Baked Chicken Parmesan

Name: Baked Chicken Parmesan
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian_american
Ingredients: 600 g chicken breast (boneless, skinless, 4 pieces, pounded to 1/2 inch thickness); 0.5 tsp salt (divided); 1 pinch black pepper (freshly ground); 0.5 cup flour (all-purpose); 2 pcs egg (beaten); 1.5 cup breadcrumbs (Italian-style, or plain with dried herbs added); 0.5 cup parmesan cheese (grated, divided); 2 tbsp olive oil (for drizzling); 4 pcs tomato (large, ripe, blanched and pureed); 3 pcs garlic (cloves, minced); 0.5 tsp dried oregano; 1 pinch red chili flakes; 150 g mozzarella cheese (low-moisture, sliced or shredded); 3 tbsp basil (fresh, chopped, for garnish)

RATING

4.6/5(185)

TASTE SCORE

9/10

Juicy breaded chicken breasts baked until golden, then topped with a rich homemade tomato sauce and bubbly melted mozzarella. This lighter twist on the Italian-American classic delivers all the crispy, cheesy satisfaction without the frying mess.

PREP

20m

COOK

30m

SERVES

1 PIECE

732 cal

SERVINGS

METHOD · 9 STEPS

prep · ~20 min
Prepare the tomato sauce.
1.Score the bottom of each tomato with an X and blanch in boiling water for 30 seconds.
2.Transfer to cold water, peel off skins, and blend until smooth.
3.Heat 1 tbsp olive oil in a saucepan over medium heat. Add garlic and sauté until fragrant (1 min).
4.Pour in the tomato puree, oregano, chili flakes, and 1 pinch of salt. Simmer for 15 minutes until thickened, stirring occasionally.
5.Taste and adjust seasoning, then set aside.
TIPSimmer the sauce while you bread the chicken — it'll be ready right when you need it.
prep · ~5 min
Pound and season the chicken.
Place chicken breasts between two sheets of plastic wrap. Pound evenly to about 1/2 inch thickness. Season both sides with half the salt and the black pepper.
TIPEven thickness ensures the chicken cooks uniformly — no dry edges or raw centers.
prep · ~3 min
Set up the breading station.
1.Place flour in a shallow bowl and season with the remaining salt.
2.Beat eggs in a second shallow bowl until smooth.
3.Combine breadcrumbs and half the parmesan in a third shallow bowl, mixing well.
prep · ~5 min
Bread the chicken cutlets.
1.Dredge each piece in flour, shaking off excess.
2.Dip into the beaten egg, letting excess drip off.
3.Press firmly into the breadcrumb-parmesan mixture, coating both sides well.
4.Place breaded cutlets on a parchment-lined baking sheet.
prep · ~2 min
Preheat oven and prep for baking.
1.Preheat the oven to 425°F (220°C).
2.Place a wire rack on the baking sheet if using, or leave cutlets directly on parchment.
3.Drizzle the breaded chicken lightly with the remaining olive oil.
bake · ~15 min
Bake the chicken until golden.
Bake for 15 minutes at 425°F, until the breading is crisp and golden. The chicken should reach 145°F internally before topping.
TIPThe wire rack lets air circulate underneath — both sides stay crispy.
bake · ~7 min
Top with sauce and cheese, then bake again.
1.Remove tray from oven. Spoon 2-3 tablespoons of prepared tomato sauce over each cutlet.
2.Lay mozzarella slices over the sauce and sprinkle with remaining parmesan.
3.Return to the oven and bake for 5 minutes, until cheese is melted and bubbly.
4.Switch oven to broil for the final 1-2 minutes for a golden brown top, watching closely.
TIPBroiling at the end gives that irresistible blistered cheese look — just don't walk away.
rest · ~3 min
Rest briefly before serving.
Let the chicken rest on the tray for 3 minutes — this allows the cheese to set slightly and the juices to redistribute.
garnish
Garnish with fresh basil and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pound chicken to uniform 1/2-inch thickness for even cooking and tender results.
2
Use a wire rack on the baking sheet so air circulates, keeping the breading crisp on all sides.
3
Blanch and peel fresh tomatoes for a smoother, brighter sauce than canned options.
4
Let the breaded chicken rest 5 minutes before baking to help the coating adhere better.
5
Add the mozzarella in the last 5 minutes of baking to prevent it from turning rubbery.
6
Broil for the final 1-2 minutes to achieve blistered, golden-brown cheese spots.

RECIPE VARIATIONS

Adapt it for your goals.

gluten free

Gluten-free

Substitute all-purpose flour with rice flour or a gluten-free blend, and use gluten-free breadcrumbs. Ideal for those with celiac disease or gluten sensitivity, without sacrificing crispiness.

high protein

High-protein

Replace half the breadcrumbs with crushed pork rinds or almond flour for a lower-carb, higher-protein version that still crisps well.

vegetarian

Vegetarian

Swap chicken breasts for large portobello mushroom caps or thick slices of eggplant (salted and pressed first). Follow the same breading and baking steps for a hearty meatless main.

low oil