Baked Chicken Parmesan
There’s nothing quite like a comforting plate of Chicken Parmesan — crispy, golden, cheesy, and perfectly sauced. But this isn’t your average Chicken Parm. This baked Chicken Parmesan recipe uses chicken tenders pounded thin, baked to golden perfection, then layered with grated Parmesan cheese, a homemade fennel marinara, and served over creamy polenta for an Italian-inspired twist that’s light, flavorful, and weeknight-friendly.
This version is simple, healthier than frying, and completely customizable — make it with all-purpose or gluten-free flour, and you’ll still get that signature crispy crust everyone loves.
If you love classic chicken dinners, try this Chicken Francese
Why You'll Love This Baked Chicken Parmesan
Baked, not fried – No oil splatter, no fuss, just crispy, oven-baked perfection.
Quick and easy – Ready in under 30 minutes, making it perfect for busy weeknights.
Versatile – Serve it with pasta, creamy polenta, or a side of roasted veggies.
Elevated flavor – The fennel-infused marinara adds a sophisticated twist that makes it restaurant-worthy.
Gluten-free friendly – Swap the flour for your favorite gluten-free blend without sacrificing crunch.
For another easy baked chicken recipe, try these Crispy Baked Chicken Cutlets
Key Ingredients You'll Need
Chicken Breasts (2–4 pieces). Boneless and skinless for easy cooking.
Breadcrumbs (1 cup). Creates a crispy coating.
Parmesan Cheese (½ cup). Adds flavor to the breading.
Eggs (2). Helps the coating stick to the chicken.
Marinara Sauce (1 cup). Adds rich tomato flavor.
Mozzarella Cheese (1–2 cups). Melts into a cheesy topping.
Garlic Powder (1 tsp). Enhances flavor.
Salt & Pepper (to taste). Balances the dish.
Baked chicken parmesan uses a breadcrumb and cheese coating to create a crispy crust without deep frying.
How to Make Baked Chicken Parmesan
- Preheat oven
Preheat oven to 400°F and prepare a baking sheet. - Prepare chicken
Pound chicken breasts to even thickness. - Bread the chicken
Dip chicken in egg, then coat with breadcrumbs and Parmesan mixture. - Bake
Bake for 20–25 minutes until golden and cooked through (165°F internal temperature). - Add sauce and cheese
Top with marinara and mozzarella. - Finish baking
Bake for another 10 minutes until cheese is melted and bubbly. - Serve
Serve hot with pasta or vegetables.
For a perfect pairing, try this Perfect Homemade Marinara Sauce
Stacie’s Tricks & Tips
- Pound the chicken thin: Ensures even cooking and that perfect crispy bite.
- Don’t skip the Parmesan in the breadcrumbs: It helps the coating brown beautifully and adds umami flavor.
- Use a wire rack on your baking sheet for maximum crispiness.
- Make ahead: Bake chicken tenders and store in the fridge for up to 2 days. Reheat in the oven at 375°F for 10 minutes before topping with sauce.
- Freeze it: Freeze cooked, un-sauced chicken tenders for up to 3 months. Reheat and add sauce before serving.
Make Your Sauce Ahead Of Time
For the best flavor, this homemade marinara sauce can be made up to 24 hours in advance or prepared and set aside for at least one hour before serving. Allowing the sauce time to rest gives the tomatoes, fennel, garlic, and herbs a chance to fully develop and blend together, resulting in a richer, deeper, more authentic Italian flavor profile. This makes it an ideal make-ahead sauce for pizza night, pasta dishes, lasagna, and Chicken Parmesan. Simply store it covered in the refrigerator, then rewarm gently before using. Need the sauce recipe? Try my Homemade Marinara Sauce — bold, rich, and the perfect topping for Chicken Parmesan, pasta, polenta, and pizza.
Why This Recipe Works
What sets my Chicken Parmesan apart is the balance of texture and flavor: the crispy breadcrumb crust, the melty Parmesan layer, and the bright yet savory sauce with a whisper of fennel. It’s classic Italian comfort with a Sugarfacebakes twist — elegant enough for guests, easy enough for weeknights, and always satisfying.
