Go Back
+ servings
Baked Chicken Parmesan recipe fresh out of the oven
Print

Oven Baked Chicken Parmesan Recipe

This delicious Oven Baked Chicken Parmesan recipe is made with panko. Unlike the traditional Parmesan Chicken recipe, this version is made without frying. Event hough it is not fried it is still super moist and flavorful.
Course Main Course
Cuisine American/Italian
Diet Low Fat
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4 servings
Calories 453kcal

Ingredients

For The Chicken

  • 1 1/2 cups panko
  • 1 tablespoon olive oil
  • 1 oz. freshly 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

  • If you can't find crushed tomatoes, you can buy diced tomatoes and process them in the food processor.
  • 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 that is preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add in 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.
  • This Baked Chicken Parm recipe was originally in 2013. It is updated with new photos and helpful information in Jan 2022. There were some minor edits done to the original recipe after testing it several times. 

Nutrition

Calories: 453kcal | Carbohydrates: 47g | Protein: 37g | Fat: 14g | Saturated Fat: 5g | Cholesterol: 73mg | Sodium: 1431mg | Potassium: 1097mg | Fiber: 6g | Sugar: 11g | Vitamin A: 703IU | Vitamin C: 22mg | Calcium: 369mg | Iron: 5mg