Baked Chicken Parmesan with Fresh Herbs stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
A Lighter, Crispy Chicken Parm the Whole Table Will Love
Crisp panko and Parmesan form a golden crust around juicy, evenly cooked chicken—an easy weeknight anchor finished with bright fresh herbs and jarred marinara.
Chicken Parmesan cravings without the frying mess—that’s the thinking here. Baking the breasts on a lightly oiled wire rack at a high heat gives you a crunchy panko-Parmesan exterior while keeping the inside tender, so you get all the comfort of the classic with far less fuss and oil.
A simple dredging station (flour, eggs blended with a splash of milk, and a panko mix studded with grated Parmesan, chopped parsley and basil) is the secret to a clingy, flavorful crust; pounding the breasts to an even 1/2-inch thickness means every piece cooks through in the same short roast. Season well with kosher salt and black pepper before coating, then let the oven do the work at 425°F until golden.
Finish each piece with a spoonful of warmed jarred marinara and an extra shower of Parmesan and parsley for brightness, or serve the sauce on the side for dipping. This cooks in about 30 minutes after 20 minutes of prep and feeds a family of six—perfect served over spaghetti, alongside a peppery salad, or with crisp garlic bread.
Make-ahead friendly: mix the crumbs in advance or dredge and refrigerate the chicken an hour ahead. Reheat in a hot oven to restore the crunch—this version keeps the familiar, cozy flavors but fits neatly into a busy weeknight rhythm.
Ingredients
How to Make Baked Chicken Parmesan with Fresh Herbs
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top; spray or brush the rack lightly with oil.
- Butterfly or halve thick chicken breasts horizontally and pound each piece to an even 1/2-inch thickness between sheets of plastic wrap so pieces cook evenly.
- Season chicken on both sides with 1 1/2 teaspoons kosher salt and the black pepper; set up a dredging station with flour in one shallow bowl, beaten eggs mixed with milk in a second, and a breadcrumb mixture (panko, Parmesan, 3 tablespoons chopped parsley, 1 teaspoon chopped basil, and 1/2 teaspoon kosher salt) in a third bowl.
- Working one at a time, dredge each chicken piece in flour shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture so the crust adheres; place crusted pieces on the prepared rack.
- Lightly brush or spray the tops of the breaded chicken with olive oil to help browning, then bake on the middle rack 15–20 minutes, until the thickest part registers about 155–160°F (use an instant-read thermometer).
- While the chicken bakes, warm the marinara in a medium saucepan with the minced garlic, the remaining chopped parsley and basil, and a pinch of salt; simmer gently 5–7 minutes so the flavors blend.
- When chicken reaches 155–160°F, remove the pan, spoon about 1/2 cup marinara over each piece (reserve extra for serving), top each with 1/3 cup shredded mozzarella and a light sprinkle of Parmesan, then return to the oven until cheese is melted and the chicken reaches a safe 165°F (about 4–6 minutes); for a slightly browned top, broil 1–2 minutes while watching closely.
- Let the chicken rest 4–5 minutes before serving. Transfer to a family-style platter, spoon extra warmed marinara alongside, and garnish with extra chopped parsley and basil. Leftovers keep 3–4 days refrigerated.
Recipe Card
Baked Chicken Parmesan with Fresh Herbs
Baked Chicken Parmesan with Fresh Herbs stays juicy with savory glaze or seasoning—an easy anchor for dinner with simple sides.
- Prep
- 20 min
- Cook
- 30 min
- Servings
- 6
Ingredients
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and place a wire rack on top; spray or brush the rack lightly with oil.
- Butterfly or halve thick chicken breasts horizontally and pound each piece to an even 1/2-inch thickness between sheets of plastic wrap so pieces cook evenly.
- Season chicken on both sides with 1 1/2 teaspoons kosher salt and the black pepper; set up a dredging station with flour in one shallow bowl, beaten eggs mixed with milk in a second, and a breadcrumb mixture (panko, Parmesan, 3 tablespoons chopped parsley, 1 teaspoon chopped basil, and 1/2 teaspoon kosher salt) in a third bowl.
- Working one at a time, dredge each chicken piece in flour shaking off excess, dip into the egg mixture, then press firmly into the breadcrumb mixture so the crust adheres; place crusted pieces on the prepared rack.
- Lightly brush or spray the tops of the breaded chicken with olive oil to help browning, then bake on the middle rack 15–20 minutes, until the thickest part registers about 155–160°F (use an instant-read thermometer).
- While the chicken bakes, warm the marinara in a medium saucepan with the minced garlic, the remaining chopped parsley and basil, and a pinch of salt; simmer gently 5–7 minutes so the flavors blend.
- When chicken reaches 155–160°F, remove the pan, spoon about 1/2 cup marinara over each piece (reserve extra for serving), top each with 1/3 cup shredded mozzarella and a light sprinkle of Parmesan, then return to the oven until cheese is melted and the chicken reaches a safe 165°F (about 4–6 minutes); for a slightly browned top, broil 1–2 minutes while watching closely.
- Let the chicken rest 4–5 minutes before serving. Transfer to a family-style platter, spoon extra warmed marinara alongside, and garnish with extra chopped parsley and basil. Leftovers keep 3–4 days refrigerated.
Nutrition
- Carbohydrates
- 38
- Saturated Fat
- 6
- Sodium
- 1250
- Fiber
- 2.5
- Unsaturated Fat
- 23
- Protein
- 86
- Fat
- 29
- Cholesterol
- 230
- Trans Fat
- 0.1
- Calories
- 810
- Sugar
- 3.5