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Meal Instructions
Specimen #0097·OVEN·Easy

Oven Baked Chicken Parmesan

Crispy panko-breaded chicken breasts baked golden then topped with marinara and bubbly melted mozzarella for all the flavor of the restaurant classic without the deep fryer.

Cook temp
425°F
Total time
45m
REST
5m
Serves
4
PULL AT
165°F
Ingredients
4 pieces Chicken Breasts — 6 oz each, boneless skinless
1 cup Panko Breadcrumbs
1/2 cup Grated Parmesan Cheese
1 cup Marinara Sauce
1 cup Shredded Mozzarella
2 pieces Large Eggs — beaten
1/2 cup All-Purpose Flour
1/2 tsp Garlic Powder
1 tsp Italian Seasoning
2 tbsp Olive Oil
1 tsp Kosher Salt
Equipment
Rimmed Baking Sheet
Wire Rack
Meat Thermometer
DirectionsGet to the point
1Pound 4 chicken breasts to 3/4-inch thickness. Dredge in flour, dip in beaten eggs, and coat in panko mixed with grated parmesan.
2Place breaded chicken on a wire rack set over a baking sheet. Drizzle with olive oil.
3Bake at 425°F (218°C) for 20 minutes. Top each breast with marinara and mozzarella, bake 5 more minutes.
4Rest 5 minutes before serving over spaghetti or with a side salad.
Dad pro tip

This beats delivery every single time and takes less time than waiting for the pizza guy. Pound the chicken thin and you get restaurant-level results with zero deep frying required.

Kid adjustment

Cut into strips before topping with sauce and cheese for kid-friendly chicken parm fingers. Serve with spaghetti and let them twirl away.

Reheat

Reheat on a wire rack in the oven at 375°F (190°C) for 10 minutes to re-crisp the breading. Avoid the microwave.

BASIS: Standard oven at 425°F (218°C). USDA FSIS chicken breast target 165°F.450 kcal · 48g protein · 22g carbs · 18g fat
USDA FoodData Central #171533
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