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.
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.
Aysegul
Mandi
Is the nutrition INFO posted anywhere?
Aysegul Sanford
I just attached it to the recipe.
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!!!
Aysegul Sanford
Hi Whitney,
I am so glad to hear that you liked this recipe. It is one of our favorites as well.
Cheers!
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!
Aysegul Sanford
Oh no.. Yes the thinner is the better. But I am glad they turned out well Jamie.
Thanks for letting me know.
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.
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!
Cheers!
Aysegul
Deepa
Made this tonight and it was absolutely amazing!!! Thanks for sharing!
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.
Cheers!
leianna
Approximately how many cutlets did you end with?
leianna
Never mind I just saw the previous comment! Can’t wait to try this recipe out tonight!
Aysegul Sanford
Oh no problem Leianna. I hope it turned out well.:)
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.
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.
Ice
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?
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.
Cheers!
ICe
Debbie
Hi! Your recipe looks delicious and based on the previous comments, it’s gotten rave reviews! Do you have any advice for making this beforehand for a larger crowd? I thought possibly preparing the chicken up to the baking point, refrigerating, then baking. Could I make the sauce ahead of time as well? What do you think? Thank you
Aysegul Sanford
Hi Debbie,
Yes, you can certainly make the tomato sauce in advance. As a matter of fact, that tomato sauce is as a part of my meal prep on Sundays. I make a batch and use it as tomato sauce for pasta, pizza, and meat dishes.
In terms of the chicken, you can prepare it ahead to the point of baking. However, the only issue you might run into is that the outer (panko) layer not being as crunchy. As panko coated chicken sits in the fridge overnight it might lose its “crunch” but I wouldn’t know how much of it without actually trying it.
Either way, I think you will have a delicious and healthier chicken parmesan. I hope this helps. Please let me know if I can answer any other questions.
Cheers!
Debbie
Thank you for your detailed response! I think I’ll try preparing the chicken a couple hours ahead of the time I need it and then baking. That may help with keeping the panko crumbs crunchy. I’ll let you know how it comes out
judy
Can you use breadcrumbs for this? Our local stores do not carry panko. If so, do you just follow the recipe as followed?
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!
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!
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.
Cheers!
Ice
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! 🙂
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.
Cheers!
Aysegul
Suzanne
I want to get signed onto your blog and couldn’t find a way to subscribe! Thanks.
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 – Ice
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?
Thanks!
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.
Best,
Ice
MFL
Thanks for your help! I’m going to try making these soon.
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 🙂
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.
Cheers!
Ice
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 🙂
~Caitlin
Kristi
What type of wire rack did you use?
Aysegul Sanford
Hi Kristi,
I used a baking wire cooling rack. Something like this:
http://www.amazon.com/CIA-23304-Masters-Collection-Cooling/dp/B000OFND8W/ref=sr_1_3?ie=UTF8&qid=1392866155&sr=8-3&keywords=wire+rack+for+baking
Hope this helps. Please let me know if you have any other questions.
Ice
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!
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! Ice
Dalya
The photos are so good, so real… just like the food. I want to take bite right away!
Aysegul Sanford
Thank you sekercim.. You have got to try it. Very easy and super simple.
I know Guillermo would love it! 🙂
Dalya
We will try! Saludos!!!
Aimee / Wallflower Girl
Sounds like my perfect meal! Pinned and absolutely have to try this…
Aysegul Sanford
Thank you Aimee.
I hope you will like the way it tastes.
Cheers!
PS: I loved your blog… 🙂
Jessica Jay Lynn Maguilicutty
Wonderful recipe! Made it for our favorite Catholic priest and it was a big hit! 5 stars 🙂
Aysegul Sanford
Oh I am so glad that he liked it and that it was a hit.
Thanks for letting me know.
All the best!
Sarah T.
Looks Great and I like how you paired it with Broccoli!
cortnie
I made this today it was delicious! I used Italian bread crumbs to give it more flavor. Thanks so much for sharing.
Aysegul Sanford
So happy to hear that you liked it Cortnie. Thank you so much for coming by.