Quick Baked Chicken Parmesan PT22M https://img4.recipesrun.com/201907/2019/0805/21/a/633171/300x200x50.jpg 4 servings Ingredients: 1/4 cup Basil leaves, torn if large 1/4 teaspoon Crushed red pepper flakes 1 Jar marinara sauce 2 cloves Garlic, pressed or finely chopped 1/2 Medium onion, chopped 6 ounces Coarsely grated mozzarella 4 Chicken cutlets, pounded 1/2" thick 3/4 teaspoon Freshly ground black pepper, divided 3/4 teaspoon Kosher salt, divided 3 1/2 teaspoons Dried oregano, divided 5 tablespoons Olive oil, divided 3/4 cup Finely grated Parmesan 1 1/2 cups Breadcrumbs or panko 2 Large eggs

Quick Baked Chicken Parmesan

By zhanghengshuo

4 Person
22 Minutes
0 Calories
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal. This baked chicken parmesan recipe includes everything you love about chicken parmesan without all the guilt or mess!

Ingredients

  • 1/4 cup Basil leaves, torn if large

  • 1/4 teaspoon Crushed red pepper flakes

  • 1 Jar marinara sauce

  • 2 cloves Garlic, pressed or finely chopped

  • 1/2 Medium onion, chopped

  • 6 ounces Coarsely grated mozzarella

  • 4 Chicken cutlets, pounded 1/2" thick

  • 3/4 teaspoon Freshly ground black pepper, divided

  • 3/4 teaspoon Kosher salt, divided

  • 3 1/2 teaspoons Dried oregano, divided

  • 5 tablespoons Olive oil, divided

  • 3/4 cup Finely grated Parmesan

  • 1 1/2 cups Breadcrumbs or panko

  • 2 Large eggs

Method

  • 01
    Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
  • 02
    Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
  • 03
    Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into the bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
  • 04
    Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to a baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on the top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
  • 05
    Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
  • 06
    Divide sauce among 4 plates. Top with chicken and torn basil.

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Quick Baked Chicken Parmesan

This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal. This baked chicken parmesan recipe includes everything you love about chicken parmesan without all the guilt or mess!
01 Information
  • Grade easy
  • Serving 4 servings
  • Cook Time 22 Mins
  • Total Time 22 Mins
02 Ingredients
1/4 cup Basil leaves, torn if large
1/4 teaspoon Crushed red pepper flakes
1 Jar marinara sauce
2 cloves Garlic, pressed or finely chopped
1/2 Medium onion, chopped
6 ounces Coarsely grated mozzarella
4 Chicken cutlets, pounded 1/2" thick
3/4 teaspoon Freshly ground black pepper, divided
3/4 teaspoon Kosher salt, divided
3 1/2 teaspoons Dried oregano, divided
5 tablespoons Olive oil, divided
3/4 cup Finely grated Parmesan
1 1/2 cups Breadcrumbs or panko
2 Large eggs
03 Method
Step 1
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
Step 2
Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
Step 3
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into the bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
Step 4
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to a baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on the top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
Step 5
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
Step 6
Divide sauce among 4 plates. Top with chicken and torn basil.
04 Author
zhanghengshuo zhanghengshuo
131 Recipes
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