Oven Baked Chicken Parmesan
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.
Servings: 4 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