Description
Chicken Parmesan brings comfort straight from an Italian kitchen to your dinner table, with crispy breaded chicken nestled under melted cheese. Tender meat and rich marinara sauce create a classic meal that delights hungry families in minutes.
Ingredients
Scale
Main Proteins:
- 3 boneless skinless Chicken Breast halves
Coating Ingredients:
- ¾ cup Flour
- 2 eggs
- 1 ¼ cup Italian Panko Bread Crumbs
- ¾ cup shredded Parmesan Cheese
Finishing Ingredients:
- 24 oz Marinara Sauce
- 1 ¼ cup shredded Mozzarella
- 2 ½ tablespoons chopped Parsley, divided
- 2–4 tablespoons Oil
Instructions
- Prepare your kitchen workspace by heating the oven precisely to 400°F and lightly coating a 9×13 inch baking dish with cooking spray.
- Create three separate shallow dishes: one with ¾ cup flour, another with 2 whisked eggs, and the third mixing 1 ¼ cup bread crumbs, ¾ cup Parmesan, and 2 tbsp chopped parsley.
- Pat your 3 chicken breast halves dry with paper towels to ensure a crispy coating.
- Dunk each chicken piece first into the flour, then completely coat it in egg, and finally roll thoroughly in the seasoned bread crumb mixture.
- Arrange the coated chicken pieces in your prepared baking dish, leaving space between each piece for even cooking.
- Drizzle 2-4 tbsp of oil evenly across the chicken breasts to help them brown beautifully.
- Slide the baking dish into the preheated 400°F oven and roast for exactly 25 minutes until chicken turns golden.
- Remove the dish and generously pour 24 oz of marinara sauce over the chicken pieces.
- Sprinkle 1 ¼ cup mozzarella cheese across the top of each chicken breast.
- Return the dish to the 400°F oven and bake for an additional 10-15 minutes until cheese melts completely.
- Retrieve the dish from the oven and garnish with remaining ½ tbsp chopped parsley.
- Let the chicken rest for 5 minutes before serving to allow juices to redistribute.
Notes
- Always use fresh chicken breasts pounded to an even thickness for consistent cooking and crispy coating.
- Pat chicken completely dry before dredging to help breadcrumb mixture adhere perfectly and create a crunchier exterior.
- For a gluten-free version, swap regular breadcrumbs with almond flour or gluten-free breadcrumbs and use cornstarch instead of wheat flour.
- Let chicken rest for 5 minutes after baking to help juices redistribute, ensuring each bite stays tender and moist.
- Prep Time: 10 minutes
- Cook Time: 35-40 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 3 to 4
- Calories: 540 kcal
- Sugar: 6 g
- Sodium: 820 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 180 mg