Classic Italian Baked Chicken Parmesan with Veggies
A lighter take on the Italian-American classic: golden, oven-baked chicken cutlets layered with marinara sauce, melted mozzarella, and Parmesan cheese — served alongside roasted Mediterranean vegetables. It’s hearty, cheesy, and comforting without being heavy.
⏱️ Time
Prep: 20 minutes
Cook: 35 minutes
Total: 55 minutes
Ingredients
For the Chicken Parmesan:
2 large chicken breasts (cut in half horizontally for 4 thin cutlets)
1 cup breadcrumbs (Italian or panko)
½ cup grated Parmesan cheese
1 tsp dried oregano
1 tsp garlic powder
½ tsp paprika
Salt and black pepper to taste
2 eggs, beaten
½ cup all-purpose flour
1 ½ cups marinara sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
2 tbsp olive oil (for baking or spraying)
Fresh basil for garnish
For the Roasted Veggies:
1 zucchini, sliced
1 red bell pepper, chopped
1 small red onion, cut into wedges
1 cup cherry tomatoes
1 tbsp olive oil
½ tsp dried Italian herbs (or oregano + thyme)
Salt and black pepper to taste
Instructions
Step 1: Prepare the Chicken
1. Preheat oven to 425°F (220°C).
2. Place flour, beaten eggs, and breadcrumb mixture (breadcrumbs + Parmesan + oregano + garlic powder + paprika + salt + pepper) in three separate bowls.
3. Dredge chicken: coat each piece in flour, then dip in egg, and finally press into the breadcrumb mix until fully coated.
4. Arrange on a parchment-lined baking sheet, lightly drizzle or spray with olive oil.
Step 2: Bake the Chicken
Bake for 20 minutes, flipping halfway, until crispy and golden.
Spoon marinara sauce over each piece, then top with mozzarella and a sprinkle of Parmesan.
Return to the oven and bake another 10 minutes, or until cheese is melted and bubbly.
Step 3: Roast the Veggies
On a separate tray, toss zucchini, bell pepper, onion, and cherry tomatoes with olive oil, herbs, salt, and pepper.
Roast in the oven (same temperature) for 20–25 minutes, until tender and lightly caramelized.
Step 4: Serve
Plate each chicken cutlet with roasted veggies on the side.
Garnish with fresh basil and an extra sprinkle of Parmesan.
Notes & Tips
Extra crisp: Use panko breadcrumbs and bake on a wire rack for even air circulation.
Low-carb option: Replace breadcrumbs with crushed almonds or almond flour.
Homemade marinara: Simmer crushed tomatoes with garlic, olive oil, and basil for 15 minutes for a fresher flavor.
❓ frequently asked questions FAQ
Q: Can I use air fryer instead of baking?
A: Yes! Air fry at 400°F (200°C) for 8–10 minutes per side, then top with sauce and cheese and air fry another 2–3 minutes.
Q: Can I use other veggies?
A: Absolutely. Try roasted carrots, eggplant, or broccoli — all go great with this dish.
Q: Can I make it ahead?
A: Yes, bread and bake the chicken without sauce, then refrigerate. Add sauce and cheese just before reheating for best crispness.
Nutrition information
Calories: ~480 kcal
Protein: 45g
Carbs: 24g
Fat: 22g
Fiber: 4g