Oven Baked Chicken Parmesan

This Baked Chicken Parmesan Recipe is quick to become a family favorite. No more standing over a frying pan of oil when baking is so much easier and healthier! In just a few simple steps you will have a meal everyone will like on the table!

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Chicken Parmesan in the Oven

Chicken Parm as it is affectionally called has become a staple Italian-American dish. With no real ties to Italian cooking this American classic has become a staple on many an Italian-American menu.

I mean how can you resist a crunchy chicken cutlet topped with marinara sauce and mozzarella served over pasta?

My biggest problem with it is that it is pan fried, yikes!

So naturally as The Schmidty Wife does I figure out an awesome way to bake it instead of standing over the frying pan. Not only does this save time but it also helps lighten this meal up by not being full of oil.

This Baked Chicken Parmesan still has the classic preparation of dredging in flour, eggs, and breadcrumbs but gets lightened up with just a spritz of spray oil before going into a hot oven.

My whole family loves this recipe and I hope your will too! So let’s see what you need.

Ingredients

• All Purpose Flour
• Kosher Salt
• Eggs
• Italian Breadcrumbs 
• Grated Parmesan Cheese
• Boneless Skinless Chicken Breast
• Marinara Sauce
• Fresh Sliced Mozzarella
• Spaghetti
• Spray Oil

For a complete detailed list of the ingredients continue towards the bottom of the page.

Instructions for Oven Baked Chicken Parm

Start by taking care of a few prep items. Preheat your oven to 400º F. Lightly grease a sheet pan. Prepare to make the pasta by adding water to a large pot, covering, and place over high heat to bring to a boil.

In a medium sized bowl add the flour and salt, mix to combine.

In a second medium sixed bowl add the eggs and whisk to combine.

In a third medium sized bowl add the italian breadcrumbs and grated parmesean, stir to combine. 

Now prepare the chicken breast, carefully cut each chicken breast in half to create two even sized thin cutlets.

One chicken cutlet at a time you will dredge and coat the chicken in the flour. Then coat in the eggs. With no more egg dripping dredge through the breadcrumb mixture until fully coated. Transfer to the greased sheet pan. Repeat with remaining chicken cutlets. 

Once the chicken cutlets are all on the sheet pan lightly spray with oil. Transfer to the oven. Bake 12 minutes. 

Carefully flip over each of the cutlets and bake another 10 minutes.

With about 10-11 minutes remaining in the chicken cooking time add the spaghetti to the boiling water. Cook until done and drain with a colander before serving. 

Now carefully remove from the chicken from the oven to top.

Use a spoon to top each of the chicken cutlets with a spooful of marinara sauce. Place two slices of the fresh mozerella on top of the marinara. Transfer back to the oven and cook 3-5 more minutes or until the chicken is cooked to 165º F and the cheese has melted.

Let rest for 5 minutes and serve on top of the spaghetti, add more marinara as needed. 

Tips, Tricks, & Questions

• To help keep things clean and speed up the process when dredging the chicken keep one ‘wet’ hand and one ‘dry’ hand to keep everything from sticking to you. For example I use my right hand to touch the flour and breadcrumbs and my left hand to tough the egg.

Can I make this gluten-free?

Absolutely. Gluten isn’t a factor in this recipe so feel free to use a gluten-free breadcrumbs and gluten-free flour as substitutes. Just keep in mind that the recipe might not turn out exactly the same depending o what you use.

• To keep this recipe properly portioned and to keep cooking times down the chicken is cut into cutlets by cutting them in two, but note that you can buy chicken breasts already portioned into proper sized cutlets.

If you like this Baked Chicken Parm recipe you might also like:

• Pesto Chicken Bake
• Greek Chicken Bake
• Baked Chicken Cordon Bleu
• Balsamic Cranberry Chicken Bake
• Spinach Artichoke Chicken Bake
• Supreme Pizza Chicken Bake

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