Easy Baked Chicken Parmesan

A cozy and cheesy baked chicken dish with a crispy coating that’s easy to prepare and perfect for busy days.

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Prep Time 20

Cook Time 25

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 400

For the Chicken

2 large boneless skinless chicken breasts Slice into cutlets or pound to an even thickness.
0.5 cup flour For coating the chicken.
2 eggs Beaten for the egg wash.
1 - 1.25 cups panko breadcrumbs Provide the crisp texture.
0.5 cup grated parmesan cheese Plus extra for topping.
1 - 1.5 cups marinara sauce For topping the chicken.
1 cup shredded mozzarella For topping the chicken.
1 - 2 teaspoons Italian seasoning Optional but recommended.
to taste salt and pepper For seasoning.
as needed olive oil spray or cooking spray To help the chicken brown.

Preparation

Preheat the oven to 425°F (220°C) and set up a wire rack on a sheet pan.
Slice the chicken breasts in half horizontally to make cutlets or pound them for even thickness.
Set up three bowls: one with flour, one with beaten eggs, and one with a mix of panko breadcrumbs, parmesan, Italian seasoning, salt, and pepper.

Coating

Coat each chicken piece in flour, dip in egg, and then press firmly into the breadcrumb mixture.
Place the coated chicken on the prepared rack/pan and lightly spray the tops with cooking spray.

Baking

Bake in the preheated oven for about 15 minutes, then flip and bake for an additional 5 to 10 minutes until cooked through.
Spoon marinara sauce over each piece, then add mozzarella and a pinch of parmesan on top.
Return to the oven for 3 to 5 minutes until the cheese is melted. Broil for an extra bubbly top if desired.

Best served immediately for optimal texture. Leftovers can be stored and reheated in the oven or air fryer to maintain crispiness.