Description
A lighter, oven‑baked twist on the classic chicken Parmesan—crispy on the outside, cheesy and saucy on the inside.
Ingredients
- 4 boneless skinless chicken breasts (about 6 oz each)
- 1 cup Italian breadcrumbs
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 2 large eggs
- 2 tbsp water
- 2 cups marinara sauce
- 1½ cups shredded mozzarella cheese
- 2 tbsp chopped fresh basil (optional)
Instructions
- Preheat oven to 400 °F (200 °C). Lightly grease a baking dish.
- Pound chicken breasts to an even ½‑inch thickness.
- In a shallow bowl, whisk eggs and water together. In another bowl, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
- Dip each chicken breast into egg wash, then coat thoroughly with the breadcrumb mixture, pressing gently to adhere.
- Place breaded chicken in the baking dish. Bake for 20 minutes.
- Remove from oven and spoon marinara sauce evenly over each breast. Sprinkle mozzarella cheese on top.
- Return to oven and bake 8‑10 more minutes, until cheese is melted and bubbly and chicken registers at least 165 °F internally.
- Let rest 5 minutes, garnish with fresh basil if using, and serve.
Notes
- Use low‑moisture mozzarella for less soggy topping.
- Swap Panko breadcrumbs for extra crunch.
- Double‑coat by dipping again in egg and breadcrumbs for thicker crust.
- Great paired with pasta or a side salad.