Print

Best Crispy Baked Chicken Parmesan for an Easy Crowd Dinner

crispy baked chicken parmesan - featured image
Print Recipe

This crispy baked chicken parmesan delivers a shatteringly crunchy coating, melted mozzarella, and garlicky tomato sauce without the hassle of deep frying. Perfect for feeding a crowd, it’s a stress-free, make-ahead friendly dish that tastes like it came from a red-sauce joint.

Ingredients

Scale
  • 4 large boneless, skinless chicken breasts (about 2 pounds total)
  • 2 cups panko breadcrumbs
  • 1/2 cup grated Parmesan cheese, plus more for serving
  • 1/2 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups shredded whole-milk mozzarella cheese
  • 2 cups marinara sauce
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1/4 teaspoon red pepper flakes (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat the oven to 425°F (220°C). Place a wire rack inside a rimmed baking sheet and spray it lightly with nonstick cooking spray.
  2. Place each chicken breast between two sheets of plastic wrap or parchment paper. Pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin. Season both sides generously with salt and black pepper.
  3. Set up the breading station: In the first shallow bowl, add 1/2 cup all-purpose flour. In the second bowl, beat 3 large eggs with a splash of water (about 1 tablespoon). In the third bowl, combine 2 cups panko breadcrumbs, 1/2 cup grated Parmesan, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1/4 teaspoon red pepper flakes (if using), and a pinch of salt and pepper. Mix well.
  4. Working one piece at a time, dredge the chicken in the flour, shaking off the excess. Dip it into the egg wash, letting any excess drip off. Then press it firmly into the panko mixture, making sure both sides are fully coated. Place the breaded chicken on the prepared wire rack. Repeat with all the pieces.
  5. Lightly drizzle or spray the breaded chicken with olive oil.
  6. Place the baking sheet in the preheated oven and bake for 15 minutes, until the chicken is golden and cooked through (internal temperature of 165°F).
  7. Remove the baking sheet from the oven. Spoon about 2 tablespoons of marinara sauce onto each chicken breast, spreading it gently. Top each with a generous handful of shredded mozzarella (about 1/3 cup per breast). Sprinkle a little extra Parmesan on top.
  8. Return the sheet to the oven and bake for another 5-7 minutes, until the cheese is melted, bubbly, and starting to brown in spots. If you want deeper browning, switch the oven to broil for the last 1-2 minutes.
  9. Let the chicken parmesan rest on the baking sheet for 5 minutes. Sprinkle with fresh chopped parsley before serving.

Notes

For extra crunch, toast the panko in a dry skillet over medium heat until lightly golden before mixing with Parmesan and seasonings. To make ahead, bread the chicken up to 4 hours in advance and refrigerate on the wire rack (uncovered). For a gluten-free version, use gluten-free panko and a 1:1 gluten-free flour blend. For a dairy-free version, substitute Parmesan with nutritional yeast and use dairy-free mozzarella shreds.

Nutrition

Keywords: baked chicken parmesan, crispy chicken parmesan, easy chicken parmesan, crowd dinner, chicken parmesan recipe

Find it online: https://willarecipes.com/best-crispy-baked-chicken-parmesan-for-an-easy-crowd-dinner/