Quick Baked Chicken Parmesan

Name: Quick Baked Chicken Parmesan
Total time: 55 min
Yield: 4 servings
Ingredients: 2 whole large eggs; 1½ cups breadcrumbs; ¾ cup finely grated Parmesan; 5 tablespoons olive oil; 3½ teaspoons dried oregano; ¾ teaspoon kosher salt; ¾ teaspoon freshly ground black pepper; 4 pieces chicken cutlets; 6 ounces coarsely grated mozzarella; ½ medium onion; 2 cloves garlic; 1 jar marinara sauce; ¼ teaspoon crushed red pepper flakes; ¼ cup basil leaves; torn basil; basil for serving

A classic Italian-American dish featuring crispy breaded chicken cutlets topped with melted mozzarella and served over marinara sauce. This quick version uses the oven instead of frying for a healthier, easier preparation.

4 servings

55 min

Published October 4, 2025

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Ingredients

•2 whole large eggs
•1½ cups breadcrumbs
•¾ cup finely grated Parmesan
•5 tablespoons olive oil
•3½ teaspoons dried oregano
•¾ teaspoon kosher salt
•¾ teaspoon freshly ground black pepper
•4 pieces chicken cutlets
•6 ounces coarsely grated mozzarella
•½ medium onion
•2 cloves garlic
•1 jar marinara sauce
•¼ teaspoon crushed red pepper flakes
•¼ cup basil leaves
•torn basil
•basil for serving

Cooking Instructions

1.
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
10 min
2.
Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
5 min
3.
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
10 min
4.
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
10 min
5.
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
15 min
6.
Divide sauce among 4 plates. Top with chicken and torn basil.
5 min

Ingredients

•2 whole large eggs

•1½ cups breadcrumbs

•¾ cup finely grated Parmesan

•5 tablespoons olive oil

•3½ teaspoons dried oregano

•¾ teaspoon kosher salt

•¾ teaspoon freshly ground black pepper

•4 pieces chicken cutlets

•6 ounces coarsely grated mozzarella

•½ medium onion

•2 cloves garlic

•1 jar marinara sauce

•¼ teaspoon crushed red pepper flakes

•¼ cup basil leaves

•torn basil

•basil for serving

Cooking Instructions

Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.

10 min

Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.

5 min

Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.

10 min

Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.

10 min

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.

15 min

Divide sauce among 4 plates. Top with chicken and torn basil.

5 min