There is something downright irresistible about a pan of Chicken Parmesan coming out of the oven — golden-breaded chicken breasts baked in rich marinara sauce and topped with bubbly mozzarella and Parmesan until perfectly melted and golden. Every bite is crispy, juicy, saucy, and packed with classic Italian-inspired flavor, and because this version bakes instead of fries, it is an easy, cozy family dinner that still tastes restaurant-worthy. Serve it over spaghetti, with garlic bread, or alongside a fresh salad.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 1/2 lbs), pounded to 1/2-inch thickness
- 1 tsp kosher salt, divided
- 1/2 tsp black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 3 tbsp olive oil
- 2 1/2 cups marinara sauce
- 8 oz fresh mozzarella, sliced or torn
- 1/2 cup shredded mozzarella
- 1/4 cup fresh basil leaves, torn
- Cooked spaghetti, garlic bread, or a fresh salad, for serving (optional)
Instructions
- Prep the chicken: Preheat the oven to 425°F (220°C). Pound the chicken breasts to an even 1/2-inch thickness and season both sides with half the salt and the pepper.
- Set up breading: Arrange three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan, garlic powder, Italian seasoning, and remaining salt in the third.
- Bread the cutlets: Dredge each breast in flour (shake off excess), dip in egg, then press firmly into the breadcrumb mixture to coat completely.
- Crisp the coating: Brush or drizzle the breaded cutlets with olive oil and arrange on a lightly oiled baking sheet. Bake for 10 minutes to set and crisp the crust.
- Assemble: Spread 1 cup of marinara in a baking dish. Arrange the chicken on top, spoon over the remaining sauce, and layer with fresh mozzarella slices and shredded mozzarella.
- Bake bubbly: Bake at 425°F (220°C) for 15–18 minutes, until the chicken is cooked through and the cheese is melted, bubbly, and lightly browned in spots.
- Rest briefly: Let the dish rest 5 minutes so the cheese sets and the crust stays crisp underneath.
- Serve: Top with torn fresh basil and extra Parmesan. Serve family-style from the dish, over spaghetti, with garlic bread, or alongside a fresh salad.
Pro tip: Bake the breaded cutlets briefly on their own before adding the sauce — that head start keeps the crust crisp instead of going soft under the marinara.
Estimated nutrition per serving: 520 calories, 42g protein, 24g carbs, 28g fat.
