Oven-Baked Chicken Parmesan with Melty Mozzarella Recipe
This Baked Chicken Parmesan recipe offers a healthier twist on a classic Italian favorite by baking crispy, breaded chicken breasts topped with rich marinara and melted mozzarella cheese. The chicken is coated in toasted panko and parmesan breadcrumbs for extra crunch and flavor, then baked to juicy perfection and finished under the broiler for bubbly, golden cheese topping. It makes a comforting and satisfying meal perfect for a family dinner.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Halal
Ingredients
For the Chicken
- 3 boneless skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour, plus 1 tablespoon
- 2 large eggs
- 1 tablespoon olive oil
- 1 1/2 cups panko breadcrumbs
- 3/4 cup grated parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- Avocado oil spray (optional)
For the Topping and Sauce
- 2 cups marinara sauce (homemade or store-bought)
- 1/2 cup grated low moisture mozzarella cheese
- 1 small ball fresh mozzarella, torn into small pieces
- 2 tablespoons chopped fresh basil (for serving)
Instructions
- Prepare the Sauce: If using homemade marinara sauce, start it now to simmer gently while you prepare the rest. If using store-bought sauce, warm it over low heat until just heated through.
- Preheat Oven and Setup: Preheat your oven to 425ºF. Prepare a large sheet pan fitted with a wire rack; lightly grease the wire rack to prevent chicken from sticking.
- Toast the Breadcrumbs: Heat olive oil in a small skillet over medium-low heat. Add panko breadcrumbs and stir constantly until most crumbs turn a deep brown color, about 3-4 minutes. Transfer to a plate immediately to cool, preventing further browning.
- Prepare the Chicken: Slice each chicken breast in half lengthwise for thinner cutlets. Place between plastic wrap and gently pound with a rolling pin or meat mallet to about 1/2-inch thickness. Season both sides with salt and pepper and set aside.
- Prepare Dredging Stations: In three shallow bowls, place 1/2 cup flour in one, whisk eggs with a pinch of salt, pepper, 2 tablespoons water, and 1 tablespoon flour in the second, and combine toasted panko, 1/2 cup parmesan, Italian seasoning, garlic powder, and 1/2 teaspoon salt in the third.
- Bread the Chicken: Working with one piece at a time, coat chicken both sides lightly in flour, shake off excess, dip in egg mixture coating both sides, then dredge in the panko mixture, pressing gently to adhere. Place breaded cutlets on the prepared wire rack.
- Bake the Chicken: Bake for 20-25 minutes until the chicken is browned and cooked through (internal temperature reaches 165ºF).
- Add Sauce and Cheese, then Broil: Remove chicken from oven and switch oven to broil on high. Spoon 2-3 tablespoons marinara over each cutlet, leaving edges uncovered. Sprinkle with grated mozzarella, remaining parmesan, and pieces of fresh mozzarella. Broil on upper rack 2-3 minutes until cheese is melted and bubbly.
- Garnish and Serve: Remove from oven, garnish with fresh chopped basil, and serve immediately while hot.
Notes
- Using a wire rack on the baking sheet ensures even heat circulation and crispier crust.
- Lightly greasing the wire rack or spraying with avocado oil prevents sticking.
- Adding flour to the egg wash helps breadcrumbs adhere better to the chicken.
- Watch closely during broiling to avoid burning the cheese.
- Serve with pasta, a side salad, or steamed vegetables for a complete meal.