chicken parmesan bake recipe

Written ByJenny Smyth Posted on
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The Best chicken parmesan bake recipe

I’ve been making Chicken Parmesan Bake for years, and it’s a recipe that never fails to please my family. The dish originated in Italy, where it’s known as ‘parmigiana di melanzane,’ but I’ve adapted it to use chicken breasts instead of eggplant.

My kids love the crispy breading on the outside and the juicy chicken on the inside. It’s also a great way to get some extra veggies into their diet – I like to serve it with a side salad or steamed broccoli.

This recipe is perfect for a weeknight dinner or a special occasion, and it’s easy to make ahead of time and reheat for a crowd. Plus, it’s relatively healthy, so I feel good about serving it to my family.

The key to this recipe is using high-quality ingredients, especially the breadcrumbs and the cheese. I like to use fresh mozzarella and grated Parmesan for the best flavor.

And don’t skip the step of breading the chicken breasts – it makes all the difference in the final product.

Chicken Parmesan Bake

4.6 from 1010 votes

This chicken parmesan bake features tender breaded chicken breasts topped with marinara sauce and melted mozzarella and parmesan cheeses. It is baked in one dish for an easy, comforting meal that pairs perfectly with pasta or a side salad.

Prep Time20 mins
Cook Time30 mins
Resting Time0 mins
Total Time50 mins
Servings: 4Cuisine: InternationalCalories: 420 kcal

🥘Ingredients

For the Chicken

4 boneless skinless chicken breasts (about 1.5 lbs)
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
1/2 cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil

For the Bake

2 cups marinara sauce
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
Fresh basil leaves for garnish (optional)

👨‍🍳Directions

1Preheat the oven to 400°F.
2Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, oregano, salt, and pepper.
3Place a chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch thickness using a rolling pin or meat mallet.
4Repeat with remaining chicken breasts.
5Dredge each chicken breast first in flour, shaking off excess, then dip into the beaten eggs, and finally coat thoroughly with the breadcrumb mixture.
6Press the breadcrumbs gently so they adhere.
7Heat olive oil in a large skillet over medium-high heat until shimmering.
8Cook the breaded chicken breasts for 2 to 3 minutes per side until golden brown and crispy; they will not be fully cooked through.
9Spread 1 cup of marinara sauce evenly over the bottom of a 9×13 inch baking dish.
10Arrange the browned chicken breasts in a single layer over the sauce.
11Spoon the remaining 1 cup of marinara sauce over each chicken breast, then top with shredded mozzarella and the remaining 1/4 cup Parmesan cheese.
12Bake uncovered for 20 to 25 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.
13Let rest for 5 minutes, then garnish with fresh basil if desired.

🔧Equipment

9×13 inch baking dish
Shallow bowls for breading
Large skillet
Tongs
Oven

📊Nutrition Facts (per serving)

🔥Calories: 420 kcal🧈Total Fat: 18g💛Saturated Fat: 7g❤️Cholesterol: 145mg🧂Sodium: 980mg🌾Total Carbs: 28g🥦Dietary Fiber: 3g🍬Sugars: 8g🥩Protein: 38g

📝Notes

For a lighter version, use panko breadcrumbs and bake the breaded chicken on a wire rack before adding sauce and cheese. Leftovers keep well in the refrigerator for up to 3 days.

Watch Video Of How Chicken Parmesan Bake Works

This Chicken Parmesan Bake recipe is always a good idea for any occasion – whether you’re hosting a big family gathering or just need a quick dinner solution. It’s easy to make ahead of time and reheat for a crowd, and it’s relatively healthy too!

Just be sure to store any leftovers in an airtight container in the fridge for up to three days. Reheat by covering with foil and baking at 350°F (175°C) until hot through.

You can also serve with pasta or as a sub sandwich – either way, it’s sure to be a hit with your family!

❓ Frequently Asked Questions About Chicken Parmesan Bake

Q: What type of breadcrumbs should I use?

I recommend using Panko breadcrumbs for this recipe – they’re lighter and crisper than regular breadcrumbs, and they hold up well to the cheese and sauce.

Q: Can I use frozen breaded chicken instead of making my own?

No, I wouldn’t recommend using frozen breaded chicken for this recipe – it’s easy to make your own breading from scratch, and it’s worth the extra effort.

Q: How do I keep the cheese from getting too brown?

You can cover the dish with foil during baking to prevent the cheese from getting too brown – just remove it for the last few minutes of baking to let everything melt together.

Q: Can I make this recipe in advance?

Yes, you can make this recipe in advance – just assemble everything up to the point of baking, then refrigerate or freeze until you’re ready to cook it.

Q: Is this recipe suitable for vegetarians?

No, this recipe is not suitable for vegetarians because of the chicken – but you can easily substitute in some breaded and baked portobello mushrooms if you want a vegetarian version!

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