Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet with cooking spray or a drizzle of olive oil, or line it with parchment paper for easier cleanup.olive oil spray or a drizzle of olive oil
- If your chicken breasts are very thick, you can pound them to an even thickness of about 1/2 inch. This helps them cook more evenly and quickly. You can do this by placing each chicken breast between two pieces of plastic wrap or inside a large zip-top bag and gently pounding with a meat mallet or the bottom of a heavy pan.2 boneless, skinless chicken breasts
- Create three shallow dishes or pie plates for the breading process.
- In the first dish, combine the all-purpose flour with the Italian seasoning, garlic powder, salt, and pepper. Whisk to combine.1/4 cup all-purpose flour, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- In the second dish, whisk the two large eggs until well combined.2 large eggs
- In the third dish, combine the Panko breadcrumbs and the 1/2 cup of grated Parmesan cheese. Stir them together.1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Take each chicken breast and dredge it first in the seasoned flour, ensuring it's fully coated. Shake off any excess flour.2 boneless, skinless chicken breasts, 1/4 cup all-purpose flour, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper
- Then, dip the floured chicken into the beaten eggs, allowing any excess egg to drip off.2 boneless, skinless chicken breasts, 2 large eggs
- Finally, press the chicken firmly into the Panko and Parmesan mixture, making sure both sides are generously coated. Place the breaded chicken breasts onto the prepared baking sheet.2 boneless, skinless chicken breasts, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
- Lightly spray the tops of the breaded chicken breasts with cooking spray or drizzle with a little olive oil. Bake the chicken in the preheated oven for 20 minutes. This initial bake helps to crisp up the Panko coating and start cooking the chicken through.olive oil spray or a drizzle of olive oil, 2 boneless, skinless chicken breasts
- After 20 minutes, carefully remove the baking sheet from the oven. Spoon a generous amount of marinara sauce over each chicken breast, spreading it to cover the surface. Don't be afraid to be generous with the sauce.1 24 ounce jar marinara sauce, 2 boneless, skinless chicken breasts
- Arrange the thinly sliced or shredded mozzarella cheese over the marinara sauce on each chicken breast. Sprinkle a little extra grated Parmesan cheese over the mozzarella, if desired.8 ounces fresh mozzarella cheese, 1/2 cup grated Parmesan cheese, 1 24 ounce jar marinara sauce, 2 boneless, skinless chicken breasts
- Return the baking sheet to the oven and bake for another 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C), the sauce is bubbling, and the cheese is melted, golden, and slightly browned.2 boneless, skinless chicken breasts, 1 24 ounce jar marinara sauce, 8 ounces fresh mozzarella cheese, 1/2 cup grated Parmesan cheese
- Once baked, remove the Baked Chicken Parmesan from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute, making the chicken more tender. Garnish with fresh basil leaves, if using. Serve hot with your favorite pasta, a side salad, or crusty bread.fresh basil leaves, 2 boneless, skinless chicken breasts
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave, toaster oven, or regular oven. Can be frozen for up to 2-3 months.