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Introduction
Chicken Parmesan is a beloved Italian-American dish that has graced many family dinner tables for generations. While the traditional version is a decadent treat, this baked rendition allows you to indulge in its comforting flavors without the heavy calorie count. Originating from the melting pot of Italian immigrant communities in the United States, the dish evolved from the classic Parmigiana di Melanzane, where slices of eggplant are layered with tomato sauce and cheese. In this healthier twist, lean chicken breast is coated in a crispy breadcrumb crust and baked to perfection, creating a lighter yet equally satisfying experience.
Ingredients
• 4 boneless, skinless chicken breasts (about 1 1/4 pounds total)
• 1 cup panko breadcrumbs
• 1/2 cup freshly grated Parmesan cheese, plus more for topping
• 2 large eggs, beaten
• 1/2 cup all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 (24-ounce) jar marinara sauce or homemade tomato sauce
• 2 tablespoons olive oil, divided
Step 1:
Preheat your oven to 400°F (200°C). If using, line a baking sheet with parchment paper or aluminum foil.
Step 2:
In a shallow bowl or plate, mix together the panko breadcrumbs, 1/2 cup of Parmesan cheese, dried basil, dried oregano, garlic powder, salt, and black pepper.
Step 3:
In another shallow bowl or plate, beat the eggs.
Step 4:
In a third shallow bowl or plate, place the all-purpose flour.
Step 5:
Pound the chicken breasts to an even thickness, about 1/2-inch thick, using a meat mallet or the back of a heavy pan.
Step 6:
Dredge each chicken breast in the flour, dip it in the beaten eggs, and then coat it thoroughly with the breadcrumb mixture, pressing gently to ensure the crumbs adhere.
Step 7:
Place the breaded chicken breasts on the prepared baking sheet and drizzle or brush with 1 tablespoon of olive oil.
Step 8:
Bake the chicken for 20 minutes.
Step 9:
Remove the baking sheet from the oven and spoon 2-3 tablespoons of marinara sauce over each chicken breast, then sprinkle with additional Parmesan cheese.
Step 10:
Return the baking sheet to the oven and bake for an additional 10 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Step 11:
Transfer the baked chicken Parmesan to an oven-safe baking dish or casserole dish, and pour the remaining marinara sauce over the top.
Q: Can I use pre-made breadcrumbs instead of panko?
A: You can, but panko breadcrumbs will give you a crispier crust. Regular breadcrumbs may become soggy more quickly.
Q: Can I use chicken thighs instead of breasts?
A: Yes, you can use boneless, skinless chicken thighs instead. They may take a few minutes longer to cook through.
Q: Can I bake the chicken without breading?
A: Yes, you can skip the breading step and simply bake the chicken breasts, then top with marinara sauce and cheese for a lighter version.
• For a crispier crust, use panko breadcrumbs instead of regular breadcrumbs.
• Fresh herbs, such as basil or parsley, can be substituted for the dried herbs.
• Gluten-free breadcrumbs and flour can be used for a gluten-free version.
• Check chicken for doneness by inserting a meat thermometer into the thickest part of the breast, ensuring it reaches an internal temperature of 165°F (74°C).
• This recipe is suitable for those following a low-carb or keto diet when served without pasta or breadcrumbs.
• Contains dairy and eggs, so it may not be suitable for vegans or those with certain allergies.
Serve the baked chicken Parmesan hot, with the extra marinara sauce spooned over the top or on the side for dipping.
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
To save time, you can prepare the breading station and pound the chicken breasts while the oven is preheating.
- Don't overcrowd the baking sheet when breading and baking the chicken, as this can cause the breading to become soggy.
- For extra crispiness, you can bake the chicken on a wire rack placed over a baking sheet.
- Let the breaded chicken rest for a few minutes before baking to allow the breading to adhere better.
For a lighter version, you can use part-skim mozzarella cheese instead of Parmesan. For a vegetarian option, substitute the chicken with eggplant or portobello mushrooms.
This baked chicken Parmesan pairs well with a crisp green salad, garlic bread, or a glass of dry white wine like Pinot Grigio.
This dish can be enjoyed year-round, but it's particularly comforting during the cooler months.
This recipe contains dairy (eggs, Parmesan cheese), wheat (all-purpose flour, breadcrumbs), and may contain traces of other allergens depending on the brand of marinara sauce used.
