Baked Chicken Parmesan

Baked Chicken Parmesan

This quick version of chicken parmesan skips the frying and gives you a healthy, hearty dinner in no time, perfect for any night of the week.
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 servings


  • 6 chicken cutlets, about 6 oz each, pounded into 1/2 inch thick steaks
  • 2 eggs
  • 2 cups breadcrumbs
  • 3/4 cup finely grated Parmesan (Plus about 3 tbs more for sprinkling)
  • 1/2 tsp garlic powder
  • 1 tbs paprika
  • 2 tsp oregano
  • 1/4 tsp cayenne or crushed red pepper flakes (Optional)
  • 6 oz mozzarella (About 1 cup grated)
  • 24 oz your favorite pasta sauce


  • Preheat oven to 400 F, place a rack in the bottom third of the oven, and lightly grease a rimmed baking sheet.
  • Beat the eggs in a wide bowl and set aside. In another wide bowl or pie plate, combine bread crumbs, 3/4 cup Parmesan, garlic powder, paprika, oregano, and cayenne. Add salt and pepper as desired, then mix with a fork.
  • Working with one cutlet at a time, dip the cutlet in egg, then coat in the breadcrumb mixture. Shake off excess, then transfer to a baking sheet.
  • Bake until cooked through and golden brown, about 15 minutes.
  • Remove from oven and top with marinara sauce. Sprinkle on the mozzarella and Parmesan. Return to the oven and bake until cheese is melted and bubbling, about 10 minutes.
  • Serve with a crusty bread to sop up the extra sauce, and enjoy!