Description
Crispy oven baked chicken parmesan topped with fresh mozzarella and a rich homemade marinara. A lighter take on a beloved classic—no frying needed.
Ingredients
25 oz tomato passata
6 to 8 fresh basil leaves, chopped
2 garlic cloves, minced
1 medium onion, finely diced
1 tbsp extra virgin olive oil
1/2 tsp dried oregano
Salt and black pepper to taste
Optional: pinch of sugar
4 boneless chicken breasts (7 oz each)
1 1/4 cups panko breadcrumbs
2/3 cup grated parmesan cheese
1/3 cup all-purpose flour
8 slices fresh mozzarella
2 eggs, beaten
1 tbsp butter
1 tsp salt
1 tsp garlic powder
3/4 tsp dried oregano
1/2 tsp ground black pepper
Instructions
1. Toast panko breadcrumbs in melted butter until golden brown.
2. In the same pan, cook onions and garlic. Add passata and herbs. Simmer 20 minutes.
3. Pound chicken breasts to 1/2 inch thickness.
4. Mix seasonings. Add half to flour and half to breadcrumb-parmesan mixture.
5. Dredge chicken in flour, then egg, then breadcrumbs.
6. Bake on a wire rack at 425°F for 10–12 minutes. Flip and cook 5–10 more minutes.
7. Top with marinara, mozzarella, and extra parmesan. Broil until bubbly.
8. Serve with basil and desired side dishes.
Notes
You can prepare breadcrumbs and sauce in advance.
Use high-quality mozzarella for best results.
Broil at the end to re-crisp the top.
Freeze uncooked breaded chicken for easy future meals.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 700
- Sugar: 7.7g
- Sodium: 1447mg
- Fat: 30.3g
- Saturated Fat: 13.2g
- Unsaturated Fat: 10.1g
- Trans Fat: 0.13g
- Carbohydrates: 34.9g
- Fiber: 4g
- Protein: 69.6g
- Cholesterol: 287mg