Save
This quick baked chicken parmesan delivers all the classic flavors with less mess and less time. Unlike traditional recipes that require deep frying, this version browns the chicken quickly in a skillet before finishing in the oven, giving you that golden crust without the hassle or extra calories.
I created this recipe during a particularly busy week when I needed something impressive but quick. My family was so delighted by the results that it's now our go to weeknight solution when we crave Italian comfort food without the restaurant prices.
Ingredients
- Boneless skinless chicken breasts: vital for quick cooking and lean protein
- Breadcrumbs: creates the signature crispy coating
- Grated parmesan cheese: adds authentic Italian flavor and helps form a golden crust
- Garlic powder: provides aromatic depth without the risk of burning that fresh garlic has
- Dried oregano: brings classic Italian herb profile that stands up to baking
- Egg: works as the essential binding agent for the breadcrumb coating
- Marinara sauce: use a good quality sauce as it significantly impacts final flavor
- Shredded mozzarella cheese: the melty crown that makes this dish irresistible
- Olive oil: helps achieve proper browning in the initial skillet stage
Step-by-Step Instructions
- Prepare The Oven:
- Preheat your oven to 375°F so it reaches the perfect temperature while you prepare the chicken. This ensures even cooking throughout and helps the cheese melt beautifully without burning.
- Create The Coating Mixture:
- Combine breadcrumbs, parmesan, garlic powder, oregano, salt, and pepper in a shallow dish. Mix thoroughly to distribute the seasonings evenly throughout the breading mixture for consistent flavor in every bite.
- Prepare The Chicken:
- Beat the egg in a separate bowl until completely smooth. Dip each chicken breast first in the beaten egg, ensuring complete coverage, then press firmly into the breadcrumb mixture, coating all sides thoroughly.
- Brown The Chicken:
- Heat olive oil in a skillet over medium heat until shimmering but not smoking. Place the breaded chicken carefully in the oil and cook for exactly 3 minutes per side until the coating turns golden brown. This step creates the foundation for a crispy exterior.
- Assemble For Baking:
- Transfer the browned chicken to a baking dish, arranging them so they don't overlap. Spoon marinara sauce evenly over each piece, then sprinkle generously with mozzarella cheese, covering the sauce completely.
- Bake To Perfection:
- Place the dish in the preheated oven and bake for 20 minutes. The chicken should reach an internal temperature of 165°F, the cheese should be fully melted with light golden spots, and the sauce should be bubbling around the edges.
Save
The breakthrough moment for this recipe came when I discovered the skillet browning technique. Traditional recipes either skip this step resulting in soggy breading or require full frying which adds unnecessary calories. This hybrid method gives the perfect balance of texture and health without compromising on flavor.
Make Ahead Options
This chicken parmesan can be prepared up to the browning stage a day in advance. Store the browned breaded chicken in the refrigerator, then simply top with sauce and cheese and bake when ready to serve. Add an extra 5 minutes to the baking time if cooking from cold. This makes it perfect for entertaining or busy weeknights when you need to break up the preparation.
Smart Substitutions
The beauty of this recipe lies in its flexibility. For a gluten free version, substitute almond flour mixed with a little cornmeal for the breadcrumbs. Looking for extra protein? Add a layer of thinly sliced prosciutto between the chicken and the sauce. For a lighter version, use part skim mozzarella and reduce the amount by 1/4 cup the difference in meltability is negligible but you will save on calories.
Serving Suggestions
This chicken parmesan pairs beautifully with a simple side of al dente spaghetti tossed lightly in olive oil and garlic. For a lower carb option, serve over zucchini noodles or alongside a bright arugula salad dressed with lemon juice and olive oil. The acidity of the greens cuts through the richness of the chicken perfectly. For a complete Italian inspired meal, start with a small cup of minestrone soup and finish with fresh berries for dessert.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless chicken thighs work wonderfully in this dish. They may require slightly longer cooking time (about 25-30 minutes in the oven) but will provide even juicier results with more flavor.
- → How do I know when the chicken is fully cooked?
The chicken is done when it reaches an internal temperature of 165°F (74°C). If you don't have a meat thermometer, cut into the thickest part - the meat should be completely white with no pink remaining.
- → Can I prepare this dish ahead of time?
Yes! You can bread the chicken and even brown it ahead of time. Store in the refrigerator, then top with sauce and cheese just before baking. Add 5-7 minutes to the baking time if starting with cold chicken.
- → What sides pair well with this chicken parmesan?
Classic pairings include spaghetti with marinara, garlic bread, or a simple green salad. For a lighter option, try roasted vegetables or zucchini noodles.
- → How can I make this dish gluten-free?
Substitute regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Ensure your marinara sauce is also gluten-free, as some commercial brands contain hidden gluten.
- → Can I freeze leftovers?
Yes, this chicken parmesan freezes well. Allow it to cool completely, then wrap individual portions tightly in foil and freeze for up to 3 months. Reheat in a 350°F oven until heated through.