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Baked chicken parmesan cutlets in a skillet with homemade marinara sauce, baked and covered with cheese.
5 from 8 votes

Baked Chicken Parmesan Recipe

Healthier than classic Chicken Parmesan, this delicious Baked Chicken Parmesan Recipe (Chicken Parmigiana) is baked, not fried, for an easy and flavorful guilt-free Italian dinner.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6 servings
Calories: 679kcal


For the Chicken

For the Homemade Marinara (optional)

  • 1 tablespoon olive oil
  • 1 large yellow onion - chopped
  • 5 cloves garlic - minced
  • 1 (28 ounce) can chopped tomatoes - with their juice
  • 5 Roma tomatoes - diced
  • 2 teaspoon Italian seasoning
  • salt + pepper - to taste

For serving

  • 1.5 cups mozzarella cheese - shredded
  • fresh basil - chopped
  • zucchini noodles or pasta


For the Chicken

  • Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
  • Place your chicken, two breasts at a time, between plastic wrap and use a meat tenderizer or rolling pin to gently pound your chicken to equal thickness. Repeat with remaining chicken breasts and set aside in a large mixing bowl. (see notes)
  • Drizzle chicken breasts with approximately 1-2 tablespoons of olive oil and sprinkle liberally with salt and pepper and Italian seasoning. Mix well to coat each chicken breast.
  • Prepare breading bowls. Gather three shallow, medium-sized mixing bowls. The first filled with panko bread crumbs and finely grated Parmesan cheese, the second with flour, and the third with the eggs (whisked well).
  • Working in an assembly line, dip the chicken first into the flour mixture, then the egg mixture, and finally, the panko mixture, shaking off any excess between additions.
  • Transfer each chicken breast to the prepared baking sheet and bake until internal temperature reads 160 degrees F (approximately 15-17 minutes).
  • Remove from the oven and set aside.

For the Homemade Marinara (optional- you may also use store-bought)

  • As the chicken is baking, prepare the marinara sauce. Heat a large skillet over medium-high heat and add the oil. Add the onion to the skillet and mix well to combine. Sauté the onion for 4-5 minutes, or until starting to soften. Add the garlic and continue to cook for 60 seconds, stirring continuously.
  • Add the tomatoes (canned and fresh), a pinch of salt and pepper, and Italian seasoning. Mix well to combine and bring to a low simmer. Cover your pot, reduce heat to low, and cook for 5-10 minutes or until tomatoes are soft.
  • Transfer marinara sauce to a large high-speed blender and process until smooth. Season with salt and pepper to taste.


  • Transfer half of the marinara sauce to the bottom of a large cast iron (or other oven-safe) skillet. Nestle the cooked chicken breasts into the skillet and top each breaded chicken breast with a spoonful of sauce and a small handful of shredded mozzarella cheese.
  • Transfer skillet to your oven and broil until cheese is melted (2-3 minutes). 
  • Remove skillet from the oven and sprinkle with fresh chopped basil, if desired. Serve with sautéed zucchini noodles or your favorite cooked pasta.


  • If your chicken breasts are especially thick, you may want to slice each chicken breast in half lengthwise to create to thinner slices of chicken.
  • Nutritional information does not calculate zucchini or pasta noodles.


Calories: 679kcal | Carbohydrates: 42g | Protein: 69g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 259mg | Sodium: 851mg | Potassium: 1153mg | Fiber: 3g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 12.5mg | Calcium: 433mg | Iron: 4.4mg
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