Baked Chicken Parmesan Easy Oven Recipe Wellplated Com

When we’re craving a homemade Italian meal, I often turn to quick and easy pasta recipes. When I was feeling extra fancy, however, this oven-baked chicken Parmesan (also known as chicken parmigiana) is my forever go-to. The first time I made this easy baked chicken Parmesan recipe, I knew it was an instant keeper. The Parmesan-crusted chicken is perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping is hot, bubbly, and every bit as satisfying as it should be. (Love crispy chicken and cheese? Don’t miss Baked Chicken Cordon Bleu.) The best part? Unlike most restaurant versions, which are deep-fried and heavy with greasy breadcrumbs and cheese, my version is baked, has minimal prep, and can be ready in 30 minutes (like my Chicken Piccata). I’d venture to say that this is the BEST chicken parmesan recipe ever.

How to Make Healthy Baked Chicken Parmesan

The funny thing about baked chicken Parmesan is that even though it seems pretty deluxe, it’s actually one of the easiest baked chicken recipes to make (just like Chicken Cacciatore). Further, now that I have my own perfect version of a crispy, oven-baked chicken Parmesan with panko crust, I actually prefer it. It’s delicious but not overdone and baked instead of fried. The panko breadcrumb crust is satisfyingly crisp, without being so thick, you feel like you are eating a slab of breading.

The Ingredients

Chicken Breasts. Lean and protein-packed boneless, skinless chicken breasts stay tender and juicy underneath the breading.

Breadcrumbs + Panko. Because baked chicken Parmesan without breading just wouldn’t be right! Like my panko-crusted Chicken Katsu, oven-baked chicken Parmesan with panko is crispy like the fried version, and it’s so much better for you!

Cheeses. Mozzarella cheese turns melty, gooey, and bubbly on top of the chicken, and the Parmesan helps flavor the breading. (For another cheesy chicken dish, try my Tuscan Chicken Mac and Cheese.)

Egg Whites. Making baked chicken parmesan egg white-style is what helps make the breading stick to the chicken breasts. Skipping the yolk further reduces the fat and cholesterol in this healthy recipe. If you prefer, you can use 1 whole egg instead.Tomato Sauce. To make the recipe especially weeknight-friendly, I took a shortcut using good-quality store-bought tomato sauce (any marinara sauce you enjoy will work).

Pasta. Try serving baked chicken Parmesan with a side of whole wheat spaghetti. Roasted Spaghetti Squash or cooked zucchini noodles are also great options if you want to cut a few carbohydrates from your plate.

The Directions

Storage Tips

To Store. This recipe is best enjoyed the day it is baked, but leftovers can be refrigerated in an airtight storage container for up to 2 days.To Reheat. Leftover baked chicken Parmesan can be reheated in a lightly greased pan over medium heat.

Recommended Tools to Make this Recipe

Pie Plate. Pie plates like this white ceramic one (doubles when you need good presentation) or these simple Pyrex ones are my favorite for any recipe that calls for breading in different dishes. (This Baked Fried Chicken is another great recipe that uses them.)Baking Sheets. Incredibly useful and essential in my kitchen.Whisk. This smaller size won’t splash all over the counter.

I hope this healthy baked chicken Parm with a crispy crust adds some extra Italian flare to your kitchen.

Panko breadcrumbs (also known as Japanese-style breadcrumbs) are larger and drier than traditional breadcrumbs. They’re the key to ensuring the chicken Parmesan coating has maximal crunch.Traditional breadcrumbs adhere more easily to chicken than panko breadcrumbs do. Including some here ensures the surface area of the chicken is fully coated.

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