Recip originally posted August 30, 2020 and updated March 2, 2023.
Chicken parmesan is one of my all-time favorite meals. It is warm, comforting, and romantic (my husband and I had it on our first date!). This oven-baked chicken parmesan has a crispy Panko crust and since it is baked, is on the healthier side. My homemade tomato sauce is creamy and pairs perfectly with this juicy chicken parm.
The chicken portion of this recipe is adapted from Skinny Taste's Baked Chicken Parmesan Recipe.
How do I make chicken parmesan in the oven?
There are a few key ingredients:
- Chicken: pound the chicken until ½ inch thick for even cooking
- Parmesan: I use finely grated (as opposed to shredded)
- Panko breadcrumbs: you can use gluten-free to make this recipe gluten-free
- Butter: a bit of a lighter coating than typical flour and egg mixtures
- Diced tomatoes: I love the texture of diced tomatoes but you can also use crushed tomatoes
How do I prep this recipe ahead?
The tomato sauce can be made up to 3 days in advance and kept in an airtight container in the refrigerator. Reheat on the stovetop before using again.
The chicken can be breaded up to 4 hours in advance. Cover the chicken with foil and keep in the refrigerator until ready to bake.
What should I serve with this oven-baked chicken?
Chicken parmesan is delicious served with a side of spaghetti! I recommend doubling the sauce and tossing the extra sauce with pasta (or if you're just a big fan of sauce!). It would also be delicious served with:
I hope you love this chicken parmesan recipe and that it becomes a staple in your household as it is in ours. If you try it out, please leave a comment below and let me know what you think.
Oven-Baked Chicken Parmesan
Ingredients
Tomato Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1 cup diced yellow onion
- 28 oz canned diced tomatoes
- 2 tablespoon heavy whipping cream
- 2 tablespoon sliced fresh basil
- Kosher salt
- freshly cracked black pepper
Chicken
- 4 boneless skinless chicken breasts about 2 pounds
- 2 tablespoon butter melted
- 1 cup Panko breadcrumbs
- ½ cup grated parmesan cheese
- 1 tablespoon freshly chopped parsley
- cooking spray
- 6 oz grated mozzarella cheese
- Kosher salt
- freshly cracked black pepper
Instructions
- Preheat oven to 450.
- To make the sauce, heat a large saucepan on medium heat and add the olive oil. Add the onions and a pinch of salt. Cook, sauteing occasionally, until onions are translucent, 8-10 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the diced tomatoes, heavy cream, basil, a pinch of salt, and a few cracks of pepper. Bring to a boil then reduce to low and simmer for at least 45 minutes, or until sauce has thickened. Taste and adjust seasoning as desired.
- To make the chicken, place each chicken breast between two pieces of parchment or wax paper. Using a meat pounder or heavy pan, pound each chicken breast to ½ inch thickness.
- Place melted butter in a shallow bowl. In a seperate bowl, mix together Panko breadcrumbs, parmesan parsley, a pinch of salt, and few cracks of pepper. Drench each chicken breast in butter then in the Panko-parmesan mixture, coating fully.
- Place breaded chicken on a large non-stick baking sheet. Spray each chicken breast with cooking spray. Bake for 20-25 minutes, flipping and spraying the other side halfway.
- After 25 minutes, or until the chicken is just cooked through, place a spoonful of the simmered sauce on top of each chicken breast. Divide the shredded mozzarella and top amongst each chicken breast. Bake for 5 more minutes, or until the mozzarella is melted. Enjoy immediately!
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