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I’ve baked this version of Chicken Parmesan dozens of times and it reliably delivers a crunchy, cheesy dinner without deep-frying. The crust stays crisp under a bright tomato sauce, and the method is forgiving for busy weeknights or special Sunday dinners. If you want a creamier sauce option to spoon over the top, try a creamy parmesan sauce for an extra layer of richness.

Why Make This Recipe

Crispy outside and juicy inside: panko plus Parmesan gives a crunchy crust while baking keeps the chicken moist.
Healthier than frying: baking reduces oil and cleanup but keeps great texture.
Weeknight-friendly: hands-on prep is about 15–20 minutes, and the oven does the rest.
Versatile leftovers: shredded chicken makes excellent sandwiches or tacos, and you can repurpose it into baked chicken tacos easily.
Personal insight: I love this recipe because it gives restaurant-style results with simple pantry ingredients and a minimal mess.

Recipe Overview

Prep time: 15–20 minutes (including pounding chicken)
Cook time: 20–25 minutes plus 5–10 minutes to melt cheese
Total time: 35–45 minutes
Servings: 4 (one 5–6 oz chicken breast per person)
Difficulty: Easy–Medium
Method: Pound, dredge in flour → egg wash → panko-Parmesan, then bake on a wire rack at 425°F and finish with sauce and mozzarella.

My Experience Making This Recipe

I tested this method with both thick and thin breasts and settled on pounding to 1/2" for the best even cooking. The biggest discovery was baking on a wire rack over a sheet pan — it keeps the crust crisp all the way around. Using an instant-read thermometer stopped overcooking and kept the meat tender.

How to Make Baked Chicken Parmesan

Start by trimming and pounding four boneless, skinless chicken breasts to 1/2" thickness (about 1.25–1.5 lb total). Set up a dredging station: 1/2 cup all-purpose flour seasoned with 1 tsp salt and 1/2 tsp black pepper, two beaten eggs with 1 tbsp water, and a mixture of 1 cup panko, 1/2 cup finely grated Parmesan, 1 tsp dried oregano, and 1/2 tsp garlic powder. Dredge each breast in flour, shake off excess, dip in egg, then press into the panko mixture to coat well. Place on a wire rack set over a rimmed baking sheet, spray lightly with olive oil spray (or brush 1 tbsp olive oil), and bake at 425°F for 15–18 minutes until the internal temperature reaches 160°F. Spoon 1/3–1/2 cup warmed marinara over each breast, top with 1–2 oz shredded mozzarella and a sprinkle of extra Parmesan, then return to the oven for 5–7 minutes until cheese is bubbly and chicken registers 165°F. Rest 3–5 minutes before serving.

Equipment notes: use a meat mallet or heavy skillet to pound, an instant-read thermometer for accuracy, a shallow bowl for dredging, and a wire rack for crisping.

Expert Tips for Success

Use an instant-read thermometer: pull the chicken at 160°F and let carryover heat bring it to 165°F while resting. This prevents dryness.
Double-bread for crunch: press the panko mixture firmly onto the egg-coated chicken and refrigerate 10 minutes before baking to help it adhere.
Choose panko over regular breadcrumbs for a lighter, airier crunch; mix finely grated Parm into the panko for flavor.
Bake on a wire rack over a rimmed sheet pan so hot air circulates and the bottom stays crisp. If you prefer more browning, broil 1–2 minutes at the end while watching closely. Also see this technique used for a spicy twist in the berbere chicken wings.
Let the chicken rest before slicing; this keeps juices in and prevents soggy sauce from soaking straight through the crust.

How to Serve Baked Chicken Parmesan

Classic plate: serve over 8 oz cooked spaghetti tossed with a little olive oil and extra marinara.
Keep it bright: garnish with chopped fresh basil and a squeeze of lemon to cut the richness.
Family-style: place breasts on a platter with lemon wedges and a bowl of extra sauce for dipping. You can also shred leftovers for baked chicken chimichangas or other meals.
Occasion suggestions: this is a great weeknight comfort dinner or scaled up for a casual dinner party.

Storage and Reheating Guide

Refrigeration: cool to room temperature, then store in an airtight container for up to 3–4 days. Keep sauce separate if you want to maintain maximum crust crispness.
Freezing: wrap individual pieces tightly in plastic wrap and place in a freezer bag or airtight container for up to 3 months. Freeze without melted cheese for best results.
Reheating from fridge: preheat oven to 350°F, place chicken on a wire rack over a sheet pan, cover loosely with foil for the first 6 minutes, then uncover and heat until 165°F (about 10–12 minutes total).
Reheating from frozen: thaw overnight in the fridge, then follow the reheating-from-fridge method. Avoid microwaving if you want to keep the crust crisp; microwave only for a quick meal and then crisp under the broiler for 1–2 minutes.

Recipe Variations

Gluten-free: use gluten-free panko and 1/2 cup almond flour or a GF all-purpose flour for dredging; check labels for cross-contamination.
Dairy-free: use a dairy-free Parmesan alternative in the crumb and a plant-based mozzarella that melts, or omit cheese and finish with fresh herbs.
Thighs or legs: bone-in or boneless thighs work well; lower oven to 400°F and bake longer (25–35 minutes for bone-in) — technique notes similar to baked chicken legs and rice.
Low-carb/Keto: swap panko for finely ground pork rinds or almond flour and top with a moderate amount of high-fat mozzarella.

Nutritional Highlights

Protein-rich: each 5–6 oz serving provides a solid portion of lean protein to keep you full.
Moderate fat: cheese and the small amount of oil give flavor while baking keeps added fat lower than frying.
Allergens: contains dairy (Parmesan, mozzarella), gluten (unless using GF substitutes), and eggs; adjust for allergies as noted above.
Portion guidance: one 5–6 oz breast is a standard adult portion; serve with a side of vegetables or a salad to balance the meal.

Troubleshooting Common Issues

Soggy crust after sauce: spoon sauce lightly and serve immediately, or place sauce under the chicken (between rack and chicken) to prevent sogginess. For best crispness, keep sauce separate until serving.
Overcooked, dry chicken: use an instant-read thermometer and remove at 160°F to avoid dryness from overcooking. Rest to reach final 165°F.
Crumbs not sticking: press the panko mixture firmly onto the wet chicken, chill 10 minutes before baking, and avoid excess flour in the dredge stage.

Frequently Asked Questions

Q: Can I make this ahead and reheat for guests?
A: Yes. Bake the chicken through the first stage (golden and cooked to 160°F), cool, then store sauce and chicken separately. Reheat in a 350°F oven until 165°F, add sauce and cheese, and melt under broiler for 1–2 minutes right before serving.

Q: Can I use frozen chicken breasts?
A: Thaw fully in the refrigerator before pounding and breading. Breaded frozen chicken tends to release moisture and becomes soggy; for best texture, prepare from thawed chicken.

Q: What’s the best cheese to use?
A: Part-skim shredded mozzarella melts well and balances richness; use freshly grated Parmesan in the crumb mix (not pre-grated) for better flavor and adhesion.

Q: Can I finish this in an air fryer?
A: Yes — cook at 380°F for about 10–12 minutes depending on thickness, then add sauce and cheese and air-fry 2–3 more minutes. Watch closely, as air fryers vary. For other baked-to-crisp ideas, see our creamy parmesan sauce paired recipes.