/2 teaspoon garlic powder and the 1 teaspoon dried Italian seasoning. Press the breadcrumbs into the chicken so they stick good.

4. Dredge each breast in flour, shake off excess, dip in eggs, then coat well in the breadcrumb mixture. Set on a plate while you heat the oil.

5. Heat 2 to 3 tablespoons olive oil in a large skillet over medium high heat. Fry the chicken 2 to 3 minutes per side until golden brown but not cooked through. You just want a crisp crust, it will finish in the oven.

6. Place the browned breasts in the prepared baking dish or leave in the oven safe skillet. Spoon the 2 cups marinara sauce over and around the chicken, then sprinkle the shredded 8 ounces mozzarella evenly on top and finish with the remaining grated Parmesan.

7. Bake in the preheated oven until the chicken reaches 165 F and the cheese is bubbly, about 15 to 20 minutes. If you want a little extra browning hit it under the broiler for 1 to 2 minutes but watch it close so it doesnt burn.

8. While the chicken bakes cook the 8 ounces pasta according to package directions, drain and toss with a little warmed marinara if you like. Let the chicken rest a couple minutes after baking, then serve each breast over a bed of pasta or alone, sprinkle with chopped fresh basil or parsley and enjoy.

Equipment Needed

1. Oven and an oven safe baking dish or cast iron skillet
2. Large skillet for frying, nonstick or stainless steel
3. Meat mallet or heavy rolling pin to pound the breasts
4. Three shallow bowls for flour, eggs and breadcrumbs
5. Tongs or two forks for dredging and flipping
6. Measuring cups and spoons
7. Whisk or fork to beat the eggs
8. Large pot and colander for the pasta
9. Instant read thermometer and oven mitts

FAQ

How do I know when the chicken is done? Cook the breaded breasts in a hot skillet 3 to 4 minutes per side until golden, then finish in a 375 F oven 12 to 18 minutes with sauce and cheese on top. The safe internal temp is 165 F in the thickest part, use a meat thermometer to be sure.

Can I bake instead of pan frying? Yes. Arrange breaded breasts on a lightly oiled baking sheet or wire rack, spray or brush with a little oil, bake at 425 F for 18 to 25 minutes until golden and 165 F inside, then add sauce and cheese and bake another 5 minutes till bubbly.

How do I keep the crust from getting soggy? Use panko if you can, press the crumbs onto the chicken so they stick, don't crowd the pan when frying, and drain briefly on a wire rack not paper towels. Also dont pile too much sauce on before baking.

Can I use chicken thighs or frozen chicken? Boneless skinless thighs work fine, theyre juicier but may need a few more minutes and can be smaller so watch the temp. Dont try to bread and fry chicken from frozen, thaw first for best results.

Can I make this ahead or freeze it? Yes. You can bread and assemble in a baking dish, cover tightly and freeze before baking. Bake from frozen at 375 F for about 30 to 40 minutes until 165 F. Cooked leftovers freeze well, reheat in a 350 F oven till hot.

What should I serve it with and any pasta tips? Classic with spaghetti tossed in marinara. Cook pasta al dente, toss with some sauce so it doesnt dry out, then top with the chicken. A sprinkle of fresh basil or parsley finishes it nice.

Easiest Chicken Parmesan Ever! Recipe Substitutions and Variations

Chicken breasts: swap for boneless skinless chicken thighs for more flavor and forgiving cooking, or thin turkey cutlets if you want leaner meat. For a vegetarian twist try thick eggplant slices or portobello caps, just brush with oil and roast first so they don’t go soggy.
Panko breadcrumbs: use crushed cornflakes, crushed saltine crackers, or regular dried breadcrumbs. If you want extra crunch mix in a little grated Parmesan or a few tablespoons of olive oil, you’ll thank me later.
Grated Parmesan: substitute Pecorino Romano or Asiago for a sharper salty bite, or use nutritional yeast plus a pinch of salt for a dairy free option. Use about the same amount.
Marinara sauce: swap with jarred tomato basil sauce, a quick puree of canned tomatoes with garlic and Italian seasoning, or arrabbiata if you like heat. If the sauce is thin simmer it down a few minutes so it wont make the crust soggy.

