Baked Chicken Parmesan
Tender, juicy chicken breasts with a delicious breading topped with marinara sauce and melted Mozzarella cheese.
Servings: 4
Calories: 872kcal
Ingredients
- 2 Tablespoons olive oil
- 4 chicken breasts
- 2 large eggs
- 1 cup Italian panko bread crumbs
- ¼ cup parmesan cheese fresh grated
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Non-stick cooking spray
- 1 cup marinara sauce
- 1 ½ cup shredded mozzarella
- 2 Tablespoons minced parsley optional for garnish
- Spaghetti to serve with optional
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Adjust rack in oven so it is in the second from top position.
- Line a baking sheet with aluminum foil. Brush with olive oil. Set aside.
- Place the chicken breasts, one at a time, into a gallon sized zip top bag, seal it, then pound it to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
- Remove chicken breasts from the bag and pat the chicken breasts dry with a paper towel.
- In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk the egg.
- Dip one chicken breast into the egg, then into the bread crumb mixture. Make sure the chicken breast is fully coated in the crumb mixture, and gently press with your hand to help the crumbs stick to the chicken, flip and repeat with the other side. Place chicken breast on the prepared baking sheet, repeat with remaining pieces of chicken. Spray the top of the chicken with non-stick spray.
- Place the baking sheet in the oven on the second from the top rack. Bake for 20-25 minutes, or until cooked through to an internal temperature of 165 degrees F. The cooking time will depend on the size of chicken breast and thickness.
- Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with grated Mozzarella cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until the cheese is melted, bubbly and golden brown and edges of chicken are browning.
- Remove from the oven, garnish with chopped parsley if desired.
- Serve on top of prepared spaghetti if desired.
Video
Notes
RIDGE: Transfer chicken parm to an airtight container and allow it to cool before placing a lid. Store in the fridge 3-4 days. Keep in mind that the longer you store, the more soggy the breading will be.
FREEZER: Wrap each piece of baked chicken parmesan in foil or plastic wrap and place into a freezer bag. You can also store them in an airtight container. Freeze for 2-3 months.
Allow frozen chicken to thaw before reheating. Then reheat in the oven on a baking sheet for about 15-20 minutes until the chicken reaches a safe internal temp. You can also reheat leftovers in the air fryer!
Feel free to reheat in the microwave, but the breading will not crisp up.
Nutrition
Calories: 872kcal | Carbohydrates: 48g | Protein: 80g | Fat: 38g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 308mg | Sodium: 2179mg | Potassium: 1261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1064IU | Vitamin C: 7mg | Calcium: 595mg | Iron: 5mg