This recipe takes only 10 minutes to prep and no more than 30 minutes to cook. Perfect for a midweek family meal!
How to Make Baked Chicken Parmesan
Here’s how you make this easy baked chicken parmesan: By the (short) time the chicken is done, the sauce is perfect.
Tips for Baking Chicken Parmesan
Start with cutlets that are a thin, even thickness, about 1/4 inch thick. You can buy them this way, or cut whole breasts in half horizontally, then pound them thin between 2 pieces of plastic wrap with a mallet or meat hammer.Line a baking sheet for easy cleanup, use either parchment paper, foil, or SilpatAvoid the mess! Use one hand to dredge the cutlets in the wet mixture and another hand to gently pat the cutlets in the breadcrumbs.Use good quality ingredients. There is a noticeable quality difference when it comes to canned tomatoes. Use a high quality brand (San Marzano or Muir Glen). Make sure the extra virgin olive oil you are using is fresh, not rancid (if it smells like crayons it’s rancid).
What to Serve With Chicken Parmesan
We like to have our baked chicken parm with buttered noodles. Garlic bread would be an excellent option as well. For a green, a light mixed lettuce salad and/or some steamed broccoli or green beans.
1/4 cup extra virgin olive oil 2 cloves garlic, peeled, finely chopped (about 2 teaspoons) 1 (28-ounce) can crushed tomatoes (We use Muir Glen.) 1/2 teaspoon dried basil (or 1 tablespoon chopped fresh basil) 1/4 teaspoon dried oregano (or 1 teaspoon chopped fresh oregano) 1/4 teaspoon sugar Salt and ground black pepper, to taste
Chicken:
3 tablespoons Dijon mustard 1 tablespoon white wine vinegar 1/2 teaspoon salt 1/2 teaspoon black pepper 1 1/2 pounds chicken breast cutlets (or skinless boneless chicken breasts or thighs that have been pounded to a 1/4-inch thickness) 1 cup breadcrumbs (panko or homemade) 1 cup Parmesan cheese, finely grated 3 tablespoons unsalted butter, melted
Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. Add the chicken cutlets to the mixture and coat well on both sides. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. Chicken Parmesan (butter dipped!) Cheesy Bruschetta Chicken Cutlets Chicken Milanese Chicken Piccata
