Of all the things we cook in this house, the one meal that’s always in rotation is Baked Chicken Parmesan. It’s one of the few things that both kids will eat without complaint, my husband loves it, and it’s been my go-to for years.
But I mainly make it so much because it’s so darn easy. I bake the chicken so it comes out nice and juicy; it’s healthier this way, since it’s not fried, and bonus for not having a splattery mess all over my stovetop 😉
I’ll show you exactly how to do it, along with my favorite jarred sauce to make your life even easier. You’ll love it! And you’ll have yourself a new go to-to meal in no time. But first, I have a secret to share, and hopefully you won’t think less of me…
The Cheesy Secret
OK, here’s a bit of irony: I don’t actually use Parmesan cheese in this recipe. GASP! Fun fact: I prefer Pecorino Romano in place of Parmesan in nearly every instance, and especially in this dish. Part of the reason is that Pecorino Romano is made from goat’s milk, which I tend to tolerate better than cow’s milk. The other reason is simply because I think it tastes better.
Don’t worry, it comes out equally, if not more, delicious – promise! If you’re a die-hard parm fan, just use that instead. But don’t knock it till you try it.
Here are the ingredients you’ll need to make this Juicy Chicken Parmesan:
- chicken breasts
- breadcrumbs*, Italian seasoning, garlic powder, salt, pepper
- 3 eggs, beaten
- marinara sauce (jarred is fine – here’s my favorite)
- grated Pecorino Romano cheese (or Parmesan, if you prefer); shredded mozzarella (or non-dairy shredded cheese)
*If you purchase seasoned breadcrumbs, you don’t need the Italian seasoning, garlic powder, salt, and pepper.
How to Make Baked Chicken Parmesan
Start by preheating your oven to 450 degrees and lightly grease a baking dish with the spray ghee, butter, or olive oil. In a medium-sized mixing bowl, add the breadcrumbs and the spices (if your breadcrumbs aren’t already seasoned), and whisk until combined. In a second medium-sized bowl, beat the three eggs. To make things easier (and less messy!), set the prepared bowls and baking dish side-by-side in this order: eggs, breadcrumbs, and your greased baking dish.
Now it’s time to begin your dipping process of coating the chicken breasts. First, dip a chicken breast into the egg mixture, then the breadcrumb mixture. Be sure it’s evenly coated with each mixture as you go by turning it over in each mixture or rolling it around. Place the chicken breast into the baking dish. Repeat this process with the other 3 breasts.
At this point, I like to drizzle just a tiny bit of olive oil over the chicken breasts to help with browning while in the oven. Place the chicken in the oven, and bake for 25 minutes.
After the 25 minutes, remove the chicken from oven and use tongs or a spatula to flip each breast over. Spread two tablespoons of marinara sauce over each breast, spreading it evenly with the back of the spoon. Then sprinkle with the grated parmesan or Pecorino, and finally, the shredded mozzarella. Bake for an additional 5 minutes, or until the cheese starts to brown/bubble.
You’re done! Plate these babies up and serve. You can serve it up with a light salad, like my Shaved Brussels Sprouts Salad, or with a soup, like my Creamy Mushroom Celery Soup. You could also serve it over pasta or spaghetti squash. And these are delicious as leftovers! I tend to double-batch this recipe and freeze it for another time.
Frequently Asked Questions
Can I freeze Chicken Parmesan?
Yes, you can absolutely freeze this! I tend to double-batch this recipe specifically for this reason (although it doesn’t always make it to the freezer since we love it so much).
How do I store Chicken Parmesan?
You can store any leftovers in an air-tight container in the refrigerator for up to 4 days. If you freeze it, store it in an air-tight container or in freezer bags for up to 6 months. When you’re ready to reheat, defrost them overnight in the refrigerator, and once thawed you can place it in a baking dish, cover with aluminum foil, and heat it in the oven at 350 degrees for 15-20 minutes. This will ensure it stays nice and juicy.
What kind of Italian are you that you use jarred sauce?
Fair question. The words “jarred sauce,” just a few years ago, would have made my ears bleed. But then I became a mom and quickly learned I needed short cuts. I still make my own sauce, but so appreciate having favorite brands at the ready when I need a quick meal. I don’t use just any brand: here’s my favorite jarred sauce.
If you love hearty weeknight meals like this, try my Pumpkin Bolognese (Gluten-Free), my Zucchini Lasagna (Gluten-Free), or my Black Sesame Crusted Salmon. And if you made this recipe, please rate it, and tell me what you think in the comments!