Baked Chicken Parmesan is an easy, family-friendly alternative to the classic fried version. Baking keeps the chicken crispy without standing over a skillet of hot oil, and it’s lighter without sacrificing the flavor everyone loves. A few simple steps and you’ll have a comforting meal on the table.
This post may contain Affiliate Links.
Chicken Parmesan in the Oven
Chicken Parmesan, often called Chicken Parm, has become a beloved Italian-American classic. It pairs a crunchy chicken cutlet with tangy marinara and melted mozzarella, usually served over pasta. The traditional method involves pan-frying, which can be messy and heavy with oil.
This baked version keeps the familiar dredge of flour, eggs, and breadcrumbs but skips deep frying. A light spray of oil before baking helps the exterior crisp in a hot oven, giving you a golden crust without frying. It’s quicker to clean up, a bit healthier, and still full of comforting flavor—perfect for busy weeknights or family dinners.
My family loves this preparation, and I hope it becomes a favorite in your home too.
Ingredients
- 1/2 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 2 eggs
- 1/2 cup Italian breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1.5 pounds boneless, skinless chicken breasts (about 3 breasts)
- 1/2 cup marinara sauce (plus more for serving)
- 10 ounces fresh sliced mozzarella
- 12 ounces spaghetti
- Spray oil (olive oil or preferred cooking spray)
For the full ingredient list with amounts, see the recipe details below.
Instructions for Oven Baked Chicken Parm
Follow these steps for a reliably crispy baked Chicken Parmesan:
- Preheat your oven to 400ºF and lightly grease a rimmed sheet pan.
- Bring a large pot of salted water to a boil for the spaghetti; keep it covered until ready to add the pasta.
- Set up three shallow dishes: one with the flour and kosher salt mixed, one with the whisked eggs, and one with the Italian breadcrumbs combined with grated Parmesan.
- Prepare the chicken breasts by slicing each in half horizontally to create even, thin cutlets. This keeps cooking time short and portions consistent.
- Working one cutlet at a time, dust it in the seasoned flour, dip it into the beaten eggs, then press it into the breadcrumb mixture until fully coated. Place each coated cutlet on the prepared sheet pan.
- Lightly spray the tops of the cutlets with cooking spray so they brown more evenly in the oven. Bake for 12 minutes.
- Carefully flip each cutlet and bake for an additional 10 minutes.
- With about 10–11 minutes left on the chicken, add the spaghetti to the boiling water and cook according to package directions, then drain.
- Remove the pan from the oven. Spoon about a tablespoon (or to taste) of marinara onto each cutlet, then top with two slices of fresh mozzarella. Return the pan to the oven and bake 3–5 minutes more, until the cheese melts and the chicken reaches 165ºF.
- Let the chicken rest for 5 minutes. Serve each cutlet over a bed of spaghetti with extra marinara if you like.
Tips, Tricks, & Questions
- When dredging, use one “wet” hand for the egg and one “dry” hand for the flour and breadcrumbs to avoid sticky fingers and a messy coating process.
- Can I make this gluten-free? Yes. Swap in gluten-free flour and gluten-free breadcrumbs; results will be similar though texture may vary depending on the products used.
- Buying pre-portioned chicken cutlets saves prep time, but slicing larger breasts in half gives you consistent portions and faster cooking.
If you like this Baked Chicken Parm recipe you might also like:
- Pesto Chicken Bake
- Greek Chicken Bake
- Baked Chicken Cordon Bleu
- Balsamic Cranberry Chicken Bake
- Spinach Artichoke Chicken Bake
- Supreme Pizza Chicken Bake (low-carb)
If you make this recipe, leave a comment or share a photo—it’s wonderful to see how yours turned out. And make sure you are following my social channels for the latest recipes and tips: TikTok, Instagram, and Pinterest for cooking inspiration and quick kitchen tricks.