I’ve perfected a Baked Chicken Parmesan whose ultra-crisp breading holds up under melted mozzarella while resting on a simple bed of marinara-coated pasta.

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I fell into this Easiest Chicken Parmesan Ever! recipe because I wanted dinner without drama, but it turned into something people actually ask for.

It’s basically Chicken Parmigiana energy, crisped edges, gooey mozzarella melting over golden breading, and a spoonful of bright marinara sauce finishing the plate. I’ll admit I was skeptical at first, but one bite changed everything.

There’s a stupidly simple trick I use to get that crunch without a fryer, and once you try it you wont ever go back. Come on, lets make dinner that feels fancy but won’t wreck your evening.

Ingredients

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Lean protein, builds muscle and keeps you full, low carbs, can be dry if overcooked.
Adds crunchy texture, mostly carbs, little protein, use Panko for extra crispiness.
Salty umami, adds richness and calcium, mostly fat and protein, strong salty flavor.
Tomato based, provides vitamin C and fiber, sweet tangy notes, can be high in sodium.
Healthy fats that help absorption of vitamins, adds flavor, use sparingly for calories.
Comforting carbs for energy, gives body bulk, pair with protein for balanced meal.
Melty mild cheese, mostly fat and protein, adds creamy texture and comfort.
Binders and extra protein, help coating stick, nutritious with vitamins and healthy fats.

Ingredient Quantities

1 to 1 1/2 lb boneless skinless chicken breasts about 3 to 4 small give or take

1 cup all purpose flour

2 large eggs

2 tbsp milk or water

1 1/2 cups plain breadcrumbs or Panko

1/2 cup grated Parmesan cheese plus extra for serving

1 tsp dried Italian seasoning or 1/2 tsp each dried oregano and dried basil

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 tbsp olive oil or a little cooking spray

2 cups marinara sauce

1 to 1 1/2 cups shredded mozzarella cheese about 6 oz

8 oz spaghetti or other pasta

Fresh basil or parsley for garnish optional

How to Make this

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1. Preheat oven to 425 F and set a rack in a rimmed baking sheet; line with foil or parchment and put a wire rack on top if you have one for extra crispiness.

2. Trim and halve or butterfly 1 to 1 1/2 lb boneless skinless chicken breasts so you end up with 3 to 4 thinner pieces about 1/2 inch thick, or pound lightly between plastic wrap so they cook evenly; season both sides with 1/2 tsp salt and 1/4 tsp black pepper.

3. Make three shallow bowls: one with 1 cup all purpose flour, one with 2 large eggs beaten with 2 tbsp milk or water, and one with 1 1/2 cups plain breadcrumbs or Panko mixed with 1/2 cup grated Parmesan, 1 tsp dried Italian seasoning (or 1/2 tsp each dried oregano and basil), and 1/2 tsp garlic powder.

4. Dredge each chicken piece in flour, shake off excess, dip into the egg mixture, then press into the breadcrumb mix so it sticks well; press firmly especially if using Panko so it wont fall off.

5. Arrange breaded chicken on the prepared rack or sheet, leaving space between pieces; drizzle with 2 tbsp olive oil or spray lightly with cooking spray to help browning.

6. Bake for 15 to 18 minutes until the crust is golden and an instant read thermometer reads 160 to 165 F in the thickest part, flipping once halfway if you want both sides extra brown.

7. While chicken bakes, cook 8 oz spaghetti in heavily salted boiling water according to package directions, drain and toss with a little olive oil to keep from sticking; warm 2 cups marinara sauce in a small saucepan.

8. When chicken reaches temp, spoon about 2 to 3 tbsp warmed marinara over each piece, scatter 1 to 1 1/2 cups shredded mozzarella evenly across the chicken, return to oven and bake 2 to 5 minutes more just until cheese melts and bubbles; you can switch to broil for 30 to 60 seconds if you want browned cheese but watch it closely.

