I am a big fan of easy chicken recipes like chicken caprese sandwich, chicken bolognese, and baked bone-in chicken. They are lean, healthy, protein-packed, and satisfy the hunger in all of us. On those occasions when I find myself craving restaurant-style chicken parmesan, but without all the guilt and extra calories, I turn to this easy-baked chicken parm with panko.
This no-fry chicken parmesan recipe is crisp, crunchy, and cheesy—everything you want in a hearty Italian meal. Ready in about 45 minutes, it is the perfect healthy weeknight dinner that you can make for your family.
Ingredients
The ingredient list for this oven fried chicken parmesan recipe is broken down into two parts – the chicken and the tomato sauce.
For the chicken, gather together:
- Panko breadcrumbs (aka Japanese breadcrumbs): While I think what makes this easy chicken parmesan recipe so special is the crunch factor coming from the panko breadcrumbs, you can use traditional or seasoned breadcrumbs (such as Italian breadcrumbs.) However, please be aware that it will not have that nice crispy coating after it is baked in the oven.
- Olive oil
- Parmesan cheese: I usually buy a block of Parmesan and grate it myself, but you can buy already grated Parmesan cheese from the store.
- All-purpose flour
- Kosher salt & black pepper
- Garlic powder
- Egg whites and water: Lightly whisked egg whites and water help coat the chicken breasts with the bread crumbs.
- Chicken breasts
- Shredded mozzarella cheese: Shredded mozzarella works best here, but you can swap out the mozzarella cheese for provolone, asiago, or fontina. You can also slice thin medallions of fresh mozzarella cheese to layer on top before melting.
- Fresh basil
When it comes to the tomato sauce, I took inspiration from my homemade tomato sauce recipe. You can follow the recipe as written or you can take a little help from the grocery store with store-bought jarred tomato or marinara sauce such as Ragu or Rao’s. If you decide to follow the recipe, you will need:
- Canned crushed tomatoes
- Olive oil
- Fresh garlic cloves
- Tomato paste
- Red pepper flakes (optional)
- Fresh basil
Ingredient Substitutions & Notes
- Chicken Thighs: Multiple requests have been made to replace the chicken breasts with chicken thighs. I found that chicken breasts deliver better taste and texture, mainly because of their shape, so I wouldn’t recommend using chicken thighs for this recipe.
- No eggs: If you prefer chicken parmesan without eggs, I recommend coating the chicken with melted butter or olive oil to help the breadcrumbs stick to it. Alternatively, for a lighter chicken parmesan, you can use a cup of milk.
- Seasoning: Add 1-2 teaspoons of Italian seasoning for even more flavor.
How to Cut Chicken Breasts in Half?
This chicken parm recipe calls for three 6-8 ounces chicken breasts each. As a part of the ingredient prep, you need to cut chicken breasts in half. To do so, simply cut through the middle of the chicken breast horizontally (as if you were going to butterfly the chicken) while holding it firmly on the top of a cutting board. You will end up with two thinner chicken breasts.
This creates chicken breast halves roughly the same size in thickness throughout. Even thickness promotes even (and faster) cooking every time.
How to Make Chicken Parmesan in Oven?
This is one of those baked homemade chicken parmesan recipes that is just as good as its original fried version. And making it can not be easier. Follow the steps below.
- Toast breadcrumbs: Place the panko bread crumbs in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside to cool.
- Prep equipment: Preheat the oven to 450 F degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with olive oil spray or brush it with oil.
- Set up the breading station: In the first shallow dish, mix flour, salt, black pepper, and garlic powder. In the second shallow dish, Place the egg whites and water and whisk until incorporated. In the third shallow dish, Stir in the Parmesan cheese with the now-cooled panko.
- Coat chicken: Pat-dry each chicken cutlet with a paper towel. Dredge the cutlets into flour (shake off the excess flour), dip chicken into the egg wash, and then lastly, coat with panko and Parmesan breadcrumbs. Press the breadcrumb mixture to coat. Place it on the wire rack. Repeat the same process for the rest of the chicken cutlets.
- Bake for 15-20 minutes, or the internal temperature of a chicken breast inserted with a digital thermometer reaches 165 degrees F.
- While the chicken cooks, make the tomato sauce: Saute the olive oil, minced garlic cloves, tomato paste, and optional red pepper flakes in a large skillet over medium heat. Stir in the crushed tomatoes and season with salt and black pepper to taste. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the fresh basil.
- Assemble chicken parmesan: Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) of mozzarella cheese. Return to the oven and broil until the cheese melts, about 5 more minutes.
- Serve: Sprinkle each chicken cutlet with ribbons of basil and grated cheese and serve.
How to Make Ahead, Store, and Freeze
This healthy chicken parmesan is best the day it is made. However, if you are short on time, you can make it ahead by following the steps below. Additionally, below are the steps for storing, freezing, and reheating the leftovers.
- To Make Ahead: You can make the tomato sauce up to 4 days in advance and store in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
- Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in an oven that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
- Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
What To Serve It With?
