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Classic Chicken Parmesan Bake Recipe

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4.3 from 4 reviews

This classic Chicken Parmesan recipe offers crispy, golden-browned chicken breasts coated in a flavorful breadcrumb and Parmesan crust, topped with savory marinara sauce and melted mozzarella cheese. Perfectly cooked in a skillet and finished in the oven, it's an easy, comforting Italian-American dish that serves four and pairs wonderfully with spaghetti and garlic bread.

Ingredients

Chicken Preparation

  • 2 large boneless skinless chicken breasts
  • Salt and Pepper, to taste
  • ¼ cup vegetable oil (or as needed)

Breading

  • ½ cup flour
  • 1 ½ teaspoons seasoned salt
  • ¼ teaspoon pepper
  • 2 eggs, beaten until frothy
  • ½ teaspoon garlic powder
  • 1 ½ cups panko breadcrumbs
  • 1/3 cup Parmesan cheese, freshly grated
  • 1 teaspoon dried parsley
  • 1 teaspoon dried oregano

Toppings and Garnish

  • 1 cup marinara sauce
  • 1 ½ cups mozzarella cheese, shredded
  • Fresh parsley, for garnish

Instructions

  1. Preheat the Oven: Set your oven to 425°F to prepare for finishing the chicken after browning.
  2. Prepare Breading Stations: Arrange three shallow pans for the breading process: one with the flour mixed with seasoned salt, pepper, and garlic powder; another with the beaten eggs frothy and light; and a third with the panko breadcrumbs combined with Parmesan cheese, dried parsley, and oregano.
  3. Slice and Pound the Chicken: Cut each chicken breast in half lengthwise to create thinner slices. Cover them with plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Pat dry and lightly season both sides with salt and pepper to enhance flavor.
  4. Coat in Flour: Dredge each chicken piece evenly in the flour mixture, pressing gently to cover every nook. Tap off any excess flour to avoid clumps.
  5. Dip in Egg: Submerge the floured chicken slices into the frothy eggs, coating lightly. Use your fingers to remove extra egg to prevent soggy breading.
  6. Coat with Breadcrumbs: Generously cover the chicken pieces in the breadcrumb mixture, ensuring a thorough and even crust.
  7. Brown the Chicken: In a skillet, heat the vegetable oil over medium-high heat until glistening. Place chicken pieces carefully without crowding. Fry each side for 3 to 4 minutes until golden brown and crispy. Adjust heat as necessary to prevent burning.
  8. Drain and Repeat: Remove browned chicken with a slotted spatula and place on a wire cooling rack. Repeat the frying process with remaining pieces to keep the crust crisp.
  9. Assemble on Baking Sheet: Transfer the browned chicken to a large, light-colored baking sheet to avoid overcooking from dark pans.
  10. Add Sauce and Cheese: Spoon marinara sauce evenly over each chicken piece, then top generously with shredded mozzarella cheese.
  11. Bake and Broil: Bake uncovered for 12 minutes in the preheated oven. Optionally, broil for 1-2 minutes at 425°F to get a beautifully browned cheese topping—watch closely to prevent burning.
  12. Serve: Garnish with fresh parsley and serve hot. Pair with spaghetti and cheesy garlic bread for a complete meal. Ensure the internal temperature of the chicken reaches 165°F before serving for safety.

Notes

  • Pounding the chicken to an even ½ inch thickness ensures quick, even cooking and helps the chicken stay tender.
  • Beating the eggs until frothy creates a lighter coating that helps the breadcrumbs adhere without becoming soggy.
  • Using a light-colored baking sheet prevents excessive browning or burning on the bottom of the chicken.
  • Watching the broiling stage carefully is critical as cheese can burn quickly under high heat.
  • Serve immediately after baking for the best crispy texture and gooey cheese.
  • For an extra crispy crust, you can double-dip the chicken by repeating the egg and breadcrumb steps.

Find it online: https://cozyplatter.com/classic-chicken-parmesan-bake-recipe/