Baked Chicken Parmesan

Here’s a delicious and easy recipe for Baked Chicken Parmesan! This version is baked rather than fried, keeping the chicken extra crispy without getting soggy. A layer of marinara and melted mozzarella on top makes it irresistibly good!

Ingredients

For the Chicken:

2 large chicken breasts (halved horizontally for 4 fillets)

Salt and pepper to taste

1/2 cup flour

2 large eggs, beaten with 1/2 tbsp minced garlic

1/2 cup Panko breadcrumbs

1/2 cup Italian breadcrumbs

1/2 cup freshly grated Parmesan cheese, plus extra for serving

1 tsp each garlic and onion powder

Avocado or olive oil spray

For the Topping:

24 oz jar of marinara sauce

2 cups mozzarella cheese (sliced or shredded)

2 tbsp fresh chopped basil or parsley

Instructions

1. Prepare Chicken: Preheat oven to 425°F and line a baking sheet with parchment or non-stick spray. Pound chicken fillets to 1/3-inch thickness, then season with salt and pepper.

2. Set Up Coating Station: Prepare 3 bowls: flour in the first, beaten eggs and garlic in the second, and a mix of Panko, Italian breadcrumbs, Parmesan, and spices in the third.

3. Bread the Chicken: Dredge each chicken fillet in flour, then dip in the egg, and finally coat with breadcrumb mixture. Place on baking sheet.

4. Bake Chicken: Spray chicken with oil and bake for 12-15 minutes, until the coating is crispy and golden.

5. Bake Topping Separately: In a separate dish, add marinara sauce and top with mozzarella piles sized for each chicken cutlet. Place in oven 5 minutes after the chicken and bake until cheese melts and browns (8-10 minutes).

6. Assemble: Add sauce and cheese to each baked chicken fillet.

Top with fresh basil or parsley and a sprinkle of extra Parmesan.

Tips

Storage: Store in a sealed container in the fridge for up to 3 days or freeze for up to 3 months.

Reheat: Thaw if frozen, then reheat covered at 350°F for 20-25 minutes.

Serve over spaghetti, with garlic bread, or alongside a crisp Caesar salad for a complete meal!