How long should I bake chicken for baked chicken parmesan?

Bake the chicken at around 400–425°F for about 15–20 minutes depending on cutlet thickness, until golden and crispy and nearly cooked through. Then add sauce and cheese and bake a few more minutes until the cheese melts and bubbles.

How can I keep the breading crispy and prevent soggy chicken parmesan?

Pat the chicken dry before breading and use a coarse breadcrumb mix such as panko for extra crunch. Add the sauce and cheese near the end of baking so the crust has time to crisp before getting sauced.

Can I make baked chicken parmesan gluten-free or fit other dietary needs?

Yes. Use gluten-free flour blends and gluten-free breadcrumbs instead of regular ones for a gluten-free version. For lighter or low-carb options, substitute crumbs with almond flour or other low-carb alternatives, and choose part-skim or lighter cheeses.

What cheeses work best for baked chicken parmesan?

Mozzarella gives the signature melty, gooey texture, while Parmesan adds salty, sharp flavor. You can also use provolone or similar melting cheeses if you prefer a milder or slightly different taste.

baked chicken parmesan – 7 insanely good tips for crisp results

Description

A lighter, crispy oven-baked version of classic chicken parmesan made with juicy chicken cutlets, melted mozzarella, fresh basil, and a golden breadcrumb coating.

Ingredients

Scale

2 large boneless skinless chicken breasts, sliced into thin cutlets
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 cup marinara sauce
2 large eggs, beaten
1/2 cup all-purpose flour
1 tablespoon olive oil
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Fresh basil for garnish

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Instructions

Preheat oven to 425°F.
Slice chicken breasts into thin cutlets and pat dry.
Set up dredging bowls with flour, beaten eggs, and breadcrumb mixture.
Coat chicken in flour, dip in eggs, then press into breadcrumb mixture.
Place coated cutlets on a prepared baking sheet and drizzle lightly with olive oil.
Bake for 15–20 minutes until the coating turns lightly golden.
Remove tray and spoon marinara over each cutlet, then top with mozzarella.
Return to oven for 8–10 minutes until cheese melts and bubbles.
Broil 1–2 minutes for a golden top if desired.
Garnish with basil and serve immediately.

Notes

Pat chicken dry before breading for a crispier crust.
Add sauce and cheese only after the chicken has baked to avoid sogginess.
Use thin cutlets to ensure even cooking.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 piece