Description
A beginner-friendly, crispy baked chicken parmesan recipe that avoids sogginess and complex cleanup. This dish features a golden, crunchy crust, melted mozzarella, and fresh basil, ready in under 40 minutes.
Ingredients
Scale
- 4 large boneless, skinless chicken breasts (about 1.5 lbs / 700g)
- 1.5 cups (150g) Italian seasoned breadcrumbs (preferably a mix of Panko and regular)
- 2 large eggs, beaten with a pinch of salt
- ½ cup (60g) all-purpose flour
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 2 cups (500g) marinara sauce
- 2 cups (200g) low-moisture block mozzarella cheese, shredded
- ½ cup (50g) freshly grated Parmesan cheese
- ½ cup fresh basil, chopped
- ½ teaspoon garlic powder (optional)
Instructions
- Preheat oven to 400°F (200°C). Line a 13×18 inch baking sheet with parchment paper.
- Pound chicken breasts to an even ½-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.
- Set up a breading station with three shallow dishes: Dish 1 contains flour, Italian seasoning, ½ tsp salt, and ¼ tsp pepper. Dish 2 contains beaten eggs with a pinch of salt. Dish 3 contains breadcrumbs and optional garlic powder.
- Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the egg wash, letting excess drip off. Press firmly into the breadcrumbs to coat both sides.
- Place breaded chicken on the prepared baking sheet. Lightly brush tops with olive oil.
- Bake for 20 minutes, or until golden brown and internal temperature reaches 165°F (74°C).
- Remove from oven. Spoon about ½ cup marinara sauce over each piece. Top generously with shredded mozzarella and grated Parmesan.
- Return to oven and bake for another 5-7 minutes until cheese is melted, bubbly, and slightly golden.
- Remove from oven and let rest for 2 minutes. Sprinkle with fresh chopped basil and serve immediately.
Notes
Use low-moisture block mozzarella for best melting results; avoid fresh mozzarella balls as they release too much water. Shred your own cheese to avoid anti-caking agents. Pound chicken evenly to ensure consistent cooking. Let chicken rest before serving to retain juices. For extra crispiness, double dredge the chicken in egg and crumbs.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece of chicken w
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: chicken parmesan, baked chicken, crispy chicken, easy dinner, beginner recipe, italian food, weeknight dinner