If you’re searching for a dish that combines comfort, ease, and incredible flavor all in one, you’ve got to try this Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe. It’s the kind of meal that feels like a warm hug after a busy day—crispy chicken cutlets baked to perfection, smothered in rich marinara, and topped with gooey melted cheese. This recipe is perfect because it’s not only straightforward and quick to prepare but also uses wholesome ingredients that come together beautifully to create a restaurant-worthy dinner right in your own kitchen. Whether you’re cooking for a family or just craving a cozy meal, this recipe hits all the right notes.
Ingredients You’ll Need
To make this Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe, you don’t need a pantry full of complicated ingredients. Each one plays a crucial role in building the layers of flavor and creating that satisfying texture—from the zing of garlic to the cheesy blend that crowns the dish.
- Crushed tomatoes or marinara sauce: Provides the tangy base that simmers beautifully with garlic for that classic Italian flavor.
- Garlic cloves: Fresh garlic adds an aromatic punch and warmth that elevates the sauce instantly.
- Olive oil or avocado oil: Used both for sautéing the garlic and helping crisp the chicken cutlets in the oven.
- Thin chicken cutlets: They cook quickly and evenly, offering a perfect canvas for all those toppings.
- Sea salt and black pepper: Simple seasonings that enhance all the natural flavors.
- Eggs: Essential for creating a rich coating to help the almond flour mixture stick perfectly.
- Almond flour: Adds a wonderfully crispy, golden crust while keeping this recipe gluten-free.
- Italian seasoning: Brings a fragrant blend of herbs that complements the tomato and cheese beautifully.
- Garlic powder or onion powder: Boosts the savory notes in the coating without overpowering.
- Parmesan cheese: Finely grated to melt beautifully and add deep umami flavor to the crust and topping.
- Mozzarella cheese: The star of the cheesy topping with that irresistible gooey pull we all love.
- Fresh basil or parsley: Adds a bright, fresh finish that brings everything together.
How to Make Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe
Step 1: Prepare the oven and baking sheets
Start by preheating your oven to 400°F and lining two large baking sheets with parchment paper. Drizzle each with about 1 tablespoon of oil – this little step helps guarantee that crispy edge on your chicken once baked.
Step 2: Make the marinara sauce
In a saucepan over medium heat, warm 2 tablespoons of oil and add the minced garlic. Let it sauté just until fragrant—which only takes about a minute—before stirring in the crushed tomatoes or marinara sauce. Let the sauce simmer gently for 10 to 15 minutes, allowing those flavors to meld and thicken. Season with salt and pepper to give it that perfect savory balance.
Step 3: Season the chicken cutlets
Pat each chicken cutlet dry using paper towels to help the coating stick better. Season them lightly with sea salt and black pepper on both sides; this creates a great flavor base before breading.
Step 4: Prepare egg wash and coating mix
Beat the eggs in one bowl until smooth. In another bowl, combine almond flour, Italian seasoning, garlic (or onion) powder, and half of the finely grated Parmesan cheese. This flavorful mixture is what creates the crispy, cheesy crust that makes this Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe so addictive.
Step 5: Coat the chicken
Dip each seasoned cutlet first in the beaten eggs, allowing excess to drip off, then dredge thoroughly in the almond-Parmesan mixture. Press gently to ensure the coating sticks evenly and covers every inch for maximum crunch.
Step 6: Bake the chicken
Arrange the coated cutlets on the prepared baking sheets and drizzle the remaining oil over the tops. Bake for 20 minutes, flipping halfway through, until the chicken is golden brown and cooked through—this step locks in that unbeatable crunchy texture without frying.
Step 7: Add sauce and cheese, then bake again
Once the chicken is crisp and cooked, spoon a generous amount of marinara sauce over each cutlet. Sprinkle with mozzarella and the remaining Parmesan cheese, then pop the trays back into the oven for another 8 to 10 minutes. The cheese will bubble, melt, and brown slightly, creating a truly irresistible topping.
Step 8: Garnish and serve
Finish off your Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe with fresh basil or chopped parsley for a vibrant pop of color and flavor that feels classic and fresh. Serve immediately while everything is hot and melty.
How to Serve Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe
Garnishes
Fresh basil or parsley isn’t just for looks; it lifts the dish with herbal brightness and adds a delightful contrast to the richness of the cheese and sauce. Don’t shy away from a light sprinkle of extra Parmesan for that perfect finishing touch!
Side Dishes
For a complete, satisfying meal, consider pairing this crispy chicken Parmesan with a bed of al dente spaghetti, a fresh green salad with tangy vinaigrette, or roasted vegetables like zucchini and bell peppers. These sides balance the hearty protein and bring additional textures and colors to your plate.
Creative Ways to Present
Try serving this dish family-style, where everyone helps themselves at the table, or plate individual portions on colorful dinnerware for a cozy dinner party vibe. You can also make fun sliders with small cutlets on crusty rolls topped with extra marinara and cheese for an unexpected twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover chicken Parmesan in an airtight container in the refrigerator for up to 3 days. Keep the sauce and cheesy chicken stacked separately if possible to maintain the crunchy coating.
Freezing
This recipe freezes beautifully! Place individual portions in freezer-safe containers or bags, separating layers with parchment paper to avoid sticking. Freeze for up to 2 months for a quick, ready-made meal on busy nights.
