Baked Chicken Parmesan Recipe
An easy Baked Chicken Parmesan recipe made with parmesan crusted chicken breasts topped with melted mozzarella cheese and fresh basil. Not only is this a healthy version of a classic recipe, but it's a quick and easy family favorite everyone will love!
Servings: 4 people
Calories: 532kcal
Ingredients
- 4 chicken breasts, boneless and skinless
- ½ cup Panko breadcrumbs
- 3 Tablespoons Parmesan cheese, fresh grated
- 3 Tablespoons unsalted butter, melted
- 2 Tablespoons extra-virgin olive oil
- ½ teaspoon salt, divided
- ½ teaspoon fresh ground black pepper, divided
- 1 cup onion, chopped
- 3 teaspoons fresh garlic, chopped
- 1 cup fresh tomato, chopped
- 1 cup marinara sauce
- ¼ cup chicken stock
- 1 Tablespoon chopped oregano, fresh
- 3 Tablespoons chopped basil, fresh
- 2 ounces mozzarella cheese shredded
Instructions
- Preheat the oven to 400°F.
- Then, heat a large skillet over medium heat. Add the breadcrumbs to the skillet and sauté for 3 minutes or until it turns a light brown color.
- Remove the breadcrumbs from the skillet and add to a small bowl along with the shredded Parmesan cheese and melted butter. With a large spoon, combine to ensure the ingredients are mixed well.
- Next, heat the same skillet over medium-high heat. Add 2 Tablespoons of extra-virgin olive oil to the skillet and spread evenly.
- Season the chicken with ¼ teaspoon of salt and ¼ teaspoon of pepper and then add them to the skillet and saute for 5 minutes. Using tongs, turn each piece over and saute for another 3 minutes. Remove each piece from the skillet and set aside on a plate.
- In the same skillet, add the remaining salt and pepper, chopped onion and garlic, fresh tomatoes, marinara sauce, chicken stock, and fresh oregano. Stir to mix and let the sauce cook on medium heat for 15 minutes, uncovered.
- Return the breasts to the skillet by placing each piece on top of the marinara sauce. Turn the heat up to medium-high and let the chicken and sauce cook for another 5 minutes. Using tongs, flip each breasts halfway through so the sauce is on both sides.
- After 5 minutes, remove the breasts and sauce from the skillet and add to a 13x9 oven safe baking dish. Using your hands, press the breadcrumb mixture onto the top of each piece of chicken. Evenly sprinkle the shredded mozzarella cheese onto each piece.
- Place the dish in the oven and bake for 15 minutes, or until the internal temperature reaches 165°F.
- Top with additional fresh oregano and fresh basil. Let the dish rest on top of the stovetop for 5-7 minutes. Using a spatula, remove a piece and place on a plate.
Notes
- While you can use pre-packaged shredded mozzarella cheese, dish tastes so much better with freshly shredded mozzarella. The same rule holds true with Parmesan cheese.
- To make the chicken even more tender, use a meat tenderizer to pound each breast to ¼ inch thickness.
- You can freeze this recipe once it's been cooked. Once it's cooled, place each breast and the sauce into a gallon sized resealable plastic bag. Write the date on the bag and lay flat in the freezer. It's good for up to 3 months. To reheat, thaw it in the refrigerator and then bake it in the oven at 350°F until it's heated through. Keep in mind that the breadcrumbs won't be as crispy, but it will still taste amazingly delicious!
- To make this an even healthier meal, serve it on top of zucchini noodles or with fresh roasted vegetables!
Nutrition
Calories: 532kcal | Carbohydrates: 17g | Protein: 56g | Fat: 26g | Saturated Fat: 10g | Cholesterol: 181mg | Sodium: 1105mg | Potassium: 1252mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1131IU | Vitamin C: 16mg | Calcium: 191mg | Iron: 3mg