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Epicurious

Quick Baked Chicken Parmesan

By Rhoda Boone

4.7

(51)

Photo of three servings of chicken Parmesan on white plates on a wooden tabletop.
Photo by Chelsea Kyle, Food Styling by Rhoda Boone

This faster version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

Recipe information

  • Total Time

    22 minutes

  • Yield

    4 servings

Ingredients

2 large eggs
1½ cups breadcrumbs or panko (Japanese breadcrumbs)
¾ cup finely grated Parmesan (about 2 ounces)
5 tablespoons olive oil, divided, plus more for brushing
3½ teaspoons dried oregano, divided
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
4 (6-ounce) chicken cutlets, pounded ½" thick
6 ounces coarsely grated mozzarella (about 1 cup)
½ medium onion, chopped
2 garlic cloves, pressed or finely chopped
1 (24-ounce) jar marinara sauce
¼ teaspoon crushed red pepper flakes (optional)
¼ cup (packed) basil leaves, torn if large, plus more for serving

Preparation

  1. 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, ½ tsp. salt, and ½ 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 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 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.

    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), ¼ cup basil, and remaining ½ tsp. oregano, ¼ tsp. salt, and ¼ 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.

TagsItalian AmericanItalianEuropeanChicken BreastChickenPoultryMozzarellaCheeseDairyParmesanMainDinnerNut FreeWeeknight Meals30 Minutes or LessQuickEasySimmerRoastEpicurious

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