Baked Chicken Parmesan


  • ▢ 4 boneless, skinless chicken breasts
  • ▢ 1 large egg
  • ▢ 1 cup Panko breadcrumbs
  • ▢ 1/3 cup grated Parmesan cheese
  • ▢ 1 teaspoon garlic powder
  • ▢ 1 teaspoon onion powder
  • ▢ 1/2 cup marinara sauce
  • ▢ 1 cup shredded mozzarella cheese


  • Preheat oven to 425 degrees. Spray a baking sheet with non-stick spray.
  • Pound out the chicken breasts to an even thickness between two sheets of plastic wrap.
  • Crack the egg into a shallow bowl and add 1 tablespoon of water. Whisk with a fork until combined.
  • Add the Panko, Parmesan, garlic powder, and onion powder to a second bowl and stir to combine.
  • Dip each chicken breast into the egg and then the breadcrumbs, pressing the breadcrumbs into the chicken so that they adhere.
  • Place chicken breasts evenly spaced on the prepared baking sheet.
  • Bake for 20 minutes or until the chicken breasts reach 160 degrees.
  • Spoon 2 tablespoons of marinara over each piece of chicken. Sprinkle evenly with the mozzarella.
  • Bake for 5 more minutes or until the chicken reaches 165 degrees.
  • Serve immediately.


For extra crispy chicken, preheat the sheet pan in the oven. Add melted butter to the baking dish instead of non-stick spray. Spray non-stick spray over the tops of the chicken breasts before baking.

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