Description
A healthier take on classic chicken Parmesan, baked with a crispy panko crust that stays crunchy without frying. Juicy chicken breasts topped with marinara and melted mozzarella make this a family favorite.
Ingredients
Scale
- 4 medium boneless, skinless chicken breasts (about 1.5 pounds / 680g), pounded to even thickness
- 1 ½ cups panko breadcrumbs (150g), Japanese-style preferred
- ½ cup freshly grated Parmesan cheese (50g)
- 1 teaspoon Italian seasoning (or mix of dried basil, oregano, and thyme)
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper, to taste
- 2 large eggs, beaten
- ½ cup all-purpose flour (60g)
- 1 ½ cups shredded mozzarella cheese (170g)
- 1 ½ cups marinara sauce (360ml), homemade or store-bought
- Olive oil or cooking spray, to lightly grease the baking dish
Instructions
- Preheat oven to 425°F (220°C).
- Place each chicken breast between two sheets of parchment or plastic wrap and pound to about ½-inch thickness. Season both sides with salt and pepper.
- Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, Italian seasoning, garlic powder, salt, and pepper.
- Dredge each chicken breast in flour, shaking off excess. Dip into beaten eggs, letting extra drip off. Press firmly into the panko mixture to coat both sides well. Place breaded chicken on a plate.
- Lightly grease a 9×13-inch baking dish or line a baking sheet with parchment. If available, place a wire rack on the baking sheet and arrange chicken on top to keep crust crispy.
- Bake chicken for 15 minutes.
- Remove chicken from oven. Spoon marinara sauce evenly over each piece, then sprinkle shredded mozzarella on top.
- Return to oven and bake for another 5-10 minutes until cheese melts and bubbles and chicken reaches an internal temperature of 165°F (74°C).
- Let chicken rest for 5 minutes before serving to allow juices to redistribute and cheese to set slightly.
- Optional: Broil for 1-2 minutes at the end to crisp the crust further, watching carefully to avoid burning.
Notes
Pound chicken breasts evenly for juicy, even cooking. Use freshly grated Parmesan for best melting and texture. Baking on a wire rack helps keep crust crispy. Broil briefly at the end for extra crunch but watch carefully to avoid burning. Leftovers reheat best in a skillet with a splash of marinara or water to keep moist. Avoid freezing to preserve crust texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 breaded chicken br
- Calories: 480
- Sodium: 750
- Fat: 22
- Saturated Fat: 10
- Carbohydrates: 20
- Protein: 45
Keywords: baked chicken parmesan, crispy panko crust, chicken parmesan recipe, easy chicken dinner, family-friendly chicken, baked chicken, comfort food