Italian
Baked Chicken Parmesan
Breaded cutlets baked, then topped with marinara and mozzarella until the cheese melts. Less oil than the fried version, and the crust still browns.
- Prep
- 20 min
- Cook
- 25 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- Baking on a rack keeps the bottom from going soggy before the cheese goes on.
- A thin layer of sauce is enough. A flood of sauce softens the crust.
- It is a full dinner with a salad or pasta on the side.
- The timing is predictable once the chicken is pounded even.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F. Line a sheet pan with a rack if you have one, and brush or spray it lightly with oil.
- 2
Season the chicken with salt and pepper. Dredge in flour, then beaten egg, then panko mixed with parmesan.
- 3
Set the cutlets on the rack. Drizzle or brush with the olive oil.
- 4
Bake 15 minutes, until the crust is golden and the chicken is 160°F.
- 5
Spoon a thin layer of marinara on each cutlet and lay the mozzarella over it.
- 6
Bake 6 to 8 minutes more, until the cheese is melted and the chicken is 165°F. Rest 3 minutes and add basil.
Pro tips
- Warm the marinara so it does not cool the chicken when it goes on.
- Too much sauce is the main reason baked parmesan turns soft.
- Fresh mozzarella releases water. Pat it dry, or use a low-moisture block.
Easy substitutions
- Mozzarella
- Provolone slices.
- Panko
- Italian breadcrumbs.
- Marinara
- Crushed tomatoes simmered 10 minutes with a garlic clove and salt.
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Heat covered at 375°F for 12 minutes, then uncover for 3 minutes if you want the cheese to bubble.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 520
- Protein
- 48 g
- Carbs
- 24 g
- Fat
- 24 g
- Fiber
- 2 g
Moderate · Oven · High Protein
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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