Easy Baked Chicken Parmigiana
Satisfy your cravings for classic Italian comfort food with this Easy Baked Chicken Parmigiana recipe—perfect for busy weeknights or a casual dinner party. Featuring tender, golden-breaded chicken breasts smothered in rich marinara sauce and topped with gooey melted mozzarella and a sprinkle of Parmesan cheese, this dish achieves restaurant-worthy results with minimal effort. The secret lies in the crispy breadcrumb coating, enhanced with Parmesan for an extra savory crunch, and a quick sear in olive oil before baking to lock in flavor. Ready in under an hour, this baked version of the Italian favorite eliminates the need for deep frying while ensuring a juicy, flavorful bite every time. Serve it with a side of spaghetti, a crisp green salad, or crusty garlic bread for a satisfying, family-friendly meal that’s sure to win hearts.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 pieces Eggs
- 1 cup Breadcrumbs (preferably Italian-seasoned)
- 0.5 cup Grated Parmesan cheese
- 2 tablespoons Olive oil
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 6 leaves Fresh basil leaves (optional for garnish)
Instructions
Preheat the oven to 400°F (200°C). Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
Pound the chicken breasts to an even thickness using a meat mallet or rolling pin. Season both sides with salt, pepper, and garlic powder.
Set up a breading station with three separate shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with grated Parmesan cheese.
Dredge each chicken breast in the flour, shaking off any excess. Then dip into the egg, allowing any excess to drip off, and finally coat with the breadcrumb mixture.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until golden brown (they don’t need to be fully cooked).
Transfer the seared chicken breasts to the prepared baking dish. Spoon marinara sauce over each piece, ensuring they are fully covered.
Sprinkle shredded mozzarella cheese evenly over the sauced chicken breasts.
Bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F or 74°C) and the cheese is bubbly and slightly golden.
Remove from the oven and let rest for 5 minutes. Garnish with fresh basil leaves, if desired, and serve warm.
Nutrition Facts
Calories |
712 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.9 g | 36% | |
| Saturated Fat | 9.8 g | 49% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 271 mg | 90% | |
| Sodium | 1361 mg | 59% | |
| Total Carbohydrate | 37.7 g | 14% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 4.5 g | ||
| Protein | 73.8 g | 148% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 384 mg | 30% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 538 mg | 11% | |
*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.
