This Baked Chicken Parmesan is tenderized and double breaded with a mixture of panko crumbs, breadcrumbs, and a special parmesan blend, all coated with marinara and delicious parmesan.
Finely blended Parmesan cheese is really the key to this easy chicken parmesan!
I had shredded parm on hand so I blended it up in my Nutribullet. This helps it stick when you’re coating the chicken- which I should add- the double coating is what makes this recipe so special. Yes, it’s baked, but it’s actually BETTER than traditional fried chicken parmesan in my opinion. A healthier flavor and you can taste the tomato sauce.
This chicken parmesan coating consists of panko crumbs, breadcrumbs, Italian seasoning, and parmesan. Add some salt, pepper, and maybe some garlic- and mix well. If you like it spicy, add some red pepper flakes.
Fast Chef Tip: I use paper plates for my coating mixture because well, I’m lazy, and the less dishes I do the happier I am. It’s a win win for everyone.
Mix your egg wash, coat the chicken. Then repeat egg wash and breadcrumb coating once more. It’s what makes this chicken parmesan so delicious! The double baked coating gives a thick exterior to the chicken, and the parmesan inside the coating is what gives it a crispy delicious coating. Before adding marinara, give your chicken a spray with non stick cooking spray (preferrably olive oil spray). It helps the chicken brown!
Next step- add your chicken to a baking sheet (lined with parchment paper or foil sprayed with non stick). You want to add the chicken first so it gets a crispy bottom (nobody likes a soggy bottom!). Add marinara on top, followed by a mixture of parmesan and mozzarella cheese, and bake.
Other Baked Chicken Recipes we love:
- Baked Bone in Chicken Thighs
- 30 Minute Chicken Puttanesca
- Chicken in Mustard Cream Sauce
- Hot Honey Chicken
LET’S EAT!
Kathi and Rachel
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Baked Chicken Parmesan
Ingredients
- 2 3.5 oz chicken breasts
- 1/2 cup marinara sauce
- 1/4 cup shredded mozzarella & parmesan mixture
- 1/2 cup flour
Chicken Coating
- 3/4 cup panko crumbs
- 3/4 cup shredded parmesan *Blended in blended to reduce texture
- 3/4 cup bread crumbs
- 2 tbsp italian seasoning
- salt and pepper to taste
- dried garlic to taste
Egg Wash
- 3 eggs
- 1/2 cup milk
- 1/4 tsp white vinegar
- salt and pepper to your liking
Instructions
- Preheat oven to 375.
- In a medium bowl, or shallow plate, mix the egg wash mixture. Whisk well, ensuring everything is combined. Set aside. In separate bowl or shallow plate, mix the chicken coating mixture. Set aside.
- Place chicken in large plastic bag. Pound with tenderizing hammer (use flat side so it does not break the bag). Pour flour into large bag, ensuring chicken becomes coated.
- Remove flour coated chicken. Coat chicken in egg wash, then in breadcrumb mixture. Repeat if desired for double coated chicken.
- Place chicken on a lined sheet pan (use nonstick spray if using foil). Add 1/4 cup marinara to top of each chicken breast, followed by cheese mixture.
- Bake for 20-25 minutes, or until chicken reaches 165 degrees Fahrenheit internal temperature. Add additional mozzarella on top of chicken and allow to melt before serving.
Rose Martine says
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