Go Back
To make this dish, gather these ingredients: - 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs (for extra crunch) - 1/2 cup freshly grated Parmesan cheese - 1 cup marinara sauce (use homemade for the best flavor) - 1 teaspoon dried basil - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly ground black pepper, to taste - 1 cup shredded mozzarella cheese - 2 tablespoons extra virgin olive oil - Fresh basil leaves, for garnish Using fresh ingredients can make a big difference. Fresh basil adds great flavor. Homemade marinara sauce has a rich taste and can impress your family. But, pantry staples are also useful. Panko breadcrumbs, garlic powder, and onion powder are easy to keep on hand. They provide great taste without needing fresh items. If you have dietary needs, there are options. For a gluten-free version, swap panko for gluten-free breadcrumbs. You can also use dairy-free cheese if you're lactose intolerant. Instead of chicken breasts, try chicken thighs for a juicier bite. These changes keep the dish delicious while meeting different needs. For the complete recipe, check out the Full Recipe section. Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes cleanup easy. In a shallow bowl, mix together the panko breadcrumbs, grated Parmesan cheese, dried basil, garlic powder, onion powder, and a pinch of salt and pepper. Stir well to mix the seasonings evenly. Then, pour the olive oil into a separate bowl. Brush each chicken breast with oil on both sides. This step is key for a crispy texture. Next, coat each chicken breast in the breadcrumb mix. Press firmly to ensure a thick layer sticks. Place the coated chicken on the baking sheet in a single layer. Avoid overcrowding to help them crisp up nicely. Bake the chicken for 25 minutes. Remember to turn each piece halfway through. This helps them cook evenly. After 25 minutes, take the chicken out and add marinara sauce on top. Then, sprinkle shredded mozzarella cheese over the sauce. Return the chicken to the oven for another 10 minutes. You want the cheese to melt and bubble. This creates a beautiful, gooey topping. Let the chicken rest for 5 minutes after baking. This allows the juices to settle and keeps the chicken juicy. The key to crispy chicken is in the coating. Use panko breadcrumbs for extra crunch. Make sure to press the breadcrumbs onto the chicken firmly. Another tip is to brush the chicken with olive oil. This promotes browning and crispiness. Don’t overcrowd the baking sheet. Allow space for hot air to circulate around each piece. Lastly, turning the chicken halfway through cooking ensures even crispiness on both sides. Follow these tips, and you will have perfectly crispy Baked Chicken Parmesan every time! For the complete recipe, check the section above. Cooking chicken right is key. I recommend baking your chicken at 400°F (200°C). Start with 25 minutes. Flip the chicken halfway for even cooking. After 25 minutes, add marinara and cheese, then bake for 10 more minutes. Keep an eye on the cheese. You want it bubbly and golden. To keep chicken moist, brush it with olive oil before baking. This adds flavor and locks in moisture. Let the chicken rest for about 5 minutes after baking. This step is important. It lets the juices settle, keeping your chicken tender and juicy. You can prep this dish in advance. Coat the chicken with breadcrumbs and store it in the fridge for up to 24 hours. When you're ready to cook, just pop it in the oven. You can also freeze the baked chicken. Wrap it well, and it will stay fresh for up to three months. Just thaw it overnight before reheating. For more detailed steps, check out the Full Recipe. {{image_4}} You can change up the cheese for your Baked Chicken Parmesan. Instead of mozzarella, try provolone or gouda for a twist. These cheeses melt well and add unique flavors. You can even mix cheeses for a bolder taste. A blend of mozzarella and fontina gives a rich, creamy texture. Don't forget the Parmesan; it adds that great salty bite. Adding veggies or herbs can make your dish even tastier. Spinach or roasted red peppers can add color and nutrition. Sautéed mushrooms also pair well with chicken and cheese. Fresh herbs like parsley or oregano can brighten up the dish. Simply sprinkle them on top before serving. These little changes can make a big difference in taste. If you need gluten-free options, use almond flour or crushed nuts instead of breadcrumbs. Both will still give you that nice crunch. For a low-carb meal, you can skip the breadcrumbs altogether. Coat the chicken with a thin layer of Parmesan or simply use spices for flavor. You can enjoy a delicious Baked Chicken Parmesan that fits your diet. For the full recipe, check out the detailed cooking steps above. After enjoying your baked chicken Parmesan, let it cool completely. Place the chicken in an airtight container. This keeps it fresh for up to four days. Make sure to separate layers with parchment paper if stacking. This prevents sticking and keeps the breading crispy. To reheat chicken Parmesan, I recommend using the oven. Preheat to 350°F (175°C) and place the chicken on a baking sheet. Heat for about 15 minutes. This helps to keep the breading crunchy. You can also use an air fryer for a quicker option. Just set it to 350°F (175°C) for about 8 minutes. If you want to freeze your leftovers, wrap each piece in plastic wrap. Then place them in a freezer bag. Remove as much air as possible to avoid freezer burn. You can freeze baked chicken Parmesan for up to three months. When ready to eat, thaw it in the fridge overnight before reheating. For a full recipe, check the detailed instructions above. You can make Baked Chicken Parmesan healthier by swapping a few ingredients. Use whole wheat panko breadcrumbs for more fiber. You could also use skinless chicken thighs instead of breasts. If you want less cheese, reduce the amount of mozzarella or use part-skim cheese. You can also try homemade marinara sauce with less sugar and salt for added health benefits. Yes, you can use chicken thighs instead of breasts. Thighs are juicier and more flavorful. They also stay tender during cooking. Just ensure you adjust the cooking time if the thighs are thicker. You want to cook them until they reach an internal temperature of 165°F (75°C). Baked Chicken Parmesan pairs well with many sides. I love serving it with a crisp salad or garlic bread. Pasta, especially spaghetti, is a classic choice. Steamed vegetables like broccoli or green beans add color and nutrition. You can even serve it on a bed of zoodles for a lighter dish. To tell when Baked Chicken Parmesan is done, check the chicken's internal temperature. It should reach 165°F (75°C). The cheese should be bubbly and slightly golden. You can also cut into the chicken to check that it is no longer pink inside. Baked Chicken Parmesan is a tasty and fun dish to make. We covered the key ingredients and how to mix fresh items with pantry staples. I shared steps for cooking, timing, and getting that crispy finish. You learned helpful tips for juicy chicken and storage ideas for leftovers. I also suggested fun variations and answered common questions. Use these ideas to create your Baked Chicken Parmesan. Enjoy making it your own!

