There’s something incredibly comforting about crispy baked chicken smothered in marinara and melted mozzarella.

This Chicken Parmesan Bake is my easy, oven-friendly version of a classic Italian favorite—no frying needed.

It’s cheesy, golden, full of flavor, and perfect for busy weeknights or casual dinners when you want something extra cozy.

Why You’ll Love This Recipe

No frying required – Oven-baked for less mess and fewer calories.

Crispy on the outside, juicy inside – Thanks to panko and Parmesan.

Family favorite – Loved by kids and adults alike.

Perfectly cheesy – Broiled mozzarella for that gooey, golden finish.

Great with pasta or salad – Versatile and easy to pair.

What You’ll Need (Ingredient Highlights)

Chicken breasts – Halved and pounded thin for quick, even cooking.

Panko breadcrumbs – For a light, crunchy coating.

Parmesan cheese – Adds rich, salty flavor to the crust.

Egg – Helps the crumb mixture adhere.

Marinara sauce – Choose your favorite jarred or homemade.

Mozzarella – Melts beautifully for a stretchy, satisfying bite.

Olive oil & spices – For seasoning and crisping up the base.

Pro Tips Before You Start

Pound evenly – Helps the chicken cook uniformly and stay tender.

Press the coating firmly – Ensures a crispier crust.

Use fresh Parmesan – The flavor and melt are better than pre-grated.

Broil carefully – Keep an eye out to avoid burning.

Let it rest – A few minutes out of the oven helps cheese set nicely.

How to Make Chicken Parmesan Bake

Step 1: Prep the Oven
Line a baking sheet with foil and brush with oil.

Set rack in second highest position and preheat to 400°F.

Step 2: Cut and Pound the Chicken
Slice breasts horizontally, then pound evenly for consistent thickness.

Step 3: Season and Coat
Dry the chicken, then dip into egg, followed by a mix of panko, Parmesan, and spices. Press to coat well.

Step 4: Bake the Chicken
Place coated chicken on baking sheet and bake until golden and cooked through.

Step 5: Add Sauce and Cheese
Flip chicken, top with marinara and mozzarella, and broil until bubbly and browned.

What to Serve It With

Spaghetti or penne pasta

Garlic bread or toasted sourdough

Caesar salad or arugula with lemon vinaigrette

Roasted broccoli or green beans

A glass of Chianti or sparkling water with lemon

Variations / Substitutions

Swap mozzarella with provolone for deeper flavor

Use gluten-free breadcrumbs if needed

Add chili flakes to the marinara for heat

Try fresh basil or parsley for garnish

Make it vegetarian with eggplant slices instead of chicken

Storage & Leftovers

Fridge – Store in airtight container up to 3 days

Freezer – Freeze fully cooked chicken without toppings for up to 2 months

Reheat – Bake at 350°F until warm or microwave in short bursts

Make ahead – Bread the chicken in advance and refrigerate before baking

FAQs

Can I use chicken thighs instead of breasts?
Yes, but make sure they’re boneless and pounded evenly.

Is it really crispy if baked?
Yes! Panko and high-heat baking give it a great crunch—no frying needed.

Can I use store-bought marinara?
Absolutely. Just go for a quality brand or homemade if you have time.

What’s the best cheese combo?
Mozzarella and Parmesan are classic, but provolone or fontina work great too.

How do I keep the coating from falling off?
Dry the chicken well, press the crumbs on firmly, and avoid flipping too early.

Can I double the recipe?
Yes! Just use two sheet pans or bake in batches.

Can I skip the broiler step?
You can, but the broiler adds that delicious bubbly finish—it’s worth it.

Final Thoughts

I make this Chicken Parmesan Bake at least once a month—it’s that good.

It feels special without being fussy, and the broiled cheesy topping always gets rave reviews.

Whether you’re serving it with pasta or over salad, it’s an easy crowd-pleaser that never fails.