Reheating
To reheat, bake leftovers in the oven at 350°F until warmed through to keep the crust crisp and the cheese melted perfectly. Avoid microwaving if you want to maintain that signature crispy texture.
FAQs
Can I use regular flour instead of almond flour?
Absolutely! Regular all-purpose flour works as a coating as well, but the almond flour adds a lovely nutty flavor and keeps the dish gluten-free if that’s important to you.
Is it okay to use frozen chicken cutlets?
Yes, you can use frozen cutlets but make sure to thaw them completely, pat dry thoroughly, and season before coating and baking to ensure the best texture.
How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F and is no longer pink in the center. The golden crust and juicy texture are great indicators that it’s cooked through.
Can I make the sauce from scratch instead of using jars?
Of course! Fresh homemade marinara can take this recipe to the next level. Simmer fresh tomatoes with garlic, basil, and a pinch of sugar to create a bright, fresh sauce.
What’s the best way to get crispy crust without frying?
Baking with oil-drizzled parchment paper and flipping halfway through is key to achieving a golden, crispy crust without the extra oil or mess of frying.
Final Thoughts
This Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe is a total game-changer for those nights when you want great taste without fuss. The crispy crust, luscious sauce, and melty cheese come together effortlessly, making it a dish you’ll want to come back to again and again. Grab your ingredients, roll up your sleeves, and get ready to impress yourself and anyone at your table with this cozy, crave-worthy classic!
Print
Easy Weeknight Chicken Parmesan: Crispy, Cheesy, Oven-Baked Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Gluten Free
Description
This Easy Weeknight Chicken Parm is a crispy, cheesy, and oven-baked delight that makes for a perfect family dinner. Featuring tender chicken cutlets coated in a flavorful almond flour and Parmesan crust, topped with homemade marinara sauce and melted mozzarella cheese, it’s both gluten-free and packed with savory Italian flavors. Simple to prepare and quick to cook, this recipe is perfect for busy weeknights when you want comfort food without the fuss.
Ingredients
Sauce
- 4 x 15 oz jars crushed tomatoes or marinara sauce
- 8 garlic cloves, minced
- 2 tablespoons olive oil or avocado oil
- Sea salt, to taste
- Black pepper, to taste
Chicken Cutlets
- 16 thin chicken cutlets
- Sea salt, to taste
- Black pepper, to taste
- 6 large eggs, room temperature
- 2 cups almond flour
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder or onion powder
- 1 cup Parmesan cheese, finely grated (half of 2 cups total)
- 6 tablespoons olive oil or avocado oil (remaining for drizzling)
Toppings
- 2 cups shredded mozzarella cheese
- 1 cup Parmesan cheese, finely grated (remaining half)
- Fresh basil leaves or chopped parsley, for garnish
Instructions
- Preheat and prepare pans: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper and drizzle each with 1 tablespoon of oil to prevent sticking and help crisp the chicken.
- Make the marinara sauce: In a medium saucepan, heat 2 tablespoons of olive or avocado oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute, being careful not to burn it. Pour in the crushed tomatoes and let simmer gently for 10 to 15 minutes until the sauce thickens slightly. Season with salt and black pepper to taste, then set aside.
- Prepare the chicken: Pat the chicken cutlets dry with paper towels and season both sides with sea salt and black pepper to enhance flavor.
- Prepare dredging stations: In one shallow bowl, beat the eggs thoroughly. In another bowl, combine almond flour, Italian seasoning, garlic powder or onion powder, and half of the grated Parmesan cheese (1 cup). This mixture will create a flavorful, gluten-free crust.
- Coat the chicken: Dip each chicken cutlet first into the beaten eggs, allowing excess to drip off, then dredge it evenly in the almond flour and Parmesan mixture, pressing gently to adhere a firm coating.
- Bake the cutlets: Arrange the coated cutlets in a single layer on the prepared baking sheets. Drizzle the remaining 6 tablespoons of olive or avocado oil evenly over the top of the cutlets to promote browning and crispiness. Bake in the oven for about 20 minutes, then carefully flip each cutlet over and bake for an additional 10 minutes until golden brown and cooked through (internal temperature should reach 165°F/74°C).
- Add sauce and cheese: Remove the baking sheets from the oven. Spoon a generous amount of the cooked marinara sauce over each chicken cutlet, then sprinkle equally with shredded mozzarella cheese and the remaining grated Parmesan cheese (1 cup). Return the trays to the oven and bake for another 8 to 10 minutes or until the cheese is bubbly and melted, forming a delicious cheesy topping.
- Garnish and serve: Once out of the oven, garnish each chicken parmigiana with fresh basil leaves or chopped parsley for a fresh, vibrant touch. Serve hot and enjoy your comforting, crispy, and cheesy chicken parm made easy on a weeknight.
Notes
- For extra crispiness, you can broil the chicken for 1-2 minutes at the end but watch carefully to prevent burning.
- Thin chicken cutlets work best; if using thicker pieces, pound them to an even thickness for uniform cooking.
- This recipe is naturally gluten-free by substituting almond flour instead of traditional breadcrumbs.
- Leftover chicken parm can be stored in an airtight container in the fridge for up to 3 days.
- Use fresh herbs like basil or parsley to add a bright finish and enhance the presentation.
