Baked Chicken Parmesan with Marinara and Mozzarella
This lightened-up version of the classic Italian comfort dish features crispy, herb-crusted chicken breasts baked to perfection and topped with savory marinara and melted mozzarella. It delivers all the crunch and flavor of the traditional version without the heavy oil of deep-frying.
Ingredients
Ingredients
- 2 lb boneless skinless chicken breasts sliced into 4 even cutlets and pounded to 1/2-inch thickness
- 0.5 cup all-purpose flour seasoned with a pinch of salt and pepper
- 2 large eggs beaten
- 1 cup Panko breadcrumbs provides a crunchier texture than standard crumbs
- 0.5 cup Parmesan cheese finely grated
- 1 tsp dried oregano or Italian seasoning blend
- 0.5 tsp garlic powder
- 1.5 cup marinara sauce use a high-quality store-bought or homemade sauce
- 1.5 cup mozzarella cheese shredded or fresh slices
- 2 tbsp fresh basil thinly sliced for garnish
- 2 tbsp olive oil for drizzling or spraying
Notes
Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days; reheat in the oven or air fryer to maintain crispiness. Make-ahead: You can bread the chicken up to 4 hours in advance and keep it refrigerated. For a low-carb option, serve over zoodles or roasted spaghetti squash.