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Easy Baked Chicken Parmesan Recipe

Easy Baked Chicken Parmesan Recipe

Breaded chicken breasts are baked until lightly browned, covered with marinara and mozzarella, then returned to the oven until bubbling and cooked through. This family-friendly dinner makes 4 servings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Chicken and Coating
  • 4 breasts Boneless, skinless chicken breasts, about 6 ounces each
  • 1 large Large egg
  • 1 tablespoon Water
  • 1/2 cup Italian-seasoned breadcrumbs
  • 1/4 cup Finely grated Parmesan cheese
  • 1/2 teaspoon Dried Italian seasoning or dried basil
  • 1/4 teaspoon Garlic powder
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon Black pepper
Sauce and Topping
  • 2 cups Marinara or spaghetti sauce
  • 1 cup Shredded low-moisture mozzarella cheese
  • 2 tablespoons Grated Parmesan cheese for topping
  • 1 tablespoon Olive oil or cooking spray for the baking dish

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C) and lightly grease a 9-by-13-inch baking dish with olive oil or cooking spray.
  2. If the chicken breasts are thick, slice them horizontally into cutlets or pound them to an even thickness of about 1/2 inch. Pat the chicken dry before breading.
  3. Whisk the egg with the water in a shallow bowl. In a second shallow bowl, combine the breadcrumbs, 1/4 cup Parmesan, Italian seasoning or basil, garlic powder, salt, and black pepper.
  4. Dip each chicken piece into the egg mixture, letting excess drip away, then press it into the breadcrumb mixture until both sides are evenly coated.
  5. Arrange the breaded chicken in the prepared baking dish and bake uncovered for 15 to 20 minutes, until the coating is lightly browned and the chicken is nearly cooked.
  6. Spoon marinara sauce over each chicken piece, then sprinkle evenly with the shredded mozzarella and the remaining 2 tablespoons of Parmesan cheese.
  7. Return the dish to the oven and bake for another 10 to 15 minutes, until the cheese is melted and bubbling and the chicken reaches 165°F (74°C) at the thickest point.
  8. Let the chicken rest for 3 to 5 minutes before serving. Garnish with chopped parsley or basil if desired.

Notes

Pound or slice the chicken evenly so the breading browns before the meat dries out. For a crisper coating, bake the breaded chicken on a wire rack set over a baking sheet or lightly spray the coating with oil. Store leftovers refrigerated in a covered container and reheat until hot.