Description
This Quick and Easy Chicken Parmesan recipe is a delightful classic Italian-American dish made with tender pounded chicken breasts, coated in a crispy breadcrumb mixture, baked to perfection, and topped with marinara sauce and melted mozzarella cheese. Ready in just 25 minutes, it's perfect for a weeknight dinner that’s both satisfying and simple to prepare.
Ingredients
Chicken
- 1 Pound Boneless, Skinless Chicken Breast (pounded thin - about 2 breasts)
- 1 Teaspoon Kosher Salt
- 1/2 Teaspoon Ground Black Pepper
- 2 Eggs
Breading
- 1/3 Cup Panko Breadcrumbs
- 1/2 Cup Italian Breadcrumbs (or 1/2 cup regular breadcrumbs combined with 1 tablespoon Italian seasoning)
- 2/3 Cup Parmesan Cheese (finely grated, plus more for garnishing)
- Cooking Spray (of choice)
Sauce and Cheese
- 1 24 Ounce Jar Marinara Sauce
- 1 Cup Mozzarella Cheese (shredded)
Garnish
- Fresh Parsley (chopped, optional)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot and ready for baking the chicken and melting the cheese.
- Pound Chicken Breasts: Pat the chicken breasts dry with paper towels. Place each between sheets of plastic wrap and gently pound them to about 1/2 inch thickness for even cooking. Season both sides with kosher salt and ground black pepper.
- Prepare Egg Wash: Crack the eggs into a small bowl and whisk them thoroughly until smooth for dipping the chicken.
- Mix Breadcrumbs and Cheese: In a separate bowl, combine the panko breadcrumbs, Italian breadcrumbs, and finely grated Parmesan cheese, mixing well to create the breading mixture.
- Coat Chicken: Dip each chicken breast first into the egg wash, ensuring it’s fully coated, then dredge it in the breadcrumb mixture. Repeat on both breasts until they are thoroughly coated with the breading.
- Arrange on Baking Sheet: Place the coated chicken breasts on a baking sheet lined with parchment paper or lightly greased, making sure they are spaced apart.
- Spray and Bake Chicken: Lightly spray the tops of the breaded chicken with cooking spray for a golden finish. Bake on the middle rack of the preheated oven for 15 minutes until the chicken is cooked through and the coating is crisp.
- Prepare Sauce and Cheese: While the chicken bakes, line another baking sheet with parchment paper. Spread the marinara sauce evenly over the sheet, then sprinkle the shredded mozzarella cheese evenly on top.
- Bake Cheese and Sauce: Place the baking sheet with the sauce and cheese into the oven alongside the chicken (or immediately after the chicken finishes) and bake for 8 to 10 minutes until the cheese melts completely. For a browned, bubbly top, broil for 1 minute but watch closely to prevent burning.
- Finish and Serve: Remove both trays from the oven. Transfer the baked chicken breasts to plates and spoon the hot marinara and melted mozzarella over them. Garnish with chopped fresh parsley, if using, and serve immediately for a delicious meal.
Notes
- To ensure even cooking, pounding the chicken breasts to uniform thickness is essential.
- Using a mix of panko and Italian breadcrumbs adds extra crunch and flavor.
- Cooking spray helps achieve a golden, crispy crust without frying.
- If preferred, homemade marinara sauce can be used instead of store-bought.
- Broiling cheese at the end gives a lovely browned top but watch carefully to avoid burning.
- Leftover chicken parmesan can be refrigerated for up to 3 days and reheated in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 15 minutes for chicken, 10 minutes for sauce and cheese
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
