Our Homemade Baked Chicken Parmesan features tender, juicy, marinated chicken coated in crunchy Panko-style breadcrumbs and topped with tomato sauce and a duo of melted cheeses. It’s the perfect family-friendly dinner recipe for when you want to enjoy some restaurant-quality food but want to avoid the three-figure bill that comes with dining out as a family.
Healthy Chicken Parmesan Recipe
Without fail, every time I take my daughter to an Italian restaurant she insists on ordering the chicken parm.
And who can blame her? Between the cheesy topping, all of the garlicky, earthy herby flavors and the crunch of the bread coating against the fork-tender marinated chicken, chicken parmesan is an utterly satisfying comfort food that is perfect year-round.
Chicken Parmesan is a North American invention, inspired by the traditional Eggplant Parmesan (Melanzane alla Parmigiana) that actually did originate in Italy.
It’s traditionally deep fried, so pan-frying and baking is a healthier option that still ensures a crispy coating.
This recipe has the perfect amount of garlic and Italian seasonings and uses a combination of quick pan searing and baking to ensure crispy breading and juicy, tender chicken without having to work in batches or spend an hour in the kitchen.
It’s a super simple method for making chicken parmesan for a family.
For best results, you want the chicken to be of somewhat even thickness. If your chicken breasts are very uneven, you can pound out the chicken with a meat mallet or rolling pin or cut the chicken breasts in half through the middle (horizontally).
Chicken Parmesan Variations:
- use veal or pork cutlets
- instead of baking, finish off this recipe in the air-fryer
- add a layer of ham or cooked bacon between the sauce and the cheese
- swap out the cheddar cheese for mozzarella cheese or your preferred cheese
- use leftovers to make a homemade chicken parmesan sandwich
What to Serve with Chicken Parmesan
- Zucchini Noodles
- Roasted Vegetables
- Garlic Bread
- Green Salad
- Mashed Potatoes
How to store leftover chicken Parmesan: I can’t stand soggy chicken Parmesan, so if I know that I’ll be storing a few of the breaded chicken breasts, I will refrigerate them without the tomato sauce and cheese topping. When ready to enjoy, I will top with tomato sauce and cheese and bake for 8-10 minutes.
The breaded chicken breasts can be refrigerated for up to 3-4 days.
How to freeze chicken Parmesan: You can freeze chicken Parmesan either before or after cooking the chicken. Either way, I don’t advise freezing with the tomato sauce and cheese.
If freezing after coating but before cooking, you can freeze the chicken breasts in an airtight container or your favorite freezer containers for up to three months. (This set of freezer containers is a crazy bargain.) Thaw completely overnight in the fridge before proceeding with the recipe, as written.
If frozen after pan frying, the chicken won’t ever be as crispy after thawing, but it will still be delicious. Freeze for up to two months and thaw overnight before topping with tomato sauce and cheese and baking for 8-10 minutes.
More Baked Chicken Recipes:
- Bruschetta Chicken
- Dorito Chicken Tenders (with Video)
- Easy Marinated Chicken (with Video)
- Milk Poached Chicken (with Video)
- Chipotle Chicken Enchiladas (with Video)
- Copycat KFC Chicken
- Prezel-Crusted Chicken with Honey Mustard
- Baked Chicken Florentine from The Suburban Soapbox
- Italian Baked Chicken from The Mediterranean Dish
Baked Chicken Parmesan Ingredients
- Chicken Breasts, halved
- Garlic Cloves, minced
- Fresh Parsley, optional
- Salt and Pepper
- Panko Bread Crumbs <– these bread crumbs give amazing crunch and are the only ones I ever use
- Parmesan Cheese, divided
- Cooking Oil, as needed
- Tomato Sauce of choice <– I like using tomato passata (strained tomato sauce) for the thin texture and so I can add my own seasonings
- Italian Seasoning <– grab our recipe for homemade Italian seasoning here
- Cheddar Cheese
Scroll down to the printable recipe card for full measurements.
Tip: the breading should be very crispy before being added to the casserole dish to prevent getting soggy from the tomato sauce.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Container with Lid
- Cast Iron Skillet <– I love the versatility of a good cast-iron pan – you can make everything from eggs to dessert in them and they transition easily from the stove to the oven. This one is pre-seasoned and great for even heating
- Meat Tongs
- 9″ x 13″ Casserole Dish <– I love these Pyrex dishes with fitted lids for easy transportation to parties or leftover storage
- Sharp Kitchen Knife
- Cutting Board
- Meat Thermometer <– This is the meat thermometer I have been using for the past 6 years – I’ve never had to change a battery and it’s super sturdy and reliable. It was a bit pricey, but unlike the $15 models that you can buy, this one isn’t going to need replacement. It is waterproof and comes with a two-year warranty.
- Cheese Grater
How to Make Baked Chicken Parmesan
In a casserole dish or tupperware container, combine the eggs, minced garlic and parsley.
Marinate the chicken in the egg mixture for 15 minutes or overnight.
Place the flour in one shallow bowl and the Panko bread crumbs in a second. Have a clean plate ready and also grease a 9” x 13” casserole dish and set aside.
Stir 2 teaspoon of the Italian seasoning into the flour.
Dredge each piece of chicken in the flour, then back into the egg mixture and then into the Panko bread crumbs.
Place on a plate as you coat all of the chicken halves.
Place the cooking oil in a skillet over medium heat.
Brown each piece of chicken, about 3-4 minutes per side, and then place in the prepared casserole dish.
Preheat oven to 425F.
Stir the remaining 2 teaspoons of Italian seasoning into the tomato sauce and then spoon onto the chicken.
Top with shredded cheese and Parmesan cheese.
Bake the chicken parmesan for 8-10 minutes until the cheese is melted.
Garnish with optional parsley and serve.
Grab your free printable recipe card for our baked chicken Parmesan recipe:
- 4 Chicken Breasts, halved
- 2 Eggs
- 3 Garlic Cloves, minced
- 2 Tablespoons Fresh Parsley, optional
- Salt and Pepper
- 1 1/2 cups Panko Bread Crumbs
- 1/2 cup Parmesan Cheese, divided
- Cooking Oil, as needed
- 1 cup Tomato Sauce of choice
- 1 teaspoon Italian Seasoning
- 1 cup Cheddar Cheese
- In a casserole dish or tupperware container, combine the eggs, minced garlic and parsley.
- Marinate the chicken in the egg mixture for 15 minutes or overnight.
- Place the flour in one shallow bowl and the Panko bread crumbs in a second. Have a clean plate ready and also grease a 9” x 13” casserole dish and set aside.
- Stir 2 teaspoon of the Italian seasoning into the flour.
- Dredge each piece of chicken in the flour, then back into the egg mixture and then into the Panko bread crumbs.
- Place on a plate as you coat all of the chicken halves.
- Place the cooking oil in a skillet over medium heat.
- Brown each piece of chicken, about 3-4 minutes per side, and then place in the prepared casserole dish.
- Preheat oven to 425F.
- Stir the remaining 2 teaspoons of Italian seasoning into the tomato sauce and then spoon onto the chicken.
- Top with shredded cheese and Parmesan cheese.
- Bake the chicken parmesan for 8-10 minutes until the cheese is melted.
- Garnish with optional parsley and serve.
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Amount Per Serving: Calories: 310Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 118mgSodium: 606mgCarbohydrates: 18gFiber: 1gSugar: 2gProtein: 29g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves this easy chicken Parmesan recipe as much as mine does!
For more ways to enjoy chicken, check out our full chicken recipe collection here: