Delicious breaded chicken baked to perfection with spaghetti sauce and a blend of mozzarella and parmesan cheese served over a bed of pasta. Baked Parmesan Chicken was one of my favorite meals as a kid, and it is still a comfort food I crave all the time.
Something about that cheesy bite of chicken and sauce all wrapped up in spaghetti noodles speaks to my soul and tells me everything is going to be all right. Comfort food at its finest.
If you’ve been around here very long, you might have noticed that I’m all about trying to use the least amount of energy possible to make something as delicious as possible. A lot of recipes you see for Parmesan Chicken tell you to pound out chicken breasts between two pieces of plastic wrap or parchment. Booooo. I just can’t do that. I’m too lazy. Just slice those suckers in half or even thirds if they are really thick. Using chicken tenders wouldn’t be the end of the world either.
There is no need to use a homemade sauce for this recipe. I usually just grab what jarred sauce I have in the cupboard and call it good. If I’m out of jarred sauce, I adapt my favorite Spaghetti Sauce recipe a little by not adding meat and only letting it simmer for about 10 minutes. It’s a great option if you don’t have a bottle of sauce on hand or prefer homemade.
This is a dish the whole family will love!
More Amazing Comfort Foods
- Classic Meatloaf Recipe
- Stuffed Meatloaf with Mushroom Gravy
- Tator Tot Casserole
- Instant Pot Mac and Cheese
- Manicotti Recipe
- Copycat Diner Style Pancakes
Step-by-step pictures for how to make baked Chicken Parmesan
Frequently Asked Questions about making Baked Chicken Parmesan
What type of BreadCrumbs Should I use for baked parmesan chicken?
I prefer to use seasoned breadcrumbs in this recipe, but you can use any kind you prefer. Panko breadcrumbs will work well in this recipe, too. If you don’t use seasoned, I suggest adding a little Italian seasoning and garlic salt to the breadcrumbs.
Can I make this recipe ahead of time?
Yes. I have made this up to two days in advance and kept it covered in my fridge until we needed it. It reheated really well. I covered it and put it in a 300-degree oven for about 25-30 minutes.
Can this recipe be frozen?
Yes. Cook it completely first, and then cover it and freeze it. Take it out and let it thaw before reheating.
Can I use Chicken Thighs instead of Chicken Breasts for this recipe?
I do not recommend chicken thighs in this recipe. The consistency of the chicken breast works much better for this recipe.
Can I skip the egg wash and use something else?
Yes. If you do not want to use eggs, you can melt a 1/2 cup of butter and dip the chicken in that before dipping it in the breadcrumbs.
- 2 lbs of chicken breast, pounded or sliced into ¾-1 inch steaks.
- ¼ cup flour +salt and pepper
- 2 eggs
- 1 cup seasoned breadcrumbs + ½ tsp garlic salt
- ½ cup parmesan cheese, divided
- 1 (24 ounce) jar of spaghetti sauce
- 2 cups mozzarella cheese
- dried parsley for garnish (optional)
- 1 (16 ounce) package spaghetti or angel hair noodles, prepared according to package directions
- Preheat oven to 425 degrees.
- Spray a 9x13 baking dish with cooking spray and set aside.
- Sprinkle each side of your chicken pieces with salt, pepper, and flour.
- Beat eggs in a dish large enough to dip your chicken pieces in.
- Combine breadcrumbs, garlic salt, and ¼ cup of parmesan cheese in a bowl large enough to dip your chicken in.
- Take a piece of the floured chicken and dip it in the egg wash. Use a fork or your fingers to quickly transfer it to the breadcrumb mixture. Press the mixture onto the chicken, and then place chicken in the prepared 9x13 baking dish. Repeat with all pieces of chicken.
- Bake the chicken at 425 degrees for 35 minutes.
- Remove from the oven and pour spaghetti sauce evenly over chicken and top with mozzarella cheese and remaining ¼ cup parmesan cheese. At this point, you can also sprinkle it with dried parsley if desired. Return to oven for 10 minutes.
- Serve over prepared pasta and enjoy!