Crispy breaded chicken, rich marinara, and a blanket of melted mozzarella — baked chicken parmigiana is Italian-American comfort food at its best. Baking instead of frying keeps it lighter without sacrificing any of that golden, cheesy goodness.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1 cup Italian-seasoned breadcrumbs
- 1/2 cup grated Parmesan cheese, divided
- 2 large eggs, beaten
- 1/2 cup all-purpose flour
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- 1/4 cup fresh basil leaves, torn
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat and prep: Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish and spread 1/2 cup of marinara on the bottom.
- Bread the chicken: Pound the chicken to even thickness. Set up three dishes: flour seasoned with salt and pepper; beaten eggs; breadcrumbs mixed with 1/4 cup Parmesan, garlic powder, and Italian seasoning. Dredge each breast in flour, dip in egg, then coat in breadcrumbs.
- Sear for crispness: Heat the olive oil in a large skillet over medium-high heat. Sear the breaded chicken 2-3 minutes per side until golden — it will finish in the oven.
- Assemble and bake: Place the chicken in the baking dish. Spoon marinara over each breast, top with mozzarella and remaining Parmesan. Bake 20-25 minutes until the cheese is bubbly and the chicken reaches 165°F (74°C).
- Serve: Garnish with fresh basil and serve over pasta, in a sandwich, or with a crisp salad.
Pro tip: Pounding the chicken to an even 3/4-inch thickness is the secret to juicy results. For extra crispness, let the breaded chicken rest 10 minutes before searing so the coating adheres.
Estimated nutrition per serving: 620 calories, 52g protein, 28g fat, 32g carbohydrates.
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