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Crispy Baked Chicken Parmesan

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A quick and easy baked chicken parmesan recipe featuring a golden crispy panko and parmesan crust topped with melted mozzarella and marinara sauce. Perfect for weeknights and dinner parties with less mess than frying.

Ingredients

Scale
  • 1 to 1.5 pounds boneless, skinless chicken breasts (about 450-680g)
  • 1/2 cup all-purpose flour (60g)
  • 2 large eggs, beaten with 1 tablespoon water or milk
  • 1 1/2 cups panko breadcrumbs (150g), preferably Japanese-style
  • 1/2 cup freshly grated Parmesan cheese (50g)
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning (oregano, basil, thyme blend)
  • Salt and freshly ground black pepper, to taste
  • Olive oil or cooking spray, for greasing and drizzling
  • 8 ounces shredded or fresh mozzarella cheese (225g)
  • 1 to 1 1/2 cups marinara sauce (240-360ml)
  • Fresh basil leaves or parsley for garnish (optional)

Instructions

  1. Trim any excess fat from chicken breasts. Place each breast between two sheets of parchment paper or plastic wrap and gently pound with a meat mallet or rolling pin until about 1/2 inch thick (1.3 cm).
  2. Season both sides of the chicken breasts lightly with salt and freshly ground black pepper.
  3. Set up three shallow bowls: one with flour, one with beaten eggs mixed with water or milk, and one with a mixture of panko breadcrumbs, grated Parmesan, garlic powder, and Italian seasoning.
  4. Dredge each chicken breast first in flour, shaking off excess, then dip into the egg wash, and finally press firmly into the breadcrumb mixture until well coated.
  5. Lightly grease a wire rack set over a rimmed baking sheet with olive oil or cooking spray. Place the breaded chicken breasts on the rack and lightly spray or drizzle olive oil over the tops.
  6. Bake in a preheated oven at 425°F (220°C) for about 20 minutes, or until the crust is golden and the internal temperature reaches 165°F (74°C).
  7. Remove chicken from oven. Spoon 2-3 tablespoons of warm marinara sauce over each piece, then top each with about 2 ounces (60g) shredded mozzarella cheese.
  8. Return to the oven and bake for another 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden.
  9. Let the chicken rest for a few minutes before serving. Garnish with fresh basil leaves or a sprinkle of Parmesan if desired.

Notes

Pounding chicken breasts evenly is key for juicy, evenly cooked chicken. Use Japanese-style panko for extra crispness. Baking on a wire rack prevents soggy bottoms. Add sauce and cheese after baking to keep crust crisp. For a more browned cheese top, broil for 1-2 minutes watching closely. To keep leftovers crispy, reheat in a 375°F oven for 10-12 minutes instead of microwaving.

Nutrition

Keywords: chicken parmesan, baked chicken parmesan, crispy chicken, panko chicken, easy chicken dinner, mozzarella, parmesan, weeknight dinner

Find it online: https://chrisfeasts.com/crispy-baked-chicken-parmesan-recipe-easy-golden-crunch-melted-cheese/