Easy Chicken Parmesan
You will love this oven baked Chicken Parmesan! You can throw it together pretty quick and it is truly a family favorite. I hope you love it as much as we do!
If chicken parm is your love language, this Easy Chicken Parmesan is going to be your new favorite. It skips the deep frying, uses a hot oven and a quick cooking spray trick to get the panko coating shatteringly crispy, and the whole thing comes together in about 30 minutes start to finish.
I have made this for my family more times than I can count, and it always disappears off the plate before I sit down. The trick is a hot 450 oven, a generous spray of cooking oil over the breaded chicken, and flipping it halfway through so both sides crisp up evenly. No splattering oil on the stove. No standing over a skillet. Just crispy, cheesy, saucy chicken with twirly pasta underneath.
This is the kind of recipe that turns a regular weeknight into a celebration. The breading stays crunchy under the marinara, the cheese melts into a bubbly golden top, and you get all the flavor of the restaurant version with a fraction of the work. I serve it over angel hair tossed in marinara, but spaghetti or even penne works just as well.
If you are cooking for picky kids or a date night at home, this one delivers. It feels fancy, it tastes incredible, and you do not need any special equipment. Let's make it.
📝 Ingredients
- 1 pack chicken (cut in half diagonally if large)
- 2 eggs
- Seasoned panko bread crumbs
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/2 tsp Salt/1/4 tsp Pepper
- 1/2 cup Parmesan cheese + more for top of chicken
- Jar of your favorite Marinara sauce
- 1 cup Mozzarella cheese
- Angel hair/Spaghetti Pasta
- Cooking spray
- Dried or fresh parsley
👩🍳 Directions
- 1
Preheat oven to 450°F and spray the bottom of a baking sheet
- 2
Crack 2 eggs into a shallow bowl, beat well, and add a pinch of salt.
- 3
In another bowl, mix seasoned panko with a 1/2 cup parmesan, garlic powder, onion powder, salt/pepper.
- 4
Trim chicken as needed, and cut in half diagnally if large. Put chicken on a cutting board and cover with parchment paper and beat the chicken with whatever tool you have to flatten the chicken.
- 5
Dip each piece of chicken in egg bowl first, then dip in the second bowl with the breadcrumbs to fully coat on both sides. Place on the baking sheet and spray tops generously with cooking spray (secret to crispy!).
- 6
Put chicken in the oven and bake 10 minutes, then flip the chicken to the other side.
- 7
Bake another 10 to 12 minutes until golden on the top
- 8
Meanwhile, boil angel hair pasta in salted water (salty as the ocean).
- 9
Remove chicken from the oven and top baked chicken with marinara, mozzarella, and parmesan.
- 10
Return to oven for 3 minutes until cheese is melted. Garnish with parsley.
- 11
To Serve: Drain pasta and toss with marinara OR spoon sauce over noodles. Place chicken on top and enjoy!
Ingredient Notes & Substitutions
Chicken: Boneless, skinless chicken breasts are the move. Look for a pack of 3 to 4 breasts and plan to slice each one in half horizontally if they are extra thick. After slicing, pound them to about a half inch even thickness for the best cook.
Panko breadcrumbs: Seasoned panko is non-negotiable for that classic chicken parm crunch. The Italian-style seasoned version already has herbs baked in, but you will still season the dredge with garlic powder, onion powder, and extra parmesan.
Parmesan cheese: Grate from a block if you can. The pre-grated stuff has anti-caking agents that prevent it from melting smoothly. You will use a half cup in the breading, plus more on top to finish.
Marinara sauce: A jar of your favorite marinara is perfect here. Rao's, Victoria, and Bertolli are all great. If you have a homemade sauce, even better.
Mozzarella: Shredded low-moisture mozzarella melts the best. Avoid fresh mozzarella balls for this one, they release too much water and make the chicken soggy.
Pasta: Angel hair cooks fast and twirls beautifully. Spaghetti, linguine, or penne all work. Cook to al dente so it can stand up to the sauce and chicken.
How to Store, Reheat & Freeze
Leftovers will keep in an airtight container in the fridge for up to 3 days. To bring back some of the crispness, reheat in a 375 oven for 8 to 10 minutes uncovered, not in the microwave. The microwave is fine if you do not care about the texture.
If you want to freeze ahead, freeze the breaded baked chicken without the sauce and cheese. Wrap individually and freeze for up to 2 months. Reheat in a 375 oven straight from frozen for 15 to 20 minutes, then add sauce and cheese for the last 3 minutes.
What to Serve With Chicken Parmesan
Pasta tossed in marinara is the traditional bed, but you have options. A crisp side salad with Italian or balsamic dressing balances the richness. Warm garlic bread or a baguette is great for scooping up extra sauce. Roasted broccoli with garlic and parmesan or a sauteed zucchini on the side adds a vegetable without much effort. For a full Italian-style spread, throw in a Caesar salad and call it a night.
💡 Tips for Success
- Pound the chicken to an even thickness. Cover the breast with parchment or plastic wrap and use a meat mallet or the bottom of a heavy pan. Even thickness equals even cooking.
- If your chicken breasts are extra large, slice them in half horizontally first before pounding. You want them about a half inch thick all over.
- Season your panko mix before breading. Garlic powder, onion powder, parmesan, salt, and pepper all go in the bread crumbs themselves so every bite has flavor.
- Pat your chicken dry with paper towels before dipping. Wet chicken means a soggy crust.
- Spray the breaded chicken generously with cooking spray before it goes in the oven. This is the trick that gives you a crisp, golden, 'fried' crust without the oil.
- Flip the chicken halfway through baking. Both sides need direct heat to crisp up. A thin spatula slid all the way under works best.
- Wait to add the sauce and cheese until the very end. Just three minutes back in the oven is all you need to melt the mozzarella. Any longer and the breading turns soggy.
- Salt your pasta water like the ocean. Heavily salted pasta water is the difference between bland noodles and noodles that actually taste like something.
❓ Frequently Asked Questions
Can I use chicken thighs instead of breasts?
You can, but you will need to adjust the cook time. Boneless skinless thighs take about 5 minutes longer in the oven. Breasts are the more traditional choice for chicken parm.
What kind of breadcrumbs work best?
Seasoned panko is the way. The panko gives you that craggy, super-crispy texture, and the seasoning adds extra flavor. Regular Italian breadcrumbs work in a pinch but you will not get the same crunch.
Can I make this gluten free?
Yes. Use gluten-free panko (Kikkoman makes one) and gluten-free pasta. Everything else in this recipe is already gluten free.
How do I keep the breading from falling off?
Two things. Pat the chicken completely dry before dipping. Then press the panko firmly onto the chicken so it really sticks. The cooking spray over the top also helps lock the coating on.
Can I make it ahead?
You can bread the chicken up to a few hours ahead and keep it in the fridge on the baking sheet. Bake it fresh when you are ready to eat. I do not recommend baking ahead since the breading loses its crunch.
Can I freeze leftovers?
Chicken parm leftovers will lose their crispy crust in the freezer. They are still tasty, but the texture is best fresh. If you want to freeze, do it before adding the sauce and cheese, then add those when you reheat in the oven.
What can I serve with chicken parmesan?
Pasta with marinara is the classic, but a side salad with Italian dressing, garlic bread, roasted broccoli, or sauteed zucchini are all great. A Caesar salad alongside is a restaurant move.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!