Description
This Crispy Baked Chicken Parmesan is an irresistible Italian comfort dish.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts
- Salt and pepper, to taste
- ¼ cup vegetable oil (or as needed)
- ½ cup all-purpose flour
- 1 ½ teaspoons seasoned salt
- ¼ teaspoon pepper
- 2 large eggs, beaten until frothy
- ½ teaspoon garlic powder
- 1 ½ cups panko breadcrumbs
- ⅓ cup Parmesan cheese, freshly grated
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 cup marinara sauce
- 1 ½ cups mozzarella cheese, shredded (low moisture, whole milk works best)
- Fresh parsley, for garnish
Instructions
- Start by preheating your oven to 425°F (220°C) to ensure a hot environment for baking that perfectly crisps up your chicken.
- First, take each chicken breast and slice them horizontally into 2–3 thinner pieces. Wrap the slices in plastic wrap and pound them gently to about ½-inch thickness using a meat mallet. Pat the chicken dry and season both sides lightly with salt and pepper.
- Set up your assembly line. Start with the flour mixture in the first bowl; combine the all-purpose flour, seasoned salt, and pepper. Dip a piece of chicken into the flour, coat it evenly, then dip it into the frothy egg mixture, and finally into the breadcrumb mixture, pressing down carefully to adhere.
- In a large skillet, heat the vegetable oil over medium-high heat. Add the chicken pieces in batches, frying each piece for 3–4 minutes on each side until golden brown. Transfer to a wire rack to drain.
- Once all chicken is fried, place the pieces on a large baking sheet. Spoon marinara sauce over each piece, followed by mozzarella cheese. Bake uncovered for 12–15 minutes until the cheese is melted and bubbly.
- Sprinkle fresh parsley over your baked chicken before serving hot over spaghetti, accompanied by garlic bread.
Notes
Always ensure your oil is hot before adding chicken for optimal crispiness.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
Nutrition
- Calories: 550 kcal
- Sodium: 800 mg
- Protein: 40 g