Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

Easy Baked Chicken Parmesan gives you crispy golden chicken and creamy melted cheese every time. Soggy breading and bland sauce are common struggles. After making this dozens of times, I can vouch for my breading and sauce tricks. Expect a crackling crust and juicy chicken with every bite. My Easy Mediterranean Quesadillas are another cheesy favorite if you love easy classics. Jump to the recipe card or keep reading for my best tips. You might also love my Easy Mediterranean Quesadillas.

What You'll Need for Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 large boneless skinless chicken breasts (about 1.5 lb)
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg
• 1/2 cup all-purpose flour
• 2 cups canned crushed tomatoes
• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch red pepper flakes (optional)
• Optional: Fresh chopped basil
• Optional: Extra parmesan cheese
• Optional: Cracked black pepper

How to Make Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

1. Prep Chicken: Preheat oven to 425°F. Slice chicken breasts in half horizontally for thinner cutlets. Pat dry with paper towels.
2. Dredge and Bread: Arrange three bowls: flour in one, beaten egg in the next, and panko mixed with parmesan and half the salt in the third. Coat chicken in flour, dip in egg, then press into breadcrumb mix. Press firmly for full coverage.
3. Set Up for Baking: Place a wire rack over a rimmed baking sheet. Arrange breaded cutlets in a single layer. Spray tops lightly with oil spray or brush with a little olive oil.
4. Bake: Bake 15–18 minutes, flipping halfway, until internal temperature is 165°F and coating is golden brown.
5. Make Tomato Sauce: While chicken bakes, heat 2 tablespoons olive oil in a pan over medium. Sauté onion 3 minutes, add garlic and cook until fragrant. Stir in tomatoes, oregano, basil, pepper, red pepper flakes, and remaining salt. Simmer 8–10 minutes until thickened.
6. Assemble & Melt Cheese: Remove chicken briefly. Spoon tomato sauce over each cutlet. Top each with mozzarella and extra parmesan. Return to oven and bake 4–5 minutes until cheese melts and bubbles.
7. Garnish & Serve: Remove from oven. Rest 5 minutes. Sprinkle with fresh basil and serve immediately.

Storing & Reheating Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container up to 3 days. Crispness may soften but flavors develop overnight. Make-ahead tip: Bread chicken in advance and refrigerate up to 6 hours. Hold sauce and cheese until baking so crust stays crisp.

Freezing Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

Freeze fully cooled breaded cutlets (sauce separate) tightly wrapped up to 2 months. Thaw in fridge overnight before reheating.

How to Reheat Without Drying It Out

Oven: Reheat in a 375°F oven on a wire rack 10–15 minutes, covered loosely with foil. Uncover to crisp for the last 3 minutes. Microwave: Heat single servings uncovered at 80% power in short bursts, checking every 20 seconds. Coating will soften in the microwave.

Recipe Notes

• Chef tip: A wire rack is the single best way to keep the bottom crisp and the coating evenly golden.
• Best substitution: Use boneless skinless chicken thighs for a richer flavor and extra juicy results—adjust cook time as needed.
• Make-ahead: Breaded, uncooked cutlets keep well in the fridge up to 6 hours. Sauce can be made 3 days ahead and held chilled.
• Scaling: Recipe easily doubles; bake in two pans and rotate halfway so all pieces get even browning.
• Troubleshooting: If chicken turns out dry, it likely overbaked or was cut too thin. Check temperature early and slice just under 3/4-inch thick for even baking.

Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste

⏱

Prep

20 mins

🍳

Cook

30 mins

⏳

Total

50 mins

🍽

Serves

4 servings

Ingredients

Main Ingredients

• 2 large boneless skinless chicken breasts (about 1.5 lb)
• 1 1/2 cups panko breadcrumbs
• 1/2 cup grated parmesan cheese
• 1 cup shredded mozzarella cheese
• 1 large egg
• 1/2 cup all-purpose flour
• 2 cups canned crushed tomatoes
• 2 tablespoons olive oil
• 1/2 yellow onion, finely chopped
• 2 garlic cloves, minced

Seasonings

• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch red pepper flakes (optional)

Optional Toppings

• Fresh chopped basil
• Extra parmesan cheese
• Cracked black pepper

Instructions

1. Prep Chicken: Preheat oven to 425°F. Slice chicken breasts in half horizontally for thinner cutlets. Pat dry with paper towels.
2. Dredge and Bread: Arrange three bowls: flour in one, beaten egg in the next, and panko mixed with parmesan and half the salt in the third. Coat chicken in flour, dip in egg, then press into breadcrumb mix. Press firmly for full coverage.
3. Set Up for Baking: Place a wire rack over a rimmed baking sheet. Arrange breaded cutlets in a single layer. Spray tops lightly with oil spray or brush with a little olive oil.
4. Bake: Bake 15–18 minutes, flipping halfway, until internal temperature is 165°F and coating is golden brown.
5. Make Tomato Sauce: While chicken bakes, heat 2 tablespoons olive oil in a pan over medium. Sauté onion 3 minutes, add garlic and cook until fragrant. Stir in tomatoes, oregano, basil, pepper, red pepper flakes, and remaining salt. Simmer 8–10 minutes until thickened.
6. Assemble & Melt Cheese: Remove chicken briefly. Spoon tomato sauce over each cutlet. Top each with mozzarella and extra parmesan. Return to oven and bake 4–5 minutes until cheese melts and bubbles.
7. Garnish & Serve: Remove from oven. Rest 5 minutes. Sprinkle with fresh basil and serve immediately.

Notes

• Chef tip: A wire rack is the single best way to keep the bottom crisp and the coating evenly golden.
• Best substitution: Use boneless skinless chicken thighs for a richer flavor and extra juicy results—adjust cook time as needed.
• Make-ahead: Breaded, uncooked cutlets keep well in the fridge up to 6 hours. Sauce can be made 3 days ahead and held chilled.
• Scaling: Recipe easily doubles; bake in two pans and rotate halfway so all pieces get even browning.
• Troubleshooting: If chicken turns out dry, it likely overbaked or was cut too thin. Check temperature early and slice just under 3/4-inch thick for even baking.

Storage

• Fridge: Store leftovers in an airtight container up to 3 days. Crispness may soften but flavors develop overnight.
• Freezer: Freeze fully cooled breaded cutlets (sauce separate) tightly wrapped up to 2 months. Thaw in fridge overnight before reheating.
• Oven reheat: Reheat in a 375°F oven on a wire rack 10–15 minutes, covered loosely with foil. Uncover to crisp for the last 3 minutes.
• Microwave reheat: Heat single servings uncovered at 80% power in short bursts, checking every 20 seconds. Coating will soften in the microwave.
• Make ahead: Bread chicken in advance and refrigerate up to 6 hours. Hold sauce and cheese until baking so crust stays crisp.

Nutrition Per Serving

• Calories: 545
• Protein: 48g
• Fat: 22g
• Carbs: 38g
• Fiber: 3g
• Sugar: 7g
• Sodium: 1090mg
• Cholesterol: 163mg
• Sat. Fat: 8g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste FAQs

A Warm Final Note

I can’t wait for you to try Easy Baked Chicken Parmesan with Crispy Golden Crust, Restaurant Taste and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!