By Rhoda Boone
5.0
(51)
Photo by Chelsea Kyle, Food Styling by Rhoda Boone
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Active Time
22 minutes
Total Time
22 minutes
This faster version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Ingredients
4 servings
2 large eggs
1½ cups breadcrumbs or panko (Japanese breadcrumbs)
¾ cup finely grated Parmesan (about 2 ounces)
5 tablespoons olive oil, divided, plus more for brushing
3½ teaspoons dried oregano, divided
¾ teaspoon kosher salt, divided
¾ teaspoon freshly ground black pepper, divided
4 (6-ounce) chicken cutlets, pounded ½" thick
6 ounces coarsely grated mozzarella (about 1 cup)
½ medium onion, chopped
2 garlic cloves, pressed or finely chopped
1 (24-ounce) jar marinara sauce
¼ teaspoon crushed red pepper flakes (optional)
¼ cup (packed) basil leaves, torn if large, plus more for serving
Preparation
Step 1
Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
Step 2
Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, ½ tsp. salt, and ½ tsp. pepper in another large shallow bowl or plate.
Step 3
Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
Step 4
Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
Step 5
Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), ¼ cup basil, and remaining ½ tsp. oregano, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
Step 6
Divide sauce among 4 plates. Top with chicken and torn basil.
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Reviews (51)
Back to TopTriangleWOW! I'm probably the worst cook ever and I HATE fried foods but chicken parmesan is a fond childhood memory. Skeptically, I gave this recipe after stumbling upon it in "My Saved Recipes"OMG it was so delicious that I still can't believe I made it. The chicken was tender and juicy and packed with flavor. If you want a healthier alternative to the old standard, definitely try this recipe, It will become a regular in my "quick dinner" repertoire.
Michael K
New York, NY
5/8/2023
Making it for the third time, long after the first two times, I forgot to heat the pan and just put the chicken in a 450 degree oven on a baking rack. After 8 minutes they were not crispy or completely cooked. I put the broiler on and did about 2-3 minutes on each side, checking internal temp between flipping. They were not as brown as I would have liked but fussy kids loved them as is in lieu of chicken fingers. Also, I used pre-cut thin chicken breasts. I loved not having to cut the chicken - it really made the whole thing simple and fast. I might add 1/4 regular bread crumbs next time to lend color and to stick to additional spots on the chicken.
Carrie Dibbs
4/7/2022
Other than cleanup this recipe makes no sense. It's quicker and easier to fry these and boil up some pasta to go with.
mj
Ann Arbor, Michigan
1/19/2022
Easy to make and yummy. The chicken came out crispy and tender! I already had some homemade marinara so didn't bother with the sauce.
Shruti
Eagan, MN
10/29/2021
I was skeptical of this recipe but since it had 4 forks and all the reviews raved about it I gave it a shot. I should have gone with my gut instinct. It tastes ok but it wasn't very crispy. It tastes baked (because it's baked). Unless you are specifically looking for a light/healthy "take" on the classic, skip this recipe and do a proper chicken parmigiana which (unfortunately) means frying first. I've never left a review on Epicurious before, but I thought I ought to do so in order to offset all the 4-fork reviews here.
schimmelman
Grinnell, IA
6/19/2021
This was super simple and delicious. I made it exactly as written. The chicken came out good and crispy. The whole family loved it.
slhughes2
Santa Barbara
2/9/2021
One of the many fantastic recipes I've discovered during quarantine. Addictive!
Anonymous
Los Angeles, CA
7/5/2020
I made this with my 12 year old and it was a hit! This is a recipe that kids can have fun helping with. As others said, definitely make less of the bread crumb mixture, as the recipe makes way too much. Also, I recommend dividing the crumb mixture into two bowls, as it starts getting too moist while you are coating the chicken.
michelelacher
Los Angeles
6/21/2020
Fast, easy, and crowd pleasing.
rracklpier
Cleveland Heights Ohio
4/2/2020
Excellent recipe. I agree with “CBREETWOR FROM LOS ALTOS HILLS, CA” though. I butterflied and pounded 3 large breasts to make 6 cutlets and could very easily have coated all 6 quite generously with about 1/2 of the crumb recipe. Kind of a shame to waste all the expensive reggiano that I grated.
molokoj
Stafford VA
3/11/2020
Finally a near-perfect recipe for baked chicken parmesan. I don't pound the breasts, I like the juiciness of the chicken. Stick with regular breadcrumbs; panko flakes are too heavy and most fall off giving you less consistent crust coating.
demarcate
Brooklyn, NY
3/1/2020
Quick tip: when you need to dip chicken breasts in beaten egg, instead of using "a large shallow bowl" (or plate, as some recipes recommend), use a container that's the same size as the chicken breasts and deep.This will usually allow you to use half the number of eggs called for in the recipe. Plus, you can tilt a deeper vessel from side to side and front to back so the edges of the chicken breasts get "bathed" in beaten egg, too!
twirlygirly
Warwick, RI
2/9/2020
Simple and delicious. Even less work if you love your bottled marinara and can skip the doctoring up of that.
Anonymous
Chicago, IL
1/12/2020
Easy recipe for chicken parm. I made my own quick sauce ( I NEVER by baottked marinara) and it was delicious and lighter than pan fried chicken.
scottyb
Los Angeles CA
9/6/2019
Made this a few times for groups at our Elks Lodge (10-25 servings). Easy, inexpensive and delicious!
bobroeder
Penn Valley, CA.
2/14/2019
TagsItalian AmericanItalianEuropeanChicken BreastChickenPoultryMozzarellaCheeseDairyParmesanMainDinnerNut FreeWeeknight Meals30 Minutes or LessQuickEasySimmerRoastEpicurious
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