Chicken Parmesan gets soggy from the marinara sauce. The sauce is meant for flavor but not to drown the chicken out. It also makes a spot on the chicken where the breading softens. The remaining part of the chicken not covered in sauce is able to remain crispy. In this recipe we bake the marinara sauce with the chicken which helps the juices evaporate. Some people like to serve the chicken on a layer of marinara, but that take away from the crispiness. This isn't a bad thing, just preference.u003cbr/u003eu003cbr/u003eBut if you're really going for the crispy breading, you can cook the chicken separately, then serve it with a heavy tablespoon of sauce on top, a sprinkle of shredded parmesan cheese, and a side dish of more sauce for those who are interested. u003cbr/u003e