Baked Chicken Parmesan: Easy Weeknight Winner
Calories: 500kcal
Ingredients
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 cup marinara sauce (jarred or homemade, your call)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated parmesan cheese
- 1 cup breadcrumbs (Italian style works great)
- 1/4 cup grated parmesan for coating (extra cheese, yes please)
- 2 large eggs
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried oregano or Italian seasoning
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional but delicious)
Instructions
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment for easy cleanup. Do you need a reason? No. Do it anyway.
- Be a brave warrior and pound the chicken to even thickness (about 1/2 inch). This helps it cook evenly and avoid rubbery surprises. Season both sides with salt, pepper, garlic powder, and oregano.
- Set up your dredging station: whisk eggs in one bowl, and mix breadcrumbs with 1/4 cup parmesan and a pinch more salt in another. Dip each chicken piece in eggs, then coat with the breadcrumb mix.
- Drizzle a little olive oil on the baking sheet, then place the breaded chicken. Bake 12–15 minutes until lightly golden and almost cooked through.
- Remove from oven. Spoon marinara over each piece, then top with mozzarella and a sprinkle of additional parmesan. Return to the oven and bake 6–10 minutes more, until cheese is melted and bubbly.
- Turn on the broiler for 1–2 minutes if you want an extra-snazzy golden crust. Watch closely to avoid a cheese volcano.
- Garnish with fresh basil if you’ve got it. Let rest a couple minutes, then slice and serve. Easy enough for weeknights, classy enough for guests.