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Baked chicken parmesan

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

If you want an easy and delicious recipe to use those boneless, skinless chicken breasts that you see in the meat section of the grocery stores, baked chicken Parmesan is definitely a great option! I love recipes where baking the chicken actually makes it juicier, more flavorful and crispier than frying it! This is one of those recipes. The chicken comes out moist and tender with a crispy and crunchy top! The serving options are endless: as-is, with a salad and a garlic bread on the side, over a bed of linguine with some extra marinara sauce; over spaghetti squash or real spaghetti, over some ravioli, etc. – whatever comes to your mind or whatever suites your dietary guidelines!

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

Despite the name of the dish (which makes a lot of people think that it’s a complicated and sophisticated meal), chicken Parmesan is actually quite easy to make. You don’t even have to prepare your own marinara sauce because there are plenty of high quality options in the stores these days. But, if you’re a purist, you can make your own homemade marinara sauce – I even have one right here on my site!

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

To make the chicken crispy, first you coat it with olive oil, salt & pepper, then you roll it in Panko breadcrumbs, together with some minced garlic and finely grated Parmesan cheese. Bake the chicken for about 20 minutes until it’s cooked through, bounces back when pressed and is no longer pink in the center and to achieve the desired crispy top. Then you add some marinara sauce – ladle just a little bit over the center portion of each chicken breast because you want to leave at least half of the chicken breast uncovered – so that it remains super crispy and looks pretty, too! Just like on this photo:

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

Then, top with grated Mozzarella cheese and bake for 10 more minutes – just until the cheese melts.

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

It’s done! Top your baked chicken with finely grated Parmesan cheese and finely chopped green onions! I’ll repeat myself here, but the serving options are endless: with a salad and a garlic bread on the side, over a bed of linguine with some extra marinara sauce; over spaghetti squash or real spaghetti, over some ravioli, etc. – whatever comes to your mind or whatever suites your dietary guidelines!

Baked chicken parmesan, Easy chicken parmesan, How to make chicken parmesan

Baked chicken parmesan

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: 4 servings

Serving Size: 1 chicken breast (or chicken breast HALF) per serv

Baked chicken parmesan

Ingredients

  • 4 small chicken breasts, skinless, boneless or 4 regular size chicken breast halves
  • 1/4 cup olive oil (1 tablespoon of oil for each breast)
  • 4 garlic cloves, minced
  • 1/2 cup dry bread crumbs, such as Panko crumbs
  • 1/2 cup Parmesan cheese, finely shredded
  • 1 cup marinara sauce (homemade marinara sauce or high quality store bought sauce)
  • 1/2 to 1 cup mozzarella cheese, shredded (to your taste)
  • salt and pepper
  • For garnish:
  • finely grated Parmesan cheese
  • finely chopped green onions

Instructions

  1. Preheat oven to 425 Fahrenheit. Spray a baking dish or baking sheet with olive oil spray.
  2. Coat chicken breasts in olive oil. Season chicken breasts with salt and pepper, to your taste. Combine 1/2 cup bread crumbs and 1/4 cup finely shredded Parmesan cheese - Roll each chicken breast in this bread-cheese mixture. Combine minced garlic with the remaining shredded cheese and press this mixture on top of each cutlet, pressing lightly to adhere.
  3. Place chicken breasts in a baking dish.
  4. Bake for about 20 minutes, remove from oven, put 1/4 cup of marinara sauce over each breast, top with the desired amount of mozzarella cheese. When putting marinara sauce over the breasts, do not cover 100% of the breast, just a small center portion - that way your chicken will still be super crunchy and crusty in the sections where it's not covered with the marinara sauce (see my photos). Return to oven and continue baking for about 10 more minutes, until chicken bounces back when pressed, is no longer pink and juices run clear, and until cheese is melted. You can even use a broiler for this step - but be very careful and watch the chicken to make sure the cheese doesn't burn.
  5. Garnish with finely grated Parmesan cheese and finely chopped green onions.
http://juliasalbum.com/2014/03/baked-chicken-parmesan/

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{ 9 comments… add one }

  • Danielle @ theCHARMITspot March 11, 2014, 4:41 pm

    Oh my, your pictures look absolutely perfect! And I’m sure your food tastes better! This looks like such a tasty recipe. Thanks for sharing!

  • Matt @ Runner Savvy March 11, 2014, 7:42 pm

    This looks delicious!

  • Kayle (The Cooking Actress) March 11, 2014, 8:35 pm

    Mmmmm this recipe is beautiful and perfect!!! I love this fresh, baked version way better than the greasy fried kind!

  • ela@GrayApron March 12, 2014, 4:52 am

    It’s getting warmer… (in the Northern hemisphere) and we all start thinking about Italy. This meal looks fantastic, Julia! :) ela

  • Angie (@angiesrecipess) March 12, 2014, 6:51 am

    Fantastic colour and flavours…utterly delicious!

  • Shashi @ RunninSrilankan March 12, 2014, 12:21 pm

    I have some chicken in my fridge – thanks Julia, I think I will just have to make your recipe happen! Your chicken Parmesan looks delectable – and oh so colorful!

  • John@Kitchen Riffs March 12, 2014, 1:05 pm

    This is one of those classic dishes that delivers such great flavor but is pretty easy to make. Exactly my sort of dish! I haven’t had this in ages, so now of course you have me craving this. Really nice — thanks.

  • Holly - Beyond Kimchee March 12, 2014, 10:26 pm

    Classic at its best. Panko is the way to go to make the crisp texture. I think I know what I am going to make for dinner tomorrow.

  • Nami | Just One Cookbook March 15, 2014, 11:44 pm

    So pretty! You make all the dishes so beautiful – I really like how you use colors into your dishes. That’s one of the most important things my mom taught me in cooking!

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