Few dishes scream comfort food quite like Parmesan Chicken Bake. Crispy golden chicken cutlets layered with tangy marinara, gooey mozzarella, and nutty Parmesan — baked until bubbly and irresistible. This recipe gives you the best of both worlds: pan-fried crispiness and oven-baked cheesiness, all while keeping things simple enough for a weeknight dinner.
It’s perfect for when you’re craving Italian flavors without the fuss of deep frying or spending hours in the kitchen. Pair it with pasta, garlic bread, or a fresh green salad, and you’ve got a restaurant-worthy meal at home.
Ingredients You’ll Need
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4 boneless, skinless chicken breasts – pounded thin for quick, even cooking.
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Salt & black pepper – to season the chicken.
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½ cup all-purpose flour – creates a dry base for breading to stick.
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2 large eggs + 1 tablespoon milk – the egg wash for binding.
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1 cup panko breadcrumbs – for that extra crunch.
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½ cup grated Parmesan cheese – mixed into the coating for a salty, nutty kick.
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2 tablespoons olive oil – to crisp up the chicken in the skillet.
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1½ cups marinara sauce – choose your favorite store-bought or homemade.
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1 cup shredded mozzarella cheese – melty, stretchy goodness.
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¼ cup fresh basil – brightens the final dish.
Pro Tips for the Best Parmesan Chicken Bake
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Use panko: Regular breadcrumbs work, but panko makes it extra crispy.
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Don’t skip pounding the chicken: Thin, even pieces cook faster and stay juicier.
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Drain on paper towels before baking: Removes excess oil for a crispier bite.
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Make it spicy: Add red pepper flakes to your marinara for heat.
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Double the batch: Freeze extra breaded chicken (before baking with sauce/cheese) for a future quick dinner.
Variations
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Lighter Version: Bake chicken straight after breading instead of pan-frying.
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Gluten-Free: Use almond flour and gluten-free panko.
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Cheese Lovers: Add provolone or fontina along with mozzarella.
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Veggie Twist: Replace chicken with eggplant slices for Eggplant Parmesan Bake.
Serving Suggestions
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Over spaghetti or fettuccine tossed with olive oil and garlic.
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With roasted vegetables for a lighter option.
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Alongside garlic bread or focaccia.
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With a fresh Caesar or arugula salad.
Storage & Reheating
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Store: Refrigerate leftovers in an airtight container up to 3 days.
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Reheat: Bake at 350°F until warmed through (about 15 minutes). Avoid microwaving — it softens the breading.
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Freeze: Bread and pan-fry chicken, then freeze without sauce/cheese for up to 2 months. Add sauce and cheese when ready to bake.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Yes, boneless thighs work well — just pound them to even thickness.
2. Can I make this ahead of time?
Yes! Bread and pan-fry the chicken, then refrigerate for up to 24 hours. Assemble and bake just before serving.
3. Which marinara sauce works best?
A simple tomato basil marinara balances the richness. Homemade sauce is great, but a high-quality jarred sauce works too.
4. How do I keep the breading from falling off?
Make sure the chicken is patted dry before dredging and press the crumbs firmly into the meat.
5. Can I air fry this recipe?
Yes! Cook breaded chicken in an air fryer at 375°F for 12–14 minutes, flipping halfway. Then add sauce and cheese, and air fry 2–3 minutes more.
Parmesan Chicken Bake: Crispy, Cheesy Comfort Food
Ingredients
Equipment
Method
- Place chicken breasts between two sheets of plastic wrap. Gently pound with a meat mallet or rolling pin to ¼-inch thickness for even cooking and juicy results.
- Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, and Bowl 3 with panko breadcrumbs and grated Parmesan.
- Season chicken with salt and pepper. Dredge each breast in flour, dip in egg mixture, then press into panko-Parmesan mixture until fully coated.
- Heat olive oil over medium-high heat in a large skillet. Cook chicken for 2–3 minutes per side until golden brown and crispy. Transfer to a baking dish.
- Spoon marinara sauce evenly over each chicken breast. Sprinkle mozzarella and extra Parmesan on top.
- Bake at 400°F (200°C) for 10–12 minutes, or until cheese is bubbly and lightly browned.
- Let rest 5 minutes. Garnish with fresh basil and serve warm.