baked chicken parmesan

The Best Chicken Parmesan recipe, made a bit healthier! Breaded chicken cutlets are baked, not fried yet the chicken is so moist and full of flavor.

Baked Chicken Parmesan

chicken breasts (about 8 oz each, sliced in half lengthwise to make 8)

Parmesan cheese

tbsp butter (melted (or olive oil))

mozzarella cheese (I used Polly-o)

marinara or Filetto di Pomodoro

cooking spray

Preheat oven to 450°F. Spray a large baking sheet lightly with spray.

Combine breadcrumbs and parmesan cheese in a bowl. Melt the butter in another bowl. Lightly brush the butter onto the chicken, then dip into breadcrumb mixture.  Place on baking sheet and repeat with the remaining chicken.

Lightly spray a little more oil on top and bake in the oven for 25 minutes.

Remove from oven, spoon 1 tbsp sauce over each piece of chicken and top each with 1 1/2 tbsp of shredded mozzarella cheese.

Bake 5 more minutes or until cheese is melted.

​​​​​​​Just as cheesy and kid-friendly as the original, this Dump-and-Bake Healthy Chicken Parmesan is an easy dinner with no prep work!

Dump-and-Bake Healthy Chicken Parmesan

chicken breasts (about 24 ounces total) or 6 chicken cutlets

(16 ounce) jar marinara sauce

mozzarella,

Italian seasoning,

Salt and pepper,

Basil herbs,

pasta,

Preheat oven to 425 degrees F.

Spray a large baking dish (about 9-inch by 13-inch) with cooking spray. Spread half of the marinara sauce in the bottom of the dish. Add the chicken on top of the sauce. Sprinkle chicken with Italian seasoning, salt, and pepper, to taste.

Pour remaining sauce over chicken. Cover with foil and bake for 20 minutes. If you are using larger chicken breasts you will need to increase the baking time to at least 30-35 minutes.

Remove foil, place mozzarella slices and grated Parmesan on top of chicken. Return chicken to the oven (uncovered) for an additional 10 minutes, or until cheese is melted and chicken reaches an internal temperature of 165 degrees F.

https://www.youtube.com/watch?v=WqwAl8YlPKg

Just as cheesy and kid-friendly as the original, this Dump-and-Bake Healthy Chicken Parmesan is an easy dinner with no prep work necessary! Skip the breading, the frying, and the slicing -- just place all of the ingredients in one dish and let the oven do the work. It's a fast weeknight meal that the entire family can agree on!

This Chicken with Mushroom Cream Sauce combines tender chicken breasts with a creamy garlic parmesan mushroom sauce for a rich, flavor filled dinner that so good it is hard to believe it is made in just 20 minutes!

Chicken with Mushroom Cream Sauce

chicken breast (cut or pounded to thin cutlets)

tbsp flour

garlic powder

tsp salt

tsp pepper

olive oil

butter

mushrooms

garlic (pressed)

heavy cream

parmesan cheese (grated)

Mix the flour, garlic powder, 1/2 tsp salt, and pepper together. Lightly coat each side of the chicken cutlets with the mixture.

Heat oil in a large skillet over medium high heat. Once the oil is hot, add the chicken breasts to the pan in a single layer and cook 3-4 minutes per side.

Remove the chicken from the skillet and set aside. Melt butter in the skillet then add the mushrooms, garlic, and additional 1/2 tsp of salt. Cook over medium high heat stirring occasionally until the mushrooms have reduced in size and any liquid released has cooked off, about 4-6 minutes.

Add the cream and parmesan cheese to the skillet and stir to combine.  Bring to a rapid boil for 2 minutes stirring regularly, then reduce the heat to low.

Place the chicken breasts back in the the creamy mushroom sauce and let it simmer for 3-5 minutes or until the sauce has thickened.

How to make the best Chicken Parmesan with marinara sauce a mozzarella cheese. Don&#039;t forget to check out my step by step photos and tips above!

