I first made this recipe months ago, back in the summertime. I had a nice photo all lined up, pressed the button to take the picture and my camera battery died. I was very disappointed – especially when I tasted how fantastic it was! This is a recipe that REALLY needed to be shared. I have made it many, many times since then but for one reason or another never remembered to blog about it. Last week I decided it was finally time, it was unfair of me to deprive you for so long. This is an absolutely awesome dinner, and even more awesome when you realize how simple it is to make.

Technically this is “lighter chicken Parmesan” because you do not fry the chicken at all before baking, as with the traditional version. However, I vastly prefer this to my old classic recipe. I will not be making that again. The panko breadcrumbs provide just the right amount of crispness, the chicken is perfectly cooked through, and the coating has fantastic flavor. The only thing that makes it better is some chopped fresh basil on top, but sadly my herb garden is out of commission for the winter and our store didn’t have fresh basil when I was shopping (gasp!) Served over a bed of angel hair and with a side Caesar salad, it is one of my favorite meals.

Recipe Rewind: tried and true favorites I’ve made recently
Honey Yeast Rolls


1 1/2 cups panko breadcrumbs
1 tbsp. olive oil
1/2 cup grated Parmesan cheese, plus extra for serving
1/2 cup all-purpose flour
1 1/2 tsp. garlic powder
salt and pepper
3 large egg whites
1 tbsp. water
vegetable cooking spray
2 large boneless, skinless chicken breasts, butterflied and cut into halves (4 pieces total)
2 cups marinara sauce, warmed
about 1/2 cup shredded mozzarella cheese
1 tbsp. minced fresh basil


  • 01

    Adjust an oven rack to the middle position.  Preheat the oven to 475 degrees F.  Combine the breadcrumbs and oil in a 12-inch skillet and toast over medium heat until golden, stirring often, about 10 minutes.  Spread the breadcrumbs in a shallow dish and allow to cool slightly; when cool, stir in the Parmesan.

  • 02

    In a second shallow dish, combine the flour, garlic powder, 1 tablespoon salt, 1/2 teaspoon pepper together.  In a third shallow dish whisk together the egg whites and water.

  • 03

    Line a rimmed baking sheet with foil and spray the foil with vegetable oil spray.  Pat the chicken dry with paper towels, then season with salt and pepper.  Lightly dredge each chicken piece in the flour to coat completely, shaking off the excess.  Then dip into the egg whites and finally coat with the breadcrumb mixture.  Press on the breadcrumbs to make sure they adhere.  Place the chicken pieces on the prepared baking sheet.

  • 04

    Bake until the chicken is no longer pink and feels firm when pressed with a finger, about 15 minutes.  Remove the chicken from the oven.  Spoon 2 tablespoons of marinara sauce over the top of each piece of chicken and top with 2 tablespoons of the shredded mozzarella.  Return the chicken to the oven and continue to bake until the cheese is melted, about 5 minutes.  Sprinkle with the fresh basil and serve as desired, with extra Parmesan and marinara sauce.


  • That is a beautiful picture and it’s making me hungry even though we just ate dinner! I also bake my chicken parm instead of frying it and I don’t miss the frying at all!!

  • Aleigh

    Would you say this makes 4 servings, or two? It looks like the recipe you adapted from used 3 chicken breasts, but I didn’t see a serving number on either. Just makes it easier to plan meals. Thanks!

  • Looks delicious and a favorite dish of ours!

  • A true classic, you can’t go wrong with this one!

  • I love chicken parm and I’m totally jealous how great your photograph turned out. My picture doesn’t look as appetizing. Great post, panko is the best!

  • So glad you enjoyed this – your picture is gorgeous – it looks like it came out of a magazine!

  • This looks fab! Great photo :)

  • Roula

    I made this last night and it was delicious. My husband loved it! Thank you for sharing the recipe.

  • kristie

    I mostly make your baked good recipes, but I made this for my BF the other day..and he cant stop talking about it to everyone. he LOVED it. he said it was the best chicken parm he has ever had, and he even grew up working in an italian restaurant! thanks for the recipes, keep em coming!

  • So, I’ve been baking and loving your recipes for a while, but this is definitely a new favorite. :) My husband and I loved it and even our 1 and 3 year old boys liked it! (that’s HUGE!) Love the Panko breadcrumbs. I posted it on my blog with a link to yours–hope that’s okay!?!
    Also, your delicious chocolate chip cookies…I think they’re to blame for my tight waistband!! Another family favorite! Thanks! :)

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  • Lorie

    Hi Annie! I made this last night and it was DELISH! Thanks for sharing! Do you think any leftovers would freeze well?


