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Baked Chicken Parmesan

Baked Chicken Parmesan

This recipe simplifies the traditional fried version, delivering all the beloved cheesy, saucy goodness without the mess or extra oil.
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Prep Time 20 minutes
Cook Time 25 minutes
Resting Time 5 minutes
Total Time 45 minutes
Servings: 4 chicken breasts
Course: Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 1.5 lbs total)
  • 1 cup Panko breadcrumbs
  • 1/2 cup grated Parmesan cheese , plus more for topping
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 large eggs , beaten
  • 1/4 cup all-purpose flour
  • 1 (24-ounce) jar marinara sauce
  • 1.5 cups shredded mozzarella cheese
  • Fresh basil , for garnish (optional)

Equipment

  • 9x13 inch baking dish
  • Shallow dish or pie plate

Method
 

  1. Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish with cooking spray or a little olive oil.
  2. In a shallow dish or pie plate, combine the Panko breadcrumbs, 1/2 cup grated Parmesan cheese, Italian seasoning, garlic powder, salt, and pepper. Mix well. In a second shallow dish, whisk the two eggs. In a third shallow dish, place the flour.
    1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese, 1 teaspoon dried Italian seasoning, 1/2 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 large eggs, 1/4 cup all-purpose flour
  3. 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.
    4 boneless, skinless chicken breasts
  4. Working with one chicken breast at a time, dredge it lightly in flour, shaking off any excess. Then, dip it into the beaten eggs, ensuring it's fully coated. Finally, press the chicken into the breadcrumb and Parmesan mixture, coating both sides generously.
    4 boneless, skinless chicken breasts, 1/4 cup all-purpose flour, 2 large eggs, 1 cup Panko breadcrumbs, 1/2 cup grated Parmesan cheese
  5. Spread about half of the marinara sauce evenly over the bottom of the prepared baking dish. Arrange the breaded chicken breasts in a single layer on top of the sauce.
    1 (24-ounce) jar marinara sauce, 4 boneless, skinless chicken breasts
  6. Spoon the remaining marinara sauce over the top of each chicken breast, making sure to cover them well. Sprinkle the shredded mozzarella cheese evenly over the sauce-covered chicken. You can also add a little extra grated Parmesan cheese for more flavor.
    1 (24-ounce) jar marinara sauce, 1.5 cups shredded mozzarella cheese, 1/2 cup grated Parmesan cheese
  7. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the cheese is melted and bubbly, with a few golden-brown spots.
  8. Let the Baked Chicken Parmesan rest for 5-10 minutes before serving. This allows the juices to redistribute, making the chicken more tender and moist. Garnish with fresh basil, if desired. Serve hot.
    Fresh basil

Notes

Once cooled, store any leftover Baked Chicken Parmesan in an airtight container in the refrigerator for up to 3-4 days. Reheat in oven at 350°F for 15-20 minutes or on stovetop. Can be frozen for 2-3 months.