Chicken Parmesan Breaded Baked

If you love the crunchy, cheesy joy of chicken Parmesan but hate the deep-fryer drama and the endless cleanup, this is your moment of kitchen grace—crispy breading, melty cheese, and zero theatrics. No batter acrobatics, no oil geysers from the pan, just clever breading and a hot oven doing the heavy lifting.

Why This Recipe Is Awesome

This version bridges the gap between “I want restaurant-level” and “I will not spend forever.” Baking keeps the chicken juicier than overcooked pan-fried pieces, and a double-dredge with panko plus grated Parmesan gives you actual crunch without standing over a stove. The method is forgiving: if your panko-to-Parmesan ratio wobbles, the oven covers for you. Also, you get real cheese pull satisfaction without needing a deep fryer or a paramedic on standby.

Ingredients You’ll Need

• 4 boneless, skinless chicken breasts (about 1¼–1½ lb total) — halve or butterfly if they’re jumbo
• Salt and black pepper — use more than you think; chicken is shy
• 1 cup all-purpose flour — for the first dredge
• 2 large eggs + 1 tbsp milk — beaten together, simple glue
• 1½ cups panko breadcrumbs — extra crunch; do not skimp
• ⅔ cup finely grated Parmesan cheese — gives flavor and texture
• 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano — or Italian seasoning
• 2 tbsp finely chopped fresh parsley or 1 tsp dried — optional, but classy
• Olive oil spray or 2–3 tbsp olive oil — to help the crust brown
• 1½ cups marinara sauce — store-bought is fine; choose something you actually like
• 8 oz fresh mozzarella, sliced or shredded — the melty good stuff
• Fresh basil leaves for finishing — optional, but it looks like you tried
• Lemon wedges — optional, brightens things if you want

Step-by-Step Instructions

1. Step 1

   Preheat oven to 425°F (220°C) and line a rimmed baking sheet with foil or parchment; place a wire rack on the sheet if you have one. Pound the chicken to even thickness (about ½ inch) so it cooks evenly — a zip-top bag and a rolling pin work fine. Season the chicken on both sides with salt and pepper, then set up a dredging station: flour in one shallow bowl, eggs + milk in another, and panko mixed with Parmesan and seasonings in a third. Dredge each piece: flour, tap off excess, egg, then press into the panko mixture so it sticks; place on the rack or sheet and lightly spray or brush with olive oil so the crust crisps in the oven.

2. Step 2

   Bake the breaded chicken for 12–15 minutes until the crust is golden and the internal temperature reaches 155–160°F (it will reach 165°F while resting). Spoon about 3–4 tbsp marinara over each breast, top with mozzarella, then return to the oven for 4–6 minutes or until the cheese melts and bubbles; broil for 1–2 minutes if you want extra browning. Let rest for 3–5 minutes, finish with fresh basil (and a squeeze of lemon if you’re feeling fancy), then serve over pasta, greens, or on a sandwich roll.

Common Mistakes to Avoid

Under-seasoning the chicken and the breading is the most common sin—taste the panko-Parmesan mix and be generous. Don’t skip the flour step; it gives the egg something to cling to and prevents spotty breading. Overcrowding the pan makes the crust soggy—use two sheets or bake in batches if necessary. Finally, don’t pull the chicken out too early; err on the side of oven time and let it rest to finish cooking while staying juicy.

Alternatives & Substitutions

Short on time? Use thinner cutlets or butterflied breasts so baking time drops. Prefer not to use dairy? Swap Parmesan for a fine nut-based crumb or nutritional yeast, and use dairy-free mozzarella. Gluten-free? Use GF panko or crushed gluten-free cereal and GF flour. Want more flavor? Add a tablespoon of Dijon to the beaten eggs or a pinch of smoked paprika to the panko. If you want crispier edges, broil for a minute at the end, but watch it like a hawk—broilers go from glow to charcoal fast. For a lighter take, try turkey cutlets; for a vegetarian route, eggplant or large portobello caps take the exact same treatment and taste indulgent.

FAQ

Question 1?

How do I know when the chicken is done? Use an instant-read thermometer: 165°F in the thickest part is the safe target. If you don’t have one, cut into the thickest part to check that juices run clear and the meat isn’t translucent. Resting for a few minutes after baking lets carryover heat finish things without drying the meat.

Question 2?

Can I prepare this ahead of time? Yes—do the breading step up to a day ahead, keep the pieces covered in the fridge on a tray, and bake when you’re ready. You can also assemble and refrigerate (unbaked) for a couple hours, but don’t loaf around overnight or the crust will get soggy from the sauce. For frozen storage, freeze raw breaded cutlets on a tray, then transfer to a bag; bake from frozen, adding 8–12 minutes to the cooking time and checking internal temp.

Question 3?

Is there a way to make this less oily but still crispy? Yes—use panko and a wire rack so air circulates and spray with oil instead of drenching. Baking at a slightly higher heat (425°F) helps brown the crust quickly without soaking it. If you want almost-fried texture, a quick pan-sear for 1–2 minutes per side before baking does wonders, but it’s optional and adds one more pan to wash.

Final Thoughts

This chicken Parmesan is proof that satisfying food doesn’t need a circus of steps—just smart prep, good breadcrumbs, and a hot oven. It’s reliably impressive for guests, forgiving for weeknight dinners, and flexible when life throws ingredient swaps at you. Make it your way, have fun with the toppings, and when someone asks how you made it, you can wink and say “a little patience, a lot of cheese.”

Lina

Hi, I’m Lina, the creator of Lina Easy Recipes.Cooking has always been my passion, and I love sharing simple, homemade dishes that anyone can prepare.