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Crispy Baked Chicken Parmesan Recipe with Easy Homemade Marinara

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A crispy baked chicken Parmesan recipe that delivers the crunch of fried chicken without frying, paired with a bright, homemade San Marzano marinara sauce. Perfect for a quick, satisfying Italian-inspired weeknight meal.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170 g each), pounded to even thickness
  • Salt and freshly ground black pepper, to taste
  • 1 cup panko breadcrumbs (Japanese-style preferred)
  • ½ cup grated Parmesan cheese (Parmigiano-Reggiano recommended)
  • 1 teaspoon Italian seasoning (dried basil, oregano, thyme mix)
  • 1 teaspoon garlic powder
  • 2 large eggs, beaten (room temperature)
  • ½ cup all-purpose flour (for dredging)
  • 1 can (28 oz / 800 g) San Marzano whole peeled tomatoes, crushed by hand
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 1 small yellow onion, finely chopped
  • 1 teaspoon sugar
  • Handful of fresh basil leaves, torn
  • Salt and freshly ground black pepper, to taste
  • Pinch of red pepper flakes (optional)
  • 1 cup shredded mozzarella cheese (whole milk mozzarella preferred)
  • Extra grated Parmesan for garnish
  • Fresh basil leaves for garnish (optional)

Instructions

  1. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, gently pound to about ½ inch (1.25 cm) thickness for even cooking. Season both sides with salt and pepper.
  2. Set up three shallow bowls: one with ½ cup all-purpose flour, one with the beaten eggs, and one with a mixture of panko breadcrumbs, grated Parmesan, Italian seasoning, and garlic powder. Mix the dry ingredients well.
  3. Dredge each chicken breast first in the flour, shaking off excess, then dip into the egg, followed by the panko mixture. Press the breadcrumbs onto the chicken firmly to help them stick. Place breaded chicken on a plate or tray.
  4. Heat olive oil in a large skillet over medium heat. Add minced garlic and chopped onion, sautéing until fragrant and translucent (about 3-4 minutes). Pour in crushed San Marzano tomatoes, add sugar, salt, pepper, and red pepper flakes if using. Let simmer gently for 15-20 minutes, stirring occasionally, until sauce thickens slightly. Stir in fresh torn basil leaves just before removing from heat.
  5. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and place a wire rack on top. Arrange the breaded chicken breasts on the rack, leaving space between them. Bake for 15 minutes, then flip each piece over for even crisping and bake another 5 minutes.
  6. Remove the chicken from the oven, spoon a generous layer of the hot marinara sauce over each piece, then top with shredded mozzarella and a sprinkle of extra Parmesan. Return to oven and bake for an additional 5-7 minutes, until cheese is melted and bubbly.
  7. Let the chicken Parmesan rest for 5 minutes before serving to allow juices to settle and flavors to meld. Garnish with fresh basil leaves for color and aroma.

Notes

Use a wire rack on the baking sheet to keep the chicken crust crispy by allowing air circulation underneath. Press breadcrumbs firmly onto chicken for better adhesion and crunch. Baking at 425°F (220°C) is key for crispiness without drying out the chicken. Let chicken rest before serving to keep juices inside. For gluten-free, swap flour and breadcrumbs with almond flour and gluten-free panko. For dairy-free, use vegan mozzarella and Parmesan alternatives. Broil 1-2 minutes at the end if cheese topping needs crisping.

Nutrition

Keywords: chicken parmesan, baked chicken parmesan, crispy chicken parmesan, homemade marinara, San Marzano tomatoes, easy chicken recipe, Italian dinner, weeknight meal

Find it online: https://tempotaste.com/crispy-baked-chicken-parmesan-recipe-with-easy-homemade-marinara/