Quick and Easy Chicken Parmesan
This Chicken Parmesan brings together golden-crispy breading, melty cheese, and rich marinara sauce in a way that’ll make you forget about takeout forever.
What makes this version special? It’s baked, not fried, so you get all that incredible crunch without the extra oil. Plus, it comes together in just 25 minutes – perfect for those busy weeknights when you want something amazing but don’t have hours to spend in the kitchen.
Ingredients
For the Chicken:
- 1 pound boneless, skinless chicken breasts (about 2 breasts)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 large eggs
- ⅓ cup panko breadcrumbs
- ½ cup Italian breadcrumbs
- ⅔ cup finely grated Parmesan cheese, plus more for garnish
- Cooking spray
For the Topping:
- 1 (24-ounce) jar marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (optional)
Steps
- Preheat your oven to 425°F (218°C). Position rack in the middle for even cooking.
- Pat chicken breasts completely dry with paper towels (moisture prevents crispy coating). Place between plastic wrap and pound to an even ½-inch thickness. Season with 1 teaspoon salt and ½ teaspoon pepper.
- Whisk 2 eggs in a shallow bowl until completely blended. In a separate bowl, combine ⅓ cup panko, ½ cup Italian breadcrumbs, and ⅔ cup Parmesan. The mixture should be well-blended with no clumps.
- Dip each chicken breast first in egg (letting excess drip off), then coat thoroughly in breadcrumb mixture, pressing gently to adhere. If coating seems sparse, repeat the process.
- Place breaded chicken on a baking sheet and spray tops evenly with cooking spray until no dry spots remain. Bake for 15 minutes until coating is golden brown and internal temperature reaches 165°F (74°C).
- While chicken bakes, prepare sauce: Line a separate baking sheet with parchment, spread marinara, and top with mozzarella. Bake alongside chicken for 8-10 minutes until cheese melts. For golden spots, broil for 1 minute watching carefully.
- Plate chicken, top with marinara-cheese mixture, and garnish with fresh parsley and extra Parmesan if desired. Serve immediately while cheese is hot and stretchy.
Smart Swaps
- Use 1½ cups almond flour + 1 tablespoon Italian seasoning instead of breadcrumbs for keto version
- Replace regular mozzarella with 1 cup part-skim to reduce calories by 30%
Make It Diabetes-Friendly
- Use 1 cup crushed pork rinds instead of breadcrumbs (reduces carbs by 24g per serving)
- Choose sugar-free marinara sauce (saves 8g carbs per serving)
- Serve over zucchini noodles instead of pasta (reduces glycemic impact by 65%)
Pro Tips
- Double-coat chicken for extra crispiness
- Let chicken rest 5 minutes before cutting to keep juices inside
- Use freshly grated Parmesan – pre-grated won’t stick as well