This easy baked Chicken Parmesan is restaurant quality, with breaded chicken, marinara sauce, mozzarella and parmesan cheese.  Don’t miss my tips for making healthy chicken parmesan!

This chicken parmesan recipe ranks right up there with some of my other favorite American-Italian foods including: Tuscan Garlic Chicken, and homemade Manicotti.  Don’t forget to serve it with the easiest homemade marinara sauce and tiramisu for dessert!

Chicken Parmesan served over spaghetti noodles with marinara sauce on a white plate, on a white marble board.

Chicken Parmesan

When it comes to good Italian food, my husband is a total food snob, and this chicken parm is probably his all time favorite!  That may be why it was one of the first recipes I ever shared on my blog, back in 2010! There’s something almost “fancy” about it, but it’s very easy to make it just as good as you’d get at a restaurant, right from your own kitchen!

The key to really awesome chicken parmesan (like restaurant-quality good) is in the ingredients! I’m begging you to take the few extra minutes to make the homemade marinara sauce, rather than bottled stuff, and garnish the dish with fresh basil! You could even make the marinara sauce a few days in advance to save time.

Chicken parmesan in 5 simple steps:

  1. Butterfly chicken breasts. Cut your chicken breasts in half horizontally. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken. Pat chicken dry and season well on both sides with salt and pepper.
  2. Dip the chicken. Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine. Dip each piece of chicken into the egg, and then breadcrumb mixture, pressing the crumbs to adhere.
  3. Brown the chicken. Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
  4. Assemble. Pour a little marinara sauce in the bottom of a 9×13” baking dish. Add browned chicken to the pan and add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheeses.
  5. Bake. Bake at 450 degrees F for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through.  Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra marinara sauce, if desired.

Four process photos for making Chicken Parmesan including dipping chicken in egg and breadcrumbs, browning in a skillet, added to a baking dish with marinara, and topped with shredded cheese.

Freezing Instructions:

  • Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil  pan.  Add all chicken pieces and cover tightly.  Freeze for up to 3 months.
  • To cook, pre-heat your oven to 400° Fahrenheit. Add the aluminum pan to the oven and bake, covered, for about 1 hour and 15 minutes.  Uncover the pan, pour marinara sauce over top, and sprinkle mozzarella and parmesan cheese on top. Bake for an additional 15-25 minutes or until chicken is cooked through cheese is melted and bubbly.

Chicken parmesan is best frozen BEFORE cooking.  if you’ve already baked your chicken parmesan, it won’t freeze and reheat well.  I’d recommend storing it in the refrigerator and eating it as leftovers for 2-3 days.

For Healthier Chicken Parmesan:

  • Skip the breading.  Skip the breading all together or choose whole wheat breadcrumbs.
  • Serve with roasted vegetables.
  • Cut the cheese.  Cheese adds a lot of saturated fat.  Choose to add less cheese or leave it off all together and let the marinara sauce do the talking!

Close-up photo of chicken parmesan in a pan.

Sides for Chicken Parmesan:

 

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Recipe

Chicken Parmesan served over spaghetti noodles with marinara sauce on a white plate, on a white marble board.
Prep 30 mins
Cook 15 mins
Total 45 mins
Add to Meal Plan

Video

Ingredients
  

  • 2 boneless, skinless chicken breasts , cut in half lengthwise to make 4*
  • ½ cup fresh grated parmesan cheese , divided
  • 2 eggs
  • 1 cup panko bread crumbs
  • 1 cup Italian style bread crumbs
  • 1 teaspoon garlic powder
  • 3 Tablespoons oil
  • 24 ounces marinara sauce , or HOMEMADE
  • 1 cup fresh shredded mozzarella cheese
  • Fresh basil , for serving

Instructions
 

  • Preheat oven to 450 degrees F.
  • Cut your chicken breast in half horizontally. (This is often called “butterfly” cut. Place one hand on top of the breast and carefully run a knife through the center of the meat so you have two even, thin pieces of chicken.)
  • Pat chicken dry and season well on both sides with salt and pepper.
  • Add eggs to a shallow bowl and beat well. Add breadcrumbs, parmesan and garlic powder to another shallow bowl and stir to combine.
  • Dip each piece of chicken into the egg mixture, and then breadcrumbs, pressing the crumbs to adhere.
  • Add oil to a large skillet over medium-high heat. Once hot, add breaded chicken and cook for about 2 minutes on each side, until golden, but not cooked through.
  • Spoon a thin layer of marinara sauce into a 9x13’’ baking pan, to cover the bottom of the pan. Place chicken on top.
  • Add a spoonful of marinara sauce over the chicken, followed by a sprinkle of mozzarella and parmesan cheese.
  • Bake for 10-15 minutes or until cheese is melted and bubbly and chicken is cooked through (165 degrees F).
  • Garnish with fresh chopped basil. Serve over hot cooked spaghetti noodles, with extra sauce, if desired.

Notes

*If your chicken breasts are not thick enough to cut into halves you could place them between two pieces of plastic wrap and use a meat mallet or rolling pin to gently pound them evenly to ½ inch thick.
Freezing Instructions:
  • Follow the recipe directions up to step 5 (dredging) and place the breaded chicken in a greased, freezer safe foil  pan.  Add all chicken pieces and cover tightly.  Freeze for up to 3 months.
  • To cook, pre-heat your oven to 400° Fahrenheit. Add the aluminum pan to the oven and bake, covered, for about 1 hour and 15 minutes.  Uncover the pan, pour marinara sauce over top, and sprinkle mozzarella and parmesan cheese on top. Bake for an additional 15-25 minutes or until chicken is cooked through cheese is melted and bubbly.
Chicken parmesan is best frozen BEFORE cooking.  If you've already baked your chicken parmesan, it won't freeze and reheat well.  I'd recommend storing it in the refrigerator and eating it as leftovers for 2-3 days.

Nutrition

Calories: 531kcalCarbohydrates: 41gProtein: 33gFat: 26gSaturated Fat: 8gCholesterol: 149mgSodium: 1672mgPotassium: 926mgFiber: 5gSugar: 10gVitamin A: 1159IUVitamin C: 13mgCalcium: 404mgIron: 5mg

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I originally shared this recipe in October 2010. Updated August 2019.

 

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Comments

  1. 5 stars
    Once again, my family LOVED my cooking! You are making me look really good! We had the chicken over zoodles, which turned out great. The chicken was so juicy and the homemade marinara was fantastic!

  2. I breaded my chicken breast and put marinara sauce on before baking. Will this be okay? I didn’t read the recipe because I was in a hurry. Not sure what to do now.

  3. If you freeze this, what about the golden brown from frying in oil. Can you thaw breaded chicken and then brown and then bake?

  4. 5 stars
    Super yummy! Everyone enjoyed it. I had lots of left over bread crumbs that were not used. I think you could get away with using 1/2 cup of both bread crumbs instead of 1 cup each.

  5. Hi lauren, At some point I am going to try this and when I do I will add a link to your original post because there is no way my recipe is going to look like yours! xo laura in CO