Chicken Parmesean
An oven-baked chicken parmesan with crispy panko-coated chicken cutlets, marinara, melted mozzarella, and parmesan, served over angel hair pasta. Made in about 30 minutes.
This Chicken Parmesan is the classic Italian-American comfort dish made easy with an oven-baked technique instead of frying. Crispy panko-coated chicken cutlets, smothered in marinara, blanketed with melty mozzarella and parmesan, served over angel hair pasta tossed in extra sauce. It is the kind of dinner that feels restaurant-fancy but takes about 30 minutes start to finish in your own kitchen.
I love this oven version because it gives you all the crispy-saucy-cheesy chicken parm satisfaction without any splattering oil, hovering over a pan, or greasy stovetop cleanup. The secret to the crispy coating without frying is a hot 450 oven plus a generous spray of cooking oil on the breaded cutlets. The high heat plus the oil mimics that fried texture in a way that genuinely surprises you the first time.
The breading process is straightforward but matters. Pound the chicken to even thickness. Dip in beaten egg with a pinch of salt. Dredge in seasoned panko mixed with parmesan. Place on a sheet pan and spray with cooking spray. Then bake, flip, sauce, cheese, and broil to finish. Each step is intentional, and the result is restaurant-quality chicken parm.
Serve over angel hair pasta with marinara on top, or sauce on the side for the people who like things dry. A sprinkle of fresh parsley adds color. A side salad and garlic bread complete the meal. This is a family-favorite recipe that hits hard on a regular Tuesday and still feels special enough for a Friday night. Let's make it.
📝 Ingredients
- 1 pack chicken (cut in half diagonally if large)
- 2 eggs
- Seasoned panko bread crumbs
- Marinara sauce
- Parmesan cheese
- Mozzarella cheese
- Salt
- Angel hair pasta
- Cooking spray
- Dried parsley
👩🍳 Directions
- 1
Preheat oven to 450°F and line a baking sheet with parchment paper.
- 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 handful of parmesan and a little salt.
- 4
Cut chicken as needed and dip each piece in egg, then coat fully in breadcrumb mixture.
- 5
Place on the baking sheet and spray tops generously with cooking spray (secret to crispy!).
- 6
Bake 15 minutes, then flip.
- 7
Bake another 10 minutes.
- 8
Meanwhile, boil angel hair pasta in salted water (salty as the ocean.
- 9
Top baked chicken with marinara, mozzarella, and parmesan.
- 10
Return to oven a few 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: 1 pack of boneless skinless chicken breasts. Slice large ones in half horizontally, then pound to a half-inch thickness for perfect cutlets.
Eggs: 2 large eggs beaten with a pinch of salt for the dredge.
Seasoned panko breadcrumbs: About 1.5 to 2 cups. Italian-style seasoned panko gives the best flavor and texture.
Parmesan cheese: A handful mixed into the panko, plus more for topping. Fresh-grated melts smoother than pre-shredded.
Marinara sauce: 1 jar (24 oz). Rao's, Victoria, or Newman's Own. Or use homemade.
Mozzarella: Shredded, low-moisture. Avoid fresh mozzarella balls, they release too much water.
Angel hair pasta: The classic pairing. Spaghetti or linguine also work.
Cooking spray: Generously sprayed over the breaded chicken. This is the secret to fried-style crispiness without frying.
Salt and dried parsley: Salt in the egg wash and on the pasta water. Parsley for garnish.
How to Store, Reheat & Freeze
Store leftovers in an airtight container in the fridge for up to 3 days. To bring back the crispy coating, reheat in a 375 oven for 8 to 10 minutes uncovered. Avoid the microwave, it makes the breading soggy.
To freeze, freeze the baked breaded chicken without sauce or cheese in a single layer, then transfer to a freezer bag for up to 2 months. Reheat from frozen in a 375 oven for 15 to 20 minutes, then add sauce and cheese for the last 3 minutes.
What to Serve With Chicken Parmesan
Angel hair pasta tossed in marinara is the traditional pairing. A simple side salad with Italian or balsamic dressing balances the richness. Warm garlic bread or a baguette for sopping up sauce is incredible. Roasted broccoli, sauteed zucchini, or Caesar salad all work great too. For a full Italian feast, add antipasto skewers as a starter. For wine, a Chianti or Sangiovese pairs beautifully.
💡 Tips for Success
- Pound the chicken to a half-inch even thickness. Cover with parchment or plastic wrap and use a meat mallet or heavy pan. Even thickness equals even cooking.
- If your chicken breasts are extra-large, slice them in half horizontally first, then pound. Each big breast becomes two cutlets.
- Season the panko with parmesan and a pinch of salt before dredging. The seasoned crumb is what makes the crust flavorful all the way through.
- Pat the chicken dry with paper towels before dipping. Wet chicken makes a soggy crust.
- Dredge in egg first, then panko, pressing the panko firmly onto the chicken so it sticks well.
- Spray the breaded chicken generously with cooking spray. This is the trick that gets you fried-style crispy without frying.
- Flip the chicken halfway through baking so both sides crisp up. A thin spatula slid all the way under works best.
- Wait until the very end to add the sauce and cheese. Just 3 minutes back in the oven is all you need to melt the cheese. Any longer and the breading turns soggy.
❓ Frequently Asked Questions
What is the difference between this and the 'Chicken Parm Parm' recipe?
The Chicken Parm Parm recipe (Easy Chicken Parmesan) is a faster version with slightly different proportions and a 30-minute total time. This Chicken Parmesean is the classic version with parmesan and seasoned panko in the breading. Both are delicious, this is the more traditional take.
Can I use chicken thighs?
You can, but cook time will be longer (about 5 extra minutes). Breasts are more traditional for chicken parmesan and give you that classic thin-cutlet texture.
Can I make this gluten free?
Yes. Use gluten-free panko (Kikkoman makes one) and gluten-free pasta. The rest of the recipe is already gluten free.
What kind of marinara should I use?
A jar of your favorite marinara. Rao's, Victoria, Newman's Own, and Bertolli are all great. Homemade marinara is even better if you have it.
How do I keep the breading from falling off?
Two tricks: pat the chicken completely dry before dipping, and press the panko firmly onto the chicken so it sticks. The cooking spray over top helps lock it on too.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a 375 oven for 8 to 10 minutes (not the microwave, the breading turns soggy).
Can I freeze it?
Freeze the baked breaded chicken (without sauce or cheese) for up to 2 months. Reheat from frozen at 375 for 15 to 20 minutes, then add sauce and cheese for the last 3 minutes.
Made this recipe?
Tag me on Instagram @holleyinthekitchen — I'd love to see it!