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Homemade from scratch chicken parmesan with sourdough bread crumbs over pasta with marinara sauce.
Brianna Hughes

Easy Chicken Parmesan with Sourdough Breadcrumbs (No Flour or Egg Needed)

This easy Chicken Parmesan with sourdough breadcrumbs is a simple twist on the classic favorite. A thin layer of mayonnaise keeps the chicken tender while helping the crispy breadcrumb coating stick perfectly. Topped with marinara sauce and melted mozzarella, it's an easy, family-friendly dinner that's perfect for any night of the week.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 Pieces
Course: dinner
Cuisine: American, American Comfort Food, Italian
Calories: 500
Ingredients Method Notes

Ingredients
  

  • 2 chicken breasts
  • 1/2 cup mayonnaise
  • 1/2 cup parmesan cheese shredded
  • 1/2 cup sourdough breadcrumbs or regular breadcrumbs
  • 1/2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup mozzarella shredded
  • chopped oregano (optional) for garnish
  • olive oil spray for extra crispiness

Method
 

  1. Preheat your oven to 400 degrees.
  2. Cut the chicken breasts in half horizontally to make 4 chicken pieces. Place in between 2 sheets of plastic wrap and gently pound chicken with a meat mallet. This will help the chicken cook more evenly.
  3. In a large bowl, combine oregano, parmesan cheese, sourdough breadcrumbs, salt, and pepper. Mix well.
  4. Coat the chicken with mayonnaise on each side then place in breadcrumb dish. Gently press down to coat each side of the chicken with the breadcrumb mixture. Then place on a pan.
  5. Bake in the oven for about 15 minutes or until the internal temperature reaches 165.
  6. Remove from the oven and spoon marinara sauce over each piece of chicken. Top with mozzarella cheese and place back in the oven.
  7. Bake for an additional 3 minutes or until the cheese melts. You can choose to broil for a couple of minutes but make sure you stay close to prevent burning.
  8. Remove from oven and let sit for about 5 minutes so the juices can redistribute inside the chicken. Serve over your favorite pasta with marinara sauce, alfredo, or a side of vegetables. Enjoy!

Notes

  • Sourdough breadcrumbs: Homemade sourdough breadcrumbs work best for flavor and texture, but any plain or Italian-style breadcrumbs can be used. This is also a great way to use up stale sourdough bread.
  • Even chicken thickness matters: Pounding the chicken to an even thickness helps it cook evenly and stay tender. Don’t skip this step.
  • Don’t overload the sauce: Add just enough marinara to complement the chicken while keeping some crispy edges exposed for texture.
  • Cheese tip: Freshly shredded mozzarella melts better than pre-shredded cheese, but either will work.
  • Crispier finish: For extra crispiness, lightly spray the breadcrumb coating with olive oil before baking.
  • Broiler option: You can broil for 1–2 minutes at the end to brown the cheese, but watch closely to prevent burning.
  • Make ahead: You can bread the chicken ahead of time and refrigerate it for up to 6–8 hours before baking.
  • Serving idea: This is delicious served with pasta, Alfredo sauce, marinara, or sourdough garlic bread for a full cozy meal.
  • Storage: Store leftovers in the fridge for up to 4 days. Reheat in the oven to keep the coating crisp.