This oven baked chicken Parmesan is one of my favorite easy weeknight meals. It’s a lot healthier than traditional fried chicken Parmesan, and I cooked the broccoli right on the pan with the chicken to make things super simple. I don’t ever feel like I’m missing out with this healthier chicken Parm recipe. The chicken is so juicy and flavorful!
Tips for Success
Pat the chicken dry before dredging. This will help the breading to adhere better. Chicken is fully cooked when it registers 165°F in the thickest part on an instant-read thermometer.
How to Store and Reheat
Store leftover oven baked chicken Parmesan in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven for 10-15 minutes, or until warmed through.
Serving Suggestions
I made this oven baked chicken Parmesan super healthy by simply serving it over riced cauliflower. I grabbed a bag of frozen riced cauliflower and cooked it in the microwave according to the package directions. This made the meal super simple! You could also serve it over Basmati rice or pasta if you prefer.
How to Make Oven Baked Chicken Parmesan Step by Step
Whisk the Egg: Preheat oven to 400°F and spray a baking sheet with nonstick spray. Set aside. Whisk 1 large egg in a shallow bowl until well blended. Mix the Breadcrumbs: In a separate shallow bowl, stir together ½ cup of Panko breadcrumbs, ½ cup of freshly grated Parmesan cheese, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, and 1 teaspoon of garlic powder. Dip the Chicken: Start by dipping each of 4 boneless, skinless chicken breasts in the egg mixture, coating both sides. Shake to remove excess egg. Bread the Chicken: Dip into the breadcrumb mixture. Press into the crumbs on both sides to coat as thickly as possible. Place chicken on the baking sheet. Repeat with all four chicken breasts. Bake the Chicken: Spray the chicken breasts lightly with olive oil spray or baking spray and place in the preheated oven to bake for 15 minutes. Add the Broccoli: Remove from the oven and add 10 ounces (1 bag) of frozen broccoli to both sides of the pan. Be sure to break apart the pieces and lay them as flatly as possible on the baking sheet. It’s okay if some overlap. Continue baking the chicken and broccoli for another 5 minutes. Top with Sauce and Cheese: Remove from the oven and spread 1 cup of marinara sauce over the chicken breasts, then top with 1 cup of freshly shredded mozzarella cheese. Return to the oven for 3-4 minutes or until the cheese is fully melted. Switch the oven to broil (optional) to allow for the cheese to bubble a bit more and the veggies to crisp slightly (about 2 minutes). Watch closely, because you don’t want to burn the veggies or the cheese. Serve with Basil: Remove chicken and broccoli from the oven, top with ¼ cup of finely chopped fresh basil, and serve!
