This oven baked chicken Parmesan recipe has quickly become a family favorite at my house. Baked on a single sheet pan, it’s super easy to roast broccoli and bake crispy breaded chicken Parmesan with minimal cleanup. I served mine over a bed of riced cauliflower for a deliciously healthy low-calorie meal.
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This oven baked chicken Parmesan is one of my favorite easy weeknight meals. It’s a lot healthier than traditional fried chicken Parmesan, and I cooked the broccoli right on the pan with the chicken to make things super simple. I don’t ever feel like I’m missing out with this healthier chicken Parm recipe. The chicken is so juicy and flavorful!
What’s in This Oven Baked Chicken Parmesan Recipe?
- Egg: Helps the breadcrumbs stick to the chicken.
- Breadcrumbs: Panko breadcrumbs make the chicken super crispy without frying. Regular or Italian breadcrumbs will also work but won’t be quite as crisp.
- Cheese: Parmesan cheese adds savory and umami flavor to the breadcrumbs, while fresh mozzarella cheese adds creaminess to the final dish.
- Garlic Powder: Enhances the savory flavor of the dish.
- Chicken: Boneless, skinless chicken breasts stay nice and juicy in this baked chicken recipe.
- Frozen Broccoli: Makes things super easy– no need to thaw!
- Marinara Sauce: Adds rich tomato flavor to the dish.
- Basil: Adds a pop of freshness and herbal flavor.
Tips for Success
- Pat the chicken dry before dredging. This will help the breading to adhere better.
- Chicken is fully cooked when it registers 165°F in the thickest part on an instant-read thermometer.
How to Store and Reheat
Store leftover oven baked chicken Parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.
Serving Suggestions
I made this oven baked chicken Parmesan super healthy by simply serving it over riced cauliflower. I grabbed a bag of frozen riced cauliflower and cooked it in the microwave according to the package directions. This made the meal super simple! You could also serve it over Basmati rice or pasta if you prefer.
5-Star Review
“Delicious! I browned the panko in a little bit of olive oil before breading. Even my picky teenager liked it.” -Suzanne
Oven Baked Chicken Parmesan Recipe
Equipment
- Baking Sheet
- Instant Read Meat Thermometer
Ingredients
- 1 large egg
- ½ cup Panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 4 boneless, skinless chicken breasts
- 10 ounces frozen broccoli (1 bag)
- 1 cup marinara sauce
- 1 cup freshly shredded mozzarella cheese
- ¼ cup finely chopped fresh basil
Instructions
- Preheat oven to 400°F and spray a baking sheet with nonstick spray. Set aside.
- Whisk the egg in a shallow bowl until well blended.1 large egg
- In a separate shallow bowl, stir together the breadcrumbs, parmesan, salt, pepper, and garlic powder.½ cup Panko breadcrumbs, ½ cup freshly grated Parmesan cheese, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 1 teaspoon garlic powder
- Start by dipping each chicken breast in the egg mixture, coating both sides. Shake to remove excess egg.4 boneless, skinless chicken breasts
- Dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts.
- Spray the chicken breasts lightly with olive oil spray or baking spray and place in the preheated oven to bake for 15 minutes.
- Remove from the oven and add the frozen broccoli to both sides of the pan. Be sure to break apart the pieces and lay them as flatly as possible on the baking sheet. It's okay if some overlap. Continue baking the chicken and broccoli for another 5 minutes.10 ounces frozen broccoli
- Remove from the oven and spread the marinara over the chicken breasts, then top with the shredded cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted. Switch the oven to broil (optional) to allow for the cheese to bubble a bit more and the veggies to crisp slightly (about 2 minutes). Watch closely, because you don’t want to burn the veggies or the cheese.1 cup marinara sauce, 1 cup freshly shredded mozzarella cheese
- Remove chicken and broccoli from the oven, top with chopped basil, and serve!¼ cup finely chopped fresh basil
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Oven Baked Chicken Parmesan Step by Step
Whisk the Egg: Preheat oven to 400°F and spray a baking sheet with nonstick spray. Set aside. Whisk 1 large egg in a shallow bowl until well blended.
Mix the Breadcrumbs: In a separate shallow bowl, stir together ½ cup of Panko breadcrumbs, ½ cup of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, and 1 teaspoon of garlic powder.
Dip the Chicken: Start by dipping each of 4 boneless, skinless chicken breasts in the egg mixture, coating both sides. Shake to remove excess egg.
Bread the Chicken: Dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts.
Bake the Chicken: Spray the chicken breasts lightly with olive oil spray or baking spray and place in the preheated oven to bake for 15 minutes.
Add the Broccoli: Remove from the oven and add 10 ounces (1 bag) of frozen broccoli to both sides of the pan. Be sure to break apart the pieces and lay them as flatly as possible on the baking sheet. It’s okay if some overlap. Continue baking the chicken and broccoli for another 5 minutes.
Top with Sauce and Cheese: Remove from the oven and spread 1 cup of marinara sauce over the chicken breasts, then top with 1 cup of freshly shredded mozzarella cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted. Switch the oven to broil (optional) to allow for the cheese to bubble a bit more and the veggies to crisp slightly (about 2 minutes). Watch closely, because you don’t want to burn the veggies or the cheese.
Serve with Basil: Remove chicken and broccoli from the oven, top with ¼ cup of finely chopped fresh basil, and serve!
Easy and delish!
Great photo, Jamie! Thanks so much for sharing!
Delicious! I browned the panko in a little bit of olive oil before breading. Even my picky teenager liked it.
Looks amazing, Suzanne!
I toasted the panko in a non stick skillet with a bit of olive oil and some seasonings. This makes the chicken much crispier.
I am sorry to hear this didn’t work out for you.
Made this tonight and I must say it was easy and delicious. This was our first Tim trying the riced cauliflower and it was good even the kids ate it. This is now going to be a regular!!!
Thanks for sharing your experience with us, Heather!
Very tasty. Same recipe from Taste of Home that I have made for a long time
How funny! I’m glad you enjoyed it!
Can this be made gluten free?
You would leave the breading off of the chicken!
This was absolutely fabulous! Even though I know it is a healthy version of chicken parmesan, it did not taste that way! And the cauliflower rice was a nice addition too. My family says I can bake this anytime.
Thank ya!
Looks delicious!
I am definitely going to try this recipe!
You’re going to love it!
Really delicious! Love the one pan concept. I added broccoli & cauliflower with the chicken & it was so tasty. Everyone went back for seconds.
That’s a great idea with the veggies. Thanks, Patti!