Baked Chicken Parmesan

Discover the secret to succulent Crispy Baked Chicken Parmesan that will impress at any dinner! This easy recipe features perfectly seasoned chicken breasts coated in crunchy panko and Parmesan, topped with marinara sauce and gooey mozzarella. Perfect for busy weeknights, this meal is ready in just 40 minutes. Click through for the full recipe and tips to create a flavorful dinner that your family will love!
Print Recipe Pin Recipe

Ingredients
  

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs (for extra crunch)

1/2 cup freshly grated Parmesan cheese

1 cup marinara sauce (use homemade for the best flavor)

1 teaspoon dried basil

1 teaspoon garlic powder

1 teaspoon onion powder

Salt and freshly ground black pepper, to taste

1 cup shredded mozzarella cheese

2 tablespoons extra virgin olive oil

Fresh basil leaves, for garnish

Instructions
 

Preheat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper for easy cleanup.

    In a shallow bowl, combine the panko breadcrumbs, grated Parmesan cheese, dried basil, garlic powder, onion powder, and a pinch of salt and pepper. Mix well to ensure even distribution of the seasonings.

      In a separate bowl, pour the extra virgin olive oil. Take each chicken breast and brush them generously with olive oil on both sides, ensuring they are nicely coated for a wonderful crispy texture.

        Dredge each chicken breast in the breadcrumb mixture, pressing firmly to make sure that the breadcrumb coating adheres well to the chicken. You want a nice, thick layer for that crispy finish!

          Arrange the coated chicken breasts in a single layer on the prepared baking sheet, making sure they aren’t overcrowded for optimal crisping.

            Bake the chicken in the preheated oven for 25 minutes, turning them halfway through the cooking time to achieve even crispiness all around.

              After 25 minutes, carefully remove the chicken from the oven and spoon a generous amount of marinara sauce over each piece, followed by an even layer of shredded mozzarella cheese for that gooey topping.

                Return the chicken to the oven and let it bake for an additional 10 minutes, or until the cheese is beautifully melted and bubbling.

                  Once cooked, allow the chicken to rest for about 5 minutes. This helps to keep it juicy. Finish by garnishing the dish with fresh basil leaves for a pop of color and flavor before serving.

                    - Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4

                      Presentation Tips: Plate each chicken breast atop a bed of warm marinara sauce, with a sprinkle of extra Parmesan cheese and a fresh basil leaf for an elegant touch. Serve alongside a crisp salad or pasta for a complete meal!