It is 6pm and your family is hungry. You want something warm, cozy, and perfectly crispy tonight. This recipe is the answer to your winter dinner blues.
This Baked Chicken Parmesan delivers big flavor with very little stress. It is a meal that makes everyone smile. You can have a restaurant-quality dinner on the table fast.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy weeknights. It uses simple pantry staples you likely already have. The panko crust stays incredibly crunchy even after baking.
Your kids will love the gooey, melted mozzarella cheese. It is a kid-approved meal that feels like a special treat. Plus, baking the chicken uses less oil than traditional frying.
Simple Cooking Steps
Making this dish is very straightforward and beginner-friendly. You will set up a quick breading station first. Then, a fast sear in the pan locks in moisture.
The oven does the rest of the hard work for you. You do not have to stand over a hot stove all night. It is simple and doable even on your busiest days.
Ingredients You’ll Need
These fresh and simple ingredients create a soul-warming meal for your family.
- 2 large boneless skinless chicken breasts, sliced into 4 thin cutlets
- 0.5 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Step-by-Step Directions
- Preheat oven to 400°F (200°C) and lightly coat a baking dish with non-stick spray.
- Establish a breading station with three bowls: flour seasoned with salt and pepper; beaten eggs; and a mixture of Panko, Parmesan, oregano, and garlic powder.
- Dredge each chicken cutlet in flour, dip into the egg wash, then press firmly into the Panko mixture to ensure full coverage.
- Heat olive oil in a large skillet over medium-high heat and sear chicken cutlets for 2 minutes per side until golden brown but not fully cooked.
- Transfer seared cutlets to the baking dish in a single layer.
- Spoon 0.25 cups of marinara sauce over each cutlet and top evenly with shredded mozzarella cheese.
- Bake for 15 to 20 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is bubbly and slightly browned.
- Garnish with fresh basil and allow to rest for 5 minutes before serving.
Best Ways to Enjoy It
Serve this golden chicken over a bed of warm spaghetti. Add a side of garlic bread to soak up the sauce. A fresh green salad balances the meal perfectly.
For a lighter option, try it with roasted zucchini. Set the table and enjoy a cozy night in with your family. Everyone will be asking for seconds of this one!
Storage & Reheating
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. For the best crunch, reheat in the oven. Reheat at 350°F for about 10 minutes until hot.
Avoid the microwave if you want to keep the crust crispy. You can also freeze the breaded chicken before baking. This makes for an even faster weeknight meal later on.
Tips for Best Results
- Do not skip the quick sear in the skillet first.
- Press the panko firmly onto the chicken for a thick crust.
- Use thin cutlets so they cook evenly and stay tender.
- Use your favorite store-bought marinara to save extra time.
- For a winter twist, add a pinch of red pepper flakes.
- Always let the chicken rest for five minutes before slicing.
- Garnish with plenty of fresh basil for a bright finish.
Easy Flavor Ideas
- Swap mozzarella for provolone for a sharper, tangy flavor.
- Use gluten-free breadcrumbs and flour to make it allergy-friendly.
- In the summer, use fresh garden tomatoes instead of jarred sauce.
- Add a sprinkle of smoked paprika for a deeper, warm flavor.
Common Questions
Can I make this ahead of time?
Yes, you can bread the chicken a few hours early. Keep it covered in the fridge until you are ready. This is great for entertaining guests without the mess.
How do I know when the chicken is done?
The cheese should be bubbly and slightly brown on top. Use a meat thermometer to check for 165°F. This ensures the chicken is safe and juicy every time.
Will my kids actually eat this?
Most picky eaters love the combination of chicken and cheese. It is a very family-friendly dish that feels familiar. You can even cut them into smaller strips for toddlers.
I hope this cozy recipe brightens your winter evenings. Give it a try and let every cheesy bite warm you up. Happy cooking!
— Lidía
Baked Chicken Parmesan
Ingredients
- 2 large boneless skinless chicken breasts, sliced into 4 thin cutlets
- 0.5 cup all -purpose flour
- 2 large eggs , beaten
- 1 cup Panko breadcrumbs
- 0.5 cup grated Parmesan cheese
- 1 teaspoon dried oregano
- 0.5 teaspoon garlic powder
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 1.5 cups marinara sauce
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons fresh basil, chopped
Instructions
- Preheat oven to 400°F (200°C) and lightly coat a baking dish with non-stick spray.
- Establish a breading station with three bowls: flour seasoned with salt and pepper; beaten eggs; and a mixture of Panko, Parmesan, oregano, and garlic powder.
- Dredge each chicken cutlet in flour, dip into the egg wash, then press firmly into the Panko mixture to ensure full coverage.
- Heat olive oil in a large skillet over medium-high heat and sear chicken cutlets for 2 minutes per side until golden brown but not fully cooked.
- Transfer seared cutlets to the baking dish in a single layer.
- Spoon 0.25 cups of marinara sauce over each cutlet and top evenly with shredded mozzarella cheese.
- Bake for 15 to 20 minutes until the internal temperature of the chicken reaches 165°F (74°C) and the cheese is bubbly and slightly browned.
- Garnish with fresh basil and allow to rest for 5 minutes before serving.
