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Oven Baked Chicken Parmesan is on an off-white plate with a silver fork and a few leaves of fresh basil.

Oven Baked Chicken Parmesan

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Created by Mariam Ezzeddine
Crispy Oven Baked Chicken Parmesan is paired with a rich homemade marinara sauce and topped with creamy mozzarella cheese. You’ll have this hearty Italian classic on the table in just 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine Italian
Servings 4 servings
servings

Ingredients

To prepare marinara sauce

  • 2 tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 teaspoon garlic minced
  • ¼ cup tomato paste
  • 1 28 oz can crushed tomatoes
  • 1 teaspoon Italian seasonings
  • 1 teaspoon sugar
  • 1 teaspoon red chili flakes
  • ¼ cup fresh basil roughly chopped
  • ½ tsp Salt to taste
  • ½ tsp black pepper to taste

To prepare chicken parmesan

  • 2 boneless skinless chicken breasts cut lengthwise (4 pieces)
  • ½ teaspoon onion powder
  • ½ teaspoon salt to taste
  • ½ teaspoon black pepper ground
  • 2 whole eggs
  • 1 cup seasoned bread crumbs
  • ⅓ cup parmesan cheese
  • ¾ cup all-purpose flour for dredging
  • 8 slices fresh mozzarella cheese
  • Vegetable oil for frying
  • Fresh basil to serve

Instructions

  • Preheat the oven to 450 degrees F.
  • Prepare the marinara sauce: Heat a saucepan with olive oil, add yellow onion and garlic. Sauté for 2-3 minutes until onions turn translucent.
  • Add in the tomato paste, crushed tomatoes, Italian seasonings, sugar, red chili flakes, salt and pepper. Let the sauce simmer for 10-15 minutes until the sauce thickens a bit. Remove the saucepan from the heat and add the fresh basil leaves and set aside.
  • Grease a baking dish and set aside.
  • Season the chicken with onion powder, salt and pepper.
  • Whisk the eggs in a wide bowl. To a separate bowl combine seasoned bread crumbs and parmesan cheese and keep it ready.
  • Dredge the chicken in flour and then egg and then to the breadcrumbs mixture.
  • Deep fry or shallow fry the chicken until crispy and golden on both the sides.
  • Place the fried chicken breasts in a baking dish. Spread about 2 tablespoons of marinara sauce over each fried chicken breast. Top with mozzarella cheese slices. Bake for 12-15 minutes until the cheeses are melted and bubbling.
  • Garnish the crispy chicken parmesan with fresh basil and serve.

Notes

  • It’s easy to double or triple this recipe. 
  • Serve leftover marinara over pasta or freeze for later use.
  • Red chili flake adds a bit of heat to the marinara but can be omitted.
  • Sugar helps to cut the acid in tomato sauce but you can leave it out.
  • Slice whole chicken breasts in half lengthwise to form two pieces. 
  • If your chicken pieces are of uneven thickness, pound them slightly. 
  • Dry the chicken well before dredging and coating in eggs and breadcrumbs. 
  • Add a little panko to the breadcrumb mixture for even more crunch. 
  • Don’t crowd the pan when pan frying the chicken. Cook in batches if needed.

Nutrition

Calories: 556kcal | Carbohydrates: 63g | Protein: 26g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 55mg | Sodium: 1877mg | Potassium: 992mg | Fiber: 8g | Sugar: 16g | Vitamin A: 1425IU | Vitamin C: 26mg | Calcium: 536mg | Iron: 7mg
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