Oven Baked Chicken Parmesan is a weeknight hero and a top search term for home cooks looking for a healthier, crispy comfort meal. Did you know that baking instead of frying can cut added fat by up to 50%? If you want reliable results, this guide beats generic recipes because it focuses on oven technique, timing, and flavor balance. In this guide, you’ll learn how to get golden crust, melty cheese, and juicy chicken every time, plus smart variations and storage tips.
What Is Oven Baked Chicken Parmesan?
Oven Baked Chicken Parmesan is a lighter take on the classic Italian-American dish, using a breadcrumb crust and oven heat to crisp the chicken, then topping with marinara and mozzarella. It keeps the familiar flavors while reducing oil and cleanup time.
This version is ideal for busy families and meal planners because it scales well and reheats cleanly. If you want more protein-forward ideas after making this, check our collection of high-protein chicken recipes for inspiration in our high-protein chicken roundup.
Quick Facts about Oven Baked Chicken Parmesan
- – Typical cook time: 30 to 35 minutes
- – Protein: about 30 g per 150 g cooked breast
- – Calories: ~450 kcal per serving, depends on cheese and oil
Oven Baked Chicken Parmesan
Ingredients
For the Chicken
- 4 pieces chicken breasts Approximately 150g each
- 100 g flour For dredging
- 2 large eggs Beaten
- 100 g breadcrumbs Plain or seasoned
- 30 g Parmesan cheese Grated
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1-2 sprays olive oil For misting
For Topping
- 240 g marinara sauce 60g per breast
- 200 g shredded mozzarella cheese 50g per breast
For Serving
- 300 g cooked pasta or mixed greens Optional side
Instructions
Preparation
- Preheat the oven to 400°F (200°C) and position the rack in the center.
- In a bowl, mix the breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
Breading Chicken
- Dredge each chicken breast in flour, dip in egg, and coat with the breadcrumb mixture.
- Place chicken on a baking sheet lined with parchment paper and spray lightly with olive oil.
Baking
- Bake for 20-25 minutes until the chicken is cooked through and golden, checking the internal temperature.
- Remove from the oven, spoon marinara sauce over each breast, and top with shredded mozzarella cheese.
- Return to the oven and bake for an additional 10 minutes until the cheese is bubbly and golden.
Serving
- Serve with cooked pasta or a side salad.
Notes
Nutrition
Step-by-Step Instructions
Follow these exact steps for consistent results. Each step lists the action and the expected result so you can confirm you are on track.
- Preheat the oven to 400°F (200°C).
- – Action, set oven to 400°F (200°C) and position rack center
- – Expected result, oven reaches steady heat for even browning
- In a bowl, mix breadcrumbs, Parmesan cheese, Italian seasoning, salt, and pepper.
- – Action, combine 100 g breadcrumbs, 30 g grated Parmesan, 1 tsp Italian seasoning, 1/2 tsp salt, 1/4 tsp pepper
- – Expected result, uniform seasoned crumb coating
- Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with the breadcrumb mixture.
- – Action, use 100 g flour, 2 large eggs beaten, breadcrumb bowl
- – Expected result, organized station for fast, even breading
- Dredge each chicken breast in flour, dip in egg, and coat with the breadcrumb mixture.
- – Action, press crumbs firmly to adhere to the meat
- – Expected result, full, even coating that will crisp during baking
- Place chicken on a baking sheet lined with parchment paper. Spray lightly with olive oil.
- – Action, arrange breasts 2.5 cm apart and mist with 1 to 2 sprays of oil per piece
- – Expected result, golden crust without excess oil
- Bake for 20-25 minutes until the chicken is cooked through and golden.
- – Action, bake at 400°F (200°C) for 20 to 25 minutes, check internal temp
- – Expected result, internal temp 75°C (165°F), golden color
- Remove from the oven, spoon marinara sauce over each breast, and top with shredded mozzarella cheese.
- – Action, add 60 g marinara and 50 g shredded mozzarella per breast
- – Expected result, even sauce coverage and cheese melt
- Return to the oven and bake for an additional 10 minutes until the cheese is bubbly and golden.
- – Action, bake 10 more minutes at 400°F (200°C)
- – Expected result, cheese bubbly and lightly browned
- Serve with pasta or a side salad.
- – Action, plate with 75 g cooked pasta or mixed greens
- – Expected result, balanced meal and pleasing presentation
Chef Tip, pat chicken dry before breading for the crispiest finish and use a meat thermometer to prevent overcooking.
Variations & Substitutes
Adapt this recipe to fit diets and flavor preferences, from gluten-free to low-carb. The changes below note how they affect cook time, texture, and nutrition.
- – Gluten-free, use 120 g almond flour or gluten-free breadcrumbs, adds more fat and reduces carbs
- – Keto, swap breadcrumbs for 80 g crushed pork rinds or almond flour, reduces carbs and increases kcal
- – Vegetarian, use thick eggplant or portobello caps, requires 10 to 15 extra minutes baking
- – Regional twist, add 1 tsp smoked paprika for a smoky flavor, no time change
If you want alternative chicken oven methods, our simple baked boneless thighs tutorial shows a no-fuss technique that pairs well with this dish in the simple baked boneless thighs guide.
Mistakes to Avoid
Beginner cooks often make the same avoidable errors. Use this checklist to prevent common problems and fix them quickly.
- – Not drying chicken, fix, pat dry with paper towels to help crumbs stick
- – Skipping oil spray, fix, lightly mist to get a golden crust
- – Overcrowding pan, fix, space pieces 2.5 cm apart for air circulation
- – Not using thermometer, fix, cook to 75°C (165°F) internal temp
- – Adding too much sauce before final bake, fix, add modest sauce and extra after if desired
Storage, Reuse
Leftovers keep well when stored properly. Cool to room temperature, then refrigerate or freeze for later meals.
- – Refrigerator, store in airtight container up to 3 days
- – Freezer, wrap individually and freeze up to 2 months, thaw overnight
- – Reheat, oven at 180°C (350°F) for 10 to 15 minutes to restore crispiness
Related Recipes / See Also
If you love this, try our baked cottage cheese eggs for a protein-packed breakfast that keeps well see the baked cottage cheese eggs recipe.
For other chicken dinner ideas that work with family schedules, try the boneless skinless chicken thigh oven recipe for a tender, juicy alternative explore the boneless skinless chicken thigh oven recipe.
Want to turn leftovers into a fiesta? Transform slices into enchilada filling with techniques from our chicken enchiladas guide use ideas from our enchilada collection.
Looking for other simple chicken basics, this baked boneless thighs tutorial gives fast prep methods you can use any night find the simple baked boneless thighs method.
