1-First Step: Preheat your oven to 425°F and line a baking sheet with parchment paper. Set up a wire rack on top for air circulation this key for crispy results. Gather three shallow bowls: one for flour seasoned with salt and pepper, one for beaten eggs, and one for panko mixed with Parmesan, garlic powder, salt, and pepper. Pound chicken breasts to 1/2-inch thickness between plastic wrap using a meat mallet. This ensures even cooking and juiciness, taking about 5 minutes.

2-Second Step: Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, letting drip, then press firmly into the panko-Parmesan mixture, coating all sides generously. The double crunch from panko makes this healthy oven baked chicken parmesan shine. Place coated chicken on the wire rack. Lightly spray or brush tops with olive oil for golden crispiness. This step takes 10 minutes and works for gluten-free swaps by using alternative flour.

3-Third Step: Bake in the preheated oven for 20-25 minutes, flipping halfway through with tongs. Check internal temperature reaches 165°F use a thermometer for safety. The high heat crisps the outside while keeping meat tender. For low-calorie versions, skip the oil spray. If adapting for kids, reduce seasoning here.

4-Fourth Step: Spoon 1/2 cup marinara sauce over each breast right on the rack. Sprinkle 1/2 cup mozzarella on top. Switch oven to broil and cook 2-3 minutes until cheese bubbles and browns. Watch closely to avoid burning. This melts everything into classic chicken parm glory.

5-Final Step: Remove from oven and rest 5 minutes. Serve hot with pasta or salad. Total time: 40 minutes. Pairs great for gatherings; transport in foil for potlucks. For a stovetop twist, see easy chicken parmesan. Compare with this baked chicken parmesan from Well Plated.