This Baked Chicken Parmesan is the best weeknight treat you’ll have!
It’s double breaded with a mixture of panko crumbs, breadcrumbs, and a special parmesan blend, all coated with marinara and melty parmesan. What else could you ask for?! How about that it comes together in 10 minutes, bakes in 30, and badda boom badda bing you got a perfect dinner.
Delicious, double breaded goodness!
I made this on a weeknight when I had a tired, and cranky hubby. He’s not usually this way- he had a long day at work and it’s rainy and cold here in Seattle and he needed a hug. A food hug. Cooking is my love language, so here we are- blogging baked chicken parmesan because it was one of the best and easiest dinners I’ve made in a while!
I had shredded parm, the bagged kind, AKA the dry kind, so I blended it up in my Nutribullet. This helps 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, which in my opinion, tastes like oil and makes you feel like hell.
Mix your parm in a blender to increase the texture.
Alright folks- pay attention- this is what makes this recipe special. My chicken parmesan coating consists of panko crumbs, breadcrumbs, Italian seasoning, and that beautiful parmesan you see in the above picture. Add some salt, pepper, and maybe some garlic- and mix well.
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 Chicken Parmesan Coating!
Mix your egg wash, coat the chicken. Then….again, pay attention peeps….you’re going to do this twice. 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.
Double dip! Egg wash, coating, repeat.
Next step- add your chicken to your casserole dish. You want to add the chicken first so it gets a crispy bottom (nobody likes a soggy bottom!). Add your marinara, top your chicken with it, finish with some parm, and bake. That’s it! How easy is that!?
Dinner time!
Tips to make this the Best Chicken Parmesan you’ll ever make:
- Take time to blend your parmesan for your chicken coating. It helps give a crispness to the chicken that makes a huge flavor difference.
- Use paper plates for the coating and the egg wash. It saves dishes and works just as well!
- Make sure you put your chicken breasts in your pan first, before you add your marinara, It helps keep the bottom of the chicken to not get soggy.
- Don’t have parmesan? Shredded mozzarella is fine, too.
- Vegetarian? Use eggplant in place of chicken. Layer in a casserole dish for a fun spin!
cheesy gooey goodness!
Need other great weeknight meal ideas? Our one pan southwest chicken and rice is delicious- easy to make, perfect for the kids, and there’s usually always leftovers for lunch! We also love this Creamy One Skillet Chicken with Orzo and Mushrooms– restaurant quality dinner, super easy, and made right in your kitchen. My personal favorite? This Honey Mustard Chicken and Rice– it’s made in 1 pan in the oven (yes- together, one pan, in the oven!) and it’ll cure what ails ya.
Off to the kitchen to make something holiday-dish! It’s December 15th as I type this and I suppose I should start my Christmas shopping : )
Cheers!
Rachel
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Pin RecipeA delicious, double coated chicken parmesan that comes together quickly and bake for 30 minutes.
- 2 3.5 oz chicken breasts I use Foster Farms Fresh Organic from Costco
- 2 cups marinara sauce
- 1 cup shredded parmesan
- 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
- 3 eggs
- 1/2 cup milk
- salt and pepper to your liking
Preheat oven to 375.
In separate bowl, or shallow plate, mix the egg wash mixture. Whisk well, ensuring everything is combined.
In separate bowl or shallow plate, mix the chicken coating mixture.
Coat chicken in egg wash, then in coating mixture. Repeat dipping in egg wash and coating again to double coat chicken.
Place chicken in pan. Pour 1 cup of marinara sauce around the chicken. Use remaining 1 cup to coat chicken breasts. Top with shredded parmesan cheese.
Bake for 25-30 minutes, or until chicken reaches 165 degrees Fahrenheit internal temperature.
Tips to make this the Best Chicken Parmesan you'll ever make:
- Take time to blend your parmesan for your chicken coating. It helps give a crispness to the chicken that makes a huge flavor difference.
- Use paper plates for the coating and the egg wash. It saves dishes and works just as well!
- Make sure you put your chicken breasts in your pan first, before you add your marinara, It helps keep the bottom of the chicken to not get soggy.
- Don't have parmesan? Shredded mozzarella is fine, too.
- Vegetarian? Use eggplant in place of chicken. Layer in a casserole dish for a fun spin!
YUMMY!!!!! Thanks for sharing your recipe! I’ve heard about your blog a couple of times and will now spend my afternoon reading 🙂