Baked Chicken Parmigiana
- Taste Of Cofrancesco
- Sep 13
- 2 min read
Updated: 6 days ago
Crispy, golden chicken cutlets are layered with marinara and melted mozzarella, then finished with a sprinkle of Parmesan. Baked instead of fried, it’s lighter but every bit as comforting — the kind of classic everyone loves to gather around the table for.
Prep Time: | Bake Time: |
20 mins | 26 mins |
Total Time: | Serves: |
46 mins | 6 |
Ingredients
• 2 large boneless skinless chicken breasts, or 4 thin-sliced chicken breasts
• 2 large eggs
• 1/4 cup milk
• 1 cup all-purpose flour, combined with 1 tablespoon finely ground black pepper
• 1–2 cups panko breadcrumbs
• olive oil cooking spray
• 1–2 cups marinara sauce
• 1–2 cups shredded mozzarella cheese
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper or aluminum foil.
If using whole chicken breasts, slice each one in half lengthwise to make 4 thinner cutlets.
Place each piece between two sheets of parchment or plastic wrap and pound gently with a meat mallet or rolling pin until even in thickness.
In three shallow bowls, set up the following:
Bowl 1: flour mixed with ground pepper
Bowl 2: eggs whisked with milk
Bowl 3: panko breadcrumbs
Dredge each piece of chicken first in the flour, then dip into the egg mixture, and finally coat thoroughly with panko breadcrumbs.
Place the breaded cutlets on the prepared baking sheet.
Lightly spray both sides of each piece with olive oil cooking spray.
Bake for 20 minutes, or until the chicken is golden and cooked through.
Remove the chicken from the oven. Increase the oven temperature to 395°F or switch to broil.
Top each piece of chicken with marinara sauce and a generous sprinkle of shredded mozzarella.
Return to the oven and cook for an additional 5–7 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let rest for a few minutes before serving. Delicious with pasta, salad, or garlic bread.
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