There’s nothing quite like crispy baked chicken that’s tender inside and golden outside.
This easy chicken parmesan recipe skips the frying but still delivers incredible flavor with a crunchy coating and juicy chicken.
It’s simple, family-friendly, and perfect for a quick weeknight dinner.
Why You’ll Love This Recipe
It’s baked, not fried, so it’s healthier and easier to clean up.
The parmesan-panko crust turns out golden and crunchy.
The recipe uses simple pantry ingredients and minimal prep.
It’s versatile—you can serve it with pasta, salad, or roasted vegetables.
What You’ll Need (Ingredient Highlights)
Chicken breasts sliced thin for quick and even cooking.
Parmesan cheese for a savory, nutty crust.
Panko bread crumbs for extra crunch.
Garlic powder and paprika for subtle seasoning.
Eggs help the coating stick perfectly.
Pro Tips Before You Start
Pound chicken to an even thickness for consistent cooking.
Use freshly grated parmesan for better flavor and texture.
Flip halfway through baking for crispness on both sides.
Don’t overbake—remove when the internal temperature reaches 165°F.
Rest the chicken for a few minutes before slicing to keep it juicy.
How to Make Easy Baked Chicken Parmesan
Step 1 – Prep the Oven and Chicken
Preheat oven to 400°F (200°C). Line a baking sheet with parchment or grease lightly.
Slice chicken into thinner cutlets or pound to even thickness.
Step 2 – Set Up the Coating
Whisk eggs in one bowl. In another, mix parmesan, panko, garlic powder, paprika, salt, and pepper.
Step 3 – Bread the Chicken
Dip each chicken piece into the egg, then coat with the parmesan mixture.
Press lightly so the crumbs stick.
Step 4 – Bake to Golden Perfection
Arrange chicken on the sheet, spray lightly with oil.
Bake 20–25 minutes, flipping halfway, until golden and cooked through at 165°F.
Rest before serving.
What to Serve Them With
Pair with spaghetti and marinara for a classic chicken parm dinner.
Serve with a fresh Caesar or garden salad for a lighter meal.
Enjoy alongside roasted vegetables or garlic bread.
Variations / Substitutions
Swap panko for regular breadcrumbs if needed.
Add Italian seasoning to the coating for extra flavor.
Top with a little mozzarella in the last 5 minutes of baking for a cheesy version.
Use chicken tenders for a kid-friendly option.
Storage & Leftovers
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat in the oven at 350°F until crisp and warm.
Freeze cooked cutlets for up to 2 months; thaw before reheating.
Avoid microwaving as it softens the crispy coating.
FAQs
Can I make this ahead of time?
Yes, bread the chicken in advance and refrigerate until ready to bake.
Can I use chicken thighs instead of breasts?
Absolutely, just adjust the cooking time as they may take longer.
Do I need to use panko breadcrumbs?
Panko gives the crispiest texture, but regular breadcrumbs will also work.
Can I add sauce and cheese on top?
Yes, add marinara and mozzarella in the last 5 minutes of baking.
What temperature should the chicken reach?
Cook until the thickest part reaches 165°F (74°C).
Can I air fry this recipe?
Yes, air fry at 375°F for 15–18 minutes, flipping once.
Can I freeze uncooked breaded chicken?
Yes, freeze on a tray, then transfer to a bag. Bake from frozen, adding extra minutes.
How do I keep the coating from falling off?
Press the crumbs onto the chicken firmly and avoid moving it too much while baking.
Can I use pre-shredded parmesan?
Yes, but freshly grated gives better flavor and melts more evenly.
What side dishes go best with this recipe?
Pasta, salad, roasted veggies, or garlic bread all pair wonderfully.
Final Thoughts
This easy baked chicken parmesan is crispy, flavorful, and simple to make without the mess of frying.
It’s perfect for busy nights when you want something satisfying but still light and wholesome.
