Oven Baked Chicken Parmesan
User Reviews
4.8
Oven Baked Chicken Parmesan
Description
This Chicken Parmesan recipe starts by slicing chicken breasts into halves and pounding them to even thickness to ensure uniform cooking. The chicken is seasoned simply with salt and pepper before being dipped in beaten egg and coated in a breadcrumb mix flavored with Parmesan cheese, garlic powder, oregano, salt, and pepper. Using panko breadcrumbs adds a crisp texture once baked.
The coated chicken breasts are arranged on a foil-lined, oiled baking sheet and baked at 400°F, producing a golden, crunchy crust without frying. After initial baking, they’re topped with marinara sauce and shredded mozzarella cheese, then returned to the oven allowing the cheese to melt and turn bubbly, combining the savory crust, tangy sauce, and gooey cheese.
This preparation is straightforward and results in a flavorful, crispy chicken dish that pairs well with pasta, salad, or vegetables. The optional parsley garnish adds a fresh herbal note and color contrast. This oven method reduces oil use and cleanup compared to frying.
Ingredients
- 2 tablespoons olive oil
- 2 chicken breast About 1 pound of chicken total
- 1 egg
- 1 cup panko bread crumbs
- 1/2 cup Parmesan Cheese fresh grated
- 1 teaspoon oregano dried
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups mozzarella cheese shredded
- 2 tablespoon parsley optional, for garnish, minced
Instructions
- Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
- After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
- Pat the chicken breasts dry with a paper towel, then season with salt and pepper.
- In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the bread crumb mixture. Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken. Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.
- Place baking sheet in oven on the second from the top rack. Bake for 15 minutes, or until cooked through.
- Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the broiler. Broil for 2-4 minutes, until cheese is melted and bubbly and edges of chicken are browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Servings
Amount Per Serving
Calories 459 kcal
% Daily Value*
| Calories | 459kcal | 23% |
| Carbohydrates | 16g | 5% |
| Protein | 42g | 84% |
| Fat | 25g | 38% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 155mg | 52% |
| Sodium | 1624mg | 68% |
| Potassium | 720mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 909IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 418mg | 42% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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