Description
A healthier, baked version of Chicken Parmesan featuring a crunchy panko crust and vibrant tomato sauce, perfect for busy weeknights.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (5–6 oz each)
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 2 large eggs
- 1 tbsp water
- 1 cup panko breadcrumbs
- 1/2 cup finely grated Parmesan cheese
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1 tbsp olive oil or olive oil spray
- 1/3–1/2 cup marinara sauce
- 1–2 oz shredded mozzarella cheese
Instructions
- Preheat oven to 425°F.
- Pound chicken breasts to 1/2 inch thickness.
- Set up dredging station: mix flour, salt, and pepper in one bowl, whisk eggs and water in another, and combine panko, Parmesan, oregano, and garlic powder in a third bowl.
- Dredge each chicken breast in flour, dip in egg, then coat with panko mixture.
- Place coated chicken on a wire rack over a baking sheet, spray lightly with olive oil or brush with olive oil.
- Bake for 15–18 minutes until internal temperature reaches 160°F.
- Remove from oven, spoon marinara sauce over each breast, top with mozzarella and a sprinkle of Parmesan.
- Return to oven for 5–7 minutes until cheese is bubbly and chicken registers 165°F.
- Let rest for 3–5 minutes before serving.
Notes
For extra crunch, refrigerate breaded chicken for 10 minutes before baking. Use an instant-read thermometer for precise cooking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg