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The crispy chicken is so satisfying, along with the molten cheese, sour cream and Parmesan. So on days that I feel like treating myself but don’t feel like going through the whole ordeal of shallow frying, I know where to go to get my fix!
Baked, Healthy and Delicious!
The baked crispy chicken cutlet makes for a great base recipe for any recipe that requires baked crispy chicken. I generally use the same technique to make my Homemade Panko Chicken Nuggets.
What I love about baking crispy chicken is that it sure is a shortcut to a classic crispy chicken. There’ll be less mess because you won’t have to clean your frying pan afterward! The chicken breasts will still be extremely juicy and full of delicious flavors to pair amazingly well with your spaghetti and marinara sauce for a true restaurant-quality dinner.
Making Baked Chicken Cutlets
Tips for Preparing the Chicken Cutlets
If using a large chicken breast (>150 g), cut the chicken into smaller portions by cutting it diagonally in two equal halves. Place the portions in a Ziploc bag or between two plastic wraps and pound thin using a meat tenderizer (about 1/4 inch thickness). This technique is also great for grilled chicken, burgers and schnitzels. You will be surprised with how far a chicken breast can be stretched!
In this recipe, I am using small chicken breasts which do not need to be portioned in half.
Preheat oven to 450 F
Measure out flour, egg and breadcrumb in different plates/large bowls. Season flour with salt and pepper, lightly whisk the egg and sprinkle oregano on the breadcrumbs.
Working with one chicken portion at a time, dredge the chicken in flour, shake off excess. Dip the chicken in the egg and evenly coat both sides. Let excess drip off and coat the chicken in the breadcrumbs. Make sure to press the breadcrumbs on the chicken for an extra crispy chicken.
Place breaded chicken on a baking sheet lined with a wire rack. Bake on the top-most rack of the oven for 12-15 minutes turning once at the 7 minute mark. In the final minute of cooking, turn on the broiler to lightly roast the breadcrumbs.
Preparing the Oven Chicken Parmesan with Spaghetti Marinara
While the chicken is baking in the oven, boil water for pasta in a large pot and season generously with salt. Once water starts to boil, add pasta and cook until al dente, 7-8 minutes. With 4 minutes remaining for the pasta, warm up the marinara sauce in a large saucepan or pot, reserving 1/4 cup for the chicken parmesan.
Toss the pasta with the sauce and keep warm until the chicken finishes cooking.
Once the crust of the chicken is golden brown, take chicken out of the oven. Top the chicken with marinara sauce, sour cream, mozzarella and parmesan directly on the wire rack.
Turn on the broiler and place the baking tray back in the oven on the top-most rack and cook until the cheese is bubbly and a light golden brown, about 1-2 minutes. Remove the chicken Parmesan from the oven.
Roll up 3-4 leaves of basil into a cigar and slice to make chiffonade.
Sprinkle 1/4 cup of Parmesan cheese to the spaghetti marinara and mix well. Serve pasta in a bowl or plate and serve with the freshly baked chicken Parmesan with a garnish of basil chiffonade and extra Parmesan cheese.
How to Store the Breaded Chicken Cutlets▼
You can bread the chicken in advance and store them in the refrigerator to save time at dinner. Tear two pieces of parchment paper and trim to about the size of each cutlet. Place the chicken between the parchment and wrap with plastic wrap.
These breaded cutlets freeze really well too, which makes them ideal for make ahead meals or weeknight dinners. To freeze, Simply place the wrapped up portions in a freezer Ziploc bag and freeze.
Is Baked Chicken Parmesan Healthy?▼
I’d say that this Baked Chicken Parmesan with Spaghetti Marinara is healthier than its because the chicken is baked and not fried. As a result, we’re omitting the oil that is typically used in frying the chicken. We’re also using chicken breasts here, which have a lot of protein and minimal fat.
The color speaks a thousand words in my opinion - both variations are amazing, just be smart about what you pick. Everything has its time and place, there is no point depriving yourself either.
I’m also using my Classic Italian Marinara Sauce recipe, which has no added sugar or any preservatives that can be found in a jarred sauce.
I’m also using part-skimmed mozzarella cheese to cut on the fat content. You could use whole milk mozzarella cheese if you’re looking for the creaminess. However, I actually always use part-skimmed mozzarella because I find it has better cheese pulls for some reason!
This recipe for crispy chicken is great for the entire family and can be easily adapted into several variations. You can serve it over spaghetti & marinara as I am here, zucchini noodles, or with a side of roasted vegetables. This healthy version of crispy chicken is also kid-friendly - they won’t know the difference!
Easy Swaps and Substitutions
Work with what you have:
- Panko becomes regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs.
- Parmesan becomes Pecorino Romano or Grana Padano.
- Part-skim mozzarella becomes whole-milk mozzarella or provolone, and sour cream becomes Greek yogurt or creme fraiche.
- Homemade marinara becomes a good jarred passata or crushed canned tomatoes.
Can I make baked chicken parmesan gluten-free?▼
Use gluten-free breadcrumbs and gluten-free flour for the cutlets, and serve it with gluten-free pasta.
Can I use jarred marinara sauce?▼
Absolutely. A good store-bought marinara, passata, or crushed canned tomatoes all work in place of the homemade sauce.
Tips, Storage and Reheating for Baked Chicken Parmesan
A few notes for the best results. For juicy, tender chicken, bake the cutlets just until cooked through — an instant-read thermometer should read 165°F (74°C) at the thickest point, and pounding the breasts to an even ¼ inch first helps them cook evenly so they stay moist. Got leftovers? Store the baked chicken and the cooked spaghetti separately in airtight containers in the fridge for up to 3 days. To keep that crust crispy, reheat the chicken in a 375°F oven or air fryer for a few minutes rather than the microwave, which turns the breadcrumbs soggy; the spaghetti reheats well with a splash of water and a little extra marinara. You can also bread the cutlets ahead of time and chill them until you are ready to bake.
Setting Up Your Breading Station for Extra-Crispy Chicken
A proper breading station is the secret to a shatteringly crisp baked crust. Set out three shallow bowls:
- All-purpose flour seasoned with kosher salt, black pepper and a little garlic powder for the first dredge.
- A lightly beaten egg wash for the second.
- Your breadcrumb mixture for the third — panko breadcrumbs give the crispest crunch, but Italian breadcrumbs (or regular breadcrumbs seasoned with oregano) work beautifully too.
Press the breadcrumbs on firmly so they really stick, and for extra crisp in the oven, mist or brush the coated cutlets with a little olive oil or melted butter before baking. Bake on a wire rack set over a foil-lined baking sheet (the foil makes cleanup easy) at the temperature and cook time in the recipe, then flip on the broiler for the last minute to deepen the color.
Easy Variations for This Baked Chicken Parmesan Recipe
A few ways to make it your own:
- Chicken tenders: swap the breasts for chicken tenders and skip the pounding — they bread quickly and have a shorter cook time.
- Saucier bake: layer the crispy cutlets in a baking dish with plenty of tomato sauce and extra sauce and cheese, then broil until bubbly for a classic saucy chicken parmesan.
- Lighter and kid-friendly: part-skim mozzarella keeps the calories down, and finishing with fresh basil adds flavor. It's an easy chicken dinner the whole family and kids love — serve it over spaghetti and marinara, zucchini noodles, or with roasted vegetables.
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