Classic baked chicken parm with mozzarella and marinara

I love rainy nights when the kitchen smells of bubbling tomato sauce and melted cheese — the kind of comfort that folds you into a warm blanket. Tonight’s recipe takes me back to evenings at my grandma’s table: she stacked breaded chicken with a riverside of marinara, tucked a generous blanket of mozzarella over the top, and declared dinner ready when the edges went golden and the house sounded like a happy simmer. This baked version keeps that nostalgia but skips the deep-fry guilt and extra dishes. It’s cozy, straightforward, and forgiving — perfect for a weeknight that deserves a little celebration without the fuss.

Quick Facts

• Yield: Serves 4
• Prep Time: 20 minutes
• Cook Time: 25–30 minutes
• Total Time: 45–50 minutes

Why This Recipe is Awesome

This baked chicken parm hits the trifecta: crispy golden breading, bright tangy marinara, and gooey mozzarella that stretches like a dream. It stays juicy inside because we flatten the chicken for even cooking, and baking keeps cleanup simple. It’s so easy even your oven can’t mess it up — plus, you get that crunchy edge and silky cheese without standing over a skillet. Who doesn’t love a dinner that smells like Sunday and comes together on a Tuesday?

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1 1/2 lb total)
• 1 cup panko breadcrumbs (for extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 2 tbsp milk
• 3 tbsp olive oil (for brushing)
• 8 oz shredded or sliced mozzarella
• Fresh basil leaves, for garnish (optional)

For the Sauce / Garnish (if applicable):

• 2 cups good-quality jarred marinara (or homemade)
• 1 tbsp olive oil
• 1 clove garlic, minced (optional)
• Chopped parsley or extra Parmesan to finish

How I Make It

Step 1:

Preheat your oven to 425°F and line a rimmed baking sheet with foil or parchment. Place a wire rack on the sheet if you have one — it helps the bottom crisp. Pat the chicken dry, then place each breast between two pieces of plastic wrap and gently pound to an even thickness (about 1/2 inch). You’ll hear that satisfying thud and see the meat flatten; that helps it cook evenly and stay juicy.

Step 2:

Set up a dredging station: one shallow bowl with 1/2 cup flour seasoned with a pinch of salt and pepper, another with two beaten eggs mixed with 2 tbsp milk, and a third with 1 cup panko, 1/2 cup grated Parmesan, 1 tsp garlic powder, and 1 tsp Italian seasoning. Press each chicken breast into the flour, then the egg, then the panko mixture — really press the crumbs onto the surface so they stick. Brush each piece lightly with olive oil for extra golden color.

Step 3:

Arrange the breasts on the rack (or directly on the sheet). Slide them into the oven and bake at 425°F for 15–18 minutes until the crust looks golden and a meat thermometer reads near 160°F. The kitchen will start to smell like roasted garlic and toasted crumbs — such a cozy signal.

Step 4:

Remove the chicken and spoon about 1/4 cup warm marinara over each piece. Top with about 2 oz of shredded mozzarella per breast and a sprinkle of extra Parmesan. Return to the oven and bake 5–7 more minutes until the cheese melts and bubbles. If you want that browned, bubbly top, pop under the broiler for 1–2 minutes — watch closely so the cheese doesn’t scorch. Aim for an internal temp of 165°F before serving.

Step 5:

Let the chicken rest 3–5 minutes so juices settle. Garnish with torn basil and chopped parsley, and drizzle a little olive oil if you like. Slice and serve over pasta, polenta, or a simple green salad. The cheese should stretch when you cut it, and the edges will sing with crispness.

Pro Tips

• Flatten the chicken to even thickness so it cooks uniformly — no rubbery centers here.
• Use panko for crunch; regular breadcrumbs get soggier under sauce. If your crumbs look pale, a light oil brush helps them brown.
• Warm the marinara slightly before adding it to the chicken so it doesn’t cool the meat and ruin the crisp.
• If you want make-ahead ease, bread the chicken and refrigerate for up to 8 hours before baking.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Use boneless skinless turkey cutlets instead of chicken for a leaner option — flavor stays similar but cook time may drop a few minutes.
• Swap mozzarella for provolone or fontina for a nuttier melt; Parmesan still pairs perfectly on top.
• For gluten-free: use gluten-free panko and 1/2 cup GF flour or almond flour in the dredge.
• Dairy-free: use a plant-based mozzarella and nutritional yeast in place of Parmesan for a cheesy note — texture will be slightly different but tasty.

Variations & Tips

• Spicy: add 1/2 tsp crushed red pepper to the panko mix for a warm kick.
• Kid-friendly: skip the broil and use a mild marinara; keep slices small and fun for picky eaters.
• Vegetarian twist: use thick slices of eggplant or large portobello caps, bread the same way, and bake until tender.
• Herb-forward: fold chopped fresh oregano and basil into the panko for a garden-fresh crust.
• Creative twist: add a spoonful of pesto under the cheese for a bright, aromatic layer that surprises every time.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bread the chicken, arrange on a tray, cover, and refrigerate up to 8 hours. Bake and finish with sauce and cheese when you’re ready. For full make-ahead meals, assemble everything and keep covered in the fridge for up to 24 hours; bake from chilled and add a few extra minutes if needed.

Can I double the recipe?

Sure thing. Use two baking sheets or work in batches so you don’t overcrowd the pan. Rotate racks halfway if you need to bake two trays in the oven at once.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use 3/4 the amount of oil if swapping; brush it on the crust to encourage browning.

How do I know it’s done?

Look for golden-brown crust, bubbly cheese, and an internal temp of 165°F. The meat should feel firm but still springy; juices should run clear.

What if I don’t have ingredient X?

If you lack panko, pulse some stale bread in a food processor for fresh breadcrumbs. No marinara? Use crushed tomatoes seasoned with garlic, salt, and a pinch of sugar.

How I Like to Serve It

I love this with a pile of spaghetti tossed lightly in olive oil and garlic, or perched on creamy polenta on chilly nights. On bright summer evenings, serve it with a peppery arugula salad and chilled white wine. It also travels well for potlucks — bring the sauce warm and assemble at the host’s house for best results.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat at 350°F until warmed through to keep crust crisp. Alternatively, re-crisp under the broiler for a minute.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Now go impress someone — or just yourself — with your homemade masterpiece!