Baked Chicken Parmesan for an Easy Weeknight Dinner

Name: Baked Chicken Parmesan
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 4 boneless skinless chicken breasts (or pre cut cutlets); 1 cup all purpose flour; 2 large eggs, beaten; 1 1/2 cups panko breadcrumbs, Italian panko with herbs works beautifully; 1 cup arrabbiata sauce, or your favorite marinara; 4 slices provolone cheese or 1 cup shredded mozzarella; 2 tablespoons olive oil; Salt and black pepper to taste; Fresh basil for garnish, optional

By:

Ruby Bennett

Published:

July 12, 2026

Jump to Recipe·Print Recipe

Email this Recipe!

Want to keep this baked chicken parmesan close at hand? Pop your name and email into the form below and the full recipe will land right in your inbox. Make sure to check your spam folder just in case it takes a little detour.

Now for the recipe itself. I always start with this one when I want something cozy on a busy weeknight, and the whole family goes quiet when it hits the table. That is always a good sign.

Ingredients

4 boneless skinless chicken breasts (or pre cut cutlets)
1 cup all purpose flour
2 large eggs, beaten
1 1/2 cups panko breadcrumbs, Italian panko with herbs works beautifully
1 cup arrabbiata sauce, or your favorite marinara
4 slices provolone cheese or 1 cup shredded mozzarella
2 tablespoons olive oil
Salt and black pepper to taste
Fresh basil for garnish, optional

Step by Step Instructions

Preheat your oven to 400°F. Line a baking sheet with parchment paper or give it a light coat of oil.
Pound the chicken breasts to an even 1/2 inch thickness. Lay plastic wrap on top to keep the juices from making a mess. Season both sides with salt and pepper.
Set up your breading station with three shallow bowls. Bowl one gets the flour, bowl two gets the beaten eggs, and bowl three gets the panko.
Dip each cutlet in the flour first, shaking off the excess. Then dip in the egg, and finally press firmly into the panko so every nook and cranny is coated.
Place the breaded cutlets on the prepared baking sheet and lightly drizzle or spray with olive oil for extra crunch.
Bake for 15 minutes on one side, flip carefully, then bake another 10 minutes until the coating is golden and the chicken is cooked through.
Remove from the oven, spoon arrabbiata sauce over each cutlet, and top with cheese.
Return to the oven on low broil for 2 to 3 minutes until the cheese is brown and bubbling.
Garnish with fresh basil and serve right away. #drool

Make sure to press the panko firmly onto the chicken. This little step is the secret to a coating that stays crunchy all the way to the last bite, even under a blanket of melty cheese and sauce.

Jump to:

Baked Chicken Parmesan

If you have been searching for a lighter chicken parmesan that does not skimp on crunch, you just found it. This baked chicken parmesan skips the heavy oil bath of the classic pan fried version but still brings that satisfying crispy coating, thanks to a simple panko trick that has roots in Japanese cooking.

I always start with this recipe when I want something cozy that feels like a little treat. It is easy enough for a Tuesday night and special enough for company. The oven does most of the work while you handle the breading station, and the whole thing comes together in well under an hour. It is a true weeknight win for busy parents, students, and anyone craving real comfort food without the extra fat.

This recipe has earned a 4.72 rating from 7 home cooks who tried it, and I think you are going to love it too. If you want more weeknight ideas, take a look at my full baked chicken parmesan collection for sides, sauces, and easy swaps. For another trusted take, the classic baked chicken parmesan recipe from Allrecipes is a wonderful backup on busy nights.

Preparation Tips & Serving Suggestions

A few small habits make a big difference with this recipe. Make sure to pound the chicken to an even thickness so it bakes at the same rate. I always start with plastic wrap on top to keep the chicken from sticking to the mallet, and it saves a lot of cleanup later. Three shallow bowls for your breading station will keep the process smooth and mess free.

Now for the cheese. I know it is called chicken parmesan, but provolone is honestly my favorite here. It melts into a beautiful blanket and adds a richer flavor. You can use whatever cheese you like, but if you go with fresh mozzarella just watch out for that extra moisture so your chicken stays crispy. Pat the slices dry with a paper towel before laying them on.

Ways to Serve It

Classic pasta plate: Spoon extra arrabbiata sauce around the chicken in a rectangular baking dish before broiling. Serve over spaghetti or angel hair.
Garlic bread sandwich: Skip the extra sauce on top and slide the cutlet onto toasted homemade garlic bread. Add fresh basil and you have the best chicken parm sandwich of your life.
Simple side: Pair with a crisp green salad, roasted broccoli, or a quick Caesar for a lighter plate.

Storage and Reheating

Leftover chicken parmesan keeps well in the refrigerator for 3 to 4 days. For the crispiest results, reheat in a toaster oven or air fryer at 350°F for about 5 to 7 minutes. The microwave works in a pinch but it will soften the coating, so I avoid it when I can.

You can also freeze the cooked and cooled cutlets without sauce and cheese in a single layer, then transfer to a freezer bag for up to 3 months. Add fresh sauce and cheese after thawing and broil until bubbly.

Serving Style	Best For	Quick Tip
Over pasta	Family dinner	Use a rectangular baking dish and surround chicken with extra sauce before broiling
On garlic bread	Casual lunch or game day	Skip the extra sauce on top and toast the bread first
With a side salad	Lighter weeknight meal	Pat fresh mozzarella dry to keep the coating crispy

The world is your oyster with this chicken parmesan recipe. Make it into a sandwich, serve it with some pasta, or eat it with a side of your choice. For a different spin, try my crispy chicken parmesan recipe variation with extra herbs. You can also browse an healthy baked chicken parmesan from Food Network for more inspiration on lighter comfort food.

Frequently Asked Questions

How can I make baked chicken parmesan crispy without frying?

Use panko breadcrumbs lightly coated with cooking spray or olive oil, and bake on a wire rack set over a baking sheet at 400°F for 15 20 minutes until golden and crispy.

What is the best cheese to use for chicken parmesan?

A combination of mozzarella for melt and Parmesan for flavor is classic. Provolone or provolone can be substituted for a sharper taste.

Can I freeze baked chicken parmesan?

Yes, freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F to restore crispiness.

Is baked chicken parmesan a healthy option?

Baked versions are lower in fat than fried. Using whole wheat breadcrumbs or panko, part skim mozzarella, and a light hand with oil can reduce calories and saturated fat.

How long should I bake chicken parmesan at 400°F?

Breaded chicken cutlets typically bake for 15 20 minutes, then top with sauce and cheese and bake another 5 10 minutes until cheese is bubbly.

What should I serve with baked chicken parmesan?

Classic sides include spaghetti or angel hair pasta with marinara, a simple green salad, garlic bread, or roasted vegetables.

I would love to see your baked chicken parmesan come to life in your kitchen. Did you make this recipe? If you snap a photo, please be sure to tag me on Instagram or share your story in the comments below. I love hearing how you serve it, what sides you pair it with, and any fun twists you try on the classic. The world is your oyster with this recipe, and I cannot wait to see how you make it your own. Happy cooking from my kitchen to yours.

Baked Chicken Parmesan for an Easy Weeknight Dinner