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Easy Oven-Baked Chicken Parmesan with Crispy Coating

Prep 20 min Cook 25 min Difficulty 2/5

Easy chicken parmesan recipe: crispy cutlets, melty mozzarella, and bright lemon basil finish.

Why this recipe works

This chicken parmesan is a straightforward, weeknight-friendly version with crispy crust, melty mozzarella, and a bright finish from basil and lemon. It suits busy home cooks who want a comforting Italian-inspired dish without long prep times.

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Key takeaways

Crispy crust from a simple three-dip setup.
Even cooking with thin cutlets and a quick pan-sear.
Finish with basil and lemon for fresh balance.

Recipe guide

This chicken parmesan is a straightforward, weeknight-friendly version with crispy crust, melty mozzarella, and a bright finish from basil and lemon. It suits busy home cooks who want a comforting Italian-inspired dish without long prep times.

A reliable, weeknight-friendly classic you can personalize.

  • Crispy crust from a simple three-dip setup.
  • Even cooking with thin cutlets and a quick pan-sear.
  • Finish with basil and lemon for fresh balance.

Ingredients (consistent servings)

- 8-10 thin chicken cutlets (from 4 small breasts) or 2 large, halved to 1/2 inch thick - 1 tsp salt - 1/2 tsp black pepper - 1/2 cup all-purpose flour - 1 large egg, beaten with 1 tbsp water - 3/4 cup plain breadcrumbs - 1/4 cup grated Parmesan cheese - 1/2 tsp dried oregano - 3 tbsp olive oil - 1 cup marinara sauce - 4 slices fresh mozzarella (about 4 oz) - 2 tbsp chopped fresh basil - 1 lemon wedge

Prep and coating

Preheat oven to 400°F (200°C). Set up flour, egg wash, and breadcrumb mixture (parmesan + oregano). Dredge cutlets in flour, dip in egg, then coat with breadcrumbs. Pan-fry in olive oil 2–3 minutes per side until golden.

Baking and finishing

Spread half the marinara in a baking dish. Layer browned cutlets, top with remaining sauce and mozzarella. Bake 8–10 minutes until cheese melts and chicken reaches 165°F. Finish with chopped basil and lemon squeeze.

Ingredients

  • 2 whole boneless skinless chicken breasts
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 large egg
  • 1 tablespoon water
  • 3/4 cup plain breadcrumbs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon dried oregano
  • 3 tablespoons olive oil
  • 1 cup marinara sauce
  • 4 slices (about 4 oz) fresh mozzarella
  • 2 tablespoons chopped fresh basil
  • 1 lemon wedge

Instructions

  1. Preheat oven to 400°F (200°C) and lightly oil a small baking dish or rimmed sheet.
  2. Halve each chicken breast horizontally to make four thinner cutlets, then gently pound to an even 1/2-inch thickness between plastic wrap.
  3. Season both sides of the cutlets with salt and pepper.
  4. Set up three shallow bowls: flour in the first, beaten egg with 1 tablespoon water in the second, and breadcrumbs mixed with grated Parmesan and dried oregano in the third.
  5. Dredge each cutlet in flour, shake off excess, dip in the egg wash, then press into the breadcrumb mixture to coat evenly.
  6. Heat 3 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
  7. Pan-fry cutlets 2–3 minutes per side until golden brown (they will finish cooking in the oven).
  8. Spread about half of the marinara sauce in the prepared dish, arrange the browned cutlets on top, then spoon the remaining marinara over each cutlet.
  9. Top each cutlet with a slice of fresh mozzarella.
  10. Bake 8–10 minutes, or until cheese is melted and chicken reaches 165°F (74°C) internally.
  11. Remove from oven, sprinkle with chopped fresh basil and squeeze the lemon wedge over the cutlets.
  12. Let rest 2 minutes before serving.

FAQs

Can I use packed chicken breasts instead of thinning them? Yes, but pound or slice to 1/2 inch thickness for even cooking.
How do I know when it’s done? Internal temperature should reach 165°F (74°C). Cheese should be melted and bubbly.
Can I make this ahead? Yes. Assemble, refrigerate up to 1 day, then bake nær as directed. Reheat gently.