Baked Chicken Parmesan Recipe
Healthier than classic Chicken Parmesan, this delicious Baked Chicken Parmesan Recipe (Chicken Parmigiana) is baked, not fried, for an easy and flavorful guilt-free Italian dinner.
Servings: 6 servings
Ingredients
For the Chicken
- 6 boneless skinless chicken breasts pounded to equal thickness
- 1 tablespoon olive oil
- salt + pepper to season
- 1 tablespoon Italian seasoning
- 1.5 cups all-purpose flour
- 3 eggs beaten
- 1.5 cups Panko breadcrumbs
- 1 cup Parmesan cheese finely grated
For the Homemade Marinara (optional)
- 1 tablespoon olive oil
- 1 large yellow onion chopped
- 5 cloves garlic minced
- 1 (28 ounce) can chopped tomatoes with their juice
- 5 Roma tomatoes diced
- 2 teaspoon Italian seasoning
- salt + pepper to taste
For serving
- 1.5 cups mozzarella cheese shredded
- fresh basil chopped
- zucchini noodles or pasta
Instructions
For the Chicken
- Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
- Place your chicken, two breasts at a time, between plastic wrap and use a meat tenderizer or rolling pin to gently pound your chicken to equal thickness. Repeat with remaining chicken breasts and set aside in a large mixing bowl. (see notes)
- Drizzle chicken breasts with approximately 1-2 tablespoons of olive oil and sprinkle liberally with salt and pepper and Italian seasoning. Mix well to coat each chicken breast.
- Prepare breading bowls. Gather three shallow, medium-sized mixing bowls. The first filled with panko bread crumbs and finely grated Parmesan cheese, the second with flour, and the third with the eggs (whisked well).
- Working in an assembly line, dip the chicken first into the flour mixture, then the egg mixture, and finally, the panko mixture, shaking off any excess between additions.
- Transfer each chicken breast to the prepared baking sheet and bake until internal temperature reads 160 degrees F (approximately 15-17 minutes).
- Remove from the oven and set aside.
For the Homemade Marinara (optional- you may also use store-bought)
- As the chicken is baking, prepare the marinara sauce. Heat a large skillet over medium-high heat and add the oil. Add the onion to the skillet and mix well to combine. Sauté the onion for 4-5 minutes, or until starting to soften. Add the garlic and continue to cook for 60 seconds, stirring continuously.
- Add the tomatoes (canned and fresh), a pinch of salt and pepper, and Italian seasoning. Mix well to combine and bring to a low simmer. Cover your pot, reduce heat to low, and cook for 5-10 minutes or until tomatoes are soft.
- Transfer marinara sauce to a large high-speed blender and process until smooth. Season with salt and pepper to taste.
Assemble
- Transfer half of the marinara sauce to the bottom of a large cast iron (or other oven-safe) skillet. Nestle the cooked chicken breasts into the skillet and top each breaded chicken breast with a spoonful of sauce and a small handful of shredded mozzarella cheese.
- Transfer skillet to your oven and broil until cheese is melted (2-3 minutes).
- Remove skillet from the oven and sprinkle with fresh chopped basil, if desired. Serve with sautéed zucchini noodles or your favorite cooked pasta.
Notes
- If your chicken breasts are especially thick, you may want to slice each chicken breast in half lengthwise to create to thinner slices of chicken.
- Nutritional information does not calculate zucchini or pasta noodles.
Nutrition
Calories: 679kcal | Carbohydrates: 42g | Protein: 69g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 259mg | Sodium: 851mg | Potassium: 1153mg | Fiber: 3g | Sugar: 4g | Vitamin A: 960IU | Vitamin C: 12.5mg | Calcium: 433mg | Iron: 4.4mg
