Description
A quick and easy baked chicken parmesan recipe that delivers a crispy, cheesy crust without frying, perfect for weeknight dinners and busy families.
Ingredients
Scale
- 1 to 1½ pounds boneless, skinless chicken breasts (450-680g), pounded to even thickness
- 1½ cups (150g) Japanese-style panko breadcrumbs
- ½ cup (50g) freshly grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- Salt and black pepper to taste
- 2 large eggs, beaten
- ½ cup (60g) all-purpose flour
- 1 cup (100g) shredded mozzarella cheese
- About 1 cup (240ml) marinara sauce
- Olive oil or melted butter for spraying
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and set a wire rack on top.
- Pound the chicken breasts to about ½ inch (1.3 cm) thickness using a meat mallet or rolling pin.
- Prepare three shallow bowls: one with flour seasoned with a pinch of salt and pepper; one with beaten eggs; and one with the breadcrumb mixture (combine panko, Parmesan, Italian seasoning, garlic powder, salt, and pepper).
- Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg, and finally coat thoroughly with the breadcrumb mixture. Press the crumbs gently to adhere well.
- Place the breaded chicken on the wire rack on your baking sheet. Lightly spray or brush the tops with olive oil or melted butter.
- Bake for 20 minutes until the crust is golden and crispy and the chicken is nearly cooked through.
- Remove the chicken from the oven and spoon marinara sauce evenly over each piece, then top generously with shredded mozzarella cheese.
- Return to the oven and bake for an additional 5-7 minutes or until the cheese is bubbly and slightly golden.
- Let the chicken rest for 5 minutes before serving to lock in juices.
Notes
Use a wire rack and spray the chicken with olive oil or melted butter before baking for a crispy crust. Pounding chicken to even thickness ensures even cooking. Rest chicken after baking to keep it juicy. For gluten-free, substitute gluten-free panko or almond flour. For dairy-free, use vegan cheese and nutritional yeast.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: One chicken breast w
- Calories: 450
- Fat: 18
- Carbohydrates: 20
- Fiber: 2
- Protein: 45
Keywords: chicken parmesan, baked chicken parmesan, easy chicken parmesan, crispy chicken, no-fry chicken parmesan, weeknight dinner, comfort food