Easy Baked Chicken Parmesan
Developed and tested by Robyn Conley Downs
on Sep 27, 2026 
This easy baked chicken parmesan skips the frying and comes out crispy and super juicy! With marinara and mozzarella, it’s ready to serve over pasta or as a meal all on its own.
Easy Baked Chicken Parmesan with Marinara Sauce
Okay, we are BIG fans of chicken parm in my family, so I created a baked take that’s both healthier and easier because it skips the frying! Traditional chicken parm is breaded and pan-fried in a skillet, which gives you that crispy golden crust but also a splattered stovetop and a lot of hands-on time. My version skips all of that, goes straight into a hot oven on a wire rack, and comes out just as crispy without the mess or the extra oil!
The swap I’m most proud of in this one (after tons of testing) is the mayo binder. Instead of the classic egg wash and flour dredge, I brush a thin layer of mayonnaise on both sides of each cutlet before pressing into the panko mixture, and it works beautifully because mayo is mostly oil and egg anyway. It keeps the chicken incredibly juicy underneath that crispy coating, and it cuts an entire step out of the breading process, which is exactly the kind of simplification I’m known for. And, if you want to take the flavors one step further, my marinara sauce is a simple homemade version that comes together in about 20 minutes and really turns up the flavor volume.
In terms of prep, I like to slice the chicken breasts in half lengthwise into cutlets rather than leaving them whole, which speeds up the cook time and gives you more even browning across every piece. The whole thing is on the table in 30 minutes, and it’s INCREDIBLE served alongside my Italian chopped salad and homemade garlic bread for a full Italian dinner that comes together without much fuss. So good!
Welcome to My Kitchen, Let’s Make Baked Chicken Parm!
Robyn’s Testing Tips Crispy Baked Chicken Parmesan with Pasta
- Use a wire rack set over the baking sheet rather than placing the chicken directly on the pan. The rack allows hot air to circulate underneath each cutlet so the bottom gets just as crispy as the top, instead of steaming against the pan and going soft!
- Flip the chicken halfway through the first bake, as when I tested without flipping and the bottom stayed pale and soft, while flipping once gave me an even golden crust on both sides before the sauce and cheese even go on.
- Broil for the last one to two minutes if you want the cheese deeply golden and a little bubbly at the edges. Watch it closely though, because it goes from perfect to burnt faster than you’d think. Don’t ask me how I know.
Easy Baked Chicken Parmesan
Ingredients
- ¾ cup panko breadcrumbs
- ⅓ cup freshly-grated Parmesan cheese, divided
- 1 teaspoon no-salt added Italian seasoning
- ½ teaspoon granulated garlic
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 1 tablespoon mayonnaise
- 2 large boneless, skinless chicken breasts (about 1¼ to 1½ pounds total), sliced in half lengthwise into 4 cutlets
- olive oil spray
- 1 cup jarred marinara sauce, plus more for serving
- ½ cup shredded mozzarella cheese
Equipment
Instructions
- Preheat and Prep: Preheat the oven to 425°F. Line a large baking sheet with parchment paper and set a wire rack over the baking sheet.
- Bread the Chicken: On a large plate, combine the panko, 3 tablespoons of the Parmesan, Italian seasoning, granulated garlic, salt, and black pepper, stirring with a fork until well combined.
- Brush a thin layer of mayonnaise on both sides of each chicken cutlet, just enough to coat.
- Press each cutlet firmly into the panko mixture, coating both sides evenly.
- Place the breaded chicken on the wire rack on the prepared baking sheet and spray both sides generously with olive oil spray.
- Bake: Bake for 23-25 minutes until the breading is golden and the chicken is cooked through (165°F internal temp), flipping once halfway through.
- Add Sauce and Cheese: Remove from the oven and spoon the marinara on top (about 4 tablespoons per cutlet). Top each with the shredded mozzarella (about 2 tablespoons per cutlet) and remaining Parmesan (about 2 teaspoons per cutlet).
- Return to the oven and bake for 5 minutes more, until the cheese is melted and bubbling. For extra golden cheese, broil for 1 to 2 minutes, but be sure to watch it closely to avoid burning.
- Serve: Remove from the oven, allow to rest for 5 minutes, then serve whole or sliced over pasta if that’s your thing.
Notes
- For Chicken Parmesan with Pasta: Bring a large pot of salted water to a rolling boil. Add 8-ounces pasta of choice and cook to just al dente. Drain well (do not rinse) and add back to the pot. Add 2 cups of jarred marinara, tossing to combine and warm through. Serve the pasta with the chicken on top or on the side. In this case you’ll need a 24-ounce jar marinara, 1 cup for topping the chicken, and the remaining sauce for the pasta.
- Mayo: The mayo binder is my “secret” here, as it keeps the chicken juicy and helps the panko adhere and crisp up without frying. If you’d rather skip the mayo, I tested it and you can use the classic egg wash method instead. Beat one egg with a splash of water, dip each cutlet in the egg mixture, then press into the panko mixture on both sides. I use mayo because it’s simpler, faster, and skips that whole double-dredging step, but the egg wash works great if that’s what you prefer.
- Wire Rack: A wire rack set over the sheet pan allows air to circulate under the chicken for an even crispier bottom. If you don’t have a wire rack, you can still make this recipe, just place the chicken directly on the sheet pan.
