Oven-Baked Chicken Parmesan

Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try. This has been a favorite on the blog over the years so I made a quick how-to video below to help you as you make your own. 

For the most part, us living on an island is much more exciting for our friends that visit than it is for Dwight and I who actually reside here.

Think about it. We live here and deal with everything that comes with it. Believe me, it is not all beaches and drinks with umbrellas everyday.

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try


As you can see, I am not too happy with this island lately because I cannot seem to find my favorite Italian Roasted Starbucks Coffee anywhere.

Seriously, nowhere…

Our friends…they’re the lucky ones. They get to visit us in a gorgeous tropical island destination that they likely would never have chosen had we not decided to live here and had they not missed us so terribly (??!!).

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try

Dwight and I love having people over. It is a nice change of pace. As Dwight is working at the hotel, when we have friends over, I am the official tourist guide around here. This is all good until I am also the chef around here. Therefore, in order to wear two hats at the same time, I built a list of “go to” recipes that are:

  1. Easy and quick to make.
  2. Delicious (I run a food blog for “God’s sake”, no need for embarrassment).
  3. Look good: They have got to look as good as they do in the photographs. People have a tendency to think that those photographs on my blog just happen after I snap a couple of shots. “Yeah, right?!!!”
  4. Should be a great left over for the next day’s lunch: That way I can spend the next morning on the beach with friends instead of in the kitchen, by myself cooking lunch.
  5. Should be healthy: I, personally, am not a big fan of greasy, fried food that tastes fantastic but makes me feel guilty after eating.
  6. Should already be in my blog so that I do not have to write down the recipe.

Am I asking for too much???
Well, no.

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try

This Baked Chicken Parmesan meets all of these criteria.

With several friends coming in the next couple of months, I decided to publish one of my favorite “go to” dishes when I am in a crunch.

First of all, I do not know of anyone, who eats meat and does not like Chicken Parmesan. Second of all, this chicken Parmesan recipe comes with all the benefits like deliciousness, crunchiness, cheesiness … etc. of its original, Italian, fried version. But (a BIG “but” here) it is not fried.

It is baked in the oven.

That, my friends, is a game changer in my culinary world. You try it and tell me if you do not agree.

Or, don’t. I do not want to know.

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try

The secret ingredient in this recipe is panko, which happens to be my favorite ingredient lately. It is where the “crunch” comes from. You may not have heard of panko before. Do not feel bad because, as much as I cook, I did not know about it up until a year ago, when I first made this dish.

Panko is a Japanese-style breadcrumb that is made from bread without crust. It has a much more coarse and flaky texture, which makes it much lighter and crispier than regular breadcrumbs. They are more “flakes” than “crumbs” with a larger surface area than breadcrumbs. Because of its large surface, it absorbs seasoning much more than breadcrumbs.

You can use it for almost everywhere you use breadcrumbs. I, personally, do not use breadcrumbs anymore.

Ohhh, also, I love to toast it a little bit and sprinkle over salads to add a little crunch.

Another game changer…

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try

To our friends coming over this season, to enjoy warm “always” summer days of the Caribbean, when it is freezing cold in Northern Hemisphere:

Get ready for a feast, “foolproofliving.com style”, and make sure to bring me coffee – Italian (Dark) Roast Starbucks Brand, please.

Thank you in advance. ♥

Update on May 3rd, 2017:
The tomato sauce used in this recipe is my favorite tomato sauce and I always keep a jar in my fridge. If you want to read more about it you can visit here in Homemade Tomato Basil Sauce post.


Oven-Baked Chicken Parmesan

Oven-Baked Chicken Parmesan

1 Star2 Stars3 Stars4 Stars5 Stars (2 votes, average: 4.00 out of 5)


  • Author: Aysegul Sanford
  • Prep Time: 30 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4
  • Category: Main Course
  • Method: Cooking
  • Cuisine: American/Italian


For The Chicken

  • 1  1/2 cups panko
  • 1 tablespoon olive oil
  • 1 oz. (1/2 cup) freshly grated Parmesan cheese
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper, freshly grounded
  • 1 1/2 teaspoons garlic powder
  • 3 egg whites
  • 1 tablespoon water
  • Vegetable cooking spray
  • 3 large skinless chicken breasts, sliced into cutlets
  • 3/4 cup part-skim mozzarella cheese, shredded
  • 1 tablespoon minced fresh basil

For The Tomato Sauce

  • 2 (14 oz.) cans diced tomatoes
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon olive oil
  • 1/8 teaspoon red pepper flakes
  • 1 tablespoon minced fresh basil leaves


  1. Preheat the oven to 450 F Degrees.
  2. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
  3. 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.
  4. Arrange 3 shallow dishes side by side.
  5. First shallow dish: Mix flour, garlic powder, salt and black pepper.
  6. Second shallow dish: Place the egg whites and water and whisk until incorporated.
  7. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
  8. Pat-dry each chicken cutlet with a paper towel.
  9. 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.
  10. Spray the top of each chicken with vegetable oil spray prior to placing it in the oven.
  11. Bake it in the oven for 15-20 minutes.
  12. While it is baking, make the tomato sauce: Place the tomatoes in a food processor and process until they are smooth. 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 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.
  13. 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 cook until the cheese melts, for 5 more minutes.
  14. To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

Adapted from America’s Test Kitchen, “Lighter Chicken Parmesan”.

