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Easy Baked Chicken Parmesan with Crispy Panko Crust

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This easy baked chicken parmesan features a crispy panko crust and juicy chicken, all baked in a rich marinara sauce with melted mozzarella and parmesan. It’s a hands-off, comforting dish perfect for busy weeknights.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 cup panko breadcrumbs
  • ½ cup grated Parmesan cheese, divided
  • 1 ½ cups shredded low-moisture part-skim mozzarella cheese
  • 2 cups marinara sauce
  • 2 large eggs
  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • 1 teaspoon garlic powder
  • Salt and black pepper to taste
  • Fresh basil or parsley for garnish (optional)
  • Olive oil spray

Instructions

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish with olive oil or cooking spray.
  2. Butterfly the chicken breasts: place one breast on a cutting board, hold it flat, and slice horizontally through the middle to create two thin cutlets. Repeat with the second breast to get four cutlets total.
  3. Pound each cutlet between two sheets of plastic wrap or parchment paper to about ¼-inch thickness using a meat mallet or heavy skillet.
  4. Set up a breading station with three shallow bowls. In the first, mix the flour, ½ teaspoon salt, and ¼ teaspoon black pepper. In the second, beat the eggs with 1 tablespoon of water. In the third, combine the panko breadcrumbs, ¼ cup of grated Parmesan, Italian seasoning, and garlic powder.
  5. Pat the chicken cutlets dry with paper towels. Dredge each cutlet in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the panko mixture, coating both sides evenly. Place breaded cutlets on a plate.
  6. Spread a thin layer of marinara sauce (about ½ cup) on the bottom of the greased baking dish. Arrange the breaded chicken cutlets in a single layer on top of the sauce.
  7. Spoon the remaining 1 ½ cups of marinara sauce over the chicken, spreading evenly. Sprinkle the shredded mozzarella cheese over the top, then sprinkle the remaining ¼ cup of grated Parmesan over the mozzarella.
  8. Lightly spray the top of the dish with olive oil spray to help the panko crust get golden and crispy.
  9. Bake for 20-25 minutes, until the cheese is bubbly and golden and the internal temperature of the chicken reaches 165°F (74°C). For extra browning, switch to the broiler for the last 2 minutes, watching closely.
  10. Let the dish rest for 5 minutes before serving. Garnish with fresh basil or parsley if desired.

Notes

For the crispiest crust, do not skip the olive oil spray on top. Let the breaded cutlets rest for 5-10 minutes before baking to help the coating adhere. Use freshly grated cheese for best melting. If making ahead, assemble the dish and refrigerate up to 24 hours; add 10 minutes to baking time.

Nutrition

Keywords: baked chicken parmesan, crispy panko chicken, easy chicken parmesan, chicken parmesan recipe, baked chicken

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