Crisp on top and saucy on the bottom you'd never guess this easy Chicken Parmesan recipe was baked.

Chicken Parmesan (Chicken Parmigiana)

Unlike most versions of this Italian-American dish, my baked Chicken Parmesan retains a crispy crust of cheese and breadcrumbs surrounding a juicy cutlet of chicken. What's the secret? Keep reading to find out.
Course Entree
Cuisine American, Best, Italian
Keyword baked, no-fry, non-fried
Level Beginner
Main Ingredient Pasta, Poultry
Diet Low Sugar
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Calories 787 kcal


Chicken Cutlet

  • 550 grams boneless skinless chicken thighs (breasts work too)
  • 1 cup panko (Japanese breadcrumbs)
  • 4 grams fresh rosemary (~2 sprigs, stem removed and minced)
  • 3 fresh thyme (~3 sprigs, stems removed and minced)
  • 40 grams Parmigiano-Reggiano (grated, Parmesan Cheese will work as well)
  • 1/4 cup all-purpose flour
  • 1 large egg
  • 2 tablespoons extra virgin olive oil

Chicken Parmesan

  • 4 cups basic tomato sauce
  • 80 grams Mozzarella cheese (grated)
  • 320 grams spaghetti
  • flat leaf parsley (minced for garnish)


  1. Put the oven rack in the middle position and preheat to 350 degrees F (175 C). Place a cooling rack on top of a baking sheet.
  2. In a large bowl, combine the panko, rosemary, thyme and Parmigiano Reggiano.
    Seasoned breadcrumbs for Chicken Parmesan
  3. In a separate bowl, beat the egg until the yolk and white are well incorporated.
  4. Generously salt and pepper the chicken on both sides, then dust with flour to coat evenly.
    Season the chicken for the Chicken Parmesan with salt and pepper.
  5. Dip the coated chicken in the egg, making sure to cover the whole surface of the chicken with egg, then transfer the chicken to the bowl with the breadcrumb mixture.
    Dip the chicken cutlet in an egg wash to help the breading adhere.
  6. Coat both sides with a thick layer panko, pressing down on the chicken a bit to ensure an even coat.
  7. Place the chicken on the wire rack, then drizzle 2 tablespoons of olive oil evenly over the chicken.
    Drizzle the chicken parmesan cutlets with olive oil and bake.
  8. Put the baking sheet in the oven. Bake chicken for 20-25 minutes or until an instant-read thermometer reads 160 degrees F (71 C).

    The baked chicken parmesan cutlets turn out crisp and flavorful.
  9. While the chicken is baking in the oven, make, or reheat the basic tomato sauce.
  10. Bring a large pot of well-salted water to a boil.
  11. After removing the chicken from the oven, increase the temperature to 500 degrees F (260 C).
  12. Pour the sauce into a casserole dish, then top with the baked chicken.
    Set the Parmesan Chicken cutlets in the sauce.
  13. Sprinkle with the Mozzarella, and additional Parmesan if you'd like.
    Cover the chicken parmesan with mozzarella and parmesan and bake.
  14. Bake the Chicken Parmesan until the sauce is bubbly and the cheese has formed a golden brown crust on top.
  15. Boil the pasta according to the package directions, drain, then toss with olive oil.
  16. Serve the Chicken Parmesan over a bed of spaghetti with a sprinkle of parsley to garnish.
Nutrition Facts
Chicken Parmesan (Chicken Parmigiana)
Amount Per Serving
Calories 787 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 7g44%
Cholesterol 199mg66%
Sodium 1824mg79%
Potassium 1397mg40%
Carbohydrates 90g30%
Fiber 7g29%
Sugar 13g14%
Protein 52g104%
Vitamin A 1440IU29%
Vitamin C 18.6mg23%
Calcium 321mg32%
Iron 6.3mg35%
* Percent Daily Values are based on a 2000 calorie diet.