Baked Chicken Parmesan Crispy Without Frying Easy Weeknight Dinner

Baked Chicken Parmesan is the kind of dinner you make when you want something comforting but don’t want to deal with hot oil or a messy stove. It gives you the familiar flavors of a classic restaurant dish while keeping the process simple and manageable at home.

This version is baked instead of fried, which means less cleanup and a lighter feel without losing the crisp texture people expect. It works well for busy weeknights, casual family dinners, or even a low-key weekend meal when you want something reliable. If you’re building a rotation of dependable meals, this recipe fits perfectly into our dinner recipes, where we share simple, oven-friendly dinners made for real weeknights.

Once you understand how the coating works and how to bake it properly, this baked chicken parmesan recipe becomes an easy go-to.

The steps are straightforward, and the ingredients are easy to find in most grocery stores.

What Is Baked Chicken Parmesan

Baked Chicken Parmesan is a stovetop-free version of the classic chicken parmigiana. It uses breaded chicken breasts that are baked until crisp, then topped with marinara sauce and melted cheese.

Instead of frying, the chicken is coated with seasoned breadcrumbs and baked at a high temperature. This allows the outside to brown while the inside stays tender. The final bake melts the cheese and warms the sauce without making the coating soggy.

This baked chicken parmesan recipe keeps the structure simple. There’s no deep frying, no special equipment, and no complicated timing. The result is a familiar American dinner that feels balanced and practical. Like our homemade lasagna recipe, this dish delivers classic Italian-American comfort without complicated steps or restaurant techniques.

Ingredients

• 2 large boneless, skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 tablespoon water
• 1 cup Italian-style breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 2 tablespoons olive oil

Optional substitutions:

• Panko breadcrumbs for extra crunch
• Part-skim mozzarella for a lighter topping

If you enjoy bold but simple flavors, this pairs well with our creamy chicken recipes as another easy, protein-focused dinner option.

Step-by-Step Instructions

1. Prepare the chicken
   Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. Slice each chicken breast in half horizontally to create thinner cutlets. This helps them cook evenly.
2. Set up the breading station
   Place flour in one shallow bowl. In a second bowl, whisk eggs with water. In a third bowl, combine breadcrumbs, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
3. Bread the chicken
   Dredge each piece of chicken in flour, shaking off excess. Dip into the egg mixture, then press firmly into the breadcrumb mixture. Make sure the coating sticks evenly on both sides.
4. Bake the chicken
   Place breaded chicken on the prepared baking sheet. Drizzle or lightly brush the tops with olive oil. Bake for 18–20 minutes, flipping halfway, until golden and cooked through.
5. Add sauce and cheese
   Remove the chicken from the oven. Spoon marinara sauce over each piece, then sprinkle mozzarella evenly on top.
6. Finish baking
   Return the chicken to the oven for 5–7 minutes, until the cheese is melted and lightly bubbly. Let rest for a few minutes before serving.

Oven-based methods like this are also used in our pizza without an oven technique, which relies on controlled heat Oven method.

Recipe Overview

This recipe works because it respects heat and layering. Baking at a higher temperature allows the breadcrumbs to brown without drying out the chicken. The thin cutlets cook quickly and evenly, which prevents toughness.

Adding the sauce after the initial bake keeps the coating crisp. If the sauce goes on too early, the breadcrumbs absorb moisture and soften. Finishing with cheese at the end gives you that familiar melted topping without overcooking the chicken. This baked chicken parmesan recipe focuses on balance. You get crisp texture, savory flavor, and enough richness without it feeling heavy. For a richer, sauce-forward dinner, many readers also enjoy our one-pan marry me chicken.

Helpful Tips and Variations

• Use thin chicken cutlets to avoid dry centers
• Press breadcrumbs firmly so they stick during baking
• Flip halfway for even browning
• Use warm marinara sauce so it doesn’t cool the chicken
• Add a pinch of red pepper flakes for mild heat
• Serve with pasta, roasted vegetables, or a simple salad

Avoid adding too much sauce. A thin layer keeps the chicken crisp. If you’re looking for a lighter side or meal-prep option, our honey soy salmon bowls work well alongside baked dishes like this.

Storage and Make-Ahead Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain texture. The microwave works, but the coating will soften. For quick leftover lunches, this reheats just as well as our chicken rice bowls.

You can bread the chicken up to a day ahead and store it covered in the fridge. Bake just before serving for best results. Freezing is possible, but the texture is best when cooked fresh.

Final Thoughts

This baked chicken parmesan recipe is dependable and realistic. It delivers familiar flavor without extra steps or cleanup. Once you’ve made it once, it’s easy to repeat and adjust to your preferences.For dessert, finish the meal with our viral no-bake Biscoff cheesecake or the 4-ingredient no-bake peanut butter cookies.

It’s the kind of dinner that fits into schedules and kitchens, which is exactly what makes it worth keeping in rotation. For more balanced, lighter options, you can also explore our healthy recipes for meals that stay satisfying without feeling heavy.

Frequently Asked Questions