Baked Chicken Parmesan (No Breading)
Prep time: 
Cook time: 
Total time: 
  • 4 (4 oz) chicken breasts
  • Mixed vegetables of choice (fresh or frozen, thawed)
  • 1 jar (24 oz) pasta sauce or marinara sauce (my favorite is Classico Roasted Garlic)
  • ⅓ cup grated parmesan cheese + more for topping
  • ¾ tsp dried oregano
  • ½ tsp dried thyme
  • Salt & pepper
  1. Preheat oven to 400F.
  2. Spread a thin layer of sauce on the bottom of a 9x13 baking dish.
  3. In a small or medium bowl, mix ⅓ cup grated parmesan with oregano, thyme, and some pepper.
  4. Rinse chicken breasts.
  5. Using one hand to hold the chicken, sprinkle salt and parmesan mixture on both sides of chicken breast with the clean hand and place into baking dish. Repeat until all chicken is done.
  6. Arrange vegetables around the chicken and season with salt, pepper, and any other seasonings you like to use.
  7. Cover chicken with tomato sauce. You may also add sauce to vegetables if you want but I find that's not necessary because the sauce will spread to them during baking.
  8. Bake for 30 minutes.
  9. Remove from oven and top chicken (and vegetables if you like) with parmesan cheese.
  10. Bake for another 5-10 minutes or until chicken reaches 165F.
Sometimes chicken breasts can be huge. I usually have to slice mine in half width-wise and then slice it in half butterfly style to make 3 - 4 chicken pieces.
Recipe by Kate Gwyn at