Chicken parmesan

chicken breasts

Salt and black pepper

all-purpose flour

eggs

breadcrumbs

panko bread crumbs

mozzarella shredded

Parmesan

oz Marinara I use Rao’s

parsley

basil and parsley leaves

Preheat oven to 425F. Cut the chicken breasts down the middle then pound into thin fillets.

Whisk the eggs together well with a pinch of salt and pepper in a medium bowl. In a separate bowl combine flour with a teaspoon of salt and ½ tsp pepper then whisk together and set aside. In a third bowl combine the breadcrumbs with ½ cup grated parmesan and mix together.

Dredge each breast in the flour and tap off excess, then dip in the egg and let excess drip off. Dredge on both sides in the bread crumbs and press down so the breadcrumbs stick and form a nice layer.

Pour the olive oil in a large sauté pan and heat over high heat until you see the oil shimmering. Add 2-3 chicken breasts to the pan at a time and cook until golden brown on both sides, about 4 minutes per side.

Transfer to a baking sheet and top each breast with ⅓-½ cup marinara sauce, a generous sprinkle of mozzarella, and a tablespoon of Parmesan.

Bake in the oven until the chicken is cooked through and the cheese is melted and golden, 15-20 minutes. Remove from the oven and garnish with basil and parsley leaves. Serve over spaghetti.

This easy Chicken Parmesan recipe is one of our family's favorite weeknight meals, it comes together in just a few minutes and is sooo tasty! Crispy baked chicken in a rich marinara sauce and covered in melted mozzarella cheese. This recipe is out of this world delicious and a tried and tested family favorite. Serve on a bed of spaghetti or mashed potatoes.

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Chicken Parmesan

This baked chicken parmesan recipe starts with tender chicken cutlets dredged in tasty breadcrumbs, smothered in sauce and cheese, then baked to perfection. This healthy chicken parmesan recipe is your new dinner time favorite! You won’t even know it’s baked. 

grated parmesan (or romano cheese)

Italian seasoning

garlic

onion powder

salt

½ teaspoon ground pepper

lbs chicken cutlets

sauce

mozzarella cheese

Preheat oven to 375 degrees.

In a medium bowl mix together the breadcrumbs, parmesan cheese, granulated garlic, onion powder, salt, and pepper.

Coat a sheet pan with the olive oil.

Dredge each chicken cutlet in the breadcrumb mixture and place on the sheet pan. Discard the rest of the breadcrumb mixture.

Bake the chicken for 15 minutes. Turn over and bake for another 15 minutes.

Remove the pan from the oven and starting with the sauce divide the sauce and mozzarella cheese on each chicken cutlet.

Place back in the oven and cook for 10 - 15 minutes or until sauce is hot and cheese is melted. Serve hot.

https://content.jwplatform.com/videos/7u5QGDVE.mp4

Healthy Baked Chicken Parmesan

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It&#039;s also completely baked in the oven!

Basil Leaves, (finely diced (plus extra to serve))

Garlic, (minced/finely diced)

Onion, (finely diced)

tbsp Extra Virgin Olive Oil

tsp Dried Oregano

Salt & Black Pepper, (to taste)

Sugar ((optional))

Chicken Breasts, (brought close to room temp)

Panko Breadcrumbs ((see notes))

Flour

wedges of Fresh Mozzarella ((approx 7 ounces 200 grams))

Eggs, (beaten)

Butter

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

Breadcrumbs

Breadcrumbs: In a large pan over medium heat melt in 1 heaped tbsp butter. Add Panko breadcrumbs and coat in the butter. Continue to toast the breadcrumbs, using a wooden spoon to move them about frequently, until nice and golden. Pour into 1 of your shallow dishes and leave to cool.

Marinara Sauce

Marinara Sauce: In that now empty pan, heat warm 1 tbsp extra virgin olive oil over medium heat. Add in onion and fry until it begins to soften and just begins to pick up colour. Add garlic and fry another 1-2mins. Pour in passata and shake the jar out with a splash of water. Add in basil, oregano and seasoning to taste. Depending on the quality of your tomatoes you may need to add a pinch of sugar to balance out the acidity. Leave on a gentle simmer for 20mins, or until nicely thickened.

