Crispy Baked Chicken Parmesan (Edit recipe)

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This easy to prep oven baked chicken parmesan is the ultimate comfort food. Perfectly crispy chicken baked in the oven and topped with a hearty sauce and melty mozzarella. The best Sunday dinner!

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PREP TIME

20 minutes

COOK TIME

20 minutes

INGREDIENTS

Serves: 6

Ingredients

0.5 cup Olive Oil, divided use
3 whole Boneless Skinless Chicken Breasts, approximately 2-2.5 lbs
2 tsp Kosher Salt
1 tsp Black Pepper
3 whole Eggs
2 Tbsp Water
2 cups Panko Bread Crumbs
3 oz Parmesan Cheese
1.5 tsp Garlic Powder
1 tsp Dried Parsley
1 tsp dried Oregano
1.5 cup Marinara Sauce
8 oz Fresh Mozzarella

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 400˚ and drizzle 2-3 Tablespoons of the olive oil over a large baking sheet. Use a pastry brush to spread the oil around so it completely coats the pan. Olive oil spray can be used as well to generously grease the baking sheet.
Slice each chicken breast horizontally so there is a total of 6 pieces.
Place two pieces of chicken in a large zip top bag. Using a meat mallet or rolling pin, pound the chicken to half inch thickness.
Repeat with the remaining pieces of chicken and then season them on both sides with the salt and pepper.
In a shallow dish or bowl, scramble the eggs with the water and set aside.
In another shallow dish, combine the bread crumbs, parmesan cheese, garlic powder, dried oregano and dried parsley and stir to combine.
Dip one of the pieces of chicken into the egg mixture, flipping it over to coat on each side. Remove it from the egg mixture, letting any excess drip off before adding it to the bread crumb mixture.
Spoon the bread crumb mixture on top of the chicken and gently press it in to secure the bread crumbs on both sides. Place breaded chicken on the prepared baking sheet and repeat with the remaining pieces of chicken. Leftover bread crumbs can be sprinkled on top of the chicken and pressed in to make sure they stay put.
Drizzle the remaining olive oil over the breaded chicken to lightly coat it over the entire surface. An olive oil spray can be used instead to coat the bread crumbs well without them getting too drenched.
Bake the chicken in the preheated oven for 10-15 minutes until the bread crumbs are lightly browned and the chicken is cooked to an internal temperature of 165˚.
Top each chicken breast with ¼ cup of the sauce as well as a slice of the mozzarella cheese.
Place the chicken back in the oven under the broiler for 3-5 minutes until the bread crumbs are deep golden brown and the cheese is melted. Keep a close eye on the chicken to prevent burning.
Garnish with fresh basil, if desired and serve.

Notes

Bread Crumbs - Panko bread crumbs give the best light, crispy texture. Plain bread crumbs can be used but will change the texture. If seasoned bread crumbs are used, omit the garlic powder, oregano, and parsley.
Cheese - Fresh mozzarella has a higher water content and will melt the best. Block or shredded mozzarella can be used as an alternative if needed.
Sauce - Try using basil pesto instead of marinara for a different flavor variation.
Dairy-Free - Omit the parmesan and mozzarella or substitute with a dairy-free alternative.
Gluten-Free - Substitute the bread crumbs with gluten-free panko bread crumbs.
Make Ahead - The chicken can be breaded up to 12 hours ahead of time and stored on a baking sheet wrapped in plastic wrap in the refrigerator.
Leftovers - Keep in an airtight container in the refrigerator for 3-5 days. Reheat in the microwave or the oven at 325˚ until heated through.

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Show nutritional information

This is our estimate based on online research.
Calories:	647
Fat:	33 g
Carbohydrates:	65 g
Protein:	26 g
Cholesterol:	73 g
Sodium:	1787 mg
Fiber:	4 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.