Oven Baked Chicken Parmesan
Oven baked chicken parmesan is a delightful twist on a classic Italian dish that combines crispy, golden-brown chicken breasts with rich marinara sauce and gooey mozzarella cheese. This easy-to-make recipe is perfect for weeknight dinners or special occasions, and it’s sure to impress family and friends with its mouthwatering flavor. Serve it alongside pasta or garlic bread for a complete meal that everyone will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Italian
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 2 cups marinara sauce
- 1 cup shredded mozzarella cheese
- Fresh basil leaves, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly spray a baking dish with nonstick cooking spray.
- Rinse the chicken under cold water, pat dry, and season both sides with salt and pepper.
- In a shallow bowl, mix panko breadcrumbs with grated Parmesan cheese. Coat each chicken breast in the mixture, pressing to adhere.
- Place the breaded chicken in the baking dish without overcrowding. Generously pour marinara sauce over each breast, then sprinkle with shredded mozzarella cheese.
- Bake for 25-30 minutes until the cheese is bubbly and golden brown and the internal temperature of the chicken reaches 165°F (75°C).
- Let rest briefly before garnishing with chopped basil and serving hot.
Nutrition
- Serving Size: 1 chicken breast (150g)
- Calories: 450
- Sugar: 6g
- Sodium: 860mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 95mg
Keywords: For extra crunch, try double-breading the chicken by dipping it in flour, egg, and then breadcrumbs. Customize your marinara by adding sautéed vegetables like mushrooms or bell peppers for added flavor. Leftovers can be stored in an airtight container in the refrigerator for up to three days; reheat at 350°F to retain crispiness.