This Quick Chicken Parmesan delivers all the soul-warming, crowd-pleasing goodness of the classic in a fraction of the time. We skip fussy pounding and deep-frying for a streamlined oven-baked approach. The result is tender chicken with a satisfying crunch, smothered in vibrant marinara and a blanket of bubbly cheese.
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Why You’ll Love This Quick Chicken Parmesan
- Fast & fuss-free: Bypass traditional pounding and pan-frying for a straightforward oven bake.
- Spot-on flavor: A clever panko-Parmesan blend creates a deeply savory, robust crust.
- Crowd-pleasing: It’s hard to find someone who doesn’t light up at this cheesy classic.
- Perfect texture: Enjoy layers of crisp exterior, juicy chicken, tangy sauce, and molten cheese.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 1 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 large egg
- 2 tbsp all-purpose flour
- 1 cup your favorite marinara sauce
- 1 cup shredded low-moisture mozzarella cheese
- 2 tbsp olive oil
- Fresh basil or parsley for garnish (optional)
Tools: A rimmed baking sheet, parchment paper, two shallow bowls, a small bowl, and a basting brush.
Notes: The quality of your ingredients really shines here, especially the Parmesan and marinara. A good, freshly grated Parmigiano-Reggiano adds nutty, salty depth, and your favorite jarred marinara is a perfect time-saver.
Nutrition (per serving)
| Calories: | 485 kcal |
| Protein: | 45 g |
| Fat: | 22 g |
| Carbs: | 20 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Chicken breast size matters. Try to find breasts that are similar in size and thickness so they cook at the same rate. If one end is much thicker, you can gently press it with the palm of your hand to even it out a little—no pounding required!
- Don’t skip the panko. Panko breadcrumbs are lighter and flakier than traditional breadcrumbs, which means they create a wonderfully crisp, non-greasy crust that doesn’t get soggy under the sauce. They are the secret to that perfect texture.
- Grate your own cheese if you can. Pre-shredded cheeses are coated with anti-caking agents like potato starch, which can prevent them from melting as smoothly and evenly. Taking a minute to shred your own mozzarella and Parmesan will give you that dreamy, stretchy cheese pull.
- Get your station set up. This is a classic “mise en place” moment. Have your flour, egg wash, and panko mixture each in their own shallow bowls, with the baking sheet at the end. This assembly line makes the coating process quick and clean.
How to Make Quick Chicken Parmesan
Step 1: Preheat your oven to 425°F (220°C). This high heat is key for getting a golden, crispy crust without frying. Line a rimmed baking sheet with parchment paper—this makes cleanup an absolute breeze and prevents any sticking. Drizzle the parchment with one tablespoon of the olive oil and use a brush or the back of a spoon to spread it around. This creates a nice base for the chicken to cook on.
Step 2: Now, let’s create our coating station. In one shallow bowl, mix the flour with a pinch of salt and pepper. In a second bowl, lightly beat the egg. In your third bowl, combine the panko breadcrumbs, half of the grated Parmesan (so, 1/4 cup), the Italian seasoning, garlic powder, salt, and pepper. Mix this with a fork until everything is well distributed. You’ll notice the aroma is already fantastic—that’s the promise of good things to come.
Step 3: Pat the chicken breasts completely dry with paper towels. This is a small but crucial step for helping the coating stick. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it into the egg, letting the excess drip back into the bowl. Finally, press it firmly into the panko mixture, turning to coat all sides. You want to really press the crumbs onto the chicken to form a solid, even layer.
Step 4: Place the coated chicken breasts on your prepared baking sheet. Drizzle or brush the tops with the remaining tablespoon of olive oil. This will help the panko brown beautifully and become extra crispy in the oven. Bake for 15 minutes. You’ll see the crust turning a lovely light golden color and the chicken will be mostly cooked through.
Step 5: Carefully remove the baking sheet from the oven. Spoon the marinara sauce over the center of each chicken breast, spreading it almost to the edges but leaving a little border of crust visible. Then, top with the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese. The combination of cheeses is what creates that perfect, flavorful melt.
Step 6: Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is completely melted, bubbly, and starting to get those irresistible golden spots. For a more dramatic finish, you can pop it under the broiler for the last minute—just keep a very close eye on it!
Step 7: The final touch! Remove the chicken from the oven and let it rest for about 3-5 minutes before serving. This allows the juices in the chicken to redistribute, ensuring every bite is moist and tender. Garnish with some fresh, torn basil or chopped parsley for a pop of color and freshness that cuts through the richness perfectly.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Freeze baked (or unbreaded) chicken without sauce/cheese for up to 3 months.
- Reviving: Reheat in oven or air fryer at 350°F until hot and crispy.
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery bite of arugula dressed with just a squeeze of lemon juice and a drizzle of olive oil provides a bright, refreshing contrast to the rich, cheesy chicken.
- Garlic bread or a crusty baguette — This is non-negotiable for sopping up every last bit of that delicious marinara and melted cheese that inevitably ends up on the plate.
- Spaghetti or linguine — Toss the pasta with a little extra warmed marinara sauce and place the chicken parm right on top for the ultimate, classic Italian-American dinner plate.
Drinks
- A medium-bodied Chianti — The bright acidity and cherry notes of a classic Chianti cut through the tomato sauce and cheese beautifully, cleansing the palate between bites.
- A crisp Italian lager — The light, effervescent quality of a Peroni or similar lager is wonderfully refreshing and doesn’t compete with the robust flavors of the dish.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus are fantastic for resetting your taste buds, making each bite of chicken parm taste as amazing as the first.
Something Sweet
- Tiramisu — The coffee-soaked ladyfingers and light mascarpone cream continue the Italian theme and provide a cool, creamy finish to the meal.
