Baked Chicken Parmesan

Baked Chicken Parmesan! EASY and quick, chicken cutlets breaded with Parmesan and crumbs, fried, topped with a tomato sauce.

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Photography Credit: Sally Vargas

Chicken Parmesan has to be one of the easiest and tastiest ways of preparing chicken, don’t you agree?

In this version we first get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).

While the sauce is simmering we take boneless chicken cutlets, breast or thigh meat, dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko), and bake!

By the (short) time the chicken is done, the sauce is perfect.

The trick to cooking the chicken just right is to start with cutlets that are a thin, even thickness, about 1/4 inch. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer.

Updated recipe and photos, first published 2005

Baked Chicken Parmesan Recipe

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  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Yield: Serves 4

Ingredients

Sauce:

  • 1/4 cup extra virgin olive oil
  • 2 garlic cloves, peeled, finely chopped (about 2 teaspoons)
  • 1 can (28 oz) crushed tomatoes (we use Muir-Glen)
  • 1/2 teaspoon dried basil (or 1 Tbsp of chopped fresh basil)
  • 1/4 teaspoon dried oregano (or 1 teaspoon of chopped fresh oregano)
  • 1/4 teaspoon sugar
  • Salt and ground black pepper to taste

Chicken:

  • 3 Tbsp Dijon mustard
  • 1 Tbsp white-wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness)
  • 1 cup of breadcrumbs (panko or homemade)
  • 1 cup finely grated Parmesan cheese
  • 3 Tbsp unsalted butter, melted

Method

1 Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds.

Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer.

Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm.

2 Preheat oven to 450°F. Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps.

3 Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper.

Add the chicken cutlets to the mixture and coat well on both sides.

4 Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate.

Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet.

5 Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes.

6 Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.

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Links:

Chicken Parmesan (butter dipped!)

Cheesy Bruschetta Chicken Cutlets

Chicken Milanese

Chicken Piccata

Showing 4 of 29 Comments

  • nicole

    Another fantastic recipe! Thank you.

  • Paige Flamm

    This looks so good! Such an easy and classic weeknight meal!

  • Janet

    This is a great recipe and one of the best, easiest chicken parm recipe I’ve made. I love that it’s baked in the oven. The flavor was incredible! I used a combination of plain breadcrumbs and panko. I will absolutely be making this again. A big hit for the family – THANK YOU (and your Mom!)

  • Steve

    OMG Elise this was so friggn’ fantastic that I threw out all my old chicken parmigiana recipes. I had to use Italian seasoned bread crumbs as that was all I had but feel it was not a risk.
    I took pics and texted my kids to taunt them. Home cooking at its finest and this may be the recipe that gets them to come home more often?
    Thanks Elise for all that you do
    Steve

  • Jenny C

    I just made this recipe with my daughter the other night (with rice) and we loved it. Very flavorful chicken that went so well with the sauce that was so simple to make. The only thing I did different was add a touch of water to the sauce as it was very, very thick at first but turned out great! This recipe has already made it to my recipe box and I look forward to making it again in the very near future. Thank you Elise for your great recipes.

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