Description
This Oven Baked Chicken Parmesan recipe is a quick and delicious way to enjoy a classic Italian-American favorite with a crispy panko coating, savory marinara sauce, and melted mozzarella cheese. Perfect for a weeknight dinner, this baked version is a healthier alternative to fried chicken parmesan without compromising on flavor.
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 2 chicken breasts (About 1 pound of chicken total)
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese (fresh grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella
- 2 tablespoon minced parsley (optional, for garnish)
Instructions
- Prepare the baking sheet and oven: Line a baking sheet with foil and brush the foil with olive oil. Adjust the oven rack to the second position from the top and preheat the oven to 400°F (200°C).
- Cut and flatten the chicken breasts: Cut each chicken breast in half by slicing through the middle as if butterflying, but cut all the way through to create two equal-sized pieces. Place the chicken pieces in a gallon-sized zip-top bag in a single layer, seal it, and pound to an even thickness using a meat pounder or rolling pin. Alternatively, place the chicken between two layers of cling wrap to pound evenly.
- Season the chicken: Remove the chicken from the bag and pat dry with paper towels. Season both sides with kosher salt and black pepper.
- Prepare the breading mixture: In a shallow dish, combine panko bread crumbs, grated parmesan cheese, dried oregano, garlic powder, kosher salt, and black pepper, mixing well.
- Whisk the egg: In a separate shallow dish, whisk the egg until well blended.
- Bread the chicken pieces: Dip each chicken piece first into the whisked egg, then coat thoroughly with the bread crumb mixture. Press gently to help the crumbs adhere, then place the breaded chicken on the prepared baking sheet. Repeat for all pieces.
- Bake the chicken: Place the baking sheet on the preheated oven rack and bake for 15 minutes, or until the chicken is cooked through and juices run clear.
- Add sauce and cheese, then broil: Carefully flip each piece of chicken. Spoon approximately 1/4 cup marinara sauce over each piece, then evenly sprinkle shredded mozzarella on top. Return the baking sheet to the oven, turn on the broiler, and broil for 2-4 minutes until the cheese is melted, bubbly, and the edges of the chicken begin to brown.
- Garnish and serve: Remove from the oven and optionally sprinkle with minced parsley before serving warm.
Notes
- Using panko breadcrumbs gives a lighter, crispier crust compared to regular breadcrumbs.
- Flattening the chicken evenly ensures even cooking and tender bites.
- You can substitute mozzarella with provolone or a blend of Italian cheeses for variation.
- Watch the chicken closely under the broiler to prevent burning.
- This dish pairs wonderfully with a side of pasta, steamed vegetables, or a fresh green salad.
