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Our easy, healthier Baked Chicken Parmesan is a classic recipe that every member of the family will enjoy. You can even prep this meal ahead and freeze for later using our instructions.
“My whole family loved it. I have one picky eater that doesn’t do tomato sauce, so I just left that off hers, but she still liked it just fine! ⭐️⭐️⭐️⭐️⭐️” – Carla
Why You’ll Love this Recipe
Not only is Chicken Parmesan my favorite dish from my childhood, but it’s a family favorite around my house now, too. It’s also one of the first meals I ever learned to cook on my own, because it’s so simple and yummy.
If you couldn’t tell already, we have a thing for Chicken Parmesan recipes. Here are a few variations of this classic recipe:
- Slow Cooker Chicken Parmesan Sliders
- Instant Pot Chicken Parmesan Sliders
- Chicken Parmesan Casserole
I mean, can you blame us for coming up with all sorts of ways to combine the delicious flavors of breaded chicken, marinara, and cheese? I think not.
Important Cooking Tips
If you’re a newer cook, here are a few helpful tips to ensure success when making this recipe.
- Avoid Food Poisoning: You can definitely get sick from raw or undercooked chicken. So, be sure to keep all the raw chicken and the surfaces it touches away from everything else. Use a disinfectant spray or hot soapy water to wash your counter. Be sure to wash your hands with warm, soapy water immediately after handling.
- Prepare Well: Read over the entire recipe carefully and make sure you understand all the steps before starting. Then, collect all the equipment and ingredients you’ll need. It’s helpful to set everything out before getting started.
- Work Ahead of Time: You can bread the chicken ahead of time and put it in the fridge (for up to a day or so) until you’re ready to cook it. If you do this, set them out on the counter for about 10 minutes before putting them in the oven to take the chill off. Or, prep this meal ahead and freeze it using our freezer meal instructions below.
Here is what you’ll need to make this easy-peasy recipe. You probably have all of the ingredients already!
- Plain dry breadcrumbs (or gluten-free breadcrumbs)
- Grated Parmesan cheese
- Italian seasoning, crushed in hand
- Garlic powder
- Salt & pepper
- Large egg
- Boneless, skinless chicken breasts (here’s where we get ours from)
- Marinara sauce
- Shredded or fresh mozzarella cheese
How to Make Chicken Parmesan
Now, let’s get down to business. You’ll need about 15 minutes to prepare the chicken and another 25 minutes to bake and finish it. Here’s the general overview (find all the details in the printable recipe card at the bottom):
Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or foil that’s sprayed with cooking spray.
Set Up Breading Stations
In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. In a second dish, whisk together the egg and a splash of water.
Slice Chicken Cutlets
On a cutting board, slice chicken in half lengthwise, resulting in 6 thinner chicken breasts. Season the front and back of each chicken breast with a pinch of salt and pepper.
Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off. Then dip chicken pieces in breadcrumb mixture, turning to coat. Press the mixture onto the chicken so it sticks. Place breaded chicken on the sheet pan. (Freezing instructions begin here.)
Bake for 15-18 minutes, until the thickest piece registers close to 160°F internally with a meat thermometer.
Top each chicken breast with about 1/4 cup of marinara sauce (enough to mostly cover the piece). Then, sprinkle about 1/4 cup of shredded mozzarella cheese (or two pieces of fresh mozzarella) over the top of each piece, as well. Put chicken back in the oven for 5 minutes or until the cheese is melted.
Serve warm over pasta, if desired.
What to Serve with Chicken Parmesan
I usually serve this dish with some whole wheat pasta (like angel hair, egg noodles, etc) that has been tossed with butter and Parmesan cheese. We have a recipe for Butter Noodles, if you want to follow that.
Can You Freeze Chicken Parmesan?
Like many of our amazing freezer meals, we have provided methods to prep this meal ahead and freeze for later.
Freeze For Later: Bread the chicken and place in a single layer in a flat gallon-sized freezer bag or casserole dish. Divide layers with parchment paper, if needed. Seal the bag or tightly wrap the dish. Freeze alongside a bag of shredded mozzarella cheese.
Prepare From Frozen: Thaw chicken completely in the refrigerator overnight. Preheat the oven to 400°F. Bake according to the recipe.
How Long to Bake Chicken Parmesan at 350°F?
If you’re simply wondering how long to bake your Chicken Parmesan at 350°F, the answer is that it depends on the thickness of your chicken breast. If you’ve pounded out or sliced your chicken breast into thin cutlets, the bake time is only 15-18 minutes.
However, for a full chicken breast, the bake time at 350°F will be 25-30 minutes. It’s done with when the internal temperature in the thickest part of the chicken breast registers 160-165°F or there is no longer any pink inside. (The temp will continue to rise a few degrees after being removed from the oven.)
Freezer Meal Quick Start Guide
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- 1 cup plain dry breadcrumbs (or gluten-free breadcrumbs)
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning, crushed in hand
- 1/4 teaspoon garlic powder
- Salt & pepper
- 1 large egg
- 3 boneless, skinless chicken breasts (about 1 1/2 – 2 pounds)
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese (1 ball of fresh mozzarella, cut into 6 slices)
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Make It Now:
- Prep: Preheat oven to 400°F. Cover a rimmed baking sheet with parchment paper or foil that’s been sprayed with cooking spray.
- Set Up Breading Stations: In a shallow dish, combine bread crumbs, Parmesan cheese, Italian seasoning, garlic powder, 1/4 teaspoon salt, and a pinch of pepper. In a second shallow dish, whisk together the egg and a splash of water.
- Slice Chicken Cutlets: On a cutting board, slice chicken in half lengthwise, resulting in 6 thinner chicken breasts (see article for pictures). Season the front and back of each chicken breast with a pinch of salt and pepper.
- Bread Cutlets: Dip chicken breasts, one at a time, in egg mixture, turning to coat. Allow excess to drip off. Then dip chicken pieces in breadcrumb mixture, turning to coat. Press the mixture onto the chicken so it sticks. Place breaded chicken on the sheet pan. (Freezing instructions begin here.)
- Bake: Bake for 15-18 minutes, until the thickest piece registers close to 160°F internally with a meat thermometer.
- Add Topping: Top each chicken breast with about 1/4 cup of marinara sauce (enough to mostly cover the piece). Then, sprinkle about 1/4 cup of shredded mozzarella cheese over the top of each piece, as well. Put chicken back in the oven for 5 minutes or until the cheese is melted.
- Serve: Serve warm over pasta, if desired.
Freeze For Later: Follow Steps 2-4. Place in single layers in a freezer container or flat gallon-sized bag. Divide layers with parchment paper. Seal tightly and freeze. Freeze alongside a bag of shredded mozzarella cheese.
Prepare From Frozen: Thaw chicken completely in the refrigerator over night. Preheat the oven to 400°F. Follow Steps 5-7.
- Gluten-Free Version: Use gluten free breadcrumbs.
- Dairy-Free Version: Use breadcrumbs plus 1/2 teaspoon salt in place of the Parmesan cheese. Either omit the shredded mozzarella or use a dairy-free version like Daiya brand.
- Serve with Butter Noodles, Texas Toast, and Salad.
- Short-Cut: Use Italian dried breadcrumbs from the store and omit the garlic power and Italian seasoning.
- Where We Get Our Chicken: We get our meat from ButcherBox. The chicken is organic and curated from small, trusted farms. We highly recommend this service to source healthy meat–like uncured bacon, wild salmon, and grass-fed beef–and have used it for years ourselves. Read my honest review here.
Photos and video by Whitney Reist of Sweet Cayenne.