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Crispy Baked Chicken Parmesan with Fresh Mozzarella

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A quick and easy baked chicken parmesan recipe featuring a crispy breadcrumb crust and fresh mozzarella for a gooey, cheesy finish. Perfect for weeknight dinners with less mess and stress than traditional frying.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), pounded to even thickness
  • Salt and pepper, to season
  • ½ cup all-purpose flour (60 g)
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups Italian-style breadcrumbs (150 g), preferably Panko
  • ½ cup grated Parmesan cheese (50 g)
  • 1 teaspoon dried Italian herbs (oregano, basil, thyme or Italian seasoning blend)
  • 1 teaspoon garlic powder
  • Olive oil spray or light cooking oil, for misting
  • 1 cup marinara sauce (240 ml), homemade or store-bought
  • 8 oz fresh mozzarella (225 g), sliced into ¼-inch thick rounds
  • Fresh basil leaves, optional for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and set aside.
  2. Pound the chicken breasts to about ½-inch (1.3 cm) thickness using a meat mallet or rolling pin.
  3. Season the chicken lightly with salt and pepper.
  4. Set up dredging stations: flour in one shallow bowl, beaten eggs in another, and a mixture of Italian-style breadcrumbs, grated Parmesan, dried herbs, and garlic powder in a third.
  5. Dredge each chicken breast in flour, shaking off excess, then dip into beaten eggs, allowing excess to drip off, and finally press into the breadcrumb mixture to coat evenly.
  6. Arrange the breaded chicken on the wire rack and lightly mist the tops with olive oil spray.
  7. Bake for 20 minutes until crisp and golden. If not using a wire rack, flip halfway through baking.
  8. Remove from oven, spoon 2 tablespoons (30 ml) marinara sauce over each piece, then top with slices of fresh mozzarella.
  9. Return to oven and bake for an additional 5–7 minutes until mozzarella is melted and bubbly with slight golden spots.
  10. Garnish with fresh basil leaves before serving. Let chicken rest 3-5 minutes to keep juicy.

Notes

Use a wire rack to help crisp the crust evenly. Lightly spray olive oil before baking to mimic frying. Pat fresh mozzarella dry to avoid sogginess. Let chicken rest after baking to retain juiciness. For gluten-free, substitute flour and breadcrumbs with almond flour and gluten-free breadcrumbs. For dairy-free, use dairy-free cheese alternatives.

Nutrition

Keywords: chicken parmesan, baked chicken, crispy chicken, fresh mozzarella, easy dinner, weeknight meal, Italian recipe

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