Baked Chicken Parmesan
This comforting Baked Chicken Parmesan features crispy chicken breasts coated in a delicious herbed mixture, baked to golden perfection and topped with marinara sauce and melted mozzarella.
Ingredients
Chicken Preparation
- 1.5 lbs boneless, skinless chicken breasts or chicken cutlets Ensure even thickness by butterflying and pounding.
Breading Mixture
- ½ cup whole wheat flour
- 3 large eggs Whisked until smooth.
- 1 cup whole wheat bread crumbs (unseasoned) For a crunchy coating.
- ½ cup grated Parmesan cheese
- ¼ tsp black pepper
- 2 tsp dried basil
- 2 tsp dried parsley
Toppings
- 1.5 cups shredded mozzarella For topping the chicken.
- 1.5 cups marinara sauce Adds rich flavor to the chicken.
Instructions
Preparation
- Butterfly the chicken breasts to create an even thickness; pound to about a quarter-inch thick.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Set up three shallow bowls: one with flour, one with whisked eggs, and one with the breadcrumb mixture.
Breading and Baking
- Coat each chicken cutlet in flour, dip in egg, then cover with the breadcrumb mixture.
- Place the breaded cutlets on the prepared baking sheet, ensuring they are not overcrowded.
- Bake for 30 minutes, flipping the cutlets halfway to achieve even browning.
Final Touch
- Top each cutlet with marinara sauce and mozzarella cheese.
- Return to the oven, set to broil, for 2 minutes until the cheese is melted and bubbly.
Serving
- Serve over pasta or alongside a fresh salad.
Notes
For best results, ensure even thickness when pounding chicken, don’t rush the breading, and allow flavors to meld in the marinara sauce. Leftovers can be stored in an airtight container for 3 to 4 days.