Baked Chicken Parmesan is a delicious and comforting dish that combines juicy chicken breasts, rich marinara sauce, and gooey melted cheese. It’s a family favorite that’s easy to make and perfect for sharing. Instead of frying the chicken, baking it makes it a bit healthier while still keeping it crispy and flavorful. This dish is great for weeknight dinners, special occasions, or whenever you crave a taste of classic Italian cuisine.
How to Make Baked Chicken Parmesan
Ingredients
- 1x 25oz/700g jar of Tomato Passata (pureed/strained tomatoes in the US – see notes)
- 6-8 large Basil Leaves, finely diced (plus extra to serve)
- 2 cloves of Garlic, minced/finely diced
- 1 medium Onion, finely diced
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Dried Oregano
- Salt & Black Pepper, to taste
- Sugar (optional)
- 4x 5.3oz/150g – 7oz/200g Chicken Breasts, brought close to room temp
- 1 1/4 cups / 75g Panko Breadcrumbs (see notes)
- 2/3 cup / 50g freshly grated Parmesan (plus 4 pinches extra to top chicken)
- 1/3 cup / 50g Flour
- 8 wedges of Fresh Mozzarella (approx 7oz/200g)
- 2 medium Eggs, beaten
- 1 heaped tbsp Butter
- 1 tsp EACH: Salt, Garlic Powder
- 3/4 tsp Dried Oregano
- 1/2 tsp Black Pepper
Directions
Breadcrumbs: Melt 1 heaped tablespoon of butter in a large pan over medium heat. Add the Panko breadcrumbs and coat them in the butter. Toast the breadcrumbs until golden, stirring frequently. Pour them into one shallow dish and let them cool.
Marinara Sauce: In the same pan, heat 1 tablespoon of extra virgin olive oil over medium heat. Add the onion and fry until soft and starting to color. Add the minced garlic and fry for another 1-2 minutes. Pour in the passata, adding a splash of water and shaking out the jar. Stir in the basil, oregano, and seasoning to taste. If needed, add a pinch of sugar to balance the acidity. Simmer for 20 minutes until thickened.
Pound Chicken: Lay cling film over each chicken breast and pound them until they are about 1/4 to 1/2 inch thick. Clean up any stray pieces as needed.
Coat Chicken: In a small pot, mix 1 teaspoon salt, garlic powder, 3/4 teaspoon oregano, and 1/2 teaspoon black pepper. Divide this mixture: put half in a shallow dish with the flour, and the other half in another dish with the toasted breadcrumbs and Parmesan. Coat each chicken breast in the flour, then dip in the beaten egg, and finally coat in the breadcrumb/Parmesan mixture. Make sure to cover each piece well. Place the coated breasts on a lightly oiled wire rack above a baking tray.
Bake: Preheat the oven to 425°F (220°C). Bake the chicken for 10-12 minutes until it begins to crisp. Carefully flip the chicken, rotate the tray, and bake for an additional 5-10 minutes until golden and cooked through.
Top Chicken: Move the chicken off the wire rack and place it on the tray. Spread a good dollop of sauce over each piece, top with two wedges of mozzarella each, and sprinkle with extra Parmesan. Broil on high until the cheese is golden and bubbly.
Serve: Garnish with fresh basil and serve over spaghetti or with fries and a side salad.
How to Serve Baked Chicken Parmesan
You can serve Baked Chicken Parmesan over spaghetti tossed with marinara sauce for a hearty meal. It pairs well with a simple green salad or garlic bread. For a lighter option, enjoy it with steamed vegetables or a side of roasted potatoes.
How to Store Baked Chicken Parmesan
To store leftover Baked Chicken Parmesan, let it cool completely, then cover it tightly with plastic wrap or foil or place it in an airtight container. It will keep in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Tips to Make Baked Chicken Parmesan
- Pound Chicken Evenly: Ensuring the chicken is of even thickness helps it cook uniformly.
