Last weekend, Selena Trump hosted her extended family for a casual Sunday dinner after months of takeout during a busy content creation season. The kids demanded their favorite Italian comfort food, but she wanted something healthier than the fried version from restaurants. That’s when she perfected this baked chicken parmesan—crispy, cheesy perfection without the grease or hours in the kitchen. Tender chicken cutlets get coated in golden breadcrumbs, smothered in marinara and melted mozzarella, then baked to bubbly goodness. It’s the ultimate solution for family gatherings when you want restaurant-quality flavor with home-cooked ease. If you love Italian-inspired comfort food like this, don’t miss my One-Pan Lemon Garlic Chicken for another crowd-pleasing winner. This recipe brings everyone to the table smiling and keeps cleanup simple. Let’s get started.
Why You’ll Love This Recipe
- Crispy exterior with juicy chicken inside—no deep frying required
- Family-friendly comfort food that’s ready in 40 minutes total
- Uses pantry staples plus fresh cheese for authentic Italian flavor
- Healthier baked version cuts calories while keeping all the taste
- Perfect portion sizes that satisfy without overwhelming leftovers
Ingredients You’ll Need
- 4 boneless, skinless chicken breasts (about 6 oz each), pounded to ½-inch thickness
- 1 cup marinara sauce (homemade or jarred)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup panko breadcrumbs
- 2 large eggs
- 1 cup all-purpose flour
- 2 tsp Italian seasoning
- 1 tsp garlic powder
- Salt and pepper to taste
- Olive oil spray
Why we use panko breadcrumbs: Creates extra crispiness without sogginess; regular breadcrumbs work but won’t be as crunchy.
Best substitute for chicken breasts: Thighs hold more moisture naturally—just trim excess fat before pounding.
Marinara sauce: Balances acidity with the rich cheeses; choose low-sugar store-bought if making your own feels overwhelming.
Step-by-Step Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper for easy cleanup.
- Pound chicken breasts to even ½-inch thickness using a meat mallet—this ensures uniform cooking.
- Set up breading station: flour seasoned with salt/pepper in one bowl, beaten eggs in second, panko with Italian seasoning/garlic powder in third.
- Dredge each chicken cutlet in flour, dip in egg, then coat thoroughly in panko. Press gently for good adhesion.
- Place on baking sheet, spray lightly with olive oil, and bake 15 minutes until golden. Flip and bake 10 more minutes.
- Spoon 2 tbsp marinara over each cutlet, top with mozzarella and Parmesan. Bake 5 minutes until cheese melts bubbly.
- Broil 1-2 minutes for golden cheese if desired—watch closely to avoid burning. Rest 3 minutes before serving.
Serving Suggestions
Pair with spaghetti tossed in extra marinara for classic Italian family dinners that feel festive. Serve alongside Caesar salad and garlic bread for complete Sunday suppers. For lighter lunches, slice thinly over mixed greens with balsamic drizzle. Make it party-ready by cutting into bite-sized pieces for appetizers during game nights.
Variations and Suggestions (Make it Yours)
- Go gluten-free using gluten-free panko and flour blend—texture remains crispy
- Make it dairy-free with vegan mozzarella and nutritional yeast instead of Parmesan
- Add sliced pepperoni under the cheese for extra Italian sausage flavor
- Swap marinara for pesto sauce and ricotta for a pesto-chicken parmesan twist
- Use pork cutlets instead of chicken for classic Italian cotoletta style
- Spice it up with crushed red pepper flakes in the breadcrumb mixture
Emily Dawson Tips for Recipe Success
Pound chicken between plastic wrap to avoid mess—Emily learned this after splattering her kitchen counter last time. Don’t skip the flour-egg-panko sequence; missing flour means breadcrumbs won’t stick properly. Spray generously with olive oil before baking for that golden crispiness without frying. A common mistake is overcrowding the baking sheet—leave space for air circulation or chicken steams instead of crisps. Let baked chicken rest under foil for 5 minutes post-oven; juices redistribute for maximum tenderness.
Storage and Make-Ahead
Store leftovers in airtight containers in the fridge for up to 4 days; cheese firms up but reheats beautifully. Freeze breaded (unbaked) cutlets for up to 3 months or fully baked portions for 2 months. Reheat oven at 350°F for 15-20 minutes with foil cover first to prevent drying—add a splash of marinara for moisture. Best texture comes from oven reheating over microwave.
Frequently Asked Questions
Can I make this gluten-free?
Yes! Use gluten-free panko, flour, and ensure marinara is GF-certified. The breading holds up perfectly in the oven with no texture compromise.
What if I don’t have a meat mallet?
Use a rolling pin or heavy pan bottom wrapped in plastic—gentle pounding works fine. Even thickness prevents dry edges and raw centers.
Can I fry instead of bake?
Absolutely, but reduce oven time since frying takes 3-4 minutes per side in ½-inch oil. Baking is healthier with identical crispiness.
How do I keep chicken moist?
Pound evenly and don’t overbake—internal temp should hit 165°F exactly. Brining chicken 30 minutes in saltwater beforehand adds extra insurance.
Is panko necessary or can I use regular breadcrumbs?
Panko gives superior crunch due to larger flakes, but regular works fine—just expect slightly softer coating. Italian-seasoned ones save time.
Can I assemble ahead of time?
Yes, bread and sauce the chicken, then refrigerate up to 8 hours before baking. Add cheese right before final bake for fresh melt.
Final Thoughts
This baked chicken parmesan transforms ordinary chicken into a family celebration without the fuss of frying. Emily’s gatherings wouldn’t be the same without it, and your table deserves this classic too. Share your adaptations or serving ideas in the comments—your twists might inspire the next family favorite!
Warmest wishes,
