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Crispy Baked Chicken Parmesan Recipe with Easy Fresh Marinara Sauce

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A comforting and crispy baked chicken parmesan with a golden breadcrumb crust and fresh homemade marinara sauce, perfect for quick and easy weeknight dinners without frying.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 1.5 lbs / 680 g), pounded to even thickness
  • 1 cup (120 g) all-purpose flour – for dredging
  • 2 large eggs, beaten, room temperature
  • 1 ½ cups (150 g) Italian seasoned breadcrumbs
  • ½ cup (50 g) freshly grated Parmesan cheese
  • 1 teaspoon dried Italian seasoning (or a blend of oregano, basil, and thyme)
  • Salt and freshly ground black pepper, to taste
  • Cooking spray or a light drizzle of olive oil
  • 2 tablespoons olive oil (extra virgin) for marinara
  • 4 cloves garlic, minced
  • 1 can (28 oz / 800 g) crushed tomatoes
  • 1 teaspoon sugar
  • ½ teaspoon salt
  • Fresh basil leaves, roughly torn (about 6-8 leaves)
  • Freshly ground black pepper, to taste
  • 1 ½ cups shredded mozzarella cheese (part-skim)
  • Fresh basil leaves, for garnish (optional)

Instructions

  1. Pound the chicken breasts to about ½ inch (1.3 cm) thickness for even cooking. Season both sides lightly with salt and pepper.
  2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, Parmesan cheese, and Italian seasoning.
  3. Dredge each chicken breast first in flour, shaking off excess. Then dip into eggs, letting excess drip off. Press firmly into breadcrumb mixture to coat evenly. For extra crispiness, double-dip in eggs and breadcrumbs once more if desired.
  4. Prepare the marinara sauce: heat olive oil in a saucepan over medium heat. Add minced garlic and sauté until fragrant but not browned (about 1 minute). Pour in crushed tomatoes, add sugar, salt, and pepper. Stir and bring to a simmer. Cook gently for 10-12 minutes, stirring occasionally, then add fresh basil at the end. Turn off heat and cover to keep warm.
  5. Preheat oven to 425°F (220°C). Place coated chicken on a wire rack set over a baking sheet or directly on a parchment-lined baking sheet. Spray tops lightly with cooking spray or drizzle a touch of olive oil.
  6. Bake chicken for 20-25 minutes until golden and crispy, flipping halfway through if not using a rack. Internal temperature should reach 165°F (74°C).
  7. Remove chicken from oven. Spoon a generous layer of fresh marinara sauce on each piece, then sprinkle shredded mozzarella on top.
  8. Switch oven to broil. Place chicken under the broiler for 2-3 minutes until cheese bubbles and browns slightly. Watch closely to avoid burning.
  9. Let chicken rest a few minutes before serving. Garnish with fresh basil leaves.

Notes

Use a wire rack to allow air circulation for extra crispiness. Double-dip chicken in eggs and breadcrumbs for crunchier coating. Broil cheese carefully to avoid burning. Reheat leftovers in oven at 350°F to maintain crispness. Substitute gluten-free breadcrumbs and almond flour for gluten-free version; use dairy-free cheese for lactose intolerance.

Nutrition

Keywords: chicken parmesan, baked chicken, crispy chicken, marinara sauce, Italian comfort food, easy dinner, weeknight meal

Find it online: https://fuzzyforker.com/crispy-baked-chicken-parmesan-recipe-with-easy-fresh-marinara-sauce/