Baked Chicken Parmesan
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.
For 4 servings
- 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.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Pound chicken to uniform 1/2-inch thickness for even cooking and tender results.
- 2Use a wire rack on the baking sheet so air circulates, keeping the breading crisp on all sides.
- 3Blanch and peel fresh tomatoes for a smoother, brighter sauce than canned options.
- 4Let the breaded chicken rest 5 minutes before baking to help the coating adhere better.
- 5Add the mozzarella in the last 5 minutes of baking to prevent it from turning rubbery.
- 6Broil for the final 1-2 minutes to achieve blistered, golden-brown cheese spots.
Adapt it for your goals.
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 proteinHigh-protein
Replace half the breadcrumbs with crushed pork rinds or almond flour for a lower-carb, higher-protein version that still crisps well.
vegetarianVegetarian
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 oilLow-oil
Skip the olive oil drizzle and use a light spray of cooking oil on the breaded cutlets before baking. Reduces fat while keeping the coating golden.
Why this is on our healthy list.
Rich in Lean Protein
Chicken breast provides high-quality, low-fat protein that supports muscle repair and keeps you full longer.
Source of Bone-Supporting Calcium
Both Parmesan and mozzarella cheeses contribute calcium for strong bones and teeth, along with casein protein.
Contains Antioxidants from Tomatoes
Fresh tomatoes in the sauce deliver lycopene, a powerful antioxidant linked to heart health and reduced inflammation.
Frequently asked questions
Yes, you can bread the chicken up to 24 hours ahead and refrigerate on a wire rack. Add sauce and cheese just before baking.
