Few dishes scream comfort food quite like Parmesan Chicken Bake. Crispy golden chicken cutlets layered with tangy marinara, gooey mozzarella, and nutty Parmesan — baked until bubbly and irresistible. This recipe gives you the best of both worlds: pan-fried crispiness and oven-baked cheesiness, all while keeping things simple enough for a weeknight dinner.
It’s perfect for when you’re craving Italian flavors without the fuss of deep frying or spending hours in the kitchen. Pair it with pasta, garlic bread, or a fresh green salad, and you’ve got a restaurant-worthy meal at home.
Ingredients You’ll Need
4 boneless, skinless chicken breasts – pounded thin for quick, even cooking.
Salt & black pepper – to season the chicken.
½ cup all-purpose flour – creates a dry base for breading to stick.
2 large eggs + 1 tablespoon milk – the egg wash for binding.
1 cup panko breadcrumbs – for that extra crunch.
½ cup grated Parmesan cheese – mixed into the coating for a salty, nutty kick.
2 tablespoons olive oil – to crisp up the chicken in the skillet.
1½ cups marinara sauce – choose your favorite store-bought or homemade.
1 cup shredded mozzarella cheese – melty, stretchy goodness.
¼ cup fresh basil – brightens the final dish.
Pro Tips for the Best Parmesan Chicken Bake
Use panko: Regular breadcrumbs work, but panko makes it extra crispy.
Don’t skip pounding the chicken: Thin, even pieces cook faster and stay juicier.
Drain on paper towels before baking: Removes excess oil for a crispier bite.
Make it spicy: Add red pepper flakes to your marinara for heat.
Double the batch: Freeze extra breaded chicken (before baking with sauce/cheese) for a future quick dinner.
Variations
Lighter Version: Bake chicken straight after breading instead of pan-frying.
Gluten-Free: Use almond flour and gluten-free panko.
Cheese Lovers: Add provolone or fontina along with mozzarella.
Veggie Twist: Replace chicken with eggplant slices for Eggplant Parmesan Bake.
