Baked Chicken Parmesan Recipe
Baked chicken parmesan is a healthier version of the Italian classic. Cut way back on calories by avoiding the excess oil used in deep-frying. Instead, bake your chicken in the oven and enjoy a timeless dish without sacrificing flavor! This ultra-easy recipe is also perfect for a busy weeknight and comes together in under 45 minutes.
Servings 4 people
Calories 404kcal
Ingredients
- 2 boneless skinless chicken breasts
- 1/2 cup Italian seasoned breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 1/4 teaspoon garlic powder
- black pepper and salt
- 1 large egg
- 4 ounces fresh mozzarella
- 1/2 cup tomato sauce
- chopped fresh basil for garnishing
- olive oil or cooking spray
Instructions
- Preheat oven to 400°F. Lightly coat a foil-lined baking sheet with olive oil or cooking spray. Set aside.
- Slice both chicken breasts in half, lengthwise, so that you have 4 pieces. Set aside.
- In a wide and shallow bowl, add Italian breadcrumbs, parmesan, garlic powder, salt and pepper. Mix all the ingredients well to combine.
- In a separate and small bowl, whisk one egg.
- On the countertop, arrange your work in order. First, place the chicken, then the egg, followed by the breadcrumb mixture, and finally the baking sheet.
- Dip one piece of chicken into into the egg, then the breadcrumbs (make sure the crumbs stick to all sides). Place breaded chicken on the baking sheet and repeat until all pieces are coated in crumbs.
- Lightly coat the tops of the chicken with baking spray.
- Bake in the oven for 20 minutes or until the chicken reaches an internal temperature of 165°F.
- Remove from the oven. Spoon 1 tablespoon of sauce over each piece of chicken and top with a slice of mozzarella cheese.
- Return to the oven and bake until the cheese is melted (about 3-5 minutes).
- Allow the chicken to rest for a few minutes and sprinkle with basil before serving. You can serve it over pasta or zucchini noodles, if desired. Enjoy!
Video
Notes
- Using foil is optional but makes cleanup easy. You can also apply oil or non-stick cooking spray directly to the baking sheet.
- Make sure chicken pieces are similar in size so they bake evenly.
- If you can't find Italian breadcrumbs, use plain and mix them with Italian seasonings.
- Need a gluten free version of this recipe? Most stores sell gluten free breadcrumbs!
- Fresh mozzarella cheese is preferable as it melts more smoothly than pre-shredded cheese.
- Let the chicken rest for a few minutes before eating, this will help keep it moist.
- To store: Store leftover baked chicken parmesan in the fridge in an airtight container for up to 4 days.
- To reheat: You can reheat this recipe in the oven, air fryer or microwave. I prefer using the oven or air fryer as it will "re-crisp" the breading. Add some extra sauce and mozzarella when reheating if you've got it on hand!
- To freeze: Once cooled, transfer to a freezer-safe container or bag and freeze for up to 3 months.
Nutrition
Serving: 1/4 | Calories: 404kcal | Carbohydrates: 17g | Protein: 47g | Fat: 15g | Cholesterol: 71mg | Sodium: 677mg | Potassium: 239mg | Fiber: 2g | Sugar: 3g