Chicken Parmesan is a family favorite and a regular entry in our dinner rotation. This oven-baked Chicken Parmesan is a quick, satisfying take on the classic Italian dish that keeps flavor without the extra fat from frying.
The chicken breasts are sliced into cutlets, lightly brushed with oil, dredged in a seasoned breadcrumb and Parmesan mixture, and baked on a sheet pan. Near the end of baking each cutlet is topped with marinara sauce and cheese, then returned to the oven until the cheese melts and the chicken is fully cooked.
This dish pairs well with many sides. We often serve it over spaghetti with extra marinara, but steamed vegetables or rice are equally good. It’s a versatile main that adapts to what you have on hand.
While pan-frying breaded cutlets is traditional, baking delivers crisp, flavorful results with less oil. Baking also allows you to cook all the cutlets at once on a sheet pan, eliminating the need to work in batches and constantly monitor a frying pan. Simply bake and remove when done—convenient and tidy.
Lightly Coat the Chicken with Breading Mixture
Chicken cutlets are boneless, skinless chicken breasts sliced horizontally to create thinner pieces; pounding them evens the thickness for uniform cooking. Brush each cutlet lightly with oil so the breading adheres and crisps nicely, then dredge in the breadcrumb mixture until evenly coated. Lay the breaded cutlets on a parchment-lined baking sheet for easy cleanup.
How Long to Bake the Chicken Cutlets?
Preheat the oven to 400°F and bake the cutlets for 20 minutes. After that initial bake, spoon a bit of warm marinara over each cutlet—this step enhances flavor and helps the cheese meld into the crust.
Sprinkle grated mozzarella and the remaining grated Parmesan over each sauced cutlet.
Return the pan to the oven and bake until the chicken reaches an internal temperature of 165°F, about 15 more minutes. The cheese should be melted and lightly golden.
Dinner Is Served!
Serve the Chicken Parmesan over spaghetti and top with an extra ladle of marinara sauce. It’s a straightforward, comforting meal that’s ideal for weeknights and can be completed in about an hour, including prep time.
Cutting chicken breasts into cutlets stretches the servings: this recipe uses four chicken breasts and is listed to serve four, but portions can vary—some are satisfied with a single cutlet while others enjoy two.
More Chicken Recipes
- Chicken Cacciatore
- Chicken Cutlet with Broccoli and Peppers in a Creamy Dill Sauce
- Creamy Chicken Marsala
Chicken Parmesan – Oven Baked
Ingredients
- 4 boneless skinless chicken breasts
- 2 cups bread crumbs
- 1 cup grated parmesan cheese divided
- 1 tbsp oregano
- 1 tsp basil
- 1 tsp garlic powder
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp cayenne pepper
- 2 tbsp oil
- 4 cups pasta sauce
- 1 1/2 cups grated mozzarella cheese
- 1 pound spagetti pasta
Instructions
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Preheat oven to 400°F.
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Slice each chicken breast in half horizontally to make two thinner cutlets. Cover with plastic wrap and gently pound each cutlet to an even thickness.
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Combine bread crumbs, 1/2 cup grated Parmesan, oregano, basil, garlic powder, salt, black pepper and cayenne in a medium bowl.
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Brush both sides of each cutlet with oil, then coat with the breadcrumb mixture. Place on a parchment-lined baking sheet.
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Bake for 20 minutes.
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Warm the marinara sauce over medium-low heat.
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Cook the pasta according to package directions.
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After 20 minutes, spoon marinara over each cutlet and sprinkle with grated mozzarella and the remaining Parmesan.
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Bake until cooked through and an internal temperature of 165°F is reached, about 15 more minutes.
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Serve the chicken parmesan over spaghetti with a ladle of marinara sauce.
Nutrition
Per serving:
Nutrition Disclaimer