Oven Baked Chicken Parmesan
Oven baked chicken Parmesan is a satisfying, family-friendly dinner featuring crispy, golden chicken, rich marinara sauce, and bubbly melted mozzarella, ready in just 30 minutes.
Ingredients
For the Chicken
- 2 tablespoons olive oil
- 2 pieces chicken breasts (About 1 pound of chicken total)
- 1 piece egg
For the Breading
- 1 cup panko bread crumbs
- 1/2 cup parmesan cheese (fresh grated)
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
For Assembly
- 1 cup marinara sauce
- 1.5 cups shredded mozzarella
- 2 tablespoons minced parsley (optional, for garnish)
Instructions
Preparation
- Line a baking sheet with foil, then brush the foil with olive oil. Adjust the oven rack so that it is in the second-from-the-top space. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound them to an even thickness.
- Place the chicken breasts in a gallon-sized zip-top bag in an even layer. Seal the bag, then pound the chicken to an even thickness using a meat pounder or a rolling pin.
- Pat the chicken breasts dry with a paper towel, then season them with salt and pepper.
Breading
- In one shallow dish, mix together the panko breadcrumbs, grated Parmesan cheese, salt, pepper, garlic powder, and oregano.
- In another shallow dish, whisk one egg.
- Dip one chicken breast into the egg, then into the breadcrumb mixture. Ensure the chicken breast is fully coated in the crumb mixture. Place the chicken breast on the prepared baking sheet and repeat with remaining pieces.
Cooking
- Place the baking sheet in the oven on the second-from-the-top rack. Bake for 15 minutes, or until the chicken is cooked through.
- Flip the chicken, pour 1/4 cup of marinara sauce over each piece of chicken, then top with the mozzarella cheese. Place the baking sheet back in the oven.
- Turn on the broiler and broil for 2-4 minutes, until the cheese is melted and bubbly.
Notes
Serve with spaghetti, extra marinara sauce, or a green salad. Store leftovers in the refrigerator or freeze for later use. Tips include pounding chicken to an even thickness and patting dry before seasoning.