Easy Oven Baked Chicken Parmesan
A comforting home-cooked meal that combines moist chicken, savory marinara, and melted cheese, perfect for any weeknight dinner or casual gathering.
Ingredients
For the Chicken Cutlets
- 1.5 pounds boneless, skinless chicken breasts Lean protein
- 0.5 cup whole wheat flour For coating
- 3 large eggs Binder
- 1 cup whole wheat breadcrumbs Unseasoned, for crunch
- 0.5 cup grated Parmesan cheese For flavor
- 0.25 teaspoon black pepper For seasoning
- 2 teaspoons dried basil For aromatic flavor
- 2 teaspoons dried parsley For freshness
For Assembly
- 1.5 cups marinara sauce Adds moisture
- 1.5 cups shredded mozzarella Melts beautifully
Instructions
Preparation
- Butterfly the chicken by slicing the breasts in half lengthwise, then pound to about ¼-inch thickness.
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Set up three shallow bowls for breading: 1) flour, 2) whisked eggs, 3) breadcrumb mixture with breadcrumbs, Parmesan, black pepper, basil, and parsley.
Breading Process
- Coat each chicken cutlet in flour, dip into egg, and then press into the breadcrumb mixture.
- Arrange the breaded chicken cutlets on the prepared baking sheet, spacing them out.
Cooking
- Bake the chicken cutlets for 15 minutes, then flip them over and bake for an additional 15 minutes.
- Once baked, top each cutlet with marinara sauce and shredded mozzarella.
- Broil the cutlets for about 2 minutes or until the cheese is melted and bubbly.
Notes
Serve over pasta, with a salad, or in sandwiches. Store leftovers in an airtight container for up to 3-4 days in the refrigerator.