Easy Baked Chicken Parmesan
- 2 cups all-purpose flour
- salt and ground black pepper to taste
- 2 cups Italian breadcrumbs
- 3/4 cup finely grated Parmesan cheese
- 5 tablespoons olive oil, divided
- 2 tablespoons of Italian seasoning
- 2 large eggs, beaten
- 1 ½ pounds chicken breast, pounded to ½-inch thick
- 3 cups prepared marinara
- 1 cup grated mozzarella cheese
- 3 tablespoons chopped fresh basil
- Preheat to 450°F (230°C). Place a rimmed baking sheet on the lowest oven rack.
- Mix flour with salt and pepper in a shallow bowl. Mix breadcrumbs, Parmesan cheese, 3 tablespoons olive oil, and Italian seasoning together in a separate shallow bowl.
- Dip a single piece of chicken into the eggs to coat, allowing excess to drip back into bowl; dredge in the flour mixture. Dip the chicken again into the eggs and then dredge in breadcrumb mixture. Transfer chicken to a plate and repeat with remaining chicken pieces, keeping the finished pieces from touching on the plate.
- Carefully remove preheated baking sheet from oven and generously brush with olive oil.
- Transfer chicken pieces to baking sheet and return to bottom rack of preheated oven. Roast until the coating on the chicken browns, 6 to 8 minutes.
- While the chicken roasts, bring marinara sauce to a simmer in an ovenproof skillet over medium heat. Remove saucepan from heat.
- Lay the roasted chicken pieces into the marinara sauce. Top each piece with mozzarella cheese and bake in hot oven until cheese is melted, 4 to 6 minutes. Garnish with basil to serve.
When compared to other cheese, Parmigiano-Reggiano is lower in fat and sodium and higher in vitamins and minerals. It contains 19 of 21 amino acids the body needs, and a 1-ounce serving provides as much as 30 percent of a person's RDA for calcium.
What others are saying
Sarah Miller says:
Mine turned out quite delicious! I followed the videos instructions more than the written ones (specifically how the chicken was coated) and cooked the chicken for a little longer than directed just in case. It came out quite tender and juicy! I also used spicy marinara (at my partner's behest) which added a nice accent to the dish. Overall it was fairly simple and worth a go!
Katie Hason says:
We made this recipe twice in one week! That's how good it is. Not only is it easy to make, but the ingredients are simple which I love! This is the perfect recipe for busy weeknights when you don't have a lot of time, but want something healthy.
Steve Failows says:
quick and easy - just how I like it! this dish was delicious and great for the lunch the next day.