Baked Chicken Parmesan (Printable Version)
Crispy breaded chicken with marinara and melted mozzarella delivers a golden, cheesy finish.
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (approximately 5 ounces each)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Breading
04 - 1 cup all-purpose flour (120 grams)
05 - 2 large eggs
06 - 1 tablespoon water
07 - 1 cup panko breadcrumbs (60 grams)
08 - 1/2 cup grated Parmesan cheese (30 grams)
09 - 1 tablespoon dried Italian herbs (oregano, basil, thyme)
10 - 1/2 teaspoon garlic powder
→ Topping
11 - 1 1/2 cups marinara sauce (12 fluid ounces)
12 - 1 1/4 cups shredded mozzarella cheese (5 ounces)
13 - 1/4 cup grated Parmesan cheese (1/2 ounce)
14 - 2 tablespoons chopped fresh basil or parsley (optional)
→ For Baking
15 - 2 tablespoons olive oil, divided
# How to Make It:
01 - Preheat the oven to 425°F. Lightly grease a large baking sheet with 1 tablespoon olive oil or line it with parchment paper.
02 - Pat chicken breasts dry. If thick, slice horizontally to create cutlets about 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: one with flour; one with beaten eggs combined with water; one with a mixture of panko breadcrumbs, grated Parmesan, dried Italian herbs, and garlic powder.
04 - Dredge each chicken breast first in flour, shaking off excess, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
05 - Place breaded chicken breasts on the prepared baking sheet. Drizzle or brush the tops with the remaining 1 tablespoon olive oil.
06 - Bake for 18 to 20 minutes until the chicken is golden brown and reaches an internal temperature of 165°F.
07 - Remove chicken from the oven. Spoon marinara sauce evenly over each breast, then top with shredded mozzarella and grated Parmesan cheese.
08 - Return the baking sheet to the oven. Bake an additional 8 to 10 minutes until the cheese is melted and bubbly.
09 - Optionally garnish with chopped fresh basil or parsley. Serve immediately while hot.
# Expert Insights:
01 -
- It combines comfort and lightness in a way that feels like sharing a secret with a friend
- The golden cheesy finish always impresses any unexpected guests without extra fuss
02 -
- Patting the chicken dry before breading ensures the coating sticks and gets crispy instead of soggy
- Letting the baked chicken rest a few minutes after baking lets the cheese set just right for the best bite
03 -
- Don’t rush the breading process: pressing the breadcrumbs in firmly makes all the difference
- Baking instead of frying keeps it lighter but crispy—use olive oil generously