Note: To cut chicken breasts in cutlets:
1. Place a boneless chicken breast on a cutting board.
2. Hold it on top with one hand and while slicing it horizontally (parallel to the cutting board) with the other hand.
3. If necessary, open it like a book and make a cut to separate two halves.

Oven Baked Chicken Parmesan: Our favorite Italian dish just got healthier. Skip all the frying and give this oven baked chicken parmesan recipe a try


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  • Sarah T. - Looks Great and I like how you paired it with Broccoli!ReplyCancel

  • Aimee / Wallflower Girl - Sounds like my perfect meal! Pinned and absolutely have to try this…ReplyCancel

    • Aysegul Sanford - Thank you Aimee.
      I hope you will like the way it tastes.

      PS: I loved your blog… 🙂ReplyCancel

    • Jessica Jay Lynn Maguilicutty - Wonderful recipe! Made it for our favorite Catholic priest and it was a big hit! 5 stars 🙂ReplyCancel

  • Dalya - The photos are so good, so real… just like the food. I want to take bite right away!ReplyCancel

  • Davina - I just made it for family dinner and it taste superb, almost cannot believe it since it is baked not fried…awesome! Thanks for sharing the recipe Your blog is as great!ReplyCancel

    • Aysegul Sanford - Hi Davina,
      I am so happy to hear that it turned out great. I have friends over and I am planning to make it for them for dinner tomorrow.
      Happy holidays to you and your family.
      Thanks for stopping by!

      Cheers! IceReplyCancel

  • Caitlin @ teaspoon - I just made this for dinner…so good! I know what you mean about not being able to find your favorite things though. We recently moved to Switzerland and they don’t sell Vanilla extract, brown sugar, my chai lattes, or…Panko! Chai lattes taste sooo much better when I go back to the states though. Absense does make the heart grow fonder 🙂ReplyCancel

    • Aysegul Sanford - Hi Caitlin,
      I just spent the last 30 minutes reading your website. I love it. You story is fun. Very similar to mine.
      We have been thinking about buying a house and knowing that we will not be able to live there (at least for a while) makes me a little sad. Also not being able to find ingredients I am used to cooking with… We are on the same boat my friend! 🙂
      That being said, I have been in Atlanta for a month for a work thing and have been missing my island like crazy.
      Absence, in my case, makes me appreciate what I have.
      Good luck in Switzerland.

      • Caitlin @ teaspoon - Well thank you! It sure does sound like we are in the same boat. I’d say buy that house! We haven’t had regrets so far and it is nice to be able to imagine a “home” for when we decide to return.

        I read an article recently that pretty much sums it up…once you experience living abroad, you will always be an “expat” to whichever country you are no longer living in. I know when I leave here, there will be those few things that I miss dearly! Like the Swiss chocolate and the efficient transportation. We just got to enjoy what we have while we have it!

        I look forward to keeping up with your adventures and recipes 🙂


    • Kristi - What type of wire rack did you use?ReplyCancel

  • MFL - You say, “3 large skinless chicken breasts, sliced into cutlets.” What do you mean by “slice into cutlets?”

    Also, how many servings does this make? Is each serving two pieces of chicken as shown in picture?


    • Aysegul Sanford - Hi MFL,
      In order to slice the chicken breasts into cutlets, I usually place my hand flat on the chicken breast, keep my knife parallel to the cutting board and cut it horizontally into 2 pieces.
      Out of 3 large chicken breasts, you get 6 pieces of chicken breasts. I feel full with 1 piece, but my husband likes 2 pieces. Therefore, I would say depending on the crowd, it would serve at least 3 to 4 people.
      Please let me know if I can help you with any other questions.
      I am here to help.

      • MFL - Thanks for your help! I’m going to try making these soon.ReplyCancel

  • Suzanne - I want to get signed onto your blog and couldn’t find a way to subscribe! Thanks.ReplyCancel

    • Aysegul Sanford - Hi Suzanne,
      Thank you so much for your interest.
      You can click HERE to subscribe.

      Please let me know if I can assist you in any other way.
      Thanks again.

      Aysegul – IceReplyCancel

  • Jamie - Made this recipe tonight for dinner (found it on Pinterest). Both my husband and I thought it tasted way better than any chicken parm we’ve had in a restaurant (and probably half the calories)! The sauce has a nice kick to it from the red pepper flakes. Everything just tasted so fresh and light! Thank you for sharing! 🙂ReplyCancel

    • Aysegul Sanford - Hi Jamie,
      I am glad to hear you guys liked it.
      I love that chicken parmesan and make it all the time as well.
      Thank you for letting me know.

  • Patricia Rathgeber - I found this recipe/blog by happy accident and I made it tonight for dinner! OmG YuM! Your recipe got rave reviews from our family of six! All my kids, ages 10, 7, 4 and 18 months ALL cleaned their plates! Fantastic!ReplyCancel

    • Aysegul Sanford - Hi Patricia,

      I am so glad to hear that they all loved it. I am a big fan of chicken parmesan.
      Especially when it is super healthy like this one…
      Thanks for coming by and letting me know.