Storage and Reheating Tips
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Place on a parchment-lined baking sheet and warm in a 375°F oven for 10–12 minutes.
Freeze: Freeze baked tenders without sauce for up to 3 months. Thaw overnight and bake until crisp again.
Why Readers Love This Chicken Parmesan Recipe
Readers love how simple and reliable this recipe is — no frying, no complicated steps, just golden, cheesy, Italian goodness that always impresses. The fennel in the marinara sauce makes people pause and say, “What’s that amazing flavor?” It’s the kind of meal you’ll crave again and again.
There’s nothing quite like a comforting plate of Chicken Parmesan — crispy, golden, cheesy, and perfectly sauced. But this isn’t your average Chicken Parm. This baked Chicken Parmesan recipe uses chicken tenders pounded thin, baked to golden perfection, then layered with grated Parmesan cheese, a homemade fennel marinara, and served over creamy polenta for an Italian-inspired twist that’s light, flavorful, and weeknight-friendly.
This version is simple, healthier than frying, and completely customizable — make it with all-purpose or gluten-free flour, and you’ll still get that signature crispy crust everyone loves.
For more oven-baked meals, explore
Crispy Baked Chicken Parmesan
Equipment
- Baking sheet
- Baking rack optional or parchment paper
- 3 Small bowls
- Meat tenderizer for pounding
Ingredients
For The Chicken Parmesan
- non-stick cooking spray
- 1½ lbs chicken tenders pounded thin
- ½ cup flour all-purpose or gluten-free
- 2 large eggs beaten
- 2 cups Italian bread crumbs
- ⅓ cup parmesan cheese plus extra for topping
- sea salt to taste
- black ground pepper to taste
- pizza sauce or marinara sauce use my recipe linked in notes below recipe card
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with non-stick spray or your baking rack fitted on your baking sheet.
- Prepare your dredging stations:Plate 1: Flour (seasoned with a pinch of salt and pepper)Bowl 2: Beaten eggsPlate 3: Italian bread crumbs mixed with grated Parmesan cheese
- Coat the chicken: Dredge each tender first in flour, then dip into the egg mixture, and finally coat with the breadcrumb-Parmesan mixture.
- Bake: Place on the prepared baking sheet and lightly spray tops with olive oil. Bake for 9 minutes or until golden and cooked through.
- Add cheese: Remove from oven and sprinkle more grated Parmesan over each piece.
- Broil: Broil for 1–2 minutes until the cheese is melty and bubbling. Keep a close eye to avoid burning.
- Serve: Spoon fennel marinara over the crispy chicken, top with extra Parmesan, and serve over creamy polenta with chopped basil and extra sea salt.
Notes
Nutrition Information (per serving)
Estimated for 1 chicken tender with marinara and polenta:- Calories: 420
- Protein: 35g
- Carbohydrates: 25g
- Fat: 18g
- Fiber: 2g
- Sugar: 3g
Notes:
Use my homemade sauce for the best chicken parmesan version!
Frequently Asked Questions
Can I make baked chicken parmesan without breadcrumbs?
Yes, baked chicken parmesan can be made without breadcrumbs by using crushed pork rinds, almond flour, or grated Parmesan cheese for a low-carb alternative. Bake at 400°F for 25–30 minutes until the chicken reaches 165°F.
How long does baked chicken parmesan last in the fridge?
Baked chicken parmesan lasts up to 4 days in the refrigerator when stored in an airtight container. Reheat in the oven at 350°F for 10–15 minutes to keep the coating crispy.
Can I freeze baked chicken parmesan?
Yes, baked chicken parmesan freezes well for up to 2 months. Store in a freezer-safe container and reheat covered at 350°F until heated through.
Can I make baked chicken parmesan ahead of time?
Yes, baked chicken parmesan can be breaded and stored in the refrigerator for up to 24 hours before baking. Bake fresh for the best texture and crispiness.
Why is my baked chicken parmesan soggy?
Baked chicken parmesan becomes soggy when too much sauce is added or the chicken is overcrowded. Bake the chicken first until crispy, then add sauce and cheese at the end.
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