Chicken Parmesan, or pollo alla Parmigiana, is one of those Italian-American classics that feels both cozy and celebratory. Traditionally, it involves breaded and fried cutlets layered with tomato sauce and cheese, then finished in the oven. This simplified, five-ingredient baked version honors the spirit of the original while trimming down the steps and cleanup.
Slicing the chicken breasts thinly helps them cook quickly and evenly, and using a good-quality jarred marinara brings in slow-simmered flavor without hovering over the stove. It’s the kind of weeknight recipe that tastes like you put in far more effort than you actually did, making it ideal for busy evenings or casual dinners with friends.
Baked chicken Parmesan served with pasta
This sliced chicken breast Parmesan bake is wonderfully versatile at the table. For a classic pairing, serve it over a bed of spaghetti or penne to catch all the extra marinara and melted cheese. If you’d like something lighter, a simple green salad with a bright vinaigrette helps balance the richness of the dish, and roasted vegetables—such as broccoli, green beans, or zucchini—roast happily in the oven alongside it.
Garlic bread or a crusty baguette is perfect for swiping up any leftover sauce. For a more comforting, Midwestern-style spread, you can plate it with buttered noodles and a side of steamed green beans or a crisp Caesar salad.
5-Ingredient Oven-Baked Sliced Chicken Breast Parmesan
Servings: 4 servings.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
1 1/2 cups jarred marinara sauce (choose a brand you enjoy on its own)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 tablespoon olive oil, plus more for greasing the baking dish
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
Directions
Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar-sized oven-safe pan to prevent sticking.
Prepare the chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, slice each breast horizontally into 2–3 thin cutlets, about 1/2 inch thick. This helps them cook quickly and stay tender.
Season the chicken: Arrange the sliced chicken in a single layer in the prepared baking dish. Drizzle with 1 tablespoon olive oil and season lightly with kosher salt and freshly ground black pepper, if using. Turn the pieces to coat both sides.
Add the marinara: Spoon the jarred marinara evenly over the chicken slices, making sure each piece is well coated. A light blanket of sauce helps keep the chicken moist in the oven.
Top with cheeses: Sprinkle the shredded mozzarella evenly over the sauced chicken, followed by the grated Parmesan. The mozzarella gives you that classic stretch, while the Parmesan adds a salty, nutty depth that defines Chicken Parmesan.
Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest piece should read 165°F/74°C) and the cheese is melted and bubbling around the edges.
Optional browning: For a more deeply browned, slightly blistered top, switch the oven to broil for 1–3 minutes at the end of baking, watching carefully so the cheese doesn’t burn.
Rest and serve: Let the chicken rest for about 5 minutes before serving. This brief rest allows the juices to settle and makes it easier to portion. Serve hot with your choice of pasta, salad, or vegetables.
Variations & Tips
Because this is a streamlined version of Chicken Parmesan, it’s easy to adapt to your kitchen and preferences. If you miss the crunch of traditional breading, sprinkle a handful of seasoned breadcrumbs (tossed with a teaspoon of olive oil) over the cheese before baking for a lightly crisp top. For extra flavor, you can rub the sliced chicken with a clove of cut garlic or sprinkle it with dried Italian herbs (oregano, basil, or thyme) before adding the sauce.
If you prefer white meat with a bit more richness, substitute boneless, skinless chicken thighs and adjust the baking time slightly, cooking until they reach 175°F for tenderness. To make it a bit heartier and more vegetable-forward, tuck thin slices of zucchini, eggplant, or baby spinach leaves around the chicken before adding marinara; they’ll soften and soak up the sauce as everything bakes. For a spicier take, choose an arrabbiata-style marinara or stir in a pinch of red pepper flakes.
Finally, if you’re cooking for two, halve the recipe and use an 8×8-inch dish, keeping an eye on the baking time since a smaller dish can cook a bit faster.
