Description
This Baked Chicken Parmesan is a healthier and delicious version of the classic that can easily be made for a quick weeknight dinner. This baked versions is still cozy, comforting, and so satisfying.
Ingredients
Scale
- 1 pound boneless skinless chicken breast cutlets (4 cutlets)
- 2 eggs
- 1 cup panko breadcrumbs
- 1/4 cup grated parmesan cheese
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1–2 cups marinara sauce, plus more if desired
- 6–8 oz mozzarella cheese ball, sliced
- avocado oil or avocado oil spray
- fresh parsley and basil, for serving
Instructions
- Preheat oven to 425 degrees.
- Line a sheet pan with parchment paper and give it a generous spray or drizzle of avocado oil.
- Crack the eggs into a shallow dish and whisk until well combined.
- Add the panic breadcrumbs, parmesan cheese Italian seasoning, garlic powder, onion powder, salt and black pepper to another shallow dish. Stir until well combined.
- Dip the chicken cutlets into the egg mixture and then into the breadcrumb mixture, being sure to coat both sides well. You can use your fingers to press the breadcrumbs into the chicken a bit.
- Transfer the chicken to the prepared baking sheet and then bake at 425 for 15 minutes or the internal temperature has reached 165 degrees.
- Remove the chicken from the oven and top each piece with 1/4 cup of marinara sauce and slices of mozzarella cheese.
- Return to the oven and bake for an additional 5-7 minutes or until the cheese is melted and bubbly. You can set the oven to broil for 1-2 minutes to help the cheese brown. Top with fresh chopped parsley and basil, and serve with pasta and additional marinara sauce.
