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Easy Chicken Parmesan Bake Recipe

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4.3 from 56 reviews

This classic Chicken Parmesan recipe features tender chicken cutlets breaded with Italian-seasoned crumbs and parmesan cheese, pan-fried until golden, then baked with marinara sauce and melted mozzarella for a deliciously cheesy finish. Ready in just 35 minutes, it’s perfect for a comforting family dinner.

Ingredients

Chicken and Breading

  • 2 large chicken breasts (about 1 1/2 lbs)
  • 1/2 cup all-purpose flour (or gluten-free flour)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs (beaten until frothy)
  • 1/2 cup Italian bread crumbs
  • 1/2 cup parmesan cheese (shredded or grated)
  • 2 Tbsp light olive oil (for sautéing)

Assembly and Topping

  • 3 cups marinara sauce (divided)
  • 4 oz mozzarella cheese (about 1 cup shredded)
  • 1 Tbsp fresh basil or parsley (chopped, optional garnish)

Instructions

  1. Prepare the chicken: Trim the chicken breasts and slice each in half lengthwise to create 4 cutlets of equal thickness. For larger breasts, pound them down to about 1/3-inch thickness. Season both sides of each cutlet evenly with salt and pepper.
  2. Set up dredging station: In three shallow bowls, prepare your coatings: first, mix the flour with salt and pepper; second, beat the eggs until frothy; third, combine the Italian bread crumbs with parmesan cheese. Dip each cutlet first into the flour, shaking off the excess, then dip into the beaten eggs allowing extra to drip off, and finally coat thoroughly with the breadcrumb mixture, pressing gently to adhere. Let the breaded cutlets rest for 5 minutes to help the coating stick during cooking.
  3. Pan-fry the chicken: Heat a large non-stick skillet over medium heat and add enough olive oil to lightly coat the surface. When the oil is hot and shimmering, add the cutlets in batches, ensuring not to overcrowd the pan. Cook each cutlet for 3 to 4 minutes per side until they are golden brown. They do not need to be fully cooked through at this stage.
  4. Assemble and bake: Preheat your oven to 425°F. Pour half of the marinara sauce into the bottom of a 9x13-inch baking dish. Arrange the fried chicken cutlets in a single layer over the sauce. Spoon the remaining marinara evenly over each piece, then top with shredded mozzarella cheese. Bake uncovered for 15 minutes, or until the chicken reaches an internal temperature of 165°F, the cheese is melted and bubbly, and the sauce is hot and simmering. Garnish with chopped fresh basil or parsley if desired before serving.

Notes

  • Pounding the chicken ensures even cooking and tender cutlets.
  • Letting the breading rest before frying helps it adhere better and prevents it from falling off.
  • You can use gluten-free flour and bread crumbs to make this recipe gluten-free.
  • Use a meat thermometer to ensure the chicken is safely cooked to 165°F.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain crispiness.

Find it online: https://recipethrive.com/easy-chicken-parmesan-bake-recipe/