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Oven Baked Chicken Parmesan

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Oven Baked Chicken Parmesan coats thin chicken breasts in a light and crunchy parmesan and herb panko breading then baked until crispy.

Oven baked chicken parmesan.

My husband’s family is Italian, and I loved visiting with them, hearing stories, and learning their recipes while we were in college in Boston. In fact, you can see all of my favorite Italian family recipes in my eCookbook Series: Food From Our Ancestors. One of the recipes I adapted from these conversations is my Oven Baked Chicken Parmesan. Instead of deep-fried chicken, this version is healthier, lighter, and lower in calories. The parmesan cheese is actually a part of the breading, and helps lock in moisture and flavor!

Ingredients

  • For the chicken parm: chicken breasts, eggs, flour, salt and pepper.
  • For the panko topping: panko bread crumbs, grated parmesan cheese, minced fresh herbs (parsley or basil), lemon zest, garlic, salt, and chili flakes.

How to Make Oven Baked Chicken Parmesan

Adding parmesan cheese to pano

Start your Oven Baked Chicken Parmesan by creating your panko topping. In a shallow dish or bowl, mix the panko breadcrumbs with the grated parmesan cheese.

Grating garlic into panko

Then using a microplane or grater, freshly grate in your garlic.

Zesting lemon into panko

Then using the same microplane, zest a lemon into the panko.

Adding parsley to panko

Then add your freshly minced herbs, I used parsley.

Mixing panko

Finish with your salt and chili flakes, before stirring until ingredients are evenly mixed.

Pounding chicken into thinner piece

Then take your chicken breasts and pound them with a meat mallet until nice and thin, and use a paper towel to make sure they’re completely dry. Sprinkle each with some salt and pepper on both sides.

Dipping chicken in flour

Then take each chicken breast and coat in some flour.

Dipping chicken in egg wash

Once coated in flour, dip in your scrambled eggs.

Putting chicken parmesan on baking sheet

Finish by pressing into the breadcrumb mixture until evenly coated. Place on a prepared baking sheet, and continue until all breasts are coated. Then toss in the oven at 350 for about 20 minutes or until crispy.

Forkful of oven baked chicken parmesan.

To keep things classic, serve your Oven Baked Chicken Parmesan over a bed of pasta and marinara sauce, and enjoy!

Frequently Asked Questions:

What do you serve with Chicken Parmesan besides pasta?

If you’re looking to reduce carbs or simply mix it up, I recommend serving with Roasted Broccoli, a nice Wedge Salad, zoodles, or Creamy Garlic Mashed Potatoes.

Is it better to bake chicken covered or uncovered?

Some recipes might call for you to cover chicken with aluminum foil or something, but in most instances, you don’t need to cover chicken to bake.

Is parmigiana and parmesan the same?

Yes, in most instances, they both refer to the same cheese: parmigiano-reggiano.

Oven baked chicken parmesan over pasta.

More Oven Baked Dinners

Eat It, Like It, Share It!

Did you try this recipe and like it? The next time you make it, snap a picture and share it to your socials! Tag @thelemonbowl and #thelemonbowl so we can admire and share your dish.

Liz enjoying oven baked chicken parmesan.

With my Oven Baked Chicken Parmesan, there’s no reason why we can’t enjoy comfort food favorites and still stick to our healthy eating plan.

Your fork is waiting.

Oven baked chicken parmesan 2

Oven Baked Chicken Parmesan

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Chicken breasts are coated in a light and crunchy parmesan and herb panko coating then baked until crispy.
PREP: 15 mins
COOK: 20 mins
TOTAL: 35 mins
Save
Servings: 4

Ingredients
 

  • 4 boneless skinless chicken breasts (pounded thin or cut in half horizontally)
  • salt and pepper (to taste)
  • 2 large eggs
  • pasta and marinara sauce (optional, to serve)

Panko Topping

  • 1 ½ cups whole-grain panko bread crumbs
  • ½ cup parmesan cheese (grated)
  • ½ cup minced fresh herbs (such as parsley or basil)
  • 1 tablespoon lemon zest
  • 1 clove garlic (minced)
  • ½ teaspoon salt
  • 1 pinch chili flakes

Instructions
 

  • If the chicken breasts are thick, place them on top of a cutting board and cover them with plastic wrap before carefully pounding them with a meat tenderizer to thin them. The goal is to have chicken breasts about 1/4 inch thick that is an even thickness throughout. Alternatively, you can carefully butterfly a chicken breast in half horizontally.
  • Pre-heat oven to 350 degrees. Line a large baking sheet with foil and spray with cooking spray. You will also need two shallow dishes (such as a pie plates).
  • Whisk eggs in one of the shallow dishes; set aside.
  • In the second shallow dish, mix together all of the panko topping ingredients with a fork.
  • Begin assembling chicken parm by sprinkling chicken breasts with salt and pepper on both sides. Working one at a time, carefully coat the chicken in the eggs then dip in the panko topping. Be sure to evenly coat chicken breast with panko topping evenly on both sides before placing on prepared baking sheet.
  • Bake chicken until tender and crispy, about 20 minutes. Serve over pasta with your favorite red sauce if you wish.

Recipe Video


Nutrition

Serving: 1breastCalories: 307kcalCarbohydrates: 18gProtein: 35gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 174mgSodium: 827mgPotassium: 556mgFiber: 1gSugar: 2gVitamin A: 907IUVitamin C: 14mgCalcium: 223mgIron: 3mg

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Liz DellaCroce

Liz Della Croce is the creator and author of The Lemon Bowl, a healthy food blog. Since 2010, Liz has been sharing delicious recipes that just so happen to be healthy. By using real ingredients with an emphasis on seasonality, Liz has built a growing audience of loyal readers who crave good food for their families. Click Here To Subscribe to my newsletter:

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