Baked Chicken Parmesan
sandravalvassori.com
Golden, crispy chicken meets a flavorful marinara sauce and gooey melted cheese in this Baked Chicken Parmesan dish. This no-fry, lighter version of the classic features easy-to-follow steps for a family-friendly dinner that's every bit as delicious as the original.
Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 1/2 cups panko breadcrumbs
- 3 boneless skinless chicken breast
- kosher salt and freshly ground black pepper, to taste
- 1/2 cup flour, plus 1 tablespoon
- 2 large eggs
- 3/4 cup grated parmesan cheese, divided
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 2 cups marinara sauce, (use homemade or store-bought)
- 1/2 cup grated low moisture mozzarella
- 1 small ball fresh mozzarella, torn into small pieces
- avocado oil spray (optional)
- 2 tablespoons chopped fresh basil, for serving
Instructions
- If making a homemade sauce, make it now so it gently cooks while you prepare everything else. If using sauce from a jar, heat it over low heat until just warm.
- Preheat oven to 425ºF. Fit a large sheet pan with a wire rack and set aside. TIP: Lightly grease the wire rack to ensure the breaded chicken doesn't stick.
- Heat the olive oil in a small skillet over medium-low heat. Stir in the breadcrumbs and toss to coat. Cook, stirring constantly, until most crumbs have turned a deep brown color, 3-4 minutes. Quickly transfer the crumbs to a plate or container to prevent them from continuing to darken from the residual heat of the pan. Set aside to cool slightly.
- Use a sharp knife to slice each chicken breast in half lengthwise to create two thin fillets. Place the chicken breasts between two pieces of plastic wrap on a cutting board, and gently pound the thicker end of the chicken cutlet with a rolling pin or smooth side of a meat mallet to make it a some-what uniform thickness – chicken thickness should be just under 1/2-inch. Transfer to a sheet pan or large platter and season with salt and pepper on both sides. (Seasoning the chicken at this point will help draw out some moisture which helps with dredging process.) Set aside.
- You will need three large shallow bowls for your dredging station. In one bowl, place the 1/2 cup of flour. In another bowl, whisk the eggs with a pinch of salt and pepper, 2 Tbsp. water and remaining 1 tablespoon flour. (Adding a bit of flour to the eggs makes them more gluey.) In another bowl, combine the toasted panko with 1/2 cup parmesan, Italian seasoning, garlic powder and ½ tsp. salt.
- Working with 1 piece of chicken at a time, lightly coat both sides in the flour mixture shaking off any excess, then dip in the eggs, turning once to coat both sides. Lastly, dredge the cutlet in the panko mixture, gently pressing the breadcrumbs into the chicken so they stick. Place on the prepared baking sheet and continue this process until all the cutlets are breaded.
- Bake the chicken for bake 20 to 25 minutes, until browned and cooked through (internal temperature should read 165ºF.).
- Remove baking sheet from the oven. Switch the oven to broil on high. Spoon 2-3 tablespoons of marinara sauce over each cutlet, leaving some of the edges uncovered (save any remaining marinara for tossing with pasta or for another use). Top each chicken breast with the grated mozzarella, a sprinkle of the remaining parmesan, and the fresh mozzarella pieces. Broil on the upper rack until the cheeses on top are melted and bubbly, 2 to 3 minutes.
- Garnish the chicken parm with the chopped basil and serve immediately!
Notes
- Choose the Right Sauce Use a marinara sauce that is not overly watery to prevent the breading from becoming soggy.
- Elevate the chicken. Use a wire rack on a baking sheet to allow air to circulate under the chicken, preventing the bottom from becoming soggy.
- Spray the breaded chicken. I don't always do this but lightly spritzing the breaded chicken with cooking spray will help create a more golden, crispy crust. I use this avocado oil spray.
- Don’t over-bake. Check the internal temperature of the chicken with a meat thermometer. It’s done when it reaches 165°F to avoid drying it out.
- Don't smother the chicken parm with too much sauce. It is crucial to leave at least 1-inch of the edges without sauce or cheese. This ensures you still have crunchy chicken throughout. I also don't add any sauce under the chicken when serving it. If you'd like more sauce, serve extra sauce on the side for dipping.