  • Diana - Any idea what the calories count is for this? Sounds great. I’m making it tonight and since I’m counting, just wanted to know. Thanks!ReplyCancel

  • judy - Can you use breadcrumbs for this? Our local stores do not carry panko. If so, do you just follow the recipe as followed?ReplyCancel

  • judy - Our local stores do not carry panko, so can I just use breadcrumbs? If so, do you just follow the recipe as it says?ReplyCancel

    • Aysegul Sanford - Hi Judy,
      To be honest, what makes this recipe so good is panko. However, I think breadcrumbs would work too. Though I would recommend to shorten (or eliminate) the time to cook the breadcrumbs at the beginning.
      I have never made this particular recipe with breadcrumbs, but like I said, other than being less crunchy it should be okay.
      The only thing I would say with using the same recipe is the time spent in the oven (it may cook quicker). That is why I would keep a close eye on it while it is in the oven.
      Hope this helps. Please let me know if I may answer any other questions.

  • Kay Arthur - Am making this for a dinner party. Is there anything I can do ahead as in the day or morning before?

    Looks yummy.ReplyCancel

    • Aysegul Sanford - Hi Kay,
      This is a great dish for a party.
      You can do 2 things in advance:
      1. Tomato sauce: I always have the tomato sauce used in this recipe readily available in my fridge. I make it once a week and place it in mason jars. I used it for so many things – pasta (or lasagna) sauce , to top off baked fish, etc.
      All you have to do is to warm it in a sauce pan on the day of the dinner party.
      2. You can get the panko ready. But keep it in an airtight container to make sure it is fresh when you are ready to use it.

      If you have these 2 things ready, it should not take you too long to get it ready.

      I hope this helps.

      Thank you for stopping by! Good luck.


  • leianna - Approximately how many cutlets did you end with?ReplyCancel

    • leianna - Never mind I just saw the previous comment! Can’t wait to try this recipe out tonight!ReplyCancel

  • Deepa - Made this tonight and it was absolutely amazing!!! Thanks for sharing! ReplyCancel

    • Aysegul Sanford - I am so glad to hear that it worked out for your. It has been favorite in our household for a very long time.

  • Megan - I made this a couple months back and never posted a review! These turned out AMAZING! My Italian hubby loved them. My only problem was I made my chicken a little bit too thick- I am making it again tonight and I will be sure to have a very sharp knife ready! Thanks so much for this recipe, it is stellar.ReplyCancel

    • Aysegul Sanford - Hi Megan,
      I am so glad that it worked out for you.
      This Chicken parmesan is my husband’s favorite dish as well.
      Thank you so much for the review!

  • Jamie O'Connell - I guess I missed the step of cutting the breasts into cutlets 🙁 it took me longer than 15 min to bake but I stay persistent! It tasted great but I’ll definitely cut it thinner next time!ReplyCancel

    • Aysegul Sanford - Oh no.. Yes the thinner is the better. But I am glad they turned out well Jamie.
      Thanks for letting me know.ReplyCancel

  • Whitney Rook - made this tonight and it is as delicious as it looks! Will be a regular in our home. Thank you for sharing this delight!!!ReplyCancel

    • Aysegul Sanford - Hi Whitney,
      I am so glad to hear that you liked this recipe. It is one of our favorites as well.

  • Mandi - Is the nutrition INFO posted anywhere?ReplyCancel

  • Aysegul Sanford - Hi Katerine,
    I am so sorry to hear that you had an issue with this recipe.
    I just read the recipe and couldn’t find an error. It seems to me like they are correlating. I would appreciate it if you could show me where you think they don’t so that I can correct it immediately.
    Also, there are 2 reasons why you bake these chicken breasts for a short amount time: (1) is because you cut each chicken breast in cutlets and (2) you place a rimmed baking sheet in the baking sheet which circulates air and cook both sides of the chicken at the same time. In addition, you cook another 5 minutes after placing the cheese on top. I think any more than that they may end up being dry. Did you do those 2 things? And if you did, were they still not cooked after 20 minutes?
    Please let me know where you had the issue. I am here to help in any way I can. Once again, I apologize the inconvenience and am ready to correct any mistake that caused you an issue.
    Please let me know. Thank you for your time.
    All the best from the Caribbean Islands.

  • Marie Miller - 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.ReplyCancel

    • Aysegul Sanford - Hey Marie! So glad that it worked for you. This is a favorite in our house as well.
      Thanks for letting me know.

Hi There!

I am so glad you stopped by and I hope you are enjoying my adventures in cooking, photography, and life. 
I am Aysegul: the photographer, writer, designer, recipe creator, and dishwasher behind this blog. This website is a journal of my favorite seasonal and healthy recipes. Click around and let me know if I can help in any way. 
Meanwhile, if you make one of my recipes please use the hashtag #flprfeats so that I can see it. If you want to follow along with what I am up to on a daily basis you can follow me on Instagram and Facebook.