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Baked Chicken Parmesan (Lightened Up) - Crispy, Comforting, and Easy

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lb total)
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried Italian seasoning or oregano
  • 1/2 cup all-purpose flour (or whole wheat flour)
  • 2 large eggs, beaten
  • 1 tablespoon water (to loosen eggs)
  • 1 cup panko breadcrumbs
  • 1/3 cup finely grated Parmesan cheese
  • 1 tablespoon olive oil (plus a little more for greasing)
  • 1 to 1 1/4 cups marinara sauce (store-bought or homemade)
  • 3/4 cup shredded part-skim mozzarella
  • Fresh basil or parsley, chopped (optional, for garnish)
  • Red pepper flakes (optional)

Method
 

  1. Prep the chicken: Slice each chicken breast horizontally to make 4 thinner cutlets. If needed, pound to an even 1/2-inch thickness. Pat dry and season both sides with 1/2 teaspoon salt, pepper, garlic powder, onion powder, and Italian seasoning.
  2. Set up dredging stations: Put flour with a pinch of salt in one shallow bowl. Beat eggs with 1 tablespoon water in a second bowl. Mix panko, Parmesan, and olive oil in a third bowl until the crumbs look lightly moistened.
  3. Preheat and pan prep: Heat oven to 425°F (220°C). Place a wire rack on a rimmed baking sheet and lightly grease it. The rack helps the bottoms crisp.
  4. Bread the cutlets: Dredge chicken in flour, shaking off excess. Dip in egg, then press into the panko-Parmesan mix until well coated. Set on the rack.
  5. Bake for crispiness: Bake 12–15 minutes, flipping once halfway, until the coating is golden and the internal temperature reaches 160°F (71°C). The chicken will finish cooking in the next step.
  6. Add sauce and cheese: Spoon about 2 tablespoons marinara over each cutlet—just enough to cover the top without soaking the crust. Sprinkle mozzarella over the sauce.
  7. Finish under heat: Return to the oven for 3–5 minutes, or broil for 1–2 minutes, until cheese is melted and bubbling. Chicken should reach 165°F (74°C).
  8. Garnish and serve: Let rest 2 minutes. Add fresh basil or parsley and a pinch of red pepper flakes if you like.