Easy Chicken Parmesan Recipe: Weeknight Win
Calories: 600kcal
Ingredients
- 4 boneless, skinless chicken breasts (flattened to even thickness)
- 1 cup breadcrumbs (use panko for extra crunch)
- 1/2 cup grated Parmesan cheese
- 2 eggs
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 tsp garlic powder
- 1/2 tsp dried oregano
- Salt and pepper to taste
- Olive oil or cooking spray
- Fresh parsley or basil for garnish (optional)
Instructions
- Preheat the oven to 425°F (220°C). Yes, oven heat is a thing—trust me on this. Lightly oil a baking dish or line with foil for easy cleanup.
- Prepare a breading station: whisk eggs in one bowl, mix breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper in another. It’s the all-star team for crusty perfection.
- Dip each chicken breast in the egg, then dredge in the breadcrumb mixture until fully coated. Press gently so the crust sticks, not falls off like a bad punchline
- Arrange chicken in the baking dish. Drizzle or spray with a little olive oil to help the crust crisp up.
- Bake for 15 minutes. While you wait, spoon marinara into a small pot and warm it gently so it’s ready to party with the finished chicken.
- Top each chicken piece with a spoonful of marinara, then sprinkle mozzarella over the sauce. Return to the oven and bake another 10 minutes, or until the cheese is bubbly and golden.
- Optional: switch to broil for 1–2 minutes to get extra bubbly edges. Keep a close eye so you don’t burn it (we’ve all been there).
- Garnish with chopped parsley or basil if you’re feeling fancy. Serve hot and enjoy the cheesy goodness.