Baked Chicken Parmesan

Nothing beats the comfort of crispy, cheesy chicken parmesan that makes your whole family gather around the dinner table with big smiles! This baked version gives you all that golden, bubbly goodness without the mess of frying, plus it’s ready in just 35 minutes.

Recipe Details

Timing & Servings: Active Time: 35 minutes, Total Time: 35 minutes, Serves: 4 people.

Nutrition Profile: Nut-Free, Healthy Pregnancy, Soy-Free, High-Protein.

Nutrition Facts (per serving): 560 Calories, 17g Fat, 58g Carbs, 47g Protein.

Ingredients You’ll Need

Cooking spray: This keeps everything from sticking and gives the chicken that perfect golden color. Any brand works great!

Panko breadcrumbs: You’ll need 1 cup, and whole-wheat is best if you can find it. These create the most amazing crispy coating that stays crunchy.

Italian seasoning: 1 tablespoon of the salt-free kind adds all those wonderful herbs without extra sodium. Your kitchen will smell incredible!

Crushed red pepper: Just ½ teaspoon gives a tiny kick of warmth. You can skip this if you’re feeding little ones.

Parmesan cheese: ½ cup grated, and you’ll divide this between the coating and the topping. The nutty, sharp flavor makes everything taste restaurant-quality.

Egg: 1 large egg helps the breadcrumbs stick perfectly to each piece of chicken.

Chicken cutlets: 4 pieces at 4 ounces each, pounded to ¼-inch thickness. Ask your butcher to do this, or use a meat mallet at home.

Marinara sauce: 1 cup of the lower-sodium kind keeps things healthy while adding that classic tomato flavor we all love.

Mozzarella cheese: 1 cup shredded low-moisture part-skim gives you those amazing cheese pulls without being too heavy.

Whole-wheat spaghetti: 8 ounces makes this a complete, satisfying meal that fills everyone up.

Fresh basil: Optional but so pretty for garnish, plus it adds a fresh pop of flavor.

How to Make Baked Chicken Parmesan

Step 1: Position your oven rack in the upper third and preheat to 450°F. Line a large rimmed baking sheet with foil. Give the foil a light coat of cooking spray so nothing sticks.

Step 2: Mix the panko, Italian seasoning, crushed red pepper, and ¼ cup Parmesan in a shallow bowl. Beat the egg lightly in another shallow bowl. You’re setting up your breading station!

Step 3: Dip one chicken cutlet in the egg, letting the excess drip off. Press it into the panko mixture, making sure it sticks well. Transfer to your prepared baking sheet. Repeat with the remaining chicken cutlets.

Step 4: Lightly spray the breaded chicken with cooking spray. This helps it get golden and crispy. Bake for 15 to 20 minutes until it reaches 165°F on an instant-read thermometer.

Step 5: While the chicken bakes, bring a large pot of water to boil over medium-high heat. Add the spaghetti and cook according to package directions. Drain and set aside.

Step 6: Remove the chicken from the oven and switch to broil. Top each cutlet evenly with marinara, mozzarella, and the remaining ¼ cup Parmesan. Broil for 3 to 4 minutes until the cheese melts and bubbles.

Step 7: Serve the chicken over the spaghetti. Sprinkle with fresh basil if you’re using it. Get ready for some happy faces at your table!

Easy and Quick Baked Chicken Parmesan Version

Want to make this even faster? You can use pre-made chicken tenders from the store! Just skip the pounding step and reduce the baking time to 12-15 minutes. You can also use store-bought breadcrumbs mixed with 2 tablespoons of grated Parmesan if you don’t have panko on hand. The results are still delicious and you’ll save about 10 minutes of prep time.

Serving Ideas

This chicken parmesan with spaghetti is already a complete, hearty meal that satisfies everyone. For easy sides, try some roasted broccoli with garlic or a simple Caesar salad. Warm garlic bread makes everything feel extra special and helps soak up any leftover sauce.

Storage

Store leftovers in the refrigerator for up to 3 days in a covered container. To reheat, pop it in a 350°F oven for about 10 minutes until warmed through. The microwave works too, but the oven keeps the coating crispier.

Substitutions

No panko? Regular breadcrumbs work just fine. You can swap the chicken cutlets for boneless chicken thighs if that’s what you have. Regular spaghetti is perfectly fine instead of whole-wheat. Feel free to use any marinara sauce you love – even the basic store brand tastes great in this recipe.

Pro Tips

• Pound evenly: Make sure your chicken is the same thickness so it cooks evenly. No thick or thin spots!
• Don’t skip the spray: That cooking spray on top really makes the difference for golden, crispy coating.
• Watch the broiler: Cheese can go from perfect to burnt quickly, so keep an eye on it during those last few minutes.
• Let it rest: Give the chicken 2-3 minutes to rest after broiling so the cheese sets up nicely.

FAQs

Can I make this ahead of time?

You bet! You can bread the chicken cutlets up to 4 hours ahead and keep them covered in the refrigerator. Just add a few extra minutes to the baking time since they’ll be cold. The whole dish reheats beautifully too.

What if I don’t have an instant-read thermometer?

Sure! Just cut into the thickest part of one cutlet. The juices should run clear and the meat should be white all the way through with no pink spots. If you see any pink, give it a few more minutes.

Can I use regular mozzarella instead of part-skim?

Absolutely! Any mozzarella cheese will work great. The part-skim just cuts down on some of the fat, but regular mozzarella will be just as delicious and melty.

My family doesn’t like spicy food. Can I skip the red pepper?

Of course! Just leave out the crushed red pepper completely. The Italian seasoning still gives tons of flavor, and you can always add a pinch of garlic powder if you want something extra.

I’d love to hear how this baked chicken parmesan turns out for your family! Did you try any fun variations or serve it with something special? Drop a comment and let me know – I always enjoy hearing about your cooking adventures.