Quick Baked Chicken Parmesan Recipe
This easy baked chicken Parmesan recipe combines crispy breaded chicken, flavorful marinara sauce, and melted mozzarella cheese for a comforting dinner the whole family will love. It's an easy, budget-friendly meal that's perfect for busy weeknights.
Servings: 4
Calories: 485kcal
Ingredients
- Chicken
- 4 boneless skinless chicken breasts
- 2 large eggs
- 2 tablespoons milk
- 2 tablespoons olive oil
- Breadcrumb Coating
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Toppings
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the chicken breasts between two sheets of plastic wrap and gently pound them until they are evenly thick.
- In a shallow bowl, whisk together the eggs and milk.
- In another bowl, combine the breadcrumbs, Parmesan cheese, garlic powder, onion powder, Italian seasoning, salt, and black pepper.
- Dip each piece of chicken into the egg mixture.
- Coat the chicken completely with the breadcrumb mixture, pressing gently so the coating sticks well.
- Arrange the chicken breasts on the prepared baking sheet.
- Drizzle olive oil over the top of the chicken.
- Bake for 20 minutes or until the coating becomes golden brown.
- Remove the baking sheet from the oven and spoon marinara sauce over each piece of chicken.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Return the chicken to the oven and bake for another 8–10 minutes until the cheese melts and the internal temperature reaches 165°F (74°C).
- Turn on the broiler for 1–2 minutes if you want the cheese to become slightly golden and bubbly.
- Remove the chicken from the oven and allow it to rest for 5 minutes.
- Garnish with freshly chopped parsley and serve warm with pasta, garlic bread, or a fresh salad.
Notes
- Use freshly grated Parmesan cheese whenever possible.
- Thin chicken breasts cook faster and more evenly.
- Do not overload the chicken with sauce because the crispy coating may become soggy.
- A meat thermometer should read 165°F (74°C) when the chicken is fully cooked.
- Leftovers can be stored in the refrigerator for up to three days.
Nutrition (Per Serving)
- Calories: 485 kcal
- Carbohydrates: 24 g
- Protein: 43 g
- Fat: 23 g
- Saturated Fat: 8 g
- Cholesterol: 175 mg
- Sodium: 950 mg
- Fiber: 2 g
- Sugar: 5 g