Description

This Crispy Baked Chicken Parmesan delivers all the comfort of the classic dish without the heavy frying. Juicy chicken breasts are coated in a crunchy Parmesan breadcrumb crust, baked until golden, then smothered in marinara and bubbly mozzarella. It’s an easy, family-friendly dinner that feels restaurant-worthy but comes together on a single sheet pan.

Ingredients

Scale

4 boneless, skinless chicken breasts
1 cup breadcrumbs (preferably panko)
1/2 cup grated Parmesan cheese
1 teaspoon Italian seasoning
1 teaspoon garlic powder
Salt and freshly ground black pepper, to taste
1 cup marinara sauce
1 cup shredded mozzarella cheese
2 tablespoons olive oil
Fresh basil leaves, for garnish

Instructions

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil.
In a shallow bowl, combine the breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Stir until well mixed.
Pat the chicken breasts dry with paper towels. If very thick, pound to an even thickness for more even cooking.
Press each chicken breast into the breadcrumb mixture, coating both sides and pressing firmly so the crumbs adhere well.
Arrange the coated chicken breasts on the prepared baking sheet, leaving a little space between each piece.
Drizzle the tops of the chicken with the olive oil, or lightly mist with cooking spray to help them crisp in the oven.
Bake for 20–25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C) and the coating is golden brown.
Remove the baking sheet from the oven. Spoon marinara sauce evenly over each piece of chicken.
Top each chicken breast with shredded mozzarella cheese, dividing it evenly.
Return the chicken to the oven and bake for an additional 5–7 minutes, or until the cheese is fully melted, bubbly, and lightly golden in spots.
Remove from the oven and let rest for a few minutes. Garnish with fresh basil leaves before serving.

Notes

Use thin, evenly sized chicken breasts for faster, more even baking.
If your marinara sauce is salty, reduce the salt in the breadcrumb mixture slightly.
For extra crunch, lightly toast the panko in a dry skillet before using it.
Let the chicken rest a few minutes after baking so the juices redistribute and the crust sets.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baked
Cuisine: Italian-American

Nutrition

Serving Size: 1 chicken breast with sauce and cheese (1/4 of recipe)
Calories: 380 kcal
Sugar: 5 g
Sodium: 720 mg
Fat: 16 g
Saturated Fat: 5 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 2 g
Protein: 38 g
Cholesterol: 105 mg

Keywords: baked chicken parmesan, crispy chicken parm, easy chicken dinner, sheet pan chicken, Italian chicken recipe