Baked chicken parmesan without dairy relies on a well-seasoned, extra-crispy coating. Chicken breasts are breaded in panko and breadcrumbs with Italian seasoning and garlic, baked until golden, and topped with warm marinara and fresh basil.

Why It Works

Most of what makes chicken parmesan good is the crisp coating and the sauce. Season the crumbs generously, press them firmly onto the chicken, drizzle with olive oil, and bake on a rack. Broil for the last 2 to 3 minutes for extra crunch. Add the sauce just before serving.

Kosher Notes

Classic chicken parmesan combines chicken and cheese, which kosher law doesn’t allow. This version is meat (fleishig) with no dairy. Check that your marinara is pareve.

Leftovers

The crumb mixture keeps for 2 days. Leftovers reheat at 350°F in 10 to 12 minutes.

Easy Baked Chicken Parmesan Without Dairy - Crispy Kosher Comfort Food

This kosher-friendly chicken parmesan skips the dairy but keeps all the crispy, savory flavors you love in an easy baked version.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian-American, Jewish

Calories: 385

Ingredients Method Notes

Ingredients

For the Chicken

4 boneless, skinless chicken breasts pounded to 1/2 inch thickness
1 cup all-purpose flour
2 large eggs beaten
1.5 cups panko breadcrumbs
1/2 cup regular breadcrumbs
2 teaspoons Italian seasoning
1 teaspoon garlic powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
3 tablespoons olive oil

For Serving

2 cups marinara sauce warmed
1/4 cup fresh basil leaves torn

What I use for this recipe

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Method

Preparation

Preheat oven to 425°F (220°C). Place a wire rack on a large rimmed baking sheet and spray with cooking spray.
Set up three shallow dishes: flour in the first, beaten eggs in the second, and in the third combine panko breadcrumbs, regular breadcrumbs, Italian seasoning, garlic powder, salt, and pepper.
Pat chicken breasts dry and season both sides with salt and pepper. If needed, pound to even 1/2-inch thickness.

Breading and Baking

Working with one piece at a time, dredge chicken in flour, shaking off excess. Dip in beaten eggs, letting excess drip off. Finally, press into breadcrumb mixture, coating both sides thoroughly.
Place breaded chicken on the prepared wire rack. Drizzle the olive oil evenly over the top of each piece.
Bake for 20-25 minutes, until internal temperature reaches 165°F (74°C) and coating is golden brown and crispy.
Let rest for 5 minutes, then serve immediately with warmed marinara sauce and fresh basil.

Notes

For extra crispy results, you can broil for the last 2-3 minutes of cooking. Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-12 minutes to maintain crispiness. The breadcrumb mixture can be prepared up to 2 days ahead and stored in an airtight container.

Nutrition Facts

4 servings per recipe

Serving size 1 serving

Calories 385

% Daily Value*

Total Fat 16g 21%

Saturated Fat 3g 15%

Trans Fat 0g

Cholesterol 125mg 42%

Sodium 680mg 30%

Dietary Fiber 2g 7%

Total Sugars 3g

Protein 42g 84%

Easy Baked Chicken Parmesan Without Dairy – Crispy Kosher Comfort Food

Why It Works

Kosher Notes