You can easily turn this baked panko chicken parmesan into a whole meal by serving it with a number of dishes. I rounded up all my favorite side dishes in a round-up post and published it under What To Eat with Chicken Parmesan, but here are a few sides to get you started:
Expert Tips
While this recipe is pretty straightforward and easy to make, I learned a few things during my recipe testing. Below are a few helpful tips to help you make the best chicken parmesan on your first try:
- Set a wire rack over the baking sheet: Do not skip this step! Doing so ensures the hot air from the oven circulates all the way around the surface of the chicken. Be sure to brush it with oil to avoid the breaded chicken breasts sticking to the wire rack. I use and recommend this wire rack (aka cooling rack) (affiliate link).
- Prepare your breading station before you start: For a seamless operation, it is best to have your breading station in order before you start. Once you have it ready, most of the work is already done.
- Save the rest of the tomato sauce: The tomato sauce in the recipe below makes more than you need to top the parmesan chicken. You can use the rest as a pasta sauce.
- Making it for a crowd? Double or triple the recipe for a healthy and homemade Italian dinner party.
- Serving kids? To make it kid-friendly, cut the chicken breast halves into thinner strips (similar to chicken tenders) for a fun and festive meal for the whole family. I would even recommend keeping some extra sauce on the side for dipping.
FAQs
Chicken Parmesan is a dish consisting of breaded chicken cutlets covered in tomato sauce and mozzarella, parmesan, or provolone cheese.
No, chicken parmesan and chicken parmigiana are just different names for the same recipe. Chicken Parmesan is the American version of Italian Chicken Parmigiana – parmigiana referring to “in the style of Parma”.
Yes, chicken parmesan is traditionally pan-fried, or even deep-fried in some restaurants today. Our non-fried chicken parmesan recipe gives it a healthy twist in the oven.
Chicken parmesan can be topped with shredded mozzarella, parmesan, or provolone cheese. Some fun variations include asiago and fontina cheese as well.
Yes, baked breaded chicken is healthier than pan-fried or deep-fried chicken because it relies on the oven’s heat and uses far less oil.
Two things will help make breaded chicken crispy in the oven: First, set a wire rack over an aluminum-lined baking sheet, and second, liberally spray the tops of the chicken with cooking spray.
Baked chicken parmesan should be cooked uncovered so that it bakes up to golden brown and crispy.
I follow a chicken parm bake temp of 450 degrees F for fast and speedy chicken that’s baked through in 15-20 minutes. Times will vary depending on the thickness of the chicken.
Other Chicken Recipes You’ll Enjoy:
- Chicken Fricassee
- Chicken Lo Mein Recipe
- Chicken and Potato Bake
- Healthy Creamy Chicken and Rice Soup
- Chicken with Lemon and Olives
- Air Fryer Chicken Legs
If you try this Oven Baked Chicken Parmesan recipe or any other one of our easy chicken recipes on Foolproof Living, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you take some pictures, be sure to share them on Instagram using #foolproofeats so I can share them on my stories.
Oven Baked Chicken Parmesan Recipe
Ingredients
For The Chicken
- 1 1/2 cups panko
- 1 tablespoon olive oil
- 1 oz. grated Parmesan cheese, (approximately 1/2 cup)
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 3 egg whites
- 1 tablespoon water
- Vegetable cooking spray
- 3 large skinless chicken breasts, sliced into cutlets – (6-8 ounces each)
- 3/4 cup mozzarella cheese, shredded
- 1 tablespoon minced fresh basil
For The Tomato Sauce
- 2 cans crushed tomatoes, (14 oz. each)
- 4 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes, optional
- 1 tablespoon minced fresh basil leaves
Instructions
- Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
- Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
- Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
- Pat-dry each chicken cutlet with a paper towel.
- First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
- Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
- While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
- Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
- To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.
Video
Notes
- Yields: This quick chicken parmesan recipe makes 6 pieces, ideal for serving 6 people. The nutritional values below are per serving.
- Tomato sauce: For an even quicker dinner, you can use your favorite store-bought tomato, pasta, or marinara sauce.
- Use the rest of the tomato sauce later: The tomato sauce makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.
- To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
- Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
- Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This was a hit with my family.
I am thrilled to hear that Ann. Thank you for coming by and taking the time to leave a review.
This was amazing! Received two thumbs up from my guys. Once everything was prepped, it came together quickly. I used chicken thighs because that’s what I had on hand. Thank you for another awesome recipe.
YAY! This makes me so happy Debbie. Thanks for taking the time to leave a review.
I made the chicken with store-bought sauce for a quick and easy dinner. One of my kids are very picky and surprisingly they all tried it! My husband absolutely loved it and I will definitely be making it again.
This makes me so happy Sharon. Thanks for coming by and taking the time to leave a review.
This was amazing!!!!! So crunchy and flavorful ❤️
So happy to hear that you liked it. It is a favorite in our house too 🙂
Made this for the bf a while ago and he loved it! I didnt quite get the thickness right last time so im giving it another go and I think this time Ive got it right. Thank you!
Hi Nicole,
So happy it worked for you. This is one of my favorite chicken recipes on the blog and it makes quite a bit of appearance in our menu as well.
Thanks for letting me know. Cheers!
Delicious! Made it with what I had: made a marinara with small can of tomato sauce, didn’t have panko, used bread crumbs….put foil on a baking sheet, sprayed it with Pam, followed directions and it was great. We loved it! Thanks for the recipe.
Hey Marie! So glad that it worked for you. This is a favorite in our house as well.
Thanks for letting me know.
Cheers!