Chef Boy I Be Illinois Baked Chicken Parmesan
Discover the bold and comforting flavors of "Chef Boy I Be Illinois Baked Chicken Parmesan," a dish that transforms the classic Italian favorite into a baked masterpiece. Featuring juicy, seasoned chicken breasts coated in a crispy Parmesan breadcrumb crust, this recipe is finished with rich marinara sauce, gooey mozzarella, and fragrant fresh basil. Unlike traditional fried versions, this oven-baked method delivers all the crunch without extra oil, making it a healthier yet indulgent choice. Perfectly seasoned with Italian herbs and garlic powder, this dish pairs beautifully with pasta, salad, or buttery garlic bread for a complete meal. Ready in under an hour, this recipe is ideal for weeknight dinners or casual gatherings, bringing restaurant-quality chicken Parmesan straight to your table.
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1 tablespoon water
- 1.5 cups breadcrumbs
- 0.5 cups grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- 4 pieces fresh basil leaves
Instructions
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Pound the chicken breasts to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides with salt and black pepper.
Set up a breading station with three shallow bowls. Fill the first bowl with flour, the second bowl with beaten eggs mixed with 1 tablespoon of water, and the third bowl with breadcrumbs, grated Parmesan cheese, Italian seasoning, and garlic powder mixed together.
Dredge each chicken breast in the flour, shaking off any excess. Then dip it into the egg mixture, ensuring it’s fully coated. Finally, press it into the breadcrumb mixture to coat evenly.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches if necessary, sear the breaded chicken breasts for 2-3 minutes per side until golden brown. Transfer them to the prepared baking sheet.
Spoon about 1/2 cup of marinara sauce over each chicken breast. Sprinkle a generous handful of shredded mozzarella cheese on top of the sauce.
Bake the chicken in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F (74°C).
Remove the chicken from the oven and garnish with fresh basil leaves. Serve hot with your favorite pasta, salad, or garlic bread.
Nutrition Facts
Calories |
820 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.3 g | 36% | |
| Saturated Fat | 9.7 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1461 mg | 64% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 3.5 g | 13% | |
| Total Sugars | 5.8 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 398 mg | 31% | |
| Iron | 5.3 mg | 30% | |
| Potassium | 586 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
