This Baked Chicken Parmesan delivers all the cheesy, saucy satisfaction of the classic without the mess of frying. Tender chicken gets a crisp almond-flour crust, rich marinara, and bubbling mozzarella for a comforting meal that’s simple enough for any night. The aroma of garlic, herbs, and toasting cheese makes this Baked Chicken Parmesan truly irresistible.
Love Baked Chicken Parmesan? So do we! If you're into Dinner Ideas or curious about Chicken Thigh Recipes, you'll find plenty of inspiration below.
Why You’ll Love This Baked Chicken Parmesan
- Lighter & Crispier: Baking instead of frying skips the grease while keeping a satisfying crunch.
- Deep Savory Flavor: A quick sear and herbed marinara build a rich, flavorful foundation.
- Simple & Mess-Free: One oven-safe skillet means minimal cleanup from start to finish.
- Indulgent Yet Balanced: Hearty, cheesy comfort food that fits a healthy lifestyle.
Ingredients & Tools
- 2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
- 1/2 cup (50 g) finely ground almond flour
- 1/4 cup (25 g) grated Parmesan cheese
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 large egg
- 1 tbsp olive oil or avocado oil
- 1 cup (240 ml) sugar-free marinara sauce
- 1 cup (115 g) shredded low-moisture mozzarella cheese
- 2 tbsp fresh basil, chopped (for garnish)
- to taste salt and black pepper
Tools: A 10-inch or 12-inch oven-safe skillet (cast iron is perfect), shallow dishes for dredging, a meat mallet or heavy pan.
Notes: Use a good-quality, low-sugar marinara for best flavor. Don’t skip the fresh basil—it adds a fresh pop that cuts the richness.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 45 g |
| Fat: | 29 g |
| Carbs: | 8 g |
| Fiber: | 3 g |
Serves: 2 | Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Before You Start: Tips & Ingredient Notes
- Pound Your Chicken Evenly. This is the single most important step for perfect results. Uneven chicken means some parts will be dry and overcooked while others are still raw. Aim for an even ½-inch thickness.
- Why Almond Flour? It creates a wonderfully crisp and nutty crust that browns beautifully in the oven. It doesn’t get soggy like some other low-carb coatings can, giving you that classic “Parmesan” texture we all love.
- Use an Oven-Safe Skillet. This is a true one-pan wonder. Starting on the stovetop to sear the crust and then transferring the whole skillet to the oven ensures maximum flavor and the crispiest possible finish.
- Don’t Skip the Cheese-Parmesan Mix. Mixing a little parmesan right into the almond flour coating adds a huge boost of savory, umami flavor to the crust itself, not just the topping.
How to Make Baked Chicken Parmesan
Step 1: Prepare the Chicken. Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound them until they are an even ½-inch thickness all over. This is crucial for even cooking. Pat the chicken completely dry with paper towels—this helps the coating stick much better. Season both sides generously with salt and pepper.
Step 2: Create Your Dredging Stations. In one shallow dish, whisk the single egg until it’s smooth and uniform. In a second shallow dish, combine the almond flour, the ¼ cup of grated Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Use a fork to mix it all together, breaking up any clumps. You’ll notice the mixture will smell amazing already—toasty and cheesy.
Step 3: Coat the Chicken. Working with one piece at a time, dip the seasoned chicken breast into the egg, making sure it’s fully coated and letting any excess drip off. Then, transfer it to the almond flour mixture. Press the chicken down firmly and spoon the mixture over the top to ensure a thick, even coating on all sides. Place the breaded chicken on a clean plate and repeat with the second breast.
Step 4: Sear the Crust. Preheat your oven to 400°F (200°C). Place your oven-safe skillet over medium-high heat and add the tablespoon of oil. Once the oil is shimmering hot, carefully add the breaded chicken breasts. You should hear a gentle sizzle. Cook for 2-3 minutes, without moving them, until the bottom is a deep golden brown. Carefully flip and cook for another 2 minutes on the other side. This initial sear is what locks in that incredible crispy texture.