- Use Fresh Ingredients: Fresh garlic, herbs, and cheese enhance the flavor significantly.
- Don’t Skip the Toasting: Toasting breadcrumb adds an extra crunch and flavor to the dish.
Variation
For a healthier twist, you can use whole-grain breadcrumbs or gluten-free breadcrumbs. You can also swap chicken for eggplant slices for a vegetarian version.
FAQs
Can I freeze Baked Chicken Parmesan?
Yes, you can freeze it! Make sure the dish is completely cooled, then wrap it tightly. It can last up to 2 months in the freezer.
How can I make it spicy?
Add red pepper flakes to the marinara sauce or sprinkle some on the chicken before baking for a spicy kick.
Can I use store-bought marinara sauce?
Absolutely! If you’re short on time, store-bought marinara sauce works perfectly for this recipe. Just warm it up before adding it to the chicken.
Baked Chicken Parmesan
Ingredients
For the Marinara Sauce
- 1 25oz jar Tomato Passata Pureed/strained tomatoes in the US
- 6-8 large leaves Basil Leaves, finely diced Plus extra to serve
- 2 cloves Garlic, minced
- 1 medium Onion, finely diced
- 1 tbsp Extra Virgin Olive Oil
- 1/2 tsp Dried Oregano
- to taste Salt & Black Pepper
- optional Sugar To balance acidity
For the Chicken
- 4 pieces Chicken Breasts, brought close to room temp Size can vary from 5.3oz to 7oz
- 1 1/4 cups Panko Breadcrumbs
- 2/3 cup Freshly grated Parmesan Plus 4 pinches for topping
- 1/3 cup Flour
- 8 wedges Fresh Mozzarella Approx 7oz
- 2 medium Eggs, beaten
- 1 heaped tbsp Butter
- 1 tsp Salt
- 1 tsp Garlic Powder
- 3/4 tsp Dried Oregano
- 1/2 tsp Black Pepper
Instructions
Breadcrumbs Preparation
- Melt 1 heaped tablespoon of butter in a large pan over medium heat.
- Add the Panko breadcrumbs and coat them in the butter.
- Toast the breadcrumbs until golden, stirring frequently.
- Pour them into one shallow dish and let them cool.
Making Marinara Sauce
- In the same pan, heat 1 tablespoon of extra virgin olive oil over medium heat.
- Add the onion and fry until soft and starting to color.
- Add the minced garlic and fry for another 1-2 minutes.
- Pour in the passata, add a splash of water, and shake out the jar.
- Stir in the basil, oregano, and seasoning to taste.
- If needed, add a pinch of sugar to balance the acidity.
- Simmer for 20 minutes until thickened.
Preparing the Chicken
- Lay cling film over each chicken breast and pound them until they are about 1/4 to 1/2 inch thick.
- Clean up any stray pieces as needed.
Coating the Chicken
- In a small pot, mix 1 teaspoon salt, garlic powder, 3/4 teaspoon oregano, and 1/2 teaspoon black pepper.
- Divide this mixture: put half in a shallow dish with the flour, and the other half in another dish with the toasted breadcrumbs and Parmesan.
- Coat each chicken breast in the flour, then dip in the beaten egg, and finally coat in the breadcrumb/Parmesan mixture.
- Make sure to cover each piece well and place the coated breasts on a lightly oiled wire rack above a baking tray.
Baking
- Preheat the oven to 425°F (220°C).
- Bake the chicken for 10-12 minutes until it begins to crisp.
- Carefully flip the chicken, rotate the tray, and bake for an additional 5-10 minutes until golden and cooked through.
Topping the Chicken
- Move the chicken off the wire rack and place it on the tray.
- Spread a good dollop of sauce over each piece, top with two wedges of mozzarella each, and sprinkle with extra Parmesan.
- Broil on high until the cheese is golden and bubbly.
Serving
- Garnish with fresh basil and serve over spaghetti or with fries and a side salad.
