Quick Baked Chicken Parmesan

By zhanghengshuo

4 Person

22 Minutes

0 Calories

This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal. This baked chicken parmesan recipe includes everything you love about chicken parmesan without all the guilt or mess!

Ingredients

1/4 cup Basil leaves, torn if large
1/4 teaspoon Crushed red pepper flakes
1 Jar marinara sauce
2 cloves Garlic, pressed or finely chopped
1/2 Medium onion, chopped
6 ounces Coarsely grated mozzarella
4 Chicken cutlets, pounded 1/2" thick
3/4 teaspoon Freshly ground black pepper, divided
3/4 teaspoon Kosher salt, divided
3 1/2 teaspoons Dried oregano, divided
5 tablespoons Olive oil, divided
3/4 cup Finely grated Parmesan
1 1/2 cups Breadcrumbs or panko
2 Large eggs

Method

01

Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
02

Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
03

Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into the bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
04

Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to a baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on the top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
05

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
06

Divide sauce among 4 plates. Top with chicken and torn basil.

Related Tags

Chicken Recipes

Baked Chicken Recipes

Chicken Parmesan Recipes

Dinner Recipes

Easy Recipes

Easy Dinner Recipes

Quick Baked Chicken Parmesan

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Cook Time 22 Mins
Total Time 22 Mins

02 Ingredients

1/4 cup Basil leaves, torn if large

1/4 teaspoon Crushed red pepper flakes

1 Jar marinara sauce

2 cloves Garlic, pressed or finely chopped

1/2 Medium onion, chopped

6 ounces Coarsely grated mozzarella

4 Chicken cutlets, pounded 1/2" thick

3/4 teaspoon Freshly ground black pepper, divided

3/4 teaspoon Kosher salt, divided

3 1/2 teaspoons Dried oregano, divided

5 tablespoons Olive oil, divided

3/4 cup Finely grated Parmesan

1 1/2 cups Breadcrumbs or panko

2 Large eggs

03 Method

Step 1

Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.

Step 2

Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.

Step 3

Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into the bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.

Step 4

Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to a baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on the top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.

Step 5

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.

Step 6

Divide sauce among 4 plates. Top with chicken and torn basil.

04 Author