Description
A crispy, juicy baked chicken parmesan recipe that uses a three-step dredge and panko breadcrumbs to achieve a restaurant-quality crunch without deep frying. This weeknight-friendly meal is ready in under 30 minutes of active time.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts (sliced into 4 cutlets and pounded to ½-inch thickness)
- ½ cup all-purpose flour
- 2 large eggs (beaten with a pinch of salt and pepper)
- 1 cup panko breadcrumbs
- ½ cup freshly grated Parmesan cheese
- 1 tablespoon dried Italian seasoning
- 1 teaspoon garlic powder
- 2 cups marinara sauce (warmed)
- 2 cups low-moisture mozzarella cheese (shredded)
- 2 tablespoons extra virgin olive oil
- Salt and black pepper to taste
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper or a silicone mat.
- Slice chicken breasts horizontally to create cutlets. Pound them to an even ½-inch thickness and season both sides with salt and pepper.
- Set up a breading station with three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of panko, grated Parmesan, Italian seasoning, and garlic powder.
- Dredge each chicken cutlet in flour, shaking off excess. Dip into the egg wash, then press firmly into the breadcrumb mixture to ensure a thick, even coating.
- Place breaded chicken on the prepared baking sheet. Drizzle or brush the tops lightly with olive oil.
- Bake for 15 minutes until the chicken is opaque and the breading is lightly golden.
- Remove from oven. Spoon about ¼ cup of warm marinara sauce over each piece of chicken.
- Top generously with shredded mozzarella cheese.
- Return to oven and bake for another 5-7 minutes until the cheese is melted, bubbly, and starting to brown.
- Remove from oven and let rest for 5 minutes before serving to allow juices to redistribute and cheese to set.
- Garnish with fresh basil if desired and serve immediately.
Notes
[‘Pound the chicken evenly to ensure consistent cooking.’, ‘Press breadcrumbs firmly onto the chicken to prevent them from falling off.’, ‘Use warm sauce to prevent shocking the crust and making it soggy.’, ‘Shred your own mozzarella cheese for better melting; avoid pre-shredded varieties.’, ‘Do not overcrowd the pan; give each piece space to bake rather than steam.’, ‘Let the chicken rest for 5 minutes after baking to keep it juicy.’]
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cutlet with sauce
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: baked chicken parmesan, chicken parmesan recipe, weeknight dinner, easy chicken dinner, crispy baked chicken, family friendly meals