Oven-Baked Chicken Parmesan

Written By: Marlene Osteen | Issue: April 2025 | Photograph By: Susan Renfro

Chicken Parmesan at Four65 Woodfire Bistro + Bar isn’t just a dish – it’s a glimpse into Chef John Johnson’s lifelong habit of figuring things out in the kitchen.

Long before he ran this wood-fired spot in Highlands, John was a kid in Athens, Georgia, cooking for himself because his parents – both paramedics – worked long shifts.

His cooking education didn’t come from culinary school; it came from hunger, curiosity, and a mom who let him stir pots and taste sauces. His cooking is rooted in a career that started, like so many, at the sink – he was 17 and washing dishes when he realized the people working the line seemed to be having a lot more fun. From there, he did it all: line cook, event caterer, bartender, manager. But at his core, he’s always been a cook, the kind who loves food not because it’s aspirational but because it’s good company.

That same make-it-work spirit led to this oven-baked version of Chicken Parmesan –born not from a perfectly planned recipe, but from a need to feed people well with the tools at hand. In fact, it started as a staff meal, a way to lift spirits after a punishing month of service. Johnson wanted to make something comforting and familiar, the kind of dish that feels like a pat on the back. It worked – almost too well. The staff devoured it, the regulars got curious, and before long, it found a home on the specials board.

Now, it shows up whenever the mood strikes, like an old friend who never needs an invitation.

That ethos defines Four65, a restaurant built on wood-fired comfort, where wood-fired comfort is the house specialty. It’s the kind of place where the pizza crust blisters properly, the mac and cheese arrive in cast iron, and the daily specials are less about showing off and more about making something good to eat.

The magic of this Chicken Parmesan is not in innovation, but in intention. It’s food made by a chef with the confidence that people don’t need tricks – they need something hot and delicious. In a world where chefs are often chasing the next clever thing, Johnson understands that sometimes the most satisfying cooking is the kind that you’ve loved all along.

Chef John Johnson’s Chicken Parmesan
Serves 4

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each), halved horizontally (butterflied or fully split)
Olive oil (for sheet pan)
2 cups sourdough breadcrumbs
½ cup grated parmesan cheese
2 tablespoons dried oregano
1 tablespoon dried basil
1½ teaspoons granulated garlic
1½ teaspoons dried thyme
1 tablespoon kosher salt
1½ teaspoons black pepper
2 large eggs
1 cup water
2 cups marinara (store-bought or homemade with San Marzano tomatoes, basil, kosher salt, and cracked pepper)
1 cup shredded mozzarella
Extra grated parmesan, because it’s the right thing to do
12 oz fettuccine (or any pasta you’ve got handy)

 

Instructions

Preheat oven to 350°F and lightly oil a sheet pan.

Cook the pasta according to package directions. Set aside.

In one shallow dish, combine breadcrumbs, parmesan, oregano, basil, garlic, thyme, salt, and pepper. In another, whisk together the eggs and water.

Set up a breading station: wet, dry, wet, dry. Dip each piece of chicken into the egg wash, then into the breadcrumbs—repeat to make sure every inch is well-armored.

Arrange the breaded chicken on the prepared sheet pan. Bake for 15 minutes, flip gently, and continue baking until the internal temperature hits 165°F (about 10-15 minutes more).

Spoon warm marinara over each cutlet. Blanket generously with mozzarella and a flurry of parmesan, then return to the oven until the cheese melts into bubbly glory (about 5 minutes).

Toss the pasta with remaining marinara, warming gently over medium heat. If you have roasted tomatoes or vegetables, stir them in at the end.

To serve, swirl the pasta into a loose nest, crown with the chicken, and scatter more parmesan over the top. A final drizzle of olive oil wouldn’t hurt.