Classic Baked Chicken Parmesan
Cut used: Breast chicken →
Prep
20 min
Cook
25 min
Total
45 min
Great chicken parmesan starts with pan-frying breaded cutlets just until golden, then finishing them in the oven under a blanket of sauce and cheese so the breading stays crisp instead of turning soggy. Panko breadcrumbs mixed with parmesan add extra crunch and savory depth to the coating. This method gives you a crackling crust, melty cheese, and chicken that's cooked through without being dry.
What Ingredients Do You Need?
- 2 large Boneless, skinless chicken breasts, halved and pounded thin
- 1/2 cup All-purpose flour
- 2 Eggs, beaten
- 1 cup Panko breadcrumbs
- 1/2 cup, divided Grated Parmesan cheese
- 1 tsp Dried Italian seasoning
- to taste Salt and black pepper
- 1/4 cup Olive oil
- 2 cups Marinara sauce
- 1.5 cups Shredded mozzarella cheese
- for garnish Fresh basil, torn
How Do You Make Classic Baked Chicken Parmesan?
- 1
Set up breading station
Place flour in one dish, beaten eggs in a second, and panko mixed with 1/4 cup Parmesan, Italian seasoning, salt, and pepper in a third.
- 2
Bread the chicken
Dredge each cutlet in flour, dip in egg, then press firmly into the panko mixture to coat evenly on both sides.
- 3
Pan-fry until golden
Heat olive oil in a large oven-safe skillet over medium-high heat. Fry cutlets 3 minutes per side until golden brown (they don't need to be cooked through yet).
- 4
Top with sauce and cheese
Spoon marinara over each cutlet, then top with mozzarella and remaining Parmesan.
- 5
Bake
Transfer the skillet to a 425°F oven and bake 12-15 minutes until the cheese is bubbly and the internal temperature reaches 165°F.
- 6
Rest and garnish
Let rest 3 minutes, then scatter fresh basil over the top before serving.
What Are the Pro Tips for This Recipe?
- 💡 Use an oven-safe skillet to move seamlessly from stovetop to oven and save on dishes.
- 💡 Don't skip pounding the chicken — even thickness ensures the coating doesn't burn before the meat cooks.
- 💡 Press the panko on firmly so it doesn't fall off during frying.
- 💡 Serve over spaghetti or alongside garlic bread to catch the extra sauce.
