Easy Baked Chicken Parmesan

This easy baked chicken parmesan skips the frying and comes out crispy with marinara and mozzarella, ready in 30 minutes to serve over pasta!

Course dinner, Main Course

Cuisine American, Italian

Keyword baked chicken parmesan

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 357

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

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.

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.