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Baked Chicken Parmesan

By Martis Guleryan Updated

In short: Bread thin chicken cutlets in flour, egg and a panko-Parmesan coating, bake at 425°F (220°C) for about 20 minutes, then top with marinara and mozzarella and bake until bubbly and 165°F (74°C). About 50 minutes; serves 4.

  • 50 min
  • 4 servings
  • Medium
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Crispy baked chicken Parmesan cutlets topped with marinara, bubbly melted mozzarella and fresh basil with spaghetti on the side
Illustrative AI-generated photo.

Why you’ll love this recipe

Chicken Parmesan is a restaurant favorite, but frying cutlets at home is messy. Baking on a rack with oil-tossed panko gets you most of the crunch with a fraction of the cleanup.

  • Crispy without frying — no pot of hot oil.
  • Classic flavors — marinara, mozzarella and Parmesan over spaghetti.
  • Family-friendly — mild, cheesy and easy to make ahead.

Why thin cutlets matter

A whole chicken breast is thick at one end and thin at the other, so by the time the center is safe the thin end is dry and the breading may be burned. Halving the breasts horizontally gives you even ½-inch cutlets that cook through in about the same time the crumbs need to brown. It also means four portion-sized pieces instead of two oversized ones. Check the thickest cutlet with an instant-read thermometer before serving — 165°F (74°C) is the safe temperature for chicken.

Ingredient substitutions

Instead ofYou can use
PankoItalian-style breadcrumbs. The coating is finer and slightly less crunchy.
All-purpose flour and pankoGluten-free flour blend and gluten-free panko.
Chicken breastsThin-sliced chicken cutlets from the store. Start checking at 12 minutes.
A plate of baked chicken Parmesan over spaghetti with marinara and basil

Baked Chicken Parmesan

Prep
20 min
Cook
30 min
Total
50 min

Ingredients

Servings
4 servings

Chicken

Breading

Topping and serving

Metric weights use ingredient-specific densities from King Arthur Baking — Ingredient Weight Chart. For baking, weighing is more accurate than cups.

Instructions

Tap a step number to mark it done.

  1. Step 1: Heat the oven and prep the pan

    Heat the oven to 425°F (220°C). Set a wire rack on a rimmed sheet pan and brush or spray the rack with oil. Put a large pot of salted water on to boil for the spaghetti.

  2. Step 2: Make the cutlets

    Slice each breast in half horizontally to make 4 thin cutlets. If any part is thicker than ½ inch, pound it between sheets of plastic wrap. Pat dry and season both sides with salt and pepper.

  3. Step 3: Set up the breading station

    Put the flour in one shallow dish. Beat the eggs with the water in a second. In a third, mix the panko, Parmesan, Italian seasoning, garlic powder and olive oil until the crumbs look like wet sand.

    Tip: Mixing the oil into the crumbs before breading is what makes baked panko brown evenly, almost like it was fried.

  4. Step 4: Bread the chicken

    Dredge each cutlet in flour and shake off the excess, dip it in egg and let it drip, then press it firmly into the crumbs on both sides. Place on the rack.

  5. Step 5: Bake the cutlets

    Bake 15–18 minutes, until the crumbs are golden and the chicken reads at least 160°F (71°C) in the thickest part. Start the spaghetti while the chicken bakes and cook it according to the package directions.

  6. Step 6: Add sauce and cheese

    Spoon about ¼ cup marinara down the center of each cutlet, leaving the edges uncovered so they stay crisp. Top with mozzarella and Parmesan and bake 5–7 minutes more, until the cheese is melted and bubbly and the chicken reads 165°F (74°C).

    Tip: For browned spots on the cheese, broil for the last 1–2 minutes and watch closely.

  7. Step 7: Serve

    Toss the drained spaghetti with warm marinara. Top the chicken with fresh basil and serve alongside or over the pasta.

Equipment

Tips for the best results

  • Bake on a wire rack so hot air reaches the bottom of the cutlets; directly on a pan the underside turns soggy.
  • Use low-moisture mozzarella. Fresh mozzarella releases water and softens the crust.
  • Bread the cutlets up to 4 hours ahead and keep them uncovered on the rack in the fridge; the coating sets and sticks better.

Storage, reheating and freezing

Refrigerator
Refrigerate chicken and pasta separately within 2 hours in airtight containers for 3–4 days.
Reheating
Reheat the chicken on a rack in a 375°F (190°C) oven or air fryer until crisp and 165°F (74°C), about 10–15 minutes. The microwave makes the coating soft.
Freezing
Freeze baked, unsauced cutlets up to 3 months. Reheat from frozen at 400°F (200°C) until 165°F (74°C), then add sauce and cheese and bake until melted.

Frequently asked questions

What temperature do you bake chicken Parmesan at?

425°F (220°C). Bake the breaded cutlets 15–18 minutes, then add sauce and cheese and bake 5–7 minutes more, until the chicken reaches 165°F (74°C).

How do I keep baked chicken Parmesan from getting soggy?

Mix oil into the crumbs, bake on a wire rack, and spoon the sauce only down the center so the edges stay exposed and crisp.

Can I use an air fryer?

Yes. Cook breaded cutlets at 380°F (195°C) for 10–12 minutes, flipping halfway, then add sauce and cheese and cook 2–3 minutes more until melted and 165°F (74°C).

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Written by Martis Guleryan

Martis Guleryan is the founder of Joyful Home Cooking and writes and edits the recipes and cooking guides on the site, with a focus on easy weeknight dinners, family-friendly baking and clear, practical steps.

Published , last updated . Read our editorial policy.

Sources and food safety references