Weeknight Baked Chicken Parmesan

Chicken Parmesan might sound like too much work to pull off on a weeknight, but this one-pan method eliminates the need for pan-frying and makes it easy to feed a crowd.


  • 1 cup panko breadcrumbs
  • 1/2 cup grated Parmesan, divided
  • 2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • Salt and freshly ground pepper, to taste
  • 6 boneless, skinless chicken breast fillets (about 2 1/2 pounds)
  • 2 eggs, lightly beaten
  • 2 cups marinara sauce (your favorite)
  • 8 ounces fresh mozzarella, thinly sliced


Lightly oil a 9 x 13-inch baking pan. Preheat the oven to 400 degrees F.

In a large shallow bowl, combine the panko, 1/4 cup Parmesan, oregano, garlic, pepper flakes, and salt and pepper. Coat the chicken breasts in the egg and then the panko mixture and put them in the prepared pan.

Bake the chicken for 20 minutes or until cooked through. Pour the marinara over the chicken and sprinkle the remaining 1/4 cup Parmesan over the sauce, then layer the mozzarella over the top.

Return the dish to the oven and bake until the cheese has melted about 5 minutes.

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