Quick Baked Chicken Parmesan
A classic Italian-American dish featuring crispy breaded chicken cutlets topped with melted mozzarella and served over marinara sauce. This quick version uses the oven instead of frying for a healthier, easier preparation.
Ingredients
- •2 whole large eggs
- •1½ cups breadcrumbs
- •¾ cup finely grated Parmesan
- •5 tablespoons olive oil
- •3½ teaspoons dried oregano
- •¾ teaspoon kosher salt
- •¾ teaspoon freshly ground black pepper
- •4 pieces chicken cutlets
- •6 ounces coarsely grated mozzarella
- •½ medium onion
- •2 cloves garlic
- •1 jar marinara sauce
- •¼ teaspoon crushed red pepper flakes
- •¼ cup basil leaves
- •torn basil
- •basil for serving
Cooking Instructions
- 1.
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
10 min
- 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.
5 min
- 3.
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
10 min
- 4.
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to 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 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.
10 min
- 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.
15 min
- 6.
Divide sauce among 4 plates. Top with chicken and torn basil.
5 min
