Baked Chicken Parmesan Marinara (Printer-friendly)
Crispy baked chicken breasts with marinara sauce and melted cheese, baked golden and flavorful.
# What you'll need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (1.5 lbs)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Breading
04 - 1 cup panko breadcrumbs (100 g)
05 - 1/2 cup grated Parmesan cheese (50 g)
06 - 1 teaspoon dried Italian herbs (basil, oregano, or blend)
07 - 1/2 teaspoon garlic powder
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/2 cup all-purpose flour (65 g)
→ Topping & Sauce
11 - 2 cups marinara sauce (16 fl oz)
12 - 1 1/2 cups shredded mozzarella cheese (150 g)
13 - 2 tablespoons fresh basil or parsley, chopped (optional)
→ For Serving
14 - Cooked pasta such as spaghetti or linguine (optional)
# Method:
01 - Preheat oven to 425°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between plastic wrap sheets and pound to 1/2-inch thickness. Season both sides with salt and freshly ground black pepper.
03 - Arrange three shallow bowls: one with flour; one with eggs whisked with milk; and one with panko, Parmesan, Italian herbs, and garlic powder combined.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into egg mixture, then coat fully with breadcrumb mixture, pressing to adhere.
05 - Place breaded chicken on prepared baking sheet. Lightly drizzle or spray tops with olive oil.
06 - Bake for 20 minutes until golden and cooked through, with an internal temperature reaching 165°F.
07 - Remove from oven, spoon marinara evenly over each piece, then top with mozzarella cheese.
08 - Return baking sheet to oven and bake 8 to 10 minutes until cheese melts and is bubbly.
09 - Optionally garnish with fresh basil or parsley and serve hot over pasta if desired.
# Expert Tips:
01 -
- No splattering oil means you can actually enjoy cooking instead of ducking and weaving.
- The breadcrumb coating stays crispy even under the melted cheese, which feels like a small miracle.
- Four ingredients away from dinner, and it genuinely tastes like you've been cooking all afternoon.
02 -
- Pounding the chicken to even thickness is not optional; it's the difference between some pieces drying out while others are still cooking.
- Don't skip the oil spray or drizzle before the first bake, or your breading will steam instead of crisp.
- The cheese will only take 8 to 10 minutes to melt; any longer and it starts to separate and lose its appeal.
03 -
- Pound your chicken while it's still in the package to avoid raw chicken spray across your counter and yourself.
- If you use store-bought marinara, taste it first; some brands are sweeter than others, and you can add a pinch of salt or fresh garlic to adjust.