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Crispy Baked Chicken Parmesan Recipe Easy Homemade with Rich Marinara Sauce

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A quick and easy crispy baked chicken parmesan with a rich homemade marinara sauce, perfect for weeknight dinners without the mess of frying.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to even thickness
  • 1 cup all-purpose flour (for dredging; can substitute with gluten-free flour)
  • 2 large eggs, beaten (room temperature)
  • 1 1/2 cups Italian-style breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or olive oil, for coating
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 1 (28 oz / 800g) can crushed tomatoes
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (optional, for garnish)
  • 1 1/2 cups shredded mozzarella cheese
  • Extra grated Parmesan for topping

Instructions

  1. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and place a wire rack on top. Lightly spray or brush the rack with olive oil to prevent sticking.
  2. Place each chicken breast between two sheets of plastic wrap and pound gently with a meat mallet or rolling pin until even, about 1/2 inch thick.
  3. Set up a dredging station: season flour with salt and pepper in one bowl, whisk eggs in a second bowl, and combine Italian breadcrumbs, grated Parmesan, garlic powder, oregano, salt, and pepper in a third bowl.
  4. Dredge each chicken breast first in the flour, shaking off excess, then dip into beaten eggs, and finally press firmly into the breadcrumb mixture to coat evenly.
  5. Place the breaded chicken on the wire rack and lightly spray or brush the tops with cooking spray or olive oil.
  6. Bake for 20-25 minutes until golden and crispy, flipping halfway through and spraying the other side with oil. Chicken should reach an internal temperature of 165°F (74°C).
  7. While chicken bakes, heat olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant.
  8. Add crushed tomatoes, sugar, basil, oregano, salt, and pepper. Bring to a simmer, then reduce heat to low and cook gently for 15 minutes, stirring occasionally.
  9. Once chicken is baked, spoon marinara sauce over each piece, then sprinkle shredded mozzarella and extra Parmesan cheese on top.
  10. Return to oven and bake for an additional 5-7 minutes until cheese melts.
  11. Finish with fresh chopped basil if using and serve immediately.

Notes

Pounding chicken breasts to even thickness ensures even cooking and juiciness. Using a wire rack helps keep the crust crispy by allowing air circulation. Lightly spray oil instead of drenching to avoid greasiness. Simmer marinara sauce gently to develop rich flavor without bitterness. Reheat leftovers in the oven to maintain crispness.

Nutrition

Keywords: chicken parmesan, baked chicken parmesan, crispy chicken, homemade marinara, easy chicken dinner, Italian chicken recipe, weeknight dinner

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