9. Plate a bed of spaghetti, spoon extra marinara, set a chicken breast on top, grate extra Parmesan and sprinkle chopped fresh basil or parsley for garnish; let chicken rest a couple minutes so juices settle before serving.

Equipment Needed

1. Rimmed baking sheet lined with foil or parchment and a wire rack if you have one for extra crispiness
2. Cutting board and a sharp knife to trim and halve or butterfly the chicken
3. Meat mallet or rolling pin plus plastic wrap for pounding pieces evenly
4. Three shallow bowls or wide plates (for flour, egg wash, breadcrumbs)
5. Tongs or 2 forks for dredging, pressing crumbs on, and flipping
6. Instant read thermometer to check 160 to 165 F youll know its done
7. Large pot and colander for cooking and draining the spaghetti
8. Small saucepan and wooden spoon to warm the marinara
9. Box grater for extra Parmesan plus measuring cups and spoons

FAQ

Q: Can I swap chicken breasts for thighs? A: Yes you can, use boneless skinless thighs and pound or press them to even thickness so they cook through, they might need a few more minutes and should reach 165°F.

Q: My breading keeps falling off, what am I doing wrong? A: Most likely the chicken was wet or you didnt press the crumbs on, pat the meat dry, dredge in flour then egg then crumbs and press firmly, chill for 10 minutes if you have time and dont overcrowd the pan while cooking.

Q: Do I have to fry the cutlets or can I bake them? A: You can bake, place breaded cutlets on a lightly oiled sheet, bake at 400°F for about 20 to 25 minutes until internal temp is 165°F then top with sauce and cheese and bake until cheese melts, you lose a bit of crisp but it still tastes great.

Q: Can I make this ahead for a weeknight dinner? A: Yes, you can bread the chicken and keep it covered in the fridge up to 24 hours or freeze raw breaded pieces up to a month, when ready cook from frozen adding a few extra minutes in the oven or pan.

Q: What if I dont have Parmesan or Panko? A: Plain breadcrumbs work fine and mixing in grated Parmesan adds flavor, regular shredded mozzarella is fine but try low moisture for less water, you can swap cheeses like provolone or fontina if you want.

Q: What should I serve with it? A: Classic is spaghetti tossed with the same marinara, or a simple salad and garlic bread, roasted veggies also go really well and keeps the meal balanced.

Easiest Chicken Parmesan Ever! Recipe Substitutions and Variations

Chicken breasts: swap with boneless skinless chicken thighs, they’re juicier and tolerate a bit more cooking time, just cook to 165°F.
All purpose flour: use a 1-to-1 gluten free flour blend for GF cooking, or replace with about 3/4 cup cornstarch if you want an extra crisp crust.
Plain breadcrumbs or Panko: crushed cornflakes or crushed Ritz crackers give great crunch, or use almond meal for a low carb option (it browns faster).
2 large eggs: make 2 flax “eggs” for a vegan binder (2 tbsp ground flax + 6 tbsp water, let sit 5 minutes), or use aquafaba (about 4 tbsp) for dredging instead.

Pro Tips

1. Pat the chicken very dry and get the pieces the same thickness so they cook evenly; wet or lumpy pieces make the crumbs fall off and you end up with dry overcooked bits, dont skip this.

2. Give the breadcrumb mix a quick toast in a dry skillet before breading for nuttier flavor and extra crunch, or add a splash of melted butter to the crumbs if you like richer browning.

3. Press the crumbs on firmly, then chill the breaded chicken on a tray for 10 to 15 minutes so the coating sets; that little rest stops most of the crumb-shedding in the oven.

4. Pull the chicken at around 160 F and let it rest a few minutes — carryover heat will bring it to 165 F and keeps the meat juicier than cooking it straight to 165.

5. For better sauce cling on the pasta, toss the drained spaghetti with a ladle of the warm marinara and a splash of reserved pasta water before plating; the starch helps the sauce stick and tastes more cohesive.