Craving the comforting flavors of classic Italian cuisine without all the extra calories from frying? This Oven Baked Chicken Parmigiana is the perfect solution! By baking the chicken breasts instead of frying them, you get all the crispy, cheesy goodness with a fraction of the fat. Panko breadcrumbs give the chicken a light, crunchy coating, while a layer of marinara sauce and melted mozzarella brings all the rich, savory flavors you love. Perfect for a weeknight dinner or a special meal, this dish is sure to impress your family and friends. Let’s dive into this delicious, easy-to-make recipe that brings a taste of Italy right to your kitchen!
What You’ll Need
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts About 1 pound of chicken total
- 1 egg
- 1 cup panko breadcrumbs
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- 2 tablespoon minced parsley optional, for garnish
Equipment I Used
How to Make It
Prepare the Baking Sheet and Oven
Line a baking sheet with aluminum foil or parchment paper. Adjust your oven rack to the second from the top position to ensure the chicken cooks evenly and crisps up nicely. Preheat the oven to 400°F (200°C).
Cut and Pound the Chicken
Take the 2 chicken breasts (about 1 pound total) and cut each breast in half horizontally. This creates two thinner pieces from each breast. To ensure even cooking, place the chicken pieces in a gallon-sized zip-top bag or between two layers of cling wrap. Use a meat pounder or rolling pin to gently pound the chicken to an even thickness, about ½ inch thick. This step ensures the chicken cooks uniformly and remains tender.
Season the Chicken
Remove the chicken from the bag or cling wrap and pat each piece dry with a paper towel to remove any excess moisture. Season both sides of the chicken pieces with 1 teaspoon of kosher salt and ½ teaspoon of black pepper. This step adds flavor directly to the meat and helps to keep it moist.
Bread the Chicken
In a shallow dish, mix 1 cup of panko breadcrumbs, 1 tsp of dried oregano, ½ tsp of garlic powder, ½ tsp of salt, and ½ tsp of black pepper. (Optional: Add ⅓ cup of grated Parmesan cheese to the breadcrumb mixture for extra flavor. I personally didn’t add it as we’re not fans of Parmesan.) This breadcrumb mixture will give the chicken a flavorful, crispy coating.
In a separate shallow dish, whisk one egg until well beaten. This egg wash will help the breadcrumbs adhere to the chicken.
Dip each piece of chicken first into the beaten egg, making sure it is fully coated. Then transfer it to the breadcrumb mixture, pressing gently with your hands to ensure the breadcrumbs stick and create an even coating. Repeat this process with all pieces of chicken, placing them on the prepared baking sheet in a single layer.
Bake the Chicken
Place the baking sheet with the breaded chicken pieces in the oven on the second from the top rack. Bake for about 15 minutes, or until the chicken is cooked through and the coating is golden and crispy. The internal temperature of the chicken should reach 165°F (74°C).
Add Marinara Sauce and Cheese
Carefully remove the baking sheet from the oven. Flip each piece of chicken over to ensure even browning. Spoon about ¼ cup of marinara sauce over each piece of chicken, then top with 1½ cups of shredded mozzarella cheese, distributing it evenly over the chicken. (Note: I like to sprinkle a little Italian seasoning on top of the cheese for extra flavor.)
Broil the Chicken
Return the baking sheet to the oven and switch the oven setting to broil. Broil the chicken for 2-4 minutes, or until the cheese is melted, bubbly, and beginning to brown at the edges. Keep a close eye on the chicken while broiling to prevent burning.
Serve and Garnish
Remove the baking sheet from the oven and let the chicken rest for a minute or two. Transfer the chicken pieces to a serving plate and, if desired, garnish with 2 tablespoons of minced parsley for a fresh, vibrant finish. Pair this delicious Oven Baked Chicken Parmigiana with a side of pasta or enjoy it alongside my refreshing green salad recipe for a complete and satisfying meal!
With its crispy breadcrumb coating and rich layers of marinara and melted cheese, this Oven Baked Chicken Parmigiana brings a delightful twist to a beloved classic. Perfect for any night of the week, it offers a satisfying meal that can easily be paired with your favorite side—whether that’s a fresh green salad or a comforting bowl of pasta. I hope this recipe becomes a favorite in your kitchen, and I’d love to hear your thoughts or any creative spins you added. Share your feedback in the comments below and enjoy your delicious creation!
Oven Baked Chicken Parmigiana
Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts About 1 pound of chicken total
- 1 egg
- 1 cup panko breadcrumbs
- 1/3 cup parmesan (optional)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- 2 tablespoon minced parsley optional, for garnish
Directions
- Line a baking sheet with foil or parchment paper. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book) but cut all the way through to make two equal sized pieces.
- After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
- Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
- In one shallow dish, mix together panko breadcrumbs, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
- Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
- Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted, and bubbly and edges of chicken are browning.
LITTLE MESSY KITCHEN 
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