Easy Baked Chicken Parmesan Recipe – The Schmidty Wife: Easy Baked Chicken Parmesan Recipe

My First Chicken Parm Disaster

I tried making this for my husband, Tom, years ago. I was so nervous. I used way too much sauce. The cheese slid right off the chicken! We ate it with a spoon. I still laugh at that.

This recipe is simpler. We bake it, not fry it. It’s less messy. You still get that crispy, cheesy magic. Why does this matter? Because a happy kitchen is a calm kitchen. No stress needed.

Let’s Get Our Hands Ready

First, get your chicken thin. Just slice each breast in half. It cooks faster and more evenly. Now, set up three bowls. Flour in one, whisked eggs in another, breadcrumbs and parmesan in the last.

It’s like a little assembly line. Dip each piece in flour, then egg, then crumbs. Lay them on your pan. Your fingers will get messy. That’s how you know you’re doing it right! What’s your favorite part of cooking with your hands?

The Bake & Bubble Method

Pop the chicken in the hot oven. Soon, you’ll smell the toasty breadcrumbs. Doesn’t that smell amazing? After you flip them, start your spaghetti. Time it so both finish together.

Here’s the fun part. Pull the chicken out. Add a spoon of sauce and two slices of fresh mozzarella. Back in it goes! Watch that cheese melt and bubble. Fun fact: That fresh mozzarella is packed in water. It makes it so soft and creamy.

Why This Simple Meal Feels Special

This dish feels like a restaurant meal. But you made it at home. That’s a wonderful feeling. The crispy chicken, the tangy sauce, the stretchy cheese. It’s a perfect bite.

Why does this matter? Sharing a meal you cooked builds connection. It says, “I care for you.” Do you have a meal that makes you feel that way? I’d love to hear about it.

Your Turn in the Kitchen

Let the chicken rest for five minutes after baking. This keeps it juicy. Then serve it over that pile of spaghetti. Add more sauce if you like.

This recipe is very forgiving. Use your favorite jarred sauce. Try different cheeses. The most important ingredient is you. So tell me, will you make this for a weeknight dinner or a weekend treat?

Ingredients:

Ingredient	Amount	Notes
all purpose flour	1/2 cup
kosher salt	1/2 teaspoon
eggs	2
Italian breadcrumbs	1/2 cup
grated parmesan cheese	1/4 cup
boneless skinless chicken breast	1.5 pounds (3 breasts)
marinara sauce	1/2 cup	plus more for serving
fresh sliced mozzarella	10 ounces
spaghetti	12 ounces (3/4 box)
Spray Oil	as needed

My Cozy Chicken Parm, Just Like Nonna Used to Make

Hello, my dear! Come sit. Let’s make a dinner that feels like a hug. This is my easy baked Chicken Parmesan. It’s crispy, cheesy, and so comforting. I love how the kitchen smells when it’s in the oven. Doesn’t that smell amazing? It reminds me of Sunday dinners with my whole family. We’d all crowd around the table, laughing. I still laugh at that.

We’ll get everything ready first. That’s called ‘mise en place.’ It just means less scrambling later! Preheat your oven to 400° F. Lightly grease a big baking sheet. Get a big pot of water on the stove for the spaghetti, too. Cover it and let it get hot. Now, let’s set up our coating station. You’ll need three medium bowls.

Step 1: In the first bowl, mix your flour and salt. In the second, crack and whisk two eggs. The third bowl gets the breadcrumbs and grated parmesan. Stir that cheesy breadcrumb mix well. Now, take your chicken breasts. Carefully slice each one in half, like a book. This makes thin cutlets that cook fast and evenly. (A hard-learned tip: pat the chicken dry with a paper towel first. It helps the coating stick!)

Step 2: Time for the fun, messy part! Take one cutlet. Coat it in the flour, then dip it in the egg. Let the extra egg drip off. Finally, press it into the cheesy breadcrumbs. Make sure it’s fully covered. Place it on your greased pan. Do this with all the chicken. Then, give them a light spray with oil. This makes them golden. Pop the pan in the oven for 12 minutes.

Step 3: After 12 minutes, pull the pan out. Carefully flip each piece over. Doesn’t it look good already? Bake for another 10 minutes. Now, with about 10 minutes left, cook your spaghetti in that boiling water. Drain it when it’s tender. Quick quiz: why do we flip the chicken? Share below! It helps it get crispy on both sides. My grandson always forgets this step!

Step 4: The chicken is almost done. Take it out of the oven. Spoon a little marinara on each piece. Then, add two slices of that fresh mozzarella. It melts like a dream. Put it back for just 3-5 minutes. You want the cheese bubbly and the chicken cooked through. Let it rest for 5 minutes. This keeps it juicy. Serve it over your spaghetti with more sauce. Oh, it’s pure happiness on a plate.

Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner

Three Fun Twists on a Classic

You can make this recipe your own, sweetie. Try one of these fun ideas next time. They’re all delicious in their own way. Cooking is about playing, too!

• The Veggie Lover: Use big, thick slices of eggplant instead of chicken. So good!
• The Spicy Kick: Add a pinch of red pepper flakes to the breadcrumb mix. It gives a nice little warmth.
• The Pesto Swirl: Swap the marinara for a spoonful of pesto under the cheese. It tastes like summer.

Which one would you try first? Comment below!

Serving It Up Right

This dish is a full meal with the spaghetti. But a simple side salad is perfect with it. The greens are a fresh break from all that richness. You could also add some garlic bread. Just for dipping, of course! For drinks, a chilled lemonade is my non-alcoholic pick. It’s tangy and sweet. For the grown-ups, a light red wine like Chianti pairs beautifully. It reminds me of dinners in Italy. Which would you choose tonight?

Keeping Your Chicken Parmesan Happy

Let’s talk about leftovers. They are a gift to your future self. Store cooled chicken and pasta separately in the fridge. They will stay good for three days. For the freezer, wrap each cutlet tightly. It will keep for two months.

To reheat, use your oven. It keeps the chicken crispy. I once used the microwave in a hurry. The breading got soggy. It was a sad lunch. The oven fixes that every time.

You can also batch-cook the chicken. Just coat the cutlets and freeze them unbaked. This matters on busy nights. Dinner is ready in minutes. It feels like a little victory. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

First, the breading might not stick. Pat your chicken very dry first. A damp chicken sheds its coat. I remember when my grandson learned this. His chicken was naked in spots!

Second, the cheese might slide off. Use just a spoonful of sauce under it. Too much sauce makes a slippery slide. This matters for a pretty plate. Good food should look happy.

Third, the chicken might be dry. Do not skip the rest time. Let it sit for five minutes after baking. The juices settle back in. This builds cooking confidence. You learn how food works. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make this gluten-free? A: Yes! Use gluten-free flour and breadcrumbs. It works just the same.

Q: Can I prepare it ahead? A: You can coat the chicken early. Keep it covered in the fridge for a few hours.

Q: What if I don’t have fresh mozzarella? A: Shredded mozzarella from a bag works fine. Use about a cup total.

Q: Can I double the recipe? A: Absolutely. Just use two sheet pans. Switch their oven racks halfway through.

Q: Any optional tips? A: Add a pinch of garlic powder to the breadcrumbs. It’s my little fun fact secret for extra flavor. Which tip will you try first?

From My Kitchen to Yours

I hope you love this cozy meal. It always makes my kitchen smell wonderful. I would love to see your creation. Sharing food stories connects us all.

Please show me your finished dish. A photo of your family dinner table is perfect. Have you tried this recipe? Tag us on Pinterest! I can’t wait to see what you make.

Happy cooking!
—Anna Whitmore.