- Lemon sorbet — This is like a palate-cleansing dream. The sharp, clean citrus flavor is the perfect counterpoint to a rich and savory main course.
- Panna Cotta with a berry coulis — A silky, smooth vanilla panna cotta is simple, elegant, and not too heavy, making it an ideal dessert to follow a comforting dish like this.
Top Mistakes to Avoid
- Mistake: Overcrowding the baking sheet. If the chicken pieces are too close together, they’ll steam instead of bake, resulting in a soft, pale crust rather than a crispy, golden one. Give them a couple of inches of space.
- Mistake: Skipping the rest time. I know it’s tempting to dig right in, but slicing into the chicken immediately will cause all the precious juices to run out onto the plate, leaving you with drier meat. A brief 5-minute wait makes a world of difference.
- Mistake: Using cold sauce straight from the jar. If you plop cold marinara onto the partially cooked chicken, it can significantly lower the temperature and throw off your cooking time. I like to warm my sauce slightly in a saucepan or the microwave first.
- Mistake: Pressing the coating on too lightly. A gentle sprinkle won’t do. You need to firmly press the panko mixture onto the egg-washed chicken to form a solid, cohesive crust that won’t fall off during baking.
Expert Tips
- Tip: For an extra flavor boost, toast your panko. Before mixing it with the Parmesan and seasonings, toast the panko in a dry skillet over medium heat for 2-3 minutes until lightly golden. This adds a deep, nutty flavor and ensures maximum crispiness.
- Tip: Use a wire rack for ultimate crispiness. If you have a wire rack that fits inside your baking sheet, place the coated chicken on that. This allows hot air to circulate all around the chicken, preventing the bottom from getting soft and ensuring an all-over crunch.
- Tip: Customize your seasoning. Love a little heat? Add a pinch of red pepper flakes to the panko mixture. Are you a garlic fiend? Swap the garlic powder for 2 cloves of freshly minced garlic. Make it your own!
- Tip: Make it a freezer meal. You can prepare the chicken up to the point of baking (before adding sauce and cheese), freeze them solid on the baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the initial cook time before topping.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will work wonderfully and are often more forgiving and juicy. Just be aware that their irregular shape might mean a slightly uneven cook, and they may release more fat, which could affect the crispiness of the crust. The cooking time should be roughly the same, but always check for an internal temperature of 165°F (74°C).
My breading is falling off. What did I do wrong?
This usually happens for one of two reasons. First, the chicken wasn’t patted dry, so the moisture prevented the flour from sticking properly. Second, the coating wasn’t pressed on firmly enough during the breading stage. Make sure you’re following the “dry, wet, dry” order and really pressing that panko into the chicken to form a good seal.
How can I tell when the chicken is fully cooked?
The most reliable method is to use an instant-read thermometer. Insert it into the thickest part of the chicken, and it should read 165°F (74°C). If you don’t have a thermometer, you can make a small cut to check that the juices run clear and the meat is no longer pink. Visually, the crust will be golden and the cheese will be bubbly.
Can I make this ahead of time?
You can prep the components ahead to save time! You can bread the chicken and keep it covered in the fridge for up to 4 hours before baking. I don’t recommend assembling the whole dish with sauce and cheese ahead of time, as the crust will likely get soggy. For the best results, bread ahead, then bake fresh when you’re ready to eat.
What’s the best way to reheat leftovers?
To preserve the crispy texture, the oven or an air fryer is your best bet. Reheating in the microwave will make the crust soft and soggy. Place the leftover chicken on a baking sheet and warm it in a 350°F (175°C) oven for 10-15 minutes, or in an air fryer at 370°F (188°C) for 5-7 minutes, until hot and crispy again.
Quick Chicken Parmesan
Make the best Quick Chicken Parmesan in just 35 minutes! This easy, baked version is crispy, cheesy, and perfect for a busy weeknight. Get the recipe now!
Ingredients
For the Ingredients
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4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g)
-
1 cup panko breadcrumbs
-
1/2 cup grated Parmesan cheese (divided)
-
1 tsp Italian seasoning
-
1/2 tsp garlic powder
-
1/2 tsp kosher salt
-
1/4 tsp black pepper
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1 large egg
-
2 tbsp all-purpose flour
-
1 cup your favorite marinara sauce
-
1 cup shredded low-moisture mozzarella cheese
-
2 tbsp olive oil
-
Fresh basil or parsley (for garnish (optional))
Instructions
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Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper. Drizzle the parchment with one tablespoon of the olive oil and use a brush or the back of a spoon to spread it around.01
-
In one shallow bowl, mix the flour with a pinch of salt and pepper. In a second bowl, lightly beat the egg. In your third bowl, combine the panko breadcrumbs, half of the grated Parmesan (so, 1/4 cup), the Italian seasoning, garlic powder, salt, and pepper.02
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Pat the chicken breasts completely dry with paper towels. Working with one piece at a time, dredge the chicken in the flour, shaking off any excess. Next, dip it into the egg, letting the excess drip back into the bowl. Finally, press it firmly into the panko mixture, turning to coat all sides.03
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Place the coated chicken breasts on your prepared baking sheet. Drizzle or brush the tops with the remaining tablespoon of olive oil. Bake for 15 minutes.04
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Carefully remove the baking sheet from the oven. Spoon the marinara sauce over the center of each chicken breast, spreading it almost to the edges but leaving a little border of crust visible. Then, top with the shredded mozzarella and the remaining 1/4 cup of Parmesan cheese.05
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Return the baking sheet to the oven and bake for another 5-7 minutes, or until the cheese is completely melted, bubbly, and starting to get those irresistible golden spots.06
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Remove the chicken from the oven and let it rest for about 3-5 minutes before serving. Garnish with some fresh, torn basil or chopped parsley for a pop of color and freshness.07
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