Baked Chicken Parmesan
This classic comfort food transforms tender chicken breast into a crispy, golden masterpiece topped with rich marinara sauce and melted mozzarella cheese. By baking instead of frying, this healthier version delivers all the satisfying flavors of traditional chicken parmesan with less oil and hassle.
Equipment
- Large baking dish
- Meat mallet
- Three shallow dishes
- Measuring cups
- Cooking spray
- meat thermometer
Ingredients
- 4 boneless skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs beaten
- 2 cups Italian seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil chopped
- Salt and pepper to taste
- Cooking spray
Instructions
- Preheat oven to 425°F and spray a large baking dish with cooking spray.
- Pound chicken breasts to 1/2-inch thickness and season with salt and pepper.
- Set up three shallow dishes: flour in the first, beaten eggs in the second, and breadcrumbs mixed with Parmesan in the third.
- Dredge each chicken breast in flour, dip in eggs, then coat thoroughly with breadcrumb mixture.
- Place coated chicken in prepared baking dish and spray tops with cooking spray.
- Bake for 20 minutes until chicken reaches internal temperature of 165°F.
- Remove from oven and top each piece with marinara sauce and mozzarella cheese.
- Return to oven for 5-7 minutes until cheese melts and bubbles.
- Garnish with fresh basil before serving.
Notes
For extra crispy coating, let breaded chicken rest for 15 minutes before baking.
Use a meat thermometer to verify chicken is fully cooked. Leftover chicken parmesan can be stored in refrigerator for up to 3 days.