Preheat your oven to 400°F and line a large baking sheet with parchment paper or aluminum foil for easy cleanup. Arrange the parchment so it covers the entire surface, preventing any drips onto your oven rack.

Place chicken breasts between two sheets of plastic wrap and pound them to even ½-inch thickness using a meat mallet or rolling pin. This ensures uniform cooking so all pieces finish at exactly the same time without dry spots.

Set up three shallow bowls in assembly-line fashion: one with flour mixed with salt and pepper, one with beaten eggs, and one combining Italian breadcrumbs with minced garlic and dried oregano. Work methodically through each coating station to build the crispy exterior layer.

Coat each chicken breast in the flour mixture first, shaking off excess, then dip into beaten eggs, and finally press firmly into the breadcrumb mixture until fully covered. The oven chicken parm's texture depends completely on thorough coating at this stage.

Brush each coated breast lightly with olive oil on both sides and arrange on your prepared baking sheet in a single layer. Bake for 15-18 minutes until the coating turns golden and the chicken reaches an internal temperature of 165°F when tested with a meat thermometer.

Remove the sheet from the oven and top each breast with marinara sauce, shredded mozzarella, and a sprinkle of fresh Parmesan cheese. Return to the oven for 6-8 minutes until the cheese melts completely and begins to bubble slightly at the edges.

While the baked chicken parmesan recipe finishes cooking, bring a large pot of salted water to a boil and cook your pasta according to package directions. This timing coordination means everything arrives at the table piping hot and ready to eat.

Remove from oven and garnish generously with fresh parsley and additional Parmesan if desired. Let rest for 2 minutes before serving over hot pasta with extra marinara sauce spooned on top.