This delicious Oven Baked Chicken Parmesan recipe is super simple and doesn’t need any frying. Because this chicken Parmesan is baked, it is healthy, fast and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about half an hour!
They are baked rather than fried!
I think about Chicken Parmesan as becoming a complicated and labor intensive recipe — but I recently discovered that Oven Baked Chicken Parmesan is not only comfortable but quick enough for a weeknight dinner!
This is a superb chicken breast recipe — cutting the chicken breasts in half lengthwise and then thumping them slightly to make them thickness will help them cook quickly and helps you achieve more of a restaurant-quality taste.
How to cut chicken breasts in half
I have not cut my chicken breasts like this before, but it is straightforward and makes a huge difference the cooking time and taste. Cut through the centre as though you are going to butterfly the chicken breast (cutting it open like a book), but cut all the way through to create two equal-sized pieces.
After cutting the chicken breasts in half, place them in a gallon-sized zip-top bag in an even layer, seal it, then pound them into an even depth. It’s possible to use a meat pounder or even a rolling pin to do this. You can also place the chicken breasts between 2 layers of cling wrap instead of a zip-top bag if you prefer.
How to create Oven Baked Chicken Parmesan
- Line a baking sheet with foil, brush foil with olive oil. Adjust the oven rack, so that’s in the second from the top area. Preheat the oven to 400 degrees F.
- Cut the chicken breasts in half and pound to even thickness.
- Pat the chicken breasts dry using a paper towel, then season with salt and pepper.
- In one shallow dish, combine panko bread crumbs, grated parmesan cheese, pepper, salt, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the bread crumb mix. Ensure chicken breast is totally coated in the crumb mixture, and gently press with your hands do help the crumbs stick to the poultry. Put chicken breast on a prepared baking sheet, then repeat with remaining pieces of chicken.
- Put baking sheet in the oven on the next in the top rackBake for 15 minutes, or until cooked through. Pour fish, pour 1/4 cup of marinara sauce on each slice of chicken, then top with cheese. Place back into the oven. Broil for 2-4 minutes, until cheese is melted and bubbly and advantages of the poultry are browning.
Is baked chicken parmesan healthy?
Baked Chicken Parmesan is healthy as it is baked and not fried, so it uses less oil. Using chicken breasts means it has lots of nourishment but less fat. I use my own homemade marinara sauce, that has no added sugar. And you’ll be able to control the kind of cheese you use, in addition to how much. Although I prefer to use whole milk mozzarella, you can also use part-skim if you want (it just doesn’t melt quite as nicely, and I think that the gap in calories is minimal). One serving of this Baked Chicken Parmesan has 436 calories vs Olive Garden Chicken Parmesan which has 1450 calories based on their site.
Looking for some other baked chicken recipes? Check out my Easy Baked Crack Chicken Breasts Recipe
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Please, if you recreate this Easy Oven Baked Chicken Parmesan, don’t forget to give me star rate or comment below. Thanks!
Try these other Delicious Recipes options:
- Healthy Chicken Alfredo with Spaghetti Squash
- Slow Cooker Sweet and Spicy Barbecue Wings
- Instant Pot Chicken Fried Rice Easy Recipe
- Healthy Southwestern Crockpot Chicken Tacos Recipe
- Healthy Chicken Pot Pie (Easy Recipe)
- Easy Low Carb Baked Chicken Tenders
Easy Oven Baked Chicken Parmesan
Ingredients
- 2 tbsp olive-oil
- 2 chicken-breasts-About-1-pound-of-chicken-total
- 1 egg
- 1 cup panko-bread-crumbs
- 1/2 cup parmesan-cheese-fresh-grated
- 1 tsp dried-oregano
- 1/2 tsp garlic-powder
- 1 tsp kosher-salt
- 1/2 tsp black-pepper
- 1 cup marinara-sauce
- 1 ½ cups shredded-mozzarella
- 2 tbsp minced-parsley-optional fo-garnish
Instructions
- Line a baking sheet with foil, brush foil with olive oil. Adjust the oven rack, so that is at the second from the very best space–Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast like you are likely to blossom it (cutting it open as a novel ), but cut all the way through to make 2 equal-sized pieces.
- After cutting the chicken breasts in half, place them in a gallon-sized zip-top bag in an even coating, seal it, then pound them into an even thickness using a meat pounder or a rolling pin. You can even place the chicken breasts between two layers of cling wrap instead of a zip-top bag if you prefer.
- Pat the chicken breasts dry with a paper towel, then season with pepper and salt.
- In a single shallow dish, mix panko bread crumbs, grated parmesan cheese, pepper, salt, garlic powder, oregano, and black pepper.
- In another shallow dish, whisk one egg.
- Dip one chicken breast to the egg, then into the bread crumb mix. Make sure chicken breast is fully coated in the crumb mixture, and gently press with your hands do help the crumbs stick to the poultry. Put chicken breast on a prepared baking sheet, then repeat with remaining pieces of chicken.
- Place baking sheet in the oven on the next in the top rackBake for 15minutes, or till cooked through.
- Flip chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with cheese. Place back in the oven. Turn on the grill. Broil for 2-4minutes, till cheese is melted and bubbly and advantages of the poultry are browning.
