BEST BAKED CHICKEN PARMESAN EVER
This Baked Chicken Parmesan recipe delivers tender, juicy chicken breasts coated in a crispy, golden Parmesan crust, all swimming in a rich marinara sauce. Baking the chicken ensures it stays moist while offering a healthier and easier-to-clean alternative to frying. It's the perfect satisfying and surprisingly easy weeknight meal.
Equipment
- Baking Sheet
- Parchment paper (or olive oil cooking spray)
- Meat mallet (or rolling pin or heavy skillet)
- 3 shallow dishes
- Whisk
- Oven
- Meat thermometer
- Spoon
- Knife
- Cutting board
Ingredients
- 4 boneless, skinless chicken breasts 6-8 ounces each
- 1 cup all-purpose flour
- 2 large eggs
- 2 cups grated Parmesan cheese
- 1 cup Italian breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups marinara sauce
- 8 ounces fresh mozzarella cheese, sliced
- Fresh basil leaves for garnish
- Olive oil cooking spray
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with olive oil cooking spray.
- Gently pound the chicken breasts to an even thickness (about 1/2 inch).
- Prepare three shallow dishes: one with flour, one with beaten eggs, and one with a mixture of Parmesan cheese, Italian breadcrumbs, garlic powder, oregano, salt, and pepper.
- Dredge each chicken breast in the flour, shaking off any excess.
- Dip the floured chicken into the beaten eggs, making sure it's fully coated.
- Press the chicken into the Parmesan breadcrumb mixture, ensuring it's completely covered on both sides. Press firmly to help the breadcrumbs stick.
- Place the breaded chicken breasts on the prepared baking sheet.
- Lightly spray the tops of the chicken with olive oil cooking spray.
- Bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Remove the chicken from the oven.
- Spoon about 1/4 cup of marinara sauce over each chicken breast.
- Top with slices of fresh mozzarella cheese.
- Return the chicken to the oven and bake for another 5-7 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves (if using) and serve immediately.
Notes
Don't overcook the chicken; use a meat thermometer to ensure it reaches 165°F (74°C). Use high-quality, freshly grated Parmesan cheese for the best flavor. Customize breadcrumbs with Italian seasoning, red pepper flakes, or onion powder. For a gluten-free version, use gluten-free breadcrumbs and flour. Add red pepper flakes for spice. Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave. To lighten it up, use whole wheat breadcrumbs, lean chicken breast, part-skim mozzarella, and serve with a side salad or roasted vegetables. Make ahead by preparing the breaded chicken up to 24 hours in advance or assembling the entire dish up to 8 hours before baking. Variations include adding vegetables under the sauce, using different cheeses, or trying different sauces.