Baked Chicken Parmesan

Baked Chicken Parmesan

The secrets: a wire rack for airflow, toasting the breadcrumbs beforehand for deep flavor, and a final blast under the broiler for that signature bubbly, bronzed cheese top. This is the version that rivals your favorite Italian-American restaurant.

Ingredients (Serves 4)

For the Chicken:

• 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)

• 1 teaspoon sea salt

• ½ teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

For the Breading Station:

• ½ cup all-purpose flour

• 2 large eggs, beaten with 1 tablespoon water

• 1 cup panko breadcrumbs (Japanese-style, for maximum crunch)

• ½ cup plain breadcrumbs

• ½ cup freshly grated Parmesan cheese

• 1 teaspoon dried Italian seasoning

• ½ teaspoon garlic powder

• Olive oil spray or a pastry brush with olive oil (for crisping)

For the Topping:

• 1 ½ cups good-quality marinara sauce (homemade or store-bought), warmed

• 8 oz (225g) fresh mozzarella, sliced into 8 thin rounds, or 1 ½ cups shredded low-moisture mozzarella

• ¼ cup freshly grated Parmesan cheese

• Fresh basil leaves, torn, for garnish

Instructions

1. Preheat and Prep: Preheat your oven to 425°F (220°C). Place a wire rack inside a large, rimmed baking sheet and coat it generously with non-stick cooking spray. This rack setup is the key to crispy chicken on all sides.

2. Pound the Chicken: Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound them to an even ½-inch thickness. This ensures they cook quickly and evenly without drying out. Season both sides of each breast with salt, pepper, and garlic powder.

3. Toast the Breadcrumbs (The Flavor Game-Changer): In a dry skillet over medium heat, add the panko and plain breadcrumbs. Toast, stirring constantly, for 3-4 minutes until they are a light golden brown. Remove from heat immediately and transfer to a shallow dish to cool. Once cooled, stir in the ½ cup of Parmesan and Italian seasoning. This step adds an incredible depth of flavor and guarantees a golden color even without frying.

4. Set Up the Breading Station:

   • Dish 1: Flour

   • Dish 2: Beaten eggs with water

   • Dish 3: Toasted breadcrumb-Parmesan mixture

5. Bread the Chicken: Working one piece at a time, dredge a chicken breast in the flour, shaking off the excess. Dip it into the egg mixture, letting the excess drip off. Finally, press it firmly into the breadcrumb mixture, ensuring it’s completely coated on both sides. Place the breaded chicken on the prepared wire rack.

6. Spray for Crispness: Generously spray or brush the tops of the breaded chicken with olive oil. This light coating of oil is what allows the breadcrumbs to fry and crisp in the oven’s heat. Don’t skip this step.

7. Bake: Bake on the middle rack for 18-22 minutes, until the chicken is cooked through (internal temperature of 165°F / 74°C) and the crust is deeply golden and crisp.

8. Top and Broil: Remove the baking sheet from the oven. Spoon a generous couple of tablespoons of warm marinara sauce over the center of each chicken breast, leaving the crispy edges exposed. Top the sauce with slices of fresh mozzarella (or shredded) and a sprinkle of the remaining Parmesan. Switch the oven to broil on high. Return the sheet to the upper rack and broil for 2-3 minutes, watching constantly, until the cheese is melted, bubbly, and gloriously golden in spots.

9. Rest and Serve: Let the chicken rest for 5 minutes. Garnish with a shower of torn fresh basil leaves. Serve immediately with extra warmed marinara on the side.

Serving Suggestions: This is classic with a side of spaghetti tossed in marinara or garlic butter, or a simple bright lemony arugula salad.