Baked Chicken Parmesan
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5 from 3 votes

Authentic Italian Chicken Parmesan

Authentic chicken parmesan is an easy chicken dinner!
Course Main Course
Cuisine Italian
Keyword chicken parmesan
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4
Calories 715kcal
Author Olga


  • 1 cup Parmesan grated (divided)
  • 2 eggs whisked
  • 1 1/2 cups bread crumbs
  • 1 tablespoon Italian seasoning (thyme, oregano, basil, rosemary)
  • 1 tsp garlic powder
  • 1/2 tsp each salt & pepper
  • 4 chicken breasts thin
  • 2 tablespoons olive oil
  • 4 slices Mozzarella
  • 1 1/2 cups Marinara sauce
  • 1/3 cup Mozzarella shredded
  • 2 tbsp fresh basil chopped


  • Set up a line of 3 bowls or wide plates. Place 1/2 cup fo grated Parmesan in a large plate or bowl. In another medium bowl, whisk the egg. In the third bowl mix together bread crumbs, Italian seasoning, garlic powder, salt, and pepper. 
  • Bread the Chicken: Dip chicken cutlets in the Parmesan bowl and coat on both sides. Then, transfer coated chicken and dip in egg on both sides. Last, dip both sides of chicken in bread crumbs mixture. Evenly coat and pack breadcrumbs lightly with your hand. Shake off any excess breading and repeat with the remaining chicken.
  • Sear the Chicken: Heat olive oil in a large cast iron skillet or pan and brown chicken for 3 minutes on each side, fora total of 6 minutes for both sides. I browned 2 chickens at a time.
  • Bake Chicken: Preheat oven at 375 F. Lay browned chicken in the same oven proof cast iron skillet (or a baking dish). Layer chicken with mozzarella slices. Then add marinara sauce over top. Scatter shredded Mozzarella and remaining 1/2 cup of Parmesan on top of Marinara. Bake for 30 minutes until sauce is bubbling, about 30 minutes.
  • Sprinkle with fresh basil and serve with spaghetti.


Calories: 715kcal | Carbohydrates: 37g | Protein: 71g | Fat: 30g | Saturated Fat: 11g | Cholesterol: 268mg | Sodium: 1828mg | Potassium: 1318mg | Fiber: 3g | Sugar: 7g | Vitamin A: 21.2% | Vitamin C: 11.4% | Calcium: 49.1% | Iron: 27%