Perfect Baked Chicken Parmesan

Ingredients

• 4 (170–227 g each; 6–8 oz)boneless, skinless chicken breasts
• 125 g (1 cup)plain flour
• 2 largeeggs, beaten
• 220 g (2 cups)Italian-seasoned breadcrumbs
• 100 g (1 cup)grated Parmesan cheese
• 1 teaspoongarlic powder
• ½ teaspoondried oregano
• ¼ teaspoonsalt
• ¼ teaspoonblack pepper
• 480 ml (2 cups)marinara sauce
• 200 g (2 cups)shredded mozzarella cheese
• 10 g (¼ cup), optionalchopped fresh basil
• Optionalolive oil spray

Instructions

1. 1

   Prepare the oven

   Heat the oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.

2. 2

   Flatten the chicken

   Pound each chicken breast to an even thickness of 1.3 cm (½ inch). Pat the breasts completely dry with paper towels.

3. 3

   Set up dishes

   Arrange three shallow dishes for the flour, beaten eggs and breadcrumb mixture.

4. 4

   Mix the breadcrumbs

   In a medium bowl, combine the Italian-seasoned breadcrumbs, Parmesan, garlic powder, oregano, salt and pepper. Mix well.

5. 5

   Coat the chicken

   Coat one breast at a time in flour, shaking off the excess. Dip it in the beaten egg until covered, then dredge it in the breadcrumb mixture, pressing gently so the coating sticks.

6. 6

   Arrange on tray

   Place the coated breasts on the prepared baking sheet. If using, lightly spray their tops with olive oil spray.

7. 7

   Bake the chicken

   Bake for 20–25 minutes, until the chicken is cooked through and the coating is golden brown. Its internal temperature should reach 74°C (165°F).

8. 8

   Add sauce and cheese

   Take the baking sheet out of the oven. Spread about 60 ml (¼ cup) of marinara sauce over each breast and top each with about 50 g (½ cup) of mozzarella.

9. 9

   Melt the cheese

   Return the tray to the oven and bake for another 5–7 minutes, until the cheese is melted and bubbling.

10. 10

    Finish and serve

    Remove from the oven and leave to cool for a few minutes. Garnish with fresh basil, if using, and serve immediately.

What is chicken Parmesan?

Chicken Parmesan is an Italian-American dish of breaded chicken topped with tomato sauce and cheese. It draws on the Italian tradition of serving food alla Parmigiana, adapted here with chicken and a generous mozzarella topping.

This version bakes the coated breasts rather than frying them. The Parmesan mixed into the breadcrumbs adds savoury flavour, while the sauce and mozzarella go on towards the end to keep the topping distinct.

Nutrition and macros by portion

The nutrition label shows one serving as written: 650 calories, 0g protein, 0g carbs, 0g fat.

Chicken supplies most of the protein, while the breadcrumbs and flour contribute carbohydrates. The Parmesan, mozzarella and olive oil spray (if used) contribute much of the fat; serve with vegetables or salad to add a fresh side to the plate.

The coating ingredients

Flour first: it gives the beaten egg a surface to cling to, helping the breadcrumb layer stay in place.

Seasoned crumbs: Italian-seasoned breadcrumbs, Parmesan, garlic powder and oregano make up the crisp, savoury coating. Mix them thoroughly so the seasoning is distributed across the chicken.

Even thickness matters

Flattening the breasts to 1.3 cm (½ inch) helps them cook at a similar rate. Patting them dry before breading also helps the coating adhere rather than slipping on a wet surface.

Work with one breast at a time through the flour, egg and crumbs. Press the crumbs on gently, then shake away any loose excess before transferring the chicken to the tray.

Check the chicken and coating

The first bake should leave the coating golden and the chicken cooked through; check that the centre reaches 74°C (165°F). The stated 20–25 minutes is a guide, so use the temperature as the doneness cue.

Add the marinara and mozzarella only after this bake. The shorter second bake melts the cheese and warms the sauce without leaving the topping in the oven for the full cooking time.

Keep the topping balanced

Spread about 60 ml (¼ cup) of marinara over each breast, then add about 50 g (½ cup) of mozzarella. Spreading the sauce over the surface helps each portion get some, while an even layer of cheese melts together.

If using basil, add it after baking as directed. Serve once the chicken has cooled for a few minutes, while the cheese is still melted.

What to serve alongside it

The recipe gives each chicken breast a rich tomato-and-cheese topping, so a simply dressed green salad or steamed vegetables make an easy contrast.

For a more substantial meal, serve it with pasta, or with bread to catch any marinara left on the plate.

Recipe notes & tips

• Line the tray with parchment for easier cleanup.
• Pat the chicken dry before starting the coating so it is easier for the layers to adhere.
• Use separate shallow dishes for flour, egg and crumbs to make the coating process straightforward.
• Press the breadcrumb mixture gently onto each breast, then remove any loose excess.
• Use a thermometer to check that the thickest part of each breast reaches 74°C (165°F).
• Add the basil after baking so it stays fresh-tasting.

Variations

• Add chilli: mix a little chilli flakes into the breadcrumb mixture for a warmer flavour.
• Use provolone: replace some or all of the mozzarella with sliced provolone.
• Try fresh herbs: scatter chopped parsley over the finished chicken instead of basil.
• Make it gluten-free: use gluten-free flour and breadcrumbs.
• Use a different sauce: substitute another tomato-based pasta sauce for the marinara.

Common mistakes to avoid

• Uneven chicken: pound the breasts to an even 1.3 cm (½ inch) thickness so they cook more evenly.
• Wet surface: pat the chicken dry before breading to help the coating stick.
• Loose coating: press the crumbs gently onto the egg-coated chicken and shake off only the excess.
• Skipping the temperature check: confirm the centre reaches 74°C (165°F) rather than relying on colour alone.
• Sauce added too early: wait until after the first bake to add marinara and mozzarella, as the method directs.

How to store

Refrigerate leftovers in a covered container and use within 3–4 days. Reheat in an oven until hot throughout; the breadcrumb coating may soften as it sits.

Frequently asked questions