Description
A simplified, baked version of classic chicken parmesan that uses panko breadcrumbs for a shatteringly crisp coating and low-moisture mozzarella for a perfect melt, all prepared in under 45 minutes.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
- 0.5 cup (65g) all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 large eggs
- 1.5 cups (150g) panko breadcrumbs
- 0.5 cup (50g) freshly grated Parmesan cheese
- 1.5 cups (360ml) marinara sauce
- 2 cups (225g) shredded low-moisture mozzarella
Instructions
- Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Pound chicken breasts to an even 0.5-inch thickness and season lightly with salt and pepper.
- Set up three shallow bowls: one with flour mixed with garlic powder, basil, oregano, salt, and pepper; one with whisked eggs; and one with panko mixed with Parmesan cheese.
- Dredge each chicken breast in the flour mixture, dip in the egg wash, and press firmly into the panko mixture to coat.
- Place breaded chicken on the baking sheet and bake for 15 minutes.
- Remove from oven, spoon 3-4 tablespoons of marinara sauce over each breast, and sprinkle with shredded mozzarella.
- Return to oven and bake for another 5-7 minutes until cheese is bubbly and melted.
- Let rest for 5 minutes before serving.
Notes
Pound chicken to even thickness for uniform cooking. Use low-moisture mozzarella to prevent sogginess. Press breadcrumbs firmly onto the chicken. Do not over-sauce to maintain crispiness. Leftovers can be reheated in an oven or air fryer to restore crunch.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast wit
- Calories: 450
- Sodium: 650
- Fat: 18
- Carbohydrates: 25
- Fiber: 2
- Protein: 40
Keywords: chicken parmesan, baked chicken, panko, crispy chicken, easy dinner, weeknight meals, Italian-American