Baked Chicken Parmesan Recipe

5 from 22 votes

Baked Chicken Parmesan Recipe

Baked Chicken Parmesan is crispy and cheesy with thin chicken breasts, panko, Parmesan, Ragù sauce, mozzarella, basil, and orzo.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings: people

Author: Kristyn Merkley

Ingredients

4 boneless skinless chicken breasts thin
1 cup panko crumbs
¼ cup grated Parmesan cheese
1 teaspoon garlic salt (with parsley flakes)
½ cup butter
olive oil spray
1 cup Traditional Ragù Sauce (divided)
1 cup shredded mozzarella cheese (divided)
basil
orzo pasta

Instructions

Preheat oven to 400°F.
Place panko, parmesan, and salt in a gallon-size Ziploc bag or in a small pan. Set aside.
Melt butter in a medium bowl. Dip each chicken breast into the melted butter until well coated and place in Ziploc bag. Shake until coated and place in a greased 9x13 pan. Repeat this process for each chicken breast.
Spray chicken lightly with olive oil spray and bake for 25-30 minutes.
While chicken is baking, cook pasta as directed on box.
When chicken is done, pour about ¼ cup of Ragú Sauce onto each chicken breast along with ¼ cup shredded mozzarella cheese and a little bit of basil.
Cook an additional 4-6 minutes or until cheese is melted and bubbly.
Serve over warm pasta.

Video

Notes

Recipe Tips.

Use thin chicken breasts so they cook evenly and stay tender.
Shake the chicken in the panko mixture until every piece is well coated.
Spray the coated chicken lightly with olive oil spray to help the topping crisp in the oven.
Add the sauce and mozzarella near the end so the coating stays crisp and the cheese melts perfectly.
Make-ahead tip: mix the panko coating and prep the chicken ahead, then dip, coat, and bake right before dinner for the best texture.

Store. Keep leftover easy chicken parmesan in an airtight container in the fridge for 3-4 days.

Freeze. To freeze, place completely cooled crispy chicken parmesan in a freezer-safe airtight container and freeze for up to 3 months. Thaw in the fridge before reheating.

To reheat chicken parmesan, preheat the oven to 350°F, place the chicken in an oven-safe baking dish, and cover. Bake for 15-20 minutes, remove the foil, and bake for another 5 minutes to crisp up the coating.

Making a freezer meal. Coat the chicken pieces as directed, but do not bake. Instead, place them all on a baking sheet and then into the freezer. Once solid, place the amount of chicken for the different meals in different freezer Ziploc bags. Measure out 1 cup of sauce and pour it into its own freezer bag, and then insert it in the same bag as the chicken pieces.

Label and freeze for 2-3 months. When you're ready to bake, place the frozen pieces of chicken on a baking dish and place the Ragu sauce on the counter and let them thaw for 1-2 hours before baking.

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