Description
Chicken Parmesan brings comfort straight to my dinner table with crispy breaded chicken, melted cheese, and zesty marinara sauce. Weeknight meals never tasted so good when this classic Italian-American favorite comes together in just 30 minutes.
Ingredients
Scale
Main Ingredients:
- 4 skinless, boneless chicken breast halves
- 1 cup tomato pasta sauce
- 1 cup panko or seasoned dry breadcrumbs
Cheese Ingredients:
- ¾ cup grated Parmesan cheese, divided
- ¼ cup shredded mozzarella cheese
Preparation Ingredients:
- 2 large eggs
- 2 tablespoons all-purpose flour
- Salt
- Ground black pepper
- 2 tablespoons chopped fresh basil
Instructions
- Prepare your workspace by arranging three shallow bowls and preheating the oven to 400°F (200°C). Take the 4 skinless, boneless chicken breast halves and gently pound them to a consistent ½-inch thickness using a meat mallet.
- Sprinkle ½ teaspoon salt and ¼ teaspoon ground black pepper evenly across both sides of each chicken breast. In the first bowl, spread 2 tablespoons all-purpose flour; in the second bowl, whisk 2 large eggs until smooth.
- Mix 1 cup panko breadcrumbs with ½ cup grated Parmesan cheese in the third bowl. Dredge each chicken breast first in flour, then egg wash, and finally coat completely with the breadcrumb-Parmesan mixture.
- Grease a 9×13-inch baking dish with cooking spray. Arrange the breaded chicken pieces without touching. Bake at 400°F for 22-25 minutes until the exterior turns golden brown and internal temperature reaches 165°F.
- Remove the chicken from the oven and spread ¼ cup tomato pasta sauce over each breast. Sprinkle ¼ cup shredded mozzarella and remaining Parmesan cheese on top.
- Return the dish to the oven and bake an additional 5-7 minutes until cheese melts completely and becomes slightly bubbly.
- Let the chicken rest for 3 minutes after removing from the oven. Garnish with 2 tablespoons chopped fresh basil if desired before serving hot.
Notes
- Flattening the chicken evenly ensures consistent cooking and helps the breading stick better to the meat.
- Use fresh breadcrumbs if possible, as they create a crispier and more flavorful coating than store-bought versions.
- For a gluten-free option, replace wheat flour with almond flour or cornstarch, and use gluten-free breadcrumbs.
- Let the chicken rest for a few minutes after baking to help the juices redistribute, keeping the meat tender and moist.
- Prep Time: 10 minutes
- Cook Time: 1 hour 22 minutes
- Category: Chicken
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 370 kcal
- Sugar: 4 g
- Sodium: 680 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 44 g
- Cholesterol: 150 mg