Crispy Oven-Baked Chicken Parmesan

Ingredients

• 2 large boneless skinless chicken breasts, halved horizontally into 4 cutlets
• 1 cup Panko breadcrumbs
• 0.5 cup grated parmesan cheese
• 2 large eggs, beaten
• 0.5 cup all-purpose flour
• 1.5 cups high-quality marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and black pepper to taste
• Fresh basil for garnish

Method

1. Preheat your oven to 425°F (200°C). Line a baking sheet with parchment paper.
2. Set up a dredging station: one bowl with flour, one with beaten eggs, and one with a mix of Panko, parmesan, oregano, salt, and pepper.
3. Dredge each chicken cutlet in flour, dip in egg, and then coat thoroughly in the breadcrumb mixture, pressing firmly to adhere.
4. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for 3 minutes per side until golden-brown (it doesn't need to be cooked through yet).
5. Place the seared chicken on the baking sheet. Top each cutlet with a few spoonfuls of marinara sauce and a generous sprinkle of mozzarella. Bake for 12-15 minutes until the chicken is cooked through and the cheese is bubbling and golden. Garnish with fresh basil.

The Story & Tips

Crispy Oven-Baked Chicken Parmesan turns thin chicken cutlets, Panko breadcrumbs, Parmesan, marinara, and mozzarella into a practical 45-minute family dinner. The quick skillet sear gives the coating a golden start, while the oven finish cooks the chicken through and melts the cheese. Halving the breasts horizontally creates even cutlets that cook at the same pace.

The breading works because each cutlet moves through flour, beaten egg, and the seasoned Panko mixture in that order. Press the crumbs firmly onto the chicken so they adhere, then sear both sides in olive oil until golden. Add marinara sparingly and finish with mozzarella on the baking sheet; too much sauce can soften the crisp coating before it reaches the table.

Use a thick marinara so it stays on the cutlet, and check that the chicken is cooked through before serving. Fresh basil adds a clean finish, while spaghetti, roasted green beans, garlic bread, or a crisp Caesar salad make easy pairings. For leftovers, reheat in a 350°F oven or air fryer rather than the microwave to help the breading regain its texture.

Equipment

• Large skillet
• Baking sheet
• Parchment paper
• Three shallow bowls for dredging
• Measuring cups and spoons

Substitutions

• chicken breasts: Use chicken thighs for a juicier result, but increase the baking time by 5 minutes.
• Panko breadcrumbs: Use standard breadcrumbs or crushed crackers for a different texture.
• mozzarella cheese: Substitute with provolone or a mix of Italian cheeses.

Serving suggestions

• Serve over spaghetti tossed in the remaining marinara sauce.
• Add a side of garlic bread for the ultimate Italian-American feast.
• Pair with a crisp Caesar salad to balance the richness of the dish.

Storage

Store in an airtight container for up to 3 days. Reheat in the oven at 350°F until the cheese is bubbling and the chicken is warmed through.