Baked Chicken Parmesan! EASY and quick, simply coat the chicken chops in parmesan and breadcrumbs, bake in the oven and top with a fresh, homemade tomato sauce. This Baked Chicken Parmesan is delicious. Serve with noodles.
Chicken Parmesan has to be one of the easiest and most delicious ways to cook chicken, don’t you think? It’s made with chicken chops so it’s quick to cook.
This recipe only takes 10 minutes to make and no more than 30 minutes to prep. Perfect for a weeknight family dinner!
Here’s how to make this Easy Baked Chicken Parmesan:
- Start the sauce: First, start with a simple homemade tomato sauce with mashed tomatoes, garlic, basil, and oregano (although you could easily use a sauce that’s already made).
- Dredging chips: While the sauce is simmering, take boneless chicken chops (breast or thigh) and dip them first in mustard breading, then in parmesan breadcrumbs (we like panko),
- Bake: Bake the Chicken Parmesan in the Oven!
When the chicken is (just) done, the sauce is perfect.
Tips for baking chicken parmesan
- Start with cutlets that are thin, even thickness, about 1/4 inch thick. You can buy them as is, or you can cut whole breasts in half horizontally and then pound them thin between two pieces of plastic wrap with a mallet or meat mallet.
- Lay out a baking sheet for easy cleanupuse either parchment paper, foil, or silpat
- Avoid the mess! With one hand, dredge the chops in the wet mixture and with the other hand, gently pat the chops in the breadcrumbs.
- Use quality ingredients. There is a clear quality difference in canned tomatoes. Use a quality brand (San Marzano or Muir Glen). Make sure the extra virgin olive oil you use is fresh and not rancid (if it smells like crayons, it’s rancid).
What to serve with chicken parmesan
Baked Chicken Parmesan
ingredients
Sauce:
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1/4 Cup Extra virgin olive oil
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2 cloves garlicpeeled, finely chopped (about 2 teaspoons)
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1 (28 ounce) can crushed tomatoes (We use Muir Glen.)
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1/2 teaspoon dried basil (or 1 tablespoon chopped fresh basil)
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1/4 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano)
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1/4 teaspoon sugar
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salt and ground black pepper, taste
Chicken:
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3 tablespoon Dijon mustard
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1 tablespoon white wine vinegar
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1/2 teaspoon Salt
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1/2 teaspoon black pepper
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1 1/2 lb Chicken breast Chops (or skinless, boneless chicken breasts or thighs, battered to 1/4 inch thickness)
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1 Cup breadcrumbs (panko or homemade)
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1 Cup parmesan cheeseFinely grated
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3 tablespoon unsalted buttermelted
method
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Make the sauce:
Heat the olive oil in a large saucepan over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds.
Stir in the tomato passata, basil, oregano, sugar, a pinch of salt and pepper. Bring to a boil.
Continue to simmer until the sauce thickens slightly and the flavors meld, about 10-12 minutes. Season the sauce to taste, if necessary, cover and keep warm.
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Preheat oven to 450°F:
Line a baking sheet with foil, parchment, or silpat. While the sauce is simmering, prepare the chicken for the next few steps.
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Make the coating:
In a large bowl, whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper.
Add the chicken chops to the mixture, brushing well on both sides.
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Dredge the chicken:
In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon black pepper. Mix well and stir in the melted butter. Place on a flat plate.
Toss the chicken pieces in the breadcrumb mixture and gently press the breadcrumbs into the chicken cutlets. Place the dredged chicken on the parchment-lined baking sheet.
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Bake:
Bake at 450°F on the middle shelf of the oven until cooked through and golden brown, about 15 minutes.
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Surcharge:
Serve with rice, noodles or noodles. Scoop sauce with the chicken.
Links:
Chicken Parmesan (dipped in butter!)
Cheesy Bruschetta Chicken Chops
Chicken Milanese
Chicken Piccata
| nutritional information (per serving) | |
|---|---|
| 764 | calories |
| 38g | Fat |
| 39g | carbohydrates |
| 67g | protein |
