Easy baked chicken parmesan with mozzarella and marinara

On chilly weeknights I reach for this recipe like a warm blanket — it smells like tomato sauce simmering on the stove and melted cheese that makes the whole kitchen feel cozy. I always picture my apartment full of steam and the sound of someone scraping a fork through gooey mozzarella; comfort food at its simplest. This baked chicken parmesan uses a crunchy breadcrumb crust, bright marinara, and a golden, bubbly topping that makes everyone at the table sigh. No deep frying, no fuss—just a little prep, a hot oven, and dinner that tastes like a hug.

Quick Facts

• Yield: Serves 4
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

Why This Recipe is Awesome

It gives you the crunchy, cheesy, saucy vibes of classic chicken parm without babysitting a fryer. The crust stays crisp (thank you, hot oven), the chicken stays juicy, and the melted cheese forms those irresistible strings. It’s so easy even your oven can’t mess it up. Plus, it uses simple grocery-store ingredients and comes together fast on weeknights or for casual guests.

Ingredients

For the Main Dish:

• 4 boneless, skinless chicken breasts (about 1 to 1 1/2 lb total), pounded to 1/2-inch thickness
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 cup plain breadcrumbs (Panko gives extra crunch)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp dried Italian seasoning
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper
• 2 tbsp olive oil (for drizzling or spraying)
• 1 1/2 cups marinara sauce (store-bought or homemade)
• 8 oz shredded mozzarella (about 2 cups)
• Fresh basil leaves, for garnish (optional)

For the Sauce / Garnish (if applicable):

• Extra grated Parmesan, lemon zest, or red pepper flakes for serving (optional)

How I Make It

Step 1:

Preheat your oven to 425°F. Line a baking sheet with foil and set a wire rack on top if you have one (it helps the bottom crisp). Put the flour in one shallow dish, beat the eggs in a second, and mix the breadcrumbs, Parmesan, garlic powder, Italian seasoning, salt, and pepper in a third. I like to press the breadcrumbs with my fingers so the Parmesan melts into the crumbs and smells nutty even before baking.

Step 2:

Dredge each chicken breast in the flour, shake off excess, dip into the egg, then press into the breadcrumb mixture until well coated. Lay the cutlets on the wire rack or baking sheet, then drizzle or lightly spray with olive oil—that little fat makes the crust golden in the oven. If your pieces look uneven, give them a gentle pat to help them sit flat.

Step 3:

Slide the sheet into the preheated oven and bake for 18–20 minutes, until the crust takes on a warm golden color and a meat thermometer reads 165°F in the thickest part of the chicken. You’ll smell toasty breadcrumbs and oregano; the edges will crisp and sound slightly firm when you tap them. If you don’t have a thermometer, slice a small piece to check for clear juices and no pink center.

Step 4:

Take the chicken out and spoon about 1/4 cup of marinara on each breast. Sprinkle the mozzarella evenly over the sauce. Return the pan to the oven and broil on high for 2–3 minutes until the cheese melts, bubbles, and gets tiny golden spots. Watch it closely—broiling goes from perfect to charred fast. If you prefer, bake an extra 5–7 minutes at 425°F instead of broiling.

Step 5:

Let the chicken rest for 3 minutes so the juices redistribute. Garnish with torn fresh basil and extra grated Parmesan or a pinch of red pepper flakes. Serve hot, and listen for those first glorious cheese pulls as you slice into it.

Pro Tips

• Use a meat mallet or a heavy pan to pound breasts to an even 1/2-inch thickness so they cook uniformly.
• Want extra crisp? Use half Panko and half regular breadcrumbs, or bake on a wire rack so air circulates underneath.
• If you don’t have a thermometer, look for golden edges and clear juices; still, a quick thermometer check to 165°F gives peace of mind.
• Make the dish ahead: bake the breaded chicken, cool, then refrigerate. When ready, top with sauce and cheese and broil until bubbly.

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 thick eggplant slices (baked at 425°F until tender) for a vegetarian version; texture gets silky and saucy.
• Use firm tofu steaks for a plant-based option—press extra moisture out, bread, and bake the same way.
• Make it gluten-free with gluten-free breadcrumbs or crushed cornflakes; texture stays crunchy but crumbs brown a touch faster.
• For dairy-free, use a shredded vegan mozzarella and skip the Parmesan or use a nutritional yeast breadcrumb mix; flavor shifts but still satisfying.

Variations & Tips

• Spicy twist: stir 1/2 tsp red pepper flakes into the breadcrumbs and use a peppery marinara.
• Kid-friendly: leave off red pepper and basil, and serve with spaghetti and extra sauce for dipping.
• Herb-forward: add 1 tbsp chopped fresh parsley and 1 tsp lemon zest to the breadcrumb mix for brightness.
• Mini versions: use thin-cut cutlets or slice breasts horizontally to make sandwiches or sliders.
• Make it smoky: swap 1/4 tsp smoked paprika into the breadcrumb mix for a subtle BBQ vibe.
• Make-ahead dinner: fully bread and bake the chicken, then freeze individually. Reheat topped with sauce and cheese under the broiler.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Bake the breaded chicken until just cooked, cool completely, then refrigerate up to 2 days. When ready, add sauce and cheese and broil until bubbly, or reheat in a 375°F oven for 12–15 minutes.

Can I double the recipe?

Sure thing. Use two baking sheets and rotate them halfway through so everything browns evenly. Avoid stacking—keep space between cutlets.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil.

How do I know it’s done?

Cook chicken until a thermometer reads 165°F. Visually, look for golden, crisp edges, clear juices, and no pink in the center. The cheese should bubble and have tiny golden spots.

What if I don’t have ingredient X?

No panic. No breadcrumbs? Use crushed crackers or Panko. No Parmesan? Swap with Pecorino or add 1 tbsp nutritional yeast for umami. No fresh basil? A pinch of dried oregano works in a pinch.

How I Like to Serve It

I plate this with simple spaghetti tossed in olive oil and garlic, a bright green salad, and a glass of chilled white wine or sparkling water with lemon. It also works beautifully on sandwich rolls for a casual lunch the next day. This dish feels right for a cozy weeknight, an easy dinner party, or a laid-back Sunday when you want to impress with minimal fuss.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven to keep the crust crisp.
• Safe cooking temp for chicken: 165°F.

Final Thoughts

Closing: Give this baked chicken parmesan a try—it’s fast, forgiving, and wildly comforting. Now go impress someone — or just yourself — with your homemade masterpiece!