Step 5: Assemble for Baking. Remove the skillet from the heat. Pour the marinara sauce around and over the top of the chicken breasts. You don’t want to completely submerge them—just a nice blanket of sauce. Then, sprinkle the shredded mozzarella cheese evenly over each piece, followed by an extra little dusting of Parmesan if you like. The cheese should cover the sauce and chicken nicely.
Step 6: Bake to Perfection. Carefully transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the cheese is melted, bubbly, and starting to get those lovely golden spots. The aroma in your kitchen will be absolutely divine at this point.
Step 7: Rest and Garnish. Once out of the oven, let the chicken rest in the skillet for 5 minutes. This allows the juices to redistribute throughout the meat, ensuring every bite is moist and tender. Just before serving, scatter the freshly chopped basil over the top. That hit of fresh green color and aroma is the perfect finishing touch.
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 3 days.
- Freezer: Wrap tightly or freeze in a single layer for up to 2 months.
- Reviving: Reheat in oven or toaster oven at 350°F until warm to keep crust crisp.
Serving Suggestions
Complementary Dishes
- Zucchini Noodles (Zoodles) — A classic, light pairing that soaks up the extra sauce beautifully without weighing you down. A quick sauté with a little garlic is all they need.
- A Simple Arugula Salad — The peppery bite of arugula with a sharp lemon vinaigrette provides a fantastic, refreshing contrast to the rich, cheesy chicken.
- Roasted Broccoli with Lemon Zest — The caramelized, crispy florets and bright citrus notes are a hearty and flavorful side that complements the Italian flavors perfectly.
Drinks
- A Dry Red Wine like Chianti — Its bright acidity and cherry notes cut through the richness of the cheese and tomato sauce, creating a perfect balance.
- Sparkling Water with Lemon — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and help cleanse the palate between bites.
- An Italian Lager — A crisp, cold lager is a fantastic, classic pairing that highlights the savory notes without overpowering the dish.
Something Sweet
- Mixed Berries with Whipped Cream — A bowl of fresh raspberries and blueberries with a dollop of lightly sweetened whipped cream is a light, fruity, and satisfying way to end the meal.
- Dark Chocolate Square with Sea Salt — Just a single square of high-cocoa dark chocolate provides a rich, bittersweet finish that feels indulgent but is perfectly portioned.
- Vanilla Panna Cotta — A silky, creamy, and lightly sweetened panna cotta is a elegant yet simple dessert that continues the Italian theme beautifully.
Top Mistakes to Avoid
- Mistake: Not pounding the chicken. I’ve messed this up before too, and you end up with a raw, thick center and overcooked, dry edges. An even thickness is non-negotiable for a perfectly cooked piece of chicken.
- Mistake: Using a wet marinara sauce. If your sauce is very watery, it can make the bottom of the crust soggy as it bakes. Look for a thicker, robust-style marinara for the best texture.
- Mistake: Moving the chicken while searing. That initial sizzle in the pan is creating your crispy foundation. If you move it around too soon, you’ll tear the coating and it won’t get as golden and crisp.
- Mistake: Skipping the rest time. Cutting into the chicken straight from the oven will cause all those precious juices to run out onto the plate, leaving you with drier meat. A brief 5-minute wait is a game-changer.
Expert Tips
- Tip: Grate your own mozzarella. Pre-shredded cheese contains anti-caking agents like potato starch that can prevent it from melting as smoothly and stretchily. A block of low-moisture mozzarella that you shred yourself will give you that iconic, gooey cheese pull.
- Tip: Get creative with the crust. Feel free to add a tablespoon of crushed pork rinds to the almond flour mixture for an even crispier, more traditional “breading” texture. A little goes a long way!
- Tip: Use a meat thermometer. For perfectly juicy chicken every single time, take the guesswork out. Pull the chicken from the oven when it hits 165°F (74°C) at the thickest part—it’s foolproof.