Pro Tips

– Quick brine for juiciness: mix 4 cups water with 1 tablespoon kosher salt and a teaspoon sugar, sit the chicken in it for 15 to 30 minutes, then pat very dry before breading. It keeps the inside moist but wont add a lot of extra salt.

– Get a cheap instant read thermometer and use it. Pull the chicken when the thickest part reads about 160 F, rest 5 minutes and it will carry up to the safe 165 F while staying juicier than if you overcook it.

– For a crisp, golden crust press the panko-Parmesan mixture onto the chicken firmly, dont crowd the pan while frying, and if you want extra color toss a teaspoon of oil into the crumbs so they brown more evenly in the pan or oven.

– Warm the sauce before you spoon it over the chicken and save a little pasta water when draining the noodles. Toss the pasta with a splash of sauce and pasta water so it clings to the chicken, and add fresh basil or parsley right before serving so it still looks and tastes bright.

Easiest Chicken Parmesan Ever! Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I perfected a Baked Chicken Parmesan with crisp breading and melted mozzarella on a bed of pasta and marinara, and I use one pantry trick to keep the crust perfectly crisp.

Servings

servings

Calories

1040

kcal

Equipment: 1. Oven and an oven safe baking dish or cast iron skillet
2. Large skillet for frying, nonstick or stainless steel
3. Meat mallet or heavy rolling pin to pound the breasts
4. Three shallow bowls for flour, eggs and breadcrumbs
5. Tongs or two forks for dredging and flipping
6. Measuring cups and spoons
7. Whisk or fork to beat the eggs
8. Large pot and colander for the pasta
9. Instant read thermometer and oven mitts

Ingredients

4 boneless skinless chicken breasts (about 1 1/2 to 2 lb)
1 cup all purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs or Italian breadcrumbs
1/2 cup grated Parmesan cheese, divided
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1 teaspoon dried Italian seasoning
2 to 3 tablespoons olive oil or vegetable oil
2 cups marinara sauce
8 ounces shredded mozzarella cheese (about 2 cups)
8 ounces dried pasta (spaghetti or your choice), optional
Fresh basil or parsley, chopped, optional

Directions

Preheat oven to 425 F and lightly oil a baking dish or use an oven safe skillet, then bring a pot of salted water to a boil if you plan to serve over pasta.
Pound each chicken breast to about 1/2 inch thickness so they cook evenly, then sprinkle both sides with the teaspoon of kosher salt and 1/2 teaspoon black pepper.
Set up three shallow bowls: one with the 1 cup flour, one with the 2 beaten eggs, and one with the 1 1/2 cups panko breadcrumbs mixed with about half the Parmesan (roughly 1/4 cup), the 1/2 teaspoon garlic powder and the 1 teaspoon dried Italian seasoning. Press the breadcrumbs into the chicken so they stick good.
Dredge each breast in flour, shake off excess, dip in eggs, then coat well in the breadcrumb mixture. Set on a plate while you heat the oil.
Heat 2 to 3 tablespoons olive oil in a large skillet over medium high heat. Fry the chicken 2 to 3 minutes per side until golden brown but not cooked through. You just want a crisp crust, it will finish in the oven.
Place the browned breasts in the prepared baking dish or leave in the oven safe skillet. Spoon the 2 cups marinara sauce over and around the chicken, then sprinkle the shredded 8 ounces mozzarella evenly on top and finish with the remaining grated Parmesan.
Bake in the preheated oven until the chicken reaches 165 F and the cheese is bubbly, about 15 to 20 minutes. If you want a little extra browning hit it under the broiler for 1 to 2 minutes but watch it close so it doesnt burn.
While the chicken bakes cook the 8 ounces pasta according to package directions, drain and toss with a little warmed marinara if you like. Let the chicken rest a couple minutes after baking, then serve each breast over a bed of pasta or alone, sprinkle with chopped fresh basil or parsley and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.