Oven Baked Chicken Parmesan

Baked Chicken Parmesan is a weeknight savior in my house when I am hungry for something comforting but want to keep things lighter and avoid a big fry-up. This recipe transforms plain chicken into a crispy cheesy Italian-inspired main you can have on the table in about half an hour with hardly any mess.

The first time I served this at a casual dinner party everyone thought it must have taken much longer Since then it is my no fail dish when I am cooking for others

Ingredients

• Olive oil: essential to get a crispy golden base on the chicken use good quality extra virgin if possible
• Chicken breasts: the star of the dish slice evenly for even cooking and juicy results
• Egg: helps the crunchy coating stick firmly to the chicken
• Panko bread crumbs: deliver light airy crunch look for Japanese style for best texture
• Parmesan cheese: fresh grated adds salty deep flavor try to use a wedge and grate as you need
• Dried oregano: classic Italian herb brings bold flavor to the coating
• Garlic powder: gives a gentle heat and savory taste
• Kosher salt: seasons every layer and helps flavor penetrate the chicken
• Black pepper: for a little spicy edge
• Marinara sauce: adds tangy tomato richness jarred is fine but homemade makes it special
• Shredded mozzarella: melts into gooey topping use whole milk mozzarella for best stretch
• Minced parsley: a fresh finish and color contrast totally optional but pretty

Step-by-Step Instructions

Prepare the Pan:

Line your baking sheet with foil and brush it with olive oil Make sure it is evenly coated so the chicken gets crisp

Adjust Oven Rack and Preheat:

Move your oven rack near the top of the oven but not all the way up Preheat oven to four hundred degrees Fahrenheit

Cut and Pound Chicken:

Cut each chicken breast in half so you get even thin pieces Place them in a bag or between wrap and pound to an even thickness about half an inch so they cook evenly

Pat and Season:

Use a paper towel to get the chicken dry then sprinkle with salt and pepper on both sides This step gives better browning

Prepare the Coating:

In a shallow dish mix panko parmesan garlic powder oregano kosher salt and pepper together Use a fork to combine evenly

Prep the Egg Mixture:

Crack your egg into a second dish and whisk until smooth This is your glue for the crumbs

Bread the Chicken:

Dip a chicken cutlet into the egg let the excess drip then press it into the crumb mixture Pat so the topping sticks well Place finished pieces on your prepared pan

Bake:

Set the pan in your preheated oven on the high rack Bake for about fifteen minutes or until the chicken is fully cooked and the crust is golden

Add Sauce and Cheese:

Flip each chicken piece top with warm marinara then sprinkle with mozzarella Return pan to the oven

Broil to Finish:

Turn your broiler to high Broil two to four minutes watching closely until cheese is melted and bubbling and the edges of the chicken turn deeply golden

Rest and Serve:

Let the chicken cool a few minutes before serving so the crust stays crispy

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I love how the fresh grated parmesan adds both savor and crunch Nothing beats the smell of this chicken bubbling under the broiler while everyone comes to the table My kids always ask for extra sauce for dipping

Storage Tips

Store leftover chicken in the fridge in a sealed container for two to three days To reheat place on a baking sheet in a hot oven for a few minutes instead of the microwave This helps the coating stay crispy and the cheese bubbly

Ingredient Substitutions

If you do not have panko you can use regular breadcrumbs but the texture will be a bit less light For a gluten free option try crushed rice crackers or gluten free panko Instead of mozzarella try provolone or fontina for an even richer melt

Serving Suggestions

Serve with spaghetti tossed in extra marinara or keep it light with a crisp green salad and lemon vinaigrette A sprinkle of extra parsley or basil on top really freshens up the flavors This is also great tucked into a crusty roll for a chicken parm sandwich

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Cultural Context

Chicken Parmesan is inspired by Italian American cuisine and is actually more popular in the United States than in Italy The classic breaded chicken meets American style marinara and cheese for that satisfying blend of crunch and gooey comfort

Recipe FAQs

→ Can you use chicken thighs instead of breasts?

Yes, boneless chicken thighs work well. Adjust baking time to ensure they are cooked through and reach safe internal temperature.

→ Why use panko bread crumbs?

Panko creates a lighter, crispier crust than traditional bread crumbs, giving the chicken a crunchier texture after baking.

→ How do you keep the coating from falling off?

Pat the chicken dry before dredging. Press the panko and parmesan mixture firmly onto the chicken so it adheres well.

→ Is it necessary to broil at the end?

Broiling melts and bubbles the mozzarella, creating a browned, appetizing finish. You can skip it, but the texture will differ.

→ What sides pair best with this dish?

Pasta, garlic bread, or a simple green salad are classic options that complement the cheesy chicken well.

→ Can it be made ahead or reheated?

Yes. For best results, reheat in the oven to maintain crispy texture rather than microwaving, which can soften the crust.