Classic baked chicken parm with mozzarella and marinara sauce

Some meals feel like a warm hug, and this baked chicken parm does exactly that. I grew up with Sundays smelling like simmering tomato sauce and bubbling cheese—my mom would hum while she layered chicken and marinara, and the whole house felt cozy and safe. I still make this when I want something comforting but a little grown-up: crisp, golden crust meets melty mozzarella and tangy marinara. It’s easier than it looks and perfect for feeding a crowd or treating yourself. Stick with simple pantry staples, crank the oven, and enjoy the soundtrack of sizzling oil and gooey cheese—pure home-cooked joy.

Quick Facts

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

Why This Recipe is Awesome

This chicken parm delivers crunchy golden edges, a juicy center, and stretchy, melty cheese that makes every bite sing. It’s comfort food with a bit of crisp, thanks to a panko-parmesan crust, and the bright tomato sauce keeps it from feeling heavy. It’s straightforward enough for a weeknight but pretty enough for company. Plus: it’s so easy even your oven can’t mess it up—just don’t forget the timer.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1½–2 lb total)
• 1 tsp kosher salt and ½ tsp black pepper
• 1 cup all-purpose flour
• 2 large eggs
• 1 tbsp water
• 1 cup panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• ½ tsp smoked paprika (optional, for color and warmth)
• 2 tbsp olive oil (for the skillet) or nonstick cooking spray
• 8 oz shredded mozzarella (about 2 cups)
• 1½ cups marinara sauce (store-bought or homemade)
• Fresh basil or parsley for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra marinara to spoon over pasta or serve on the side
• Crushed red pepper flakes for serving (optional)

How I Make It

Step 1:

Preheat the oven to 425°F. Pound each chicken breast to an even ½-inch thickness using a meat mallet or rolling pin (put the breasts in a zip-top bag first to avoid splatter). Season both sides with salt and pepper. Set up a dredging station with flour in one bowl, beaten eggs mixed with 1 tbsp water in another, and the panko-Parmesan mixture (combine panko, Parmesan, garlic powder, and Italian seasoning) in a third.

Step 2:

Dredge each chicken breast in flour, shake off excess, dip into the egg, then press into the panko-Parmesan so the crumbs adhere. Heat a large ovenproof skillet over medium-high, add 2 tbsp olive oil, and listen for the sizzle—carefully lay the breasts in and brown until golden, about 2 minutes per side. This quick sear builds a crisp, flavorful crust. Tip: don’t crowd the pan; work in batches if needed.

Step 3:

Spoon about ½ cup of marinara into the bottom of the skillet or a baking dish, place the seared chicken on top, then spread another 1 tbsp–2 tbsp of sauce on each breast. Top evenly with shredded mozzarella. The kitchen should smell herby and tangy now—bright tomato and warm cheese, the best combo.

Step 4:

Bake at 425°F for 15–20 minutes until the cheese melts, bubbles, and the edges turn golden. Use a meat thermometer—the chicken reaches a safe temp at 165°F. You’ll hear soft bubbling and see lightly crisped crust edges when it’s ready. If you like extra browning, hit under the broiler for 1–2 minutes, watching closely so the cheese doesn’t burn.

Step 5:

Let the chicken rest 5 minutes after baking so juices settle. Garnish with torn basil or parsley and a sprinkle of extra Parmesan. Serve over pasta, with a green salad, or pile onto crusty bread for a sandwich. That first bite? Crunch, tang, and molten cheese—pure satisfaction.

Pro Tips

• Use a meat mallet to get even thickness so chicken cooks uniformly—no dry edges.
• For crispier crust, use panko and sear in a hot skillet before baking.
• If you want to make ahead, bread the chicken and keep it refrigerated for up to 24 hours; bake straight from the fridge (add a few minutes to baking time).
• Low on time? Skip the sear and bake at 425°F for 20–25 minutes, but expect slightly less crunch.

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

• Swap chicken for firm tofu (press, slice, dredge, and bake)—you’ll lose some juiciness but keep the flavors.
• Use Greek yogurt mixed with a little lemon as a richer, tangy topping substitute for some of the cheese (slightly less melty texture).
• For gluten-free: use gluten-free flour and gluten-free panko; the texture stays light and crunchy.
• Dairy-free: use a plant-based shredded cheese and nutritional yeast in the breadcrumb mix for savory depth.

Variations & Tips

• Spicy: add ½ tsp red pepper flakes to the breadcrumb mix or top with Calabrian chiles.
• Kid-friendly: use plain marinara and mild mozzarella; cut into strips for dipping.
• Herby: fold fresh chopped basil and parsley into the panko for bright flavor.
• Smoky: mix smoked paprika into the panko for a BBQ-like twist.
• Creative twist: top with a spoonful of pesto before serving for a basil-parmesan pop.
• Smaller portions: use chicken cutlets instead of full breasts for faster cooking and more crisp surface area.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bread the chicken and store in the fridge up to 24 hours; bake when ready. You can also assemble fully, cover, and refrigerate for up to 6 hours—add a few extra minutes to bake time.

Can I double the recipe?

Sure thing. Use two pans and avoid stacking—bake in batches if your oven gets crowded. You might need a minute or two more if your chicken pieces sit tightly together.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil if swapping; olive oil works well for flavor.

How do I know it’s done?

Check the internal temp with a thermometer: 165°F. Look for bubbly sauce, melted cheese, and golden-brown crust edges. The chicken should feel firm but still springy.

What if I don’t have ingredient X?

Short on Parmesan? Use Pecorino or extra mozzarella with a pinch of salt. No panko? Use regular breadcrumbs or crush crackers—expect slightly different crunch.

How I Like to Serve It

I love this over a nest of buttery spaghetti tossed with a little olive oil and garlic, with a simple arugula salad and lemony vinaigrette to cut richness. It also works great on toasted ciabatta for a sandwich with crisp lettuce. For drinks: a chilled glass of Pinot Grigio or a cold soda for the kids keeps things casual and fun. Perfect for a cozy weeknight, casual dinner party, or movie night at home.

Notes

• Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven until warmed through to keep crust crisp.
• Safe cooking temperature for chicken: 165°F.

Final Thoughts

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