Description

A crispy, budget-friendly baked chicken parmesan recipe that uses a panko crust and wire rack method to achieve restaurant-quality crunch without deep frying.

Ingredients

Scale

4 large boneless, skinless chicken breasts (about 1.5 lbs / 700g)
1.5 cups (120g) panko breadcrumbs
½ cup (60g) all-purpose flour
2 large eggs, beaten
1 tablespoon Italian seasoning
1 teaspoon garlic powder
Salt and black pepper to taste
2 cups (500g) marinara sauce
2 cups (200g) shredded mozzarella cheese
½ cup (50g) grated parmesan cheese
2 tablespoons extra virgin olive oil
Fresh basil for garnish (optional)

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and place a wire rack on top.
Place chicken breasts between plastic wrap or in a zip-top bag and pound to an even ½-inch thickness. Season both sides with salt, pepper, and half of the Italian seasoning.
Set up three shallow dishes: one with flour mixed with remaining Italian seasoning and garlic powder; one with beaten eggs; one with panko breadcrumbs mixed with salt and pepper.
Dredge each chicken breast in the flour mixture, shaking off excess. Dip into the egg wash, then press firmly into the panko breadcrumbs to coat evenly.
Arrange breaded chicken on the wire rack. Lightly brush or spray tops with olive oil.
Bake for 15 minutes until the crust is lightly golden and chicken is firming up.
Remove from oven. Spoon about ¼ cup marinara sauce over each breast. Sprinkle with mozzarella and parmesan cheese.
Return to oven and bake for another 10-12 minutes until cheese is bubbly and golden, and chicken reaches an internal temperature of 165°F (74°C).
Let rest for 5 minutes before serving. Garnish with fresh basil if desired.

Notes

Use a wire rack to ensure the bottom of the chicken stays crispy. Pound chicken to even thickness for uniform cooking. Shred cheese from a block for better melting. Avoid microwaving leftovers to prevent soggy breading; reheat in oven or air fryer.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: Italian

Nutrition

Serving Size: 1 chicken breast wit
Calories: 450
Sugar: 6
Sodium: 800
Fat: 20
Carbohydrates: 25
Fiber: 2
Protein: 40

Keywords: baked chicken parmesan, budget dinner, family dinner, crispy chicken, panko crust, weeknight meals, gluten-free option