Crispy Baked Chicken Parmesan
Crunchy Parmesan-crusted chicken cutlets baked, not fried, then topped with marinara and melted mozzarella. Classic chicken parm in 40 minutes.
38% of it needs you at the counter
- Hands-on
- 15 min
- Cooking
- 25 min
- Serves
- 4
- Calories
- 510
- Protein
- 53 g
- Per serving
- $3.10
Why this recipe works
Frying chicken parm on a weeknight means splatter and three pans. Baking it on a rack gives you nearly the same crunch with one sheet pan, and you can cook spaghetti while it is in the oven.
- Toasting the panko in olive oil before breading gives a fried-crisp crust from the oven.
- Thin cutlets cook through in the same time the crust turns golden.
- Adding the sauce only at the end keeps the coating crunchy underneath the cheese.
Ingredients
For the crust
For the topping
You will need
- Rimmed sheet pan with a wire rack
- Skillet for toasting the crumbs
Method
Tap a step number to mark it done.
Heat the oven
Heat the oven to 425°F (220°C). Set a wire rack on a rimmed sheet pan and lightly oil it.
Toast the crumbs
Toast the panko with the olive oil in a skillet over medium heat, stirring, until light golden. Let it cool slightly, then mix in the Parmesan, Italian seasoning and garlic powder.
Bread the cutlets
Season the cutlets with the salt. Dip each in beaten egg, let the excess drip off, then press firmly into the crumb mixture on both sides. Lay them on the rack.
Bake
Bake until the crust is golden and the chicken reaches 165°F (74°C).
Add sauce and cheese
Spoon a few tablespoons of marinara over the center of each cutlet, leaving the edges crisp, and top with mozzarella. Bake until the cheese melts and bubbles.
Serve
Scatter with basil and serve with spaghetti or a green salad.
Techniques in this recipe
- Fish and seafood145°F / 63°C
- Pork chops, tenderloin, whole cuts of beef145°F / 63°C
- Ground beef, pork and sausage160°F / 71°C
- Chicken and turkey (all cuts)165°F / 74°C
Source: USDA safe minimum internal temperatures. Measure the thickest part, away from bone. Is it done? Safe temperatures
The internal temperatures that tell you chicken, pork, beef, fish and ground meat are cooked safely, and when to pull them early for juicier results.
Read the full guideCrowded: steams and turns grey Spaced out: browns and crisps Don't crowd the pan
Give food space in the pan or on the sheet pan so moisture can escape. Crowded food steams and turns grey; spaced-out food browns and crisps.
Read the full guide
Cook's notes
- The wire rack lets air reach the underside so the bottom crust stays crisp too.
- Pre-toasted crumbs are the secret. Raw panko stays pale in the oven.
- Leave a border of crust uncovered by sauce so you get crunch in every bite.
Nutrition per serving
510 calories
$3.10 estimated cost per serving
Where the calories come from
| Protein | 42% of calories | 53 g |
|---|---|---|
| Carbs | 16% of calories | 20 g |
| Fat | 41% of calories | 23 g |
| Fiber | 2 g | |
| Sodium | 1110 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
Can I make chicken parmesan in an air fryer?
Yes. Air-fry the breaded cutlets at 400°F for 10 to 12 minutes, flipping halfway, then add the sauce and cheese and cook 2 more minutes.
Can I bread the chicken ahead?
Bread it up to 4 hours ahead and keep it uncovered in the fridge; the coating dries slightly and gets even crisper.
How do I make it gluten-free?
Use gluten-free panko and check that your marinara is gluten-free.