- Tip: Make a double batch for meal prep. This chicken reheats surprisingly well. Let it cool completely, then store it in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or toaster oven to keep the crust crisp.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully here. They are inherently more juicy and forgiving. Just be aware that their cooking time might be slightly shorter, so start checking a few minutes early. The flavor is fantastic and even more robust, honestly.
My almond flour coating isn’t sticking. What did I do wrong?
The most common culprit is moisture on the surface of the chicken. Always pat it thoroughly dry with paper towels before you start. Also, make sure you’re letting the excess egg wash drip off—a too-thick layer of egg can act as a slippery barrier and prevent the dry coating from adhering properly.
Can I make this dish ahead of time?
You can do the prep work ahead! You can bread the chicken breasts, place them on a parchment-lined tray, and keep them covered in the fridge for up to 4 hours before you plan to cook. This is a great way to get a head start on dinner for a busy evening.
I don’t have an oven-safe skillet. What are my options?
No problem! Just sear the chicken in any regular skillet until golden brown on both sides. Then, transfer the chicken to a baking dish that’s been lightly greased, top with sauce and cheese, and bake as directed. You’ll still get a fantastic result.
How can I tell when the chicken is fully cooked without a thermometer?
While a thermometer is best, you can press on the chicken with a fork or your finger. It should feel firm to the touch and the juices should run clear, not pink. You can also make a small cut into the thickest part to check that the meat is white all the way through with no translucent, pink hues.
Baked Chicken Parmesan
Make the best Baked Chicken Parmesan with this easy recipe. Crispy almond flour crust, rich marinara, and bubbly cheese. Get the simple, one-pan recipe now!
Ingredients
For the Ingredients
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2 large boneless, skinless chicken breasts (about 1 lb / 450 g total)
-
1/2 cup finely ground almond flour (50 g)
-
1/4 cup grated Parmesan cheese (25 g)
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1 tsp Italian seasoning
-
1/2 tsp garlic powder
-
1/2 tsp onion powder
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1 large egg
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1 tbsp olive oil or avocado oil
-
1 cup sugar-free marinara sauce (240 ml)
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1 cup shredded low-moisture mozzarella cheese (115 g)
-
2 tbsp fresh basil, chopped (for garnish)
-
to taste salt and black pepper
Instructions
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Place the chicken breasts on a cutting board and cover them with a piece of plastic wrap. Using a meat mallet or the bottom of a heavy pan, gently pound them until they are an even ½-inch thickness all over. Pat the chicken completely dry with paper towels. Season both sides generously with salt and pepper.01
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In one shallow dish, whisk the single egg until it's smooth and uniform. In a second shallow dish, combine the almond flour, the ¼ cup of grated Parmesan cheese, Italian seasoning, garlic powder, and onion powder. Use a fork to mix it all together, breaking up any clumps.02
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Working with one piece at a time, dip the seasoned chicken breast into the egg, making sure it's fully coated and letting any excess drip off. Then, transfer it to the almond flour mixture. Press the chicken down firmly and spoon the mixture over the top to ensure a thick, even coating on all sides. Place the breaded chicken on a clean plate and repeat with the second breast.03
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Preheat your oven to 400°F (200°C). Place your oven-safe skillet over medium-high heat and add the tablespoon of oil. Once the oil is shimmering hot, carefully add the breaded chicken breasts. Cook for 2-3 minutes, without moving them, until the bottom is a deep golden brown. Carefully flip and cook for another 2 minutes on the other side.04
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Remove the skillet from the heat. Pour the marinara sauce around and over the top of the chicken breasts. Then, sprinkle the shredded mozzarella cheese evenly over each piece, followed by an extra little dusting of Parmesan if you like.05
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Carefully transfer the entire skillet to the preheated oven. Bake for 15-18 minutes, or until the chicken is cooked through (an internal thermometer should read 165°F / 74°C) and the cheese is melted, bubbly, and starting to get those lovely golden spots.06
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Once out of the oven, let the chicken rest in the skillet for 5 minutes. Just before serving, scatter the freshly chopped basil over the top.07
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