Pound Chicken

Pound Chicken: Lay cling film over chicken breast and pinch around it (just so no juices escape). Pound until they&#039;re around 1/4-1/2&quot; thick. You want them as thin as you can get them without the breast breaking apart. Slice off any stray pieces around the edges.

Coat Chicken

Coat Chicken: In a small pot combine 1 tsp salt &amp; garlic powder, 3/4 tsp oregano and 1/2 tsp black pepper. Pour half of this into a shallow dish along with your flour, and the other half in a shallow dish with the toasted breadcrumbs and parmesan. One by one coat a breast in the  seasoned flour, then into egg, then into the seasoned breadcrumb/parmesan mixture. Really make sure you completely coat the chicken at each stage, namely the last stage. Place on a lightly oiled wired rack above a baking tray. Repeat with remaining breasts.

Bake

Bake (see notes for frying): Bake in the oven at 425F/220C for 10-12mins until the chicken begins to crisp, take out and carefully flip. Rotate tray and place back in the oven for another 5-10mins or until the chicken is golden crispy. At this point it should just be cooked through.

Top Chicken

Top Chicken: Take chicken off wire rack and place on the tray underneath. Spread over a good dollop of sauce, top with two wedges of mozzarella each, then sprinkle with parmesan. Place back under the grill and broil on high until the cheese goes golden and gooey.

Serve

Serve: sprinkle over fresh basil and serve over spaghetti or with chips/fries and side salad!

https://content.jwplatform.com/videos/LYPhlryj.mp4

This chicken parmesan is smothered in an easy marinara sauce, topped with fresh mozzarella and packed with plenty of fresh basil. It’s also completely baked in the oven!

Oven Baked Chicken Parmesan

This baked chicken parmesan is golden brown crispy chicken breasts smothered in marinara sauce and melted cheese. A lighter take on the classic chicken parmesan that tastes like something you'd get in a restaurant!

chicken breasts (about 1-1 1/4 lbs)

butter (melted)

panko breadcrumbs

parmesan cheese

salt and pepper

marinara sauce

mozzarella cheese (sliced)

basil (or chopped parsley)

Preheat the oven to 425 degrees F.

Season the chicken breasts on both sides with salt and pepper.&nbsp;

Place the butter in a medium bowl.

Place the Italian breadcrumbs, panko breadcrumbs and parmesan cheese in a large shallow bowl and mix well.

Dip each chicken breast into the melted butter, then into the breadcrumbs to coat evenly.

Place each chicken breast on a sheet pan coated with cooking spray.

Coat the top of each chicken breast with cooking spray and drizzle any remaining butter over the chicken.

Bake for 25-30 minutes or until golden brown.

Remove the pan from the oven. Place a few spoonfuls of marinara sauce and a slice of cheese on top of each chicken breast.

Heat the broiler, then put the pan of chicken back in the oven. Cook for 1-2 minutes or until cheese has melted and browned.

Sprinkle with basil or parsley, then serve.

This easy chicken Parmesan recipe is a simple, family-friendly dinner with just 15 minutes of prep!

Easy Chicken Parmesan Recipe

boneless, skinless chicken breasts (about 1 ½ lbs. total)

Kosher salt and pepper

eggs,

garlic salt

parsley Parmesan cheese

Optional, pasta

Preheat oven to 400°F.

If your chicken breasts are particularly thick and large, cut them in half lengthwise. Working with one chicken breast at a time, place the chicken in between two pieces of wax paper or plastic wrap. Use a meat mallet or rolling pin to pound the chicken to ¼-inch thickness. Generously season both sides of the chicken with salt and pepper. Set aside.

Place flour in a shallow bowl and season the flour with salt and pepper. In a separate shallow bowl, combine eggs and garlic salt. In a third shallow bowl, combine breadcrumbs and Parmesan cheese.

Working with one piece of chicken at a time, lightly coat both sides of the chicken with the flour, shaking off the excess. Dip the chicken in the egg, shake again, and then coat with the Parmesan breadcrumbs.

