Crispy Baked Chicken Parmesan
A quick and easy baked chicken parmesan recipe with a crispy golden crust, melty cheese, and tangy marinara sauce. Perfect for busy weeknights and comforting dinners without the mess of frying.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Total Time: 42 minutes
- Yield: 2 servings 1x
- Category: Main Course
- Cuisine: Italian
Ingredients
Scale
- 2 boneless, skinless chicken breasts, pounded to even thickness
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups panko breadcrumbs
- 1/3 cup grated Parmesan cheese
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp garlic powder
- Olive oil or cooking spray, for coating
- 1/4 cup marinara sauce per chicken breast
- 1/4 cup shredded mozzarella cheese per chicken breast
- Extra Parmesan cheese, for topping
- Fresh basil leaves (optional, for garnish)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the chicken breasts between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to pound them to an even thickness of about 1/2 inch.
- Set up your breading station: In one shallow bowl, add 1/2 cup all-purpose flour. In a second bowl, whisk 2 large eggs. In a third bowl, combine 1 1/2 cups panko breadcrumbs, 1/3 cup grated Parmesan cheese, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp garlic powder, salt, and pepper to taste.
- Season the chicken lightly with salt and pepper. Dredge each piece in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, coating completely.
- Press the chicken into the breadcrumb mixture, coating evenly and pressing lightly so the crumbs adhere well. For extra crunch, dip again in egg and breadcrumbs for a double coating.
- Place the breaded chicken on a wire rack set over a rimmed baking sheet. Lightly spray or brush the tops with olive oil.
- Bake for 20 minutes until the chicken is mostly cooked through and the crust is turning golden.
- Remove from the oven and spoon 1/4 cup marinara sauce over each piece. Top with 1/4 cup shredded mozzarella cheese and a sprinkle of extra Parmesan.
- Return to the oven and bake for another 5-7 minutes until the cheese is melted and bubbly with light browning.
- Rest for 5 minutes before serving to allow juices to redistribute and cheese to set slightly.
Notes
Use a wire rack on the baking sheet to keep the crust crispy all around. Lightly coat the breaded chicken with olive oil or cooking spray before baking for a golden crust. Rest the chicken after baking to keep it juicy. For gluten-free, substitute panko with gluten-free breadcrumbs or almond flour. Avoid microwaving leftovers to maintain crispiness; reheat in the oven instead.
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 425
- Sugar: 4
- Sodium: 600
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 20
- Fiber: 2
- Protein: 40
Keywords: chicken parmesan, baked chicken parmesan, crispy chicken, easy dinner, weeknight meal, comfort food, Italian chicken