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 it in a 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 to 30 minutes. Bake until the coating is golden and the chicken reaches an internal temperature of 165°F at the thickest part. Cooking time will vary depending on the thickness of the chicken.
While the chicken is baking, cook pasta as directed on the box.
When the 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 the cheese is melted and bubbly.
Serve over warm pasta.

Video

Notes

Recipe Tips.

Pound the chicken evenly. If the chicken breasts are different thicknesses, gently pound the thicker parts so they cook more evenly.
For a crisp coating, leave a little space between the chicken breasts in the baking dish, and use a light spray of olive oil over the coating before baking.
Chicken should reach an internal temperature of 165°F at the thickest part. If the breasts are thicker than expected, they may need more time than the recipe suggests.
Shredding mozzarella from a block can help it melt evenly over the sauce.
Make ahead: Mix the panko, Parmesan, and garlic salt ahead of time. For the best coating, dip and bread the chicken shortly before baking.

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. Freeze the breaded chicken before baking. Arrange the coated chicken pieces in a single layer on a baking sheet and freeze until firm, then transfer them to a freezer-safe container or bag. Keep the sauce and cheese separate. Thaw the chicken in the refrigerator before baking, and cook until it reaches an internal temperature of 165°F. Add the sauce and mozzarella near the end of baking for the best texture.

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