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Baked Chicken Parmesan

5 from 1 vote
This healthier take on a classic features crispy breadcrumb-coated chicken cutlets baked until golden, then topped with tomato sauce and mozzarella for a comforting Italian-American favorite. You won’t miss the frying — this oven-baked version is just as delicious!
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 people
Course: Dinner Recipes, Main Course
Cuisine: American, Italian
Calories: 242
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup unseasoned wholegrain breadcrumbs
  • 2 tbsp grated parmesan or romano cheese
  • 1 tsp Italian seasoning
  • 1/2 tsp granulated garlic
  • 1/2 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp ground pepper
  • 1 tbsp olive oil
  • 2 lbs chicken cutlets
  • 3/4 cup sauce
  • 3/4 cup mozzarella cheese

Equipment

  • Mixing Bowls
  • meat tenderizer
  • Pastry brush
  • large sheet pan

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a medium bowl, mix breadcrumbs, parmesan cheese, Italian seasoning, garlic, onion powder, salt, and pepper.
  3. Coat a sheet pan with olive oil. Dredge each chicken cutlet in the breadcrumb mixture and place on the pan. Discard leftover breadcrumb mixture.
  4. Bake chicken for 15 minutes. Flip and bake another 15 minutes.
  5. Remove pan from oven. Divide sauce and mozzarella evenly over chicken. Return to oven for 10–15 minutes until sauce is hot and cheese melts.
  6. Serve hot straight from the oven.

Notes

You can dredge the chicken in breadcrumbs up to 2 days ahead and refrigerate until ready to cook. Store cooked chicken parmesan in an airtight container for up to 4 days, reheating in the microwave for 2–3 minutes. Best enjoyed fresh from the oven for ultimate crispiness.