In a large skillet, heat 1 tablespoon of oil over medium heat. Add 2 pieces of the chicken and cook until the coating is crispy and golden brown, about 3-4 minutes per side. Remove to a sheet pan. Repeat with the remaining 1 tablespoon of oil and 2 chicken breasts.

Transfer the sheet pan to the oven and bake until the chicken is cooked through and an instant-read thermometer reads 165°F, about 5-7 minutes.

Remove from the oven and spoon marinara sauce on top of each piece of chicken. Sprinkle with mozzarella and return to the oven until the cheese melts, about 2 more minutes.

Spicy Vodka Chicken Parmesan is made with sliced jarred hot cherry peppers, vodka sauce, fresh mozzarella, and breaded chicken cutlets. Bake or air fry them!

Spicy Vodka Chicken Parmesan

vodka sauce (I used 365 jarred vodka sauce)

olive oil spray

chicken breasts (halved lengthwise to make 4 (16 oz total))

mozzarella cheese (4 ounces total)

cherry peppers

Heat the vodka sauce and add a little water to thin if it’s too thick.

Pound the thicker end of the chicken lightly to make thinner. Season with salt and pepper.

Place in the egg, then into the breadcrumbs and pat well with the back of a fork.

Shake and transfer to the air fryer basket or oven. Repeat with remaining cutlets.

Spray both sides of the chicken with oil then air fryer 400F 7 to 8 minutes, turning halfway, in batches as needed.

Spoon the vodka sauce over the cutlets then top with half of the cherry peppers.

Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers. Air fry 300F until the cheese melts and the chicken is cooked through, about 1 to 2 minutes. Serve hot.

Air Fryer Method:

Place foil on a sheet pan. Preheat oven to 450F.

Bake 20 to 25 minutes, until golden and cooked through in the center. No need to turn.

Top each cutlet with 1 ounce mozzarella, then sprinkle with remaining spicy cherry peppers.

Bake until the cheese melts and the chicken is cooked through, about 5 minutes. Serve hot.

Oven Method:

If you need a family-friendly weeknight dish, you’ll love these baked Chicken Tenders Parmesan. My family loved it!

Chicken Tenders Parmesan

chicken tenders (1 1/4 lbs)

eggs (beaten)

breadcrumbs (1/2 gets tossed)

mozzarella

basil leaves (for garnish)

Preheat oven to 425F. Line a sheet pan with foil and spray.

Season chicken with salt. Place egg in a shallow bowl. In a second shallow bowl, add the breadcrumbs.

Dip chicken in the egg, then into the breadcrumb mixture and shake off excess and place on a sheet pan.

Spray both sides of the chicken generously with oil.

Bake the chicken 18 minutes flipping halfway until cooked through. It’s ok if it’s not crispy, it’s going to get covered in marinara anyway.

Transfer to a 9x13-inch baking pan, arrange the chicken strips. Spread the marinara sauce over the chicken and top with the mozzarella and Parmesan.

Bake 8 to 10 minutes, until marinara is hot and the cheese is melted. Top with basil.

This delicious Oven Baked Chicken Parmesan recipe is easy and doesn&#x27;t require any frying.  Because this chicken Parmesan is baked, it is healthy, quick and easy! Make this crispy baked Parmesan crusted chicken for dinner tonight in about thirty minutes!

chicken breasts (About 1 pound of chicken total)

parmesan cheese (fresh grated)

oregano

black pepper

Line a baking sheet with foil, brush foil with olive oil.  Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.

Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.

After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a&nbsp; meat pounder or a rolling pin.  You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.

Pat the chicken breasts dry with a paper towel, then season with salt and pepper.

In one shallow dish, mix together panko bread crumbs, grated parmesan cheese, salt, pepper, garlic powder, oregano, and black pepper.

In another shallow dish, whisk one egg.

Dip one chicken breast into the egg, then into the bread crumb mixture.  Ensure chicken breast is fully coated in the crumb mixture, and gently press with your hand do help the crumbs stick to the chicken.  Place chicken breast on prepared baking sheet, repeat with remaining pieces of chicken.

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