Oven Baked Chicken Parmesan Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
310 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Oven Baked Chicken Parmesan Recipe
Description
The Oven Baked Chicken Parmesan Recipe begins by toasting panko breadcrumbs with olive oil to achieve a golden crisp texture before mixing them with Parmesan cheese. Chicken breast cutlets are first dredged in a seasoned flour mixture, dipped in egg whites, then coated with the panko-Parmesan blend and baked on a wire rack to keep the coating crisp. A fresh tomato sauce is prepared from crushed tomatoes, minced garlic, tomato paste, and basil, which provides a tangy complement to the mild cheese and crunchy coating.
The chicken is topped with shredded mozzarella and baked until melted and bubbly, creating a harmonious layering of textures. This dish can be served with pasta, on its own, or with a side salad for a complete meal. Its method avoids frying, making it a lighter alternative while maintaining a crumbly crust and juicy interior.
According to the notes, the tomato sauce can be made up to four days ahead and stored chilled, while breaded cutlets keep refrigerated up to three days before baking. Freezing instructions are provided for both the chicken and sauce, though reheated breaded chicken will lose some crispness. The recipe yields six pieces, suitable for six servings.
Ingredients
For The Chicken
- 1 1/2 cups panko
- 1 tablespoon olive oil
- 1 oz. Parmesan Cheese approximately 1/2 cup, grated
- 1/2 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 3 egg white
- 1 tablespoon water
- vegetable oil spray
- 3 chicken breasts sliced into cutlets - (6-8 ounces each, large, skinless
- 3/4 cup mozzarella cheese shredded
- 1 tablespoon basil minced, fresh
For The Tomato Sauce
- 2 cans crushed tomatoes (14 oz. each)
- 4 cloves garlic minced
- 1 tablespoon tomato paste
- 1 teaspoon olive oil
- 1/8 teaspoon red pepper flakes optional
- 1 tablespoon basil minced fresh leaves
Instructions
- Place the panko in a large non-stick skillet with olive oil and cook until it is golden brown, stirring frequently, 9-10 minutes. Set aside and let it cool.
- Preheat the oven to 450 F Degrees. Cover a rimmed baking sheet with aluminum foil and place a wire rack on top. Spray it with vegetable oil cooking spray.
- Arrange 3 shallow bowls (or pie plates) side by side. First shallow dish: Mix flour, garlic powder, salt and black pepper. Second shallow dish: Place the egg whites and water and whisk until incorporated. Third shallow dish: Stir in the Parmesan cheese with, now cooled, panko.
- Pat-dry each chicken cutlet with a paper towel.
- First, dredge the cutlets into flour (shake off the excess flour), second, dip into the egg whites and then lastly, coat with panko and Parmesan breadcrumbs. Press the panko mixture to coat. Place it on the wire rack.
- Lightly spray the top of each chicken with vegetable oil spray prior to placing it in the oven. Bake for 15-20 minutes or the internal temperature of a chicken breast inserted with a thermometer reaches 165 degrees F.
- While it is baking, make the tomato sauce: Cook the oil, garlic, tomato paste, red pepper flakes in a large skillet (in medium heat), until it coats the bottom of the pan. Stir in the crushed tomatoes and season it with salt and pepper. Cook, stirring occasionally, until the sauce is thickened, about 15-20 minutes. Off the heat, stir in the basil.
- Once the chicken is cooked, remove it from the oven. Place 2 tablespoons of the tomato sauce on each chicken cutlet and top it off with 2 tablespoons (or more) mozzarella cheese. Return it into the oven and broil until the cheese melts, for 5 more minutes.
- To serve, sprinkle each chicken cutlet with ribbons of basil and Parmesan cheese.
Notes
- Make the tomato sauce up to 4 days in advance and keep it refrigerated in a sealed container.
- Breaded chicken cutlets can be stored in the refrigerator up to 3 days before baking; bring them to room temperature before reheating.
- Reheat chicken parmesan in a 350°F oven for 10-15 minutes until warmed through; optionally add extra cheese and tomato sauce.
- Freeze baked chicken breasts with parchment paper between layers for up to 1 month; freeze tomato sauce for up to 4 months.
- Note that reheated breaded chicken may not maintain original crispness.
- The tomato sauce yields extra and can be used later as a pasta sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 32g | 11% |
| Protein | 24g | 48% |
| Fat | 10g | 15% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 51mg | 17% |
| Sodium | 962mg | 40% |
| Potassium | 742mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 8g | 16% |
| Vitamin A | 501IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 198mg | 20% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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