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Oven Chicken Parmesan

A satisfying oven-baked chicken parmesan recipe that skips deep frying, delivering golden, breaded chicken topped with rich marinara sauce and bubbly mozzarella, perfect for weeknight dinners or special occasions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 480
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 pieces boneless skinless chicken breasts, sliced or cut into cutlets Thinner pieces cook evenly in the oven
  • ½ cup all-purpose flour Helps the coating stick
  • 2 pieces eggs, beaten Binder for the breadcrumbs
  • 1 cup breadcrumbs (Italian or panko) For a crisp coating
  • ½ cup freshly grated Parmesan cheese Adds savory depth to the crust
  • 1 teaspoon garlic powder Subtle garlic flavor
  • ½ teaspoon dried oregano or Italian seasoning Herbal lift
  • 1 ½ cups marinara sauce The tomato backbone of the dish
  • 1 ½ cups shredded mozzarella Cheesy, melty topping
  • Olive oil or cooking spray To help the breading crisp in the oven
  • Fresh basil or parsley for garnish Optional brightness

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place each chicken piece between plastic wrap or parchment and gently hammer it to even thickness (about ½ inch).
  3. Use three shallow dishes: one for flour, one for beaten egg, and one for the breadcrumb-Parmesan mix (breadcrumbs + garlic powder + oregano + a pinch of salt & pepper).
  4. Lightly grease a baking sheet or line it with parchment and spray it with cooking spray.
Breading
  1. Dredge each piece in flour, tap off excess, dip in egg, then press into the breadcrumb mixture, coating all sides.
  2. Let them rest for 5 minutes before baking so the coating adheres better.
Baking
  1. Place the breaded cutlets on the prepared sheet.
  2. Bake at 425°F for about 12 to 15 minutes, or until golden.
  3. Remove the pan and spoon marinara sauce over each piece, then top with mozzarella.
  4. Return to the oven and bake for another 8 to 10 minutes or until cheese is bubbly and starting to brown.
Serving
  1. Let rest for 5 minutes. Garnish with basil or parsley if using.
  2. Serve over pasta, zucchini noodles, or with a side salad.

Notes

Make sure the chicken is dry before breading to ensure the coating sticks. Avoid using too much sauce to keep the crust crispy.