Baked Chicken Parmesan Recipe

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Say Hello to Baked Chicken Parmesan Recipe

Welcome to a dish that speaks comfort and delight in every bite: the Baked Chicken Parmesan Recipe. I love how this classic Italian-American favorite shines when baked, offering a juicy, golden crust and a bubbling, creamy mozzarella topping without all the fuss of frying. You’ll enjoy the perfect balance of tender chicken, tangy marinara, and cheesy goodness made easier than ever.

This recipe is all about simplicity meeting sensational flavors—ideal for weeknight dinners or when you want to impress with minimal effort. Trust me, once you try this Baked Chicken Parmesan Recipe, it’ll quickly become a go-to in your kitchen repertoire.

What You’ll Need

• 1.5 lbs boneless, skinless chicken breasts – About 3 large breasts or cutlets. Fresh is best but thawed works too.
• ½ cup whole wheat flour – Adds a nutty flavor and helps the breading stick nicely. Substitute with all-purpose flour if preferred.
• 3 large eggs – Whisked, they create that perfect glue for the breading layers.
• 1.5 cups shredded mozzarella – Choose whole-milk for extra creamy meltiness.
• 1.5 cups marinara sauce – Use your favorite brand or homemade for vibrant tomato richness.
• Breading Mixture:
• 1 cup unseasoned whole wheat bread crumbs – For satisfying crunch with a wholesome touch.
• ½ cup grated Parmesan cheese – Brings sharp, salty depth.
• ¼ teaspoon black pepper – Just enough warmth.
• 2 teaspoons dried basil – Aromatic herbaceous note.
• 2 teaspoons dried parsley – Adds freshness and color.

Gear Up Like a Pro

Having the right tools keeps your Baked Chicken Parmesan Recipe smooth and fun to make. From tenderizing to baking, the gear you choose matters.

Step-by-Step: Cooking Baked Chicken Parmesan Recipe

Follow these sizzling steps, and you’ll see how easy it is to get juicy, crispy, and cheesy perfection every time.

1. Butterfly and pound the chicken breasts. Slice each breast lengthwise like a book, then place between plastic wrap and use a meat tenderizer to pound to about ¼ inch thickness. This crucial step ensures the chicken cooks evenly and stays tender, avoiding toughness.
2. Preheat the oven and prep your baking sheet. Set your oven to 425°F and line a large baking sheet with parchment paper for easy cleanup and even crisping.
3. Prepare your breading assembly line. Set out three shallow bowls: one with whole wheat flour, another with whisked eggs, and the third with the breadcrumb mixture combining bread crumbs, Parmesan, pepper, dried basil, and parsley.
4. Coat the chicken cutlets. Dredge each cutlet in flour, then dip in egg, and finally press gently into the breadcrumb mix until evenly coated. This triple-layered batter creates that irresistible, golden crunch you crave.
5. Arrange and bake the cutlets. Place the breaded chicken on the prepared sheet, bake at 425°F for 15 minutes, flip carefully using tongs, and bake for another 15 minutes. Your kitchen will start to fill with that mouthwatering, toasty aroma.
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Pro-Level Tips

For perfect tenderness, make sure you pound your chicken evenly to ¼ inch thick. If some pieces are thicker, they’ll cook unevenly and become dry. Also, keep an eye while broiling the cheese—it melts quickly and can burn in seconds!

6. Add sauce and cheese, then broil. After 30 minutes baking, spread about ¼ cup marinara sauce on each cutlet, then sprinkle ¼ cup shredded mozzarella over the top. Switch oven to broil and return cutlets for roughly 2 minutes until the cheese is bubbling, golden, and irresistible.
7. Serve it up. Ladle your juicy Baked Chicken Parmesan over pasta, a vibrant salad, or roasted veggies. It pairs beautifully with a squeeze of fresh lemon or a sprinkle of extra parsley for that final pop.

Flavor Variations of Baked Chicken Parmesan Recipe

• Mix fresh basil and oregano into the breadcrumb blend for herbaceous brightness.
• Swap mozzarella for provolone or fontina for a slightly tangier cheesy topping.
• For a spicy kick, add red pepper flakes to the marinara sauce or breadcrumb mix.
• Use gluten-free bread crumbs to make this recipe suitable for gluten-sensitive diets.
• Try topping with thinly sliced roasted red peppers or sautéed mushrooms before the cheese for extra layers of flavor.
• For lighter fare, serve over zoodles or spaghetti squash instead of traditional pasta.

Make-Ahead, Storage & Freezing

• Cool leftover chicken completely before refrigerating in an airtight container for up to 3 days.
• Freeze baked cutlets individually wrapped in foil or parchment, then stored in a freezer bag for up to 3 months.
• To reheat, thaw overnight in the fridge and warm in a 350°F oven for 10-15 minutes until heated through and cheese is melty.
• For meal prepping, you can bread chicken cutlets ahead and freeze uncooked to save prep time later.

Baked Chicken Parmesan Recipe FAQs

• Can I use chicken thighs instead of breasts? Yes! Pound boneless, skinless thighs similarly for even cooking; adjust baking time as thighs can be a bit thicker.
• Should the chicken be at room temperature before baking? It’s best to start with chilled chicken but let it sit out for 10-15 minutes to take the chill off for more even baking.
• Is it okay to prepare the breading and chicken a day ahead? Absolutely! Keep breaded chicken covered in the fridge and bake the next day for convenience.
• What if I don’t have whole wheat bread crumbs? All-purpose or panko bread crumbs work great too; each offers a slightly different texture but all get deliciously crispy.
• How do I know when the chicken is fully cooked? Use a meat thermometer inserted into the thickest part—the internal temp should hit 165°F for safe, juicy chicken.

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