Easy Baked Chicken Parmesan Recipe
Easy Baked Chicken Parmesan - a delicious and easy baked chicken parmesan recipe! Fancy enough for a crowd, easy enough for a weeknight!
Ingredients
- 2 boneless, skinless chicken breasts
- 1 egg
- ½ cup breadcrumbs (regular homemade breadcrumbs or gluten-free)
- ¼ cup parmesan cheese grated
- 2 teaspoons Italian seasoning
- ½ teaspoon kosher salt
- 1 cup marinara sauce more, if desired
- 6 slices fresh mozzarella
- fresh basil
Serving Suggestions:
- spaghetti noodles
- spaghetti squash cooked
- zoodles
Instructions
- Prep: Preheat oven to 425℉. Line a baking sheet with aluminum foil and place a wire rack on top. Spray the wire rack with olive oil or your favorite non-stick. Set aside.
- Cut Chicken: Cut 2 boneless, skinless chicken breasts in half lengthwise so you end up with 4 chicken cutlets. Place chicken cutlets on a cutting board and cover with plastic wrap. Pound until each is approx. ¼ inch thick.
- Bread Chicken: Take shallow, medium-sized bowl and add 1 egg; whisk. In another shallow bowl combine ½ cup breadcrumbs, ¼ cup parmesan cheese, 2 teaspoons Italian seasoning and ½ teaspoon kosher salt. Stir to combine. Taking one chicken cutlet at a time, place them in the egg wash (flipping over once to ensure they are fully coated) and then move them to the breadcrumbs, again ensuring they are fully coated.
- Bake: Place each coated chicken cutlet on the prepared baking sheet with wire rack. Place in oven, middle rack, for 10-12 minutes.
- Sauce + Cheese: Remove from oven and spoon some marinara sauce on top of each piece of chicken followed by 1-2 slices of fresh mozzarella. Place under broiler for 2-4 minutes or until cheese starts to melt and chicken reaches an internal temperature of 165℉.
- Rest + Serve: Remove and let rest 5 minutes. Serve with fresh basil leaves and either spaghetti, zoodles or spaghetti squash.
Notes
- Nutrition: the provided estimated nutrition does not include pasta or other sides.
- Gluten-Free: to make this gluten-free use gluten-free breadcrumbs and serve with gluten-free pasta, zoodles or spaghetti squash.
- Dairy-Free: to make this dairy-free use a dairy-free grated parmesan and a dairy-free mozzarella.
- Mozzarella: I highly recommend using fresh mozzarella, but you could use shredded if you want to.
- Marinara Sauce: option to make our easy pasta sauce or pick-up your favorite store-bought sauce (I love Rao's Marinara Sauce).
Nutrition
Calories: 303kcal | Carbohydrates: 15g | Protein: 28g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 115mg | Sodium: 1128mg | Potassium: 483mg | Fiber: 2g | Sugar: 4g | Vitamin A: 695IU | Vitamin C: 5mg | Calcium: 347mg | Iron: 2mg
Did you make this recipe?Tag @thewoodenskillet on Instagram!
