This delectable Oven Baked Chicken Parmesan recipe is fast and simple to prepare and does not require any frying. This chicken Parmesan is nutritious, simple, and easy to make because it is baked! In about thirty minutes, you can make this crispy baked Parmesan crusted chicken for dinner!
Baked Chicken Parmesan is a tasty and nutritious twist on a classic! The traditional recipe has been slimmed down without sacrificing any of its trademark cheesy, crispy goodness.
The Parmesan-crusted chicken was perfectly crispy on the outside and lusciously juicy on the inside, and the cheese topping was hot, bubbly, and just as satisfying as I had hoped.
MAKE OVEN BAKED CHICKEN PARMESAN
- Line a baking sheet with aluminum foil and spray with olive oil. Adjust the oven rack to the second from the top position. Preheat the oven to 400 degrees Fahrenheit.
- Pound the chicken breasts to an even thickness after cutting them in half.
- Dry the chicken breasts with a paper towel before seasoning with salt and pepper.
- Combine panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper in a shallow bowl.
- Whisk one egg in a separate shallow bowl.
- Dip one chicken breast in the milk, then in the bread crumbs.
Ensure that the chicken breast is fully covered in the crumb mixture, and gently press with your hand to help the crumbs adhere to the chicken. Repeat with the remaining chicken breasts on the prepared baking sheet. - Place the baking sheet on the second from top rack of the oven. Bake for 15 minutes, or until thoroughly cooked. Turn the chicken over, then drizzle with 1/4 cup marinara sauce and top with cheese. Return to the oven. Preheat the broiler. Broil for 2-4 minutes, or until the cheese is melted and bubbly and the chicken edges are browning.
how long to bake chicken parmesan at 375
Since the chicken breasts have been cut in half and pounded to an equal thickness, they cook quickly – they are finished in about 15 minutes.
How to Make a Low-Carb Baked Chicken Parmesan
The funny thing about baked chicken Parmesan is that, despite its opulence, it is one of the simplest baked chicken recipes to prepare.
Furthermore, now that I’ve perfected my own crispy, oven-baked chicken Parmesan panko crust, I actually prefer it.
It’s delicious but not overdone, baked rather than fried, and the panko bread crumb crust is satisfyingly crisp without feeling like you’re eating a slab of breading.
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OVEN BAKED CHICKEN PARMESAN
This delectable Oven Baked Chicken Parmesan recipe is fast and simple to prepare and does not require any frying. This chicken Parmesan is nutritious, simple, and easy to make because it is baked! In about thirty minutes, you can make this crispy baked Parmesan crusted chicken for dinner!
Ingredients
- 2 teaspoons olive oil
- 2 breasts of chicken Complete chicken weight: around 1 pound
- ONE EGG
- 1 cup bread crumbs
- 1 teaspoon dried oregano 1/2 cup fresh grated parmesan cheese
- a half teaspoon garlic powder
- 1 tsp. kosher salt
- 1/2 teaspoon ground black pepper
- 1 cup sauce marinara
- 1 pound shredded mozzarella
- 2 tbsp minced parsley, optional (for garnish)
Instructions
Line a baking sheet with aluminum foil and spray with olive oil. Adjust the oven rack to the second from the top position. Preheat the oven to 400 degrees Fahrenheit.
Preheat the oven to 350°F.
Cut the chicken breasts in half and pound to an even thickness: Break through the center of the chicken breast as if you were going to butterfly it (open it like a book), but cut all the way through to make two equal-sized bits.
After cutting the chicken breasts in half, put them in an even layer in a gallon-sized zip-top container, seal it, and pound them to an even thickness with a meat pounder or a rolling pin. If you prefer, you can put the chicken breasts between two layers of cling wrap instead of a zip top bag.
Dry the chicken breasts with a paper towel before seasoning with salt and pepper.Combine panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper in a shallow bowl.
Whisk one egg in a separate shallow bowl.
Dip one chicken breast in the milk, then in the bread crumbs. Ensure that the chicken breast is fully covered in the crumb mixture, and gently press with your hand to help the crumbs adhere to the chicken.
Repeat with the remaining chicken breasts on the prepared baking sheet.
Place the baking sheet on the second from top rack of the oven. Bake for 15 minutes, or until thoroughly cooked.
Turn the chicken over, then drizzle with 1/4 cup marinara sauce and top with cheese. Return to the oven. Preheat the broiler.
Broil for 2-4 minutes, or until the cheese is melted and bubbly and the chicken edges are browning.
Notes
TO STORE: This recipe is best eaten the day it is made, but leftovers can be refrigerated in an airtight container for up to 2 days.
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