Easy Baked Chicken Parmesan
This Easy Baked Chicken Parmesan is a healthier twist on a classic! Juicy chicken with a crispy coating and gooey cheese, ready in no time.
Servings: 4 servings
Ingredients
- 2 lbs boneless, skinless chicken breast Cut into 6-8 thin pieces (approximately 1/2 inch thick)
- 1/4 cup all-purpose flour For dredging
- 2 whole eggs beaten
- 3/4 cup dry bread crumbs Provides crispy texture
- 3/4 cup freshly grated Parmesan cheese Adds rich flavor
- 1 tsp garlic powder Enhances flavor
- 1 tsp Italian seasoning A blend of herbs
- 1 cup marinara sauce Tangy topping
- 4 oz fresh mozzarella cheese Sliced thin
Instructions
- Preheat your oven to 400°F (200°C).
- Using a meat mallet or rolling pin, gently pound the chicken breasts to about 1/2 inch thickness.
- In three shallow bowls, set up your dredging stations: 1. Place the flour in the first bowl. 2. Beat the eggs in the second bowl. 3. In the third bowl, combine the bread crumbs, grated Parmesan cheese, garlic powder, and Italian seasoning.
- Coat each piece of chicken in the flour, shake off excess, dip it into the beaten eggs, then press into the breadcrumb mixture.
- Place the coated chicken pieces on a baking sheet lined with parchment paper. Bake for about 20 minutes, or until golden and cooked through.
- Remove the chicken and spoon marinara sauce over each piece. Top with mozzarella slices and return to the oven for an additional 10 minutes.
- Let the chicken rest for a few minutes, then serve hot with your favorite sides.
Equipment
- Meat Mallet or Rolling Pin
- Three Shallow Bowls
- Baking Sheet
- Oven
- Meat Thermometer
Notes
- Ensure your chicken is evenly pounded for uniform cooking.
- Let the chicken rest after baking to retain juices.
- Use freshly grated Parmesan for best flavor.