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Oven Baked Chicken Parmesan Recipe

This delicious Oven Baked Chicken Parmesan recipe is made with panko. Unlike the traditional Parmesan Chicken recipe, this version is made without frying. Event hough it is not fried it is still super moist and flavorful.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 6 servings
Calories: 310 kcal
Course: Main Course
Cuisine: Italian-American Fussion

Ingredients

For The Chicken
  • 1 1/2 cups panko
  • 1 tablespoon olive oil
  • 1 oz. grated Parmesan cheese (approximately 1/2 cup)
  • 1/2 cup all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons garlic powder
  • 3 egg whites
  • 1 tablespoon water
  • vegetable cooking spray
  • 3 large skinless chicken breasts sliced into cutlets - (6-8 ounces each)
  • 3/4 cup mozzarella cheese shredded
  • 1 tablespoon minced fresh basil
For The Tomato Sauce
  • 2 cans crushed tomatoes (14 oz. each)
  • 4 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon olive oil
  • 1/8 teaspoon red pepper flakes optional
  • 1 tablespoon minced fresh basil leaves

Instructions

    Cup of Yum
  1. Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
  2. Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
  3. Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
  4. Pat-dry each chicken cutlet with a paper towel.
  5. First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
  6. Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
  7. While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
  8. Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
  9. To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.

Notes

  • To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
  • Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
  • Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.
  • Yields: This quick chicken parmesan recipe makes 6 pieces, ideal for serving 6 people. The nutritional values below are per serving.
  • Tomato sauce: For an even quicker dinner, you can use your favorite store-bought tomato, pasta, or marinara sauce.
  • Use the rest of the tomato sauce later: The tomato sauce makes more than you need to top off the parmesan chicken. You can use the rest as a pasta sauce.
  • To Make Ahead: You can make the tomato sauce up to 4 days in advance and store it in a tight-fitting jar. I would recommend working on the rest of the recipe on the day you are preparing to make it.
  • Storage Instructions: Bring breaded chicken cutlets to room temperature and place them in an airtight container. Store in the refrigerator for up to 3 days. When ready to serve, place chicken parm in the oven preheated to 350 F for 10-15 minutes or until it is warmed thoroughly. If you have it, you can add more cheese and tomato sauce on top.
  • Freezer: Place the boneless baked chicken breasts in a freezer-safe container with strips of parchment paper between each layer. Freeze for up to 1 month. The tomato sauce can be stored in a freezer-safe glass jar and frozen for up to 4 months. With this being said, please know that the thawed and heated panko chicken parmesan will not be as crispy as the one that is freshly baked.

Nutrition Information

Calories 310kcal (16%) Carbohydrates 32g (11%) Protein 24g (48%) Fat 10g (15%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.01g Cholesterol 51mg (17%) Sodium 962mg (40%) Potassium 742mg (21%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 501IU (10%) Vitamin C 14mg (16%) Calcium 198mg (20%) Iron 3mg (17%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 310

% Daily Value*

Calories 310kcal 16%
Carbohydrates 32g 11%
Protein 24g 48%
Fat 10g 15%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.01g 1%
Cholesterol 51mg 17%
Sodium 962mg 40%
Potassium 742mg 16%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 501IU 10%
Vitamin C 14mg 16%
Calcium 198mg 20%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.