This Baked Chicken Parmigiana, or Chicken Parm for short, features breaded chicken breasts topped with a quick homemade red sauce and baked until the cheese is perfectly melted and gooey.
Golden, crispy chicken layered with flavorful sauce and melted mozzarella makes a comforting main course that’s simple enough for weeknights and special enough for guests.
Recipe | Homemade Sauce | Preparing Chicken for Baking
Homemade Sauce
Start with the red sauce so it has time to simmer while you prepare the chicken. A simmered sauce builds flavor quickly and makes the dish taste homemade without much fuss.
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Chopping the Vegetables
For a fine dice, chop onions and bell pepper with a knife first, then use a rocker or ulu knife for a clean, even dice. A good tool speeds things up and is safer for small cuts.
For the carrot, grate or zest it finely. Finely grated carrot blends into the sauce and cooks quickly, adding sweetness and texture without noticeable pieces.
Use a Zesting Tool for the Carrots
A zesting tool works great for carrots because it creates very small strands that soften quickly. The same tool is handy for ginger or citrus zest.
Prepare Chicken for Oven Baking
When flattening chicken with a meat mallet, cover the breast with plastic wrap or a bag to prevent splatter and keep the work surface clean.
If you don’t have a mallet, try other flattening methods such as using the bottom of a heavy skillet or slicing the breast horizontally into thinner cutlets. If you slice horizontally, you may want to double the egg and breadcrumb mixtures since you’ll have more pieces to bread.
Try Something New at 24Bite
Slicing a chicken breast in half lengthwise into thinner cutlets is straightforward with a sharp knife and careful technique. Thinner pieces cook faster and brown more evenly.
If you have an oven-safe skillet rated for 425°F, you can brown the chicken on the stove and finish it in the same skillet in the oven, eliminating the need for a separate casserole dish.
Serve the finished chicken parm with pasta and a simple garden salad for a balanced, satisfying meal.
Try These Recipes Too
If you like using chicken breast, consider trying variations like Tuscan Chicken for Two or a creamy poblano chicken stew for different flavor profiles.
Recipe
Chicken Parmigiana Recipe
Ingredients
Red Sauce
- 1 tablespoon Olive Oil
- 1 medium Onion, diced
- 1 medium Bell Pepper (or 4 baby bells), diced
- 2 tablespoons Carrot, zested or grated
- 4 Garlic Cloves, minced
- 1 13.75 ounce Can Crushed Tomatoes
- ½ teaspoon Oregano
- ½ teaspoon Basil
- ½ teaspoon Salt
- ½ teaspoon Pepper
Chicken
- 4 tablespoons Butter or Ghee
- 2 Large Boneless Skinless Chicken Breasts
- 1 large Egg
- 1 tablespoon Heavy Cream
- ½ cup Seasoned Breadcrumbs
- Cooking Spray
Cheese Topping
- 1 cup Mozzarella Cheese, shredded
- 2 tablespoons Parmesan Cheese, shredded
Instructions
Make Red Sauce
- In a medium saucepan over medium-high heat, add olive oil, onion, bell pepper, carrot and garlic. Cook until the onions are translucent and fragrant, about 6–7 minutes.
- Stir in crushed tomatoes and spices. Reduce heat to low and simmer while you prepare the rest, about 15 minutes.
Prepare Chicken
- Preheat oven to 425°F (220°C).
- Flatten the chicken breasts with the flat side of a meat mallet; if very large, slice them in half lengthwise before flattening.
- Heat butter or ghee in a skillet over medium-high heat.
- Whisk together egg and cream in a bowl. Place breadcrumbs in a separate bowl. Dip each chicken piece into the egg mixture, then coat with breadcrumbs.
- Cook chicken in the skillet until golden and crispy, about 4–5 minutes per side.
- Spray an ovenproof casserole dish with cooking spray and transfer the browned chicken to the dish.
Assembly
- Spoon red sauce over each chicken piece, then evenly top with mozzarella and sprinkle with parmesan.
- Bake in the preheated oven for 20–25 minutes, until the chicken is cooked through and the cheese is melted and bubbly. Serve with pasta and a fresh garden salad. Makes 4 servings.
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Important: When possible, use a kitchen scale for measuring dry ingredients for greater accuracy. If you don’t have a scale, stir dry ingredients lightly and use the spoon-and-level method to avoid packing and over-measuring flour.
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Percent Daily Values are based on a 2000 calorie diet. All amounts are estimates. If you have specific dietary requirements, verify nutritional figures using package labels or your own calculations. 24Bite®, Kim Guzman and Christian Guzman are not responsible for individual results from following recipes or suggestions.
© 2019-2026 Kim Guzman and Christian Guzman. All rights reserved.
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