  • Annie

    Hi Lorie!
    I am so glad you enjoyed the chicken Parmesan! I would assume that leftovers would freeze okay, but I’ve never tried it myself. Good luck!
    :) Annie

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  • Amber

    This was so yummy! MY hubby LOVED it too! Thanks for sharing the recipe! :)

  • Jenni

    I’ve made this twice and both times it has been a hit. I like to serve it with a slice of lemon to squeeze over the top, it makes it even better!

  • Heidi

    My husband made this tonight and it was so good and so easy! The crust is the best!

  • Katherine

    I made this for my mother’s birthday tonight – and I recieved the same response from everyone: “This is the best meal….ever.”

  • amberflenniken

    Oh my goodness. This is the absolute best recipe for chicken parm ever! I always order this when I go out to eat, but could never get it to taste the same at home. Thank you for the secret, panko crumbs! I used 2 eggs instead of egg whites, but I did everything else the same, and I loved it! Thanks!!

  • Jonathan

    I’ll have to try this soon! It looks incredibly easy!

  • Claire

    I bookmarked this page a few weeks ago and finally had time to make this 2nite. It was so bleeping good!!! Thank you!

  • Mary

    Fabulous dinner last night and leftovers for lunch today! Thanks Annie.

  • Val Reimer

    This was AWESOME! My family loved it! I will be making this again and again!

  • Leslie

    We had this for dinner tonight and my husband and I both LOVED it. It was so yummy! We finished off the meal with your Oreo Cheese Cake Swirl Brownies – also so good! Thanks for always posting such great recipes.

  • Kara

    Thanks for sharing this recipe. I love chicken parm, and I love this method. My chicken was a little bland, maybe because I left off the basil at the end? I’ll definitely make it again, but I’ll be sure to add some seasoning to the breadcrumb mix.

  • Annie

    Did you add the salt, pepper and garlic powder to the flour? I find that provides more than enough seasoning. In fact, I usually reduce the salt because it seems a little more than necessary.

  • Julianne

    Just realized I never commented on this, but I made this about a month ago and I’m making it again right now…this is FABULOUS. Just perfect. I recommended it to my never-tries-anything-new Mom, and she actually did try it, and she’s a believer now, too! Thanks for a major winner!

    PS – I used normal breadcrumbs b/c I didn’t have enough panko…I still toasted them, and we thought they were great. That’s what I’m using tonight, too.

  • MelanieL

    I made this tonight and it was wonderful! Thanks for another great recipe. Congrats on your baby girl, she’s precious:)

  • Dianna Glantz

    Okay….this was AMAZING!! I love chicken parm but I really don’t like a lot of fried food in my and my family’s diet so we don’t have it very often. I tried this recipe and we will be having this much more. I did not miss it being fried at all. It was amazing just as shown. The panko crumbs give it the perfect amount of crispness. Love this! My husband raved about it and went back for more until there was none left. Thanks for sharing!

  • After finding this post, this recipe became one of my favorite dinners! And my fiancé said it didn’t taste “healthy” at all :) Just posted my stand-by adaptation :)

  • Kristin

    Loved this dish so much! Best chicken Parmesan ever!

  • Amy

    This is one of my all-time favorite recipes. I make it almost weekly. Not only does it taste amazing, but it looks great too!

  • I made this tonight. Both me and my husband LOVED it!

  • Maritza

    I recently came across your website thanks to Pinterest and already have many of your recipes bookmarked. I am making this one for dinner tonight accompanied by thin spaghetti & spinach salad with my own vinaigrette. For tomorrow, I have your Teriyaki Grilled Pork Chop recipe marinating in the fridge! I look forward to making more of your recipes :)

  • Really, really tasty. It was so easy to cook the chicken in the oven instead of standing and frying them on the stovetop. The chicken was moist and the coating nice and crunchy.

  • We made this for our family of 4 this evening and it was fantastic. Truly delicious.

    thank you for the recipe!

  • Sarie

    I’m a vegetarian so I can’t speak for myself, but I had a party on Friday and everyone loved it. Also, as far as meat dishes are concerned this was realtively easy to make – by far, most of the time was spent waiting for it to cook! The only change I made was that it had to cook a little longer (maybe 5-10 minutes), not a big deal. Just wanted to let you know that my husband said that it was the 3rd best chicken parm he’d ever had in his life – after two restuarants in downtown Boston where they’re famous for Italian food. And he’s really picky about his chicken; he was skeptical about my making it in the first place because he was almost positive he wouldn’t like it. He loved it so much, he wanted it again just the next day!
    Quick question – do you have any tips on how reheat chicken so it doesn’t dry out?

  • Sbrealey

    Good! Super yummy my oven only took 10mins at 475 for 4 chicken breast, I guess cooking time depends on thickness of chicken so check once in a while!

  • Ingrid Baird

    We love this recipe! I really like that it omits the usual frying part, making it healthier too. Thanks, Annie!