One-Pan Baked Chicken Parm
A lighter, oven-baked version using panko breadcrumbs and a single sheet pan for easy cleanup.
Ready to Cook?
Hands-free mode with voice commands & timers
Ingredients
- 2 lbs Boneless skinless chicken breasts
- 1 1/2 cups Panko breadcrumbs
- 1/2 cup Grated Parmesan cheese
- 2 cups Marinara sauce
- 1 1/2 cups Shredded mozzarella cheese
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1/2 teaspoon Dried oregano
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1/4 cup Fresh basil leaves(optional)
Instructions
- 1
Preheat your oven to 425°F (220°C) and lightly grease a large rimmed baking sheet with olive oil.
- 2
Slice the chicken breasts in half lengthwise to create thinner cutlets, then pat them dry with paper towels.
- 3
In a shallow bowl, mix the panko breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, pepper, and 2 tablespoons of olive oil until the crumbs are evenly coated.
- 4
Press each chicken cutlet firmly into the panko mixture until both sides are well-coated, then place them onto the prepared baking sheet.
- 5
Bake the chicken for 15 minutes, then remove the pan from the oven and flip each piece over.
- 6
Spoon the marinara sauce over the center of each chicken breast and top generously with the shredded mozzarella cheese.
- 7
Return the pan to the oven and bake for another 5-8 minutes until the cheese is bubbly and the chicken reaches an internal temperature of 165°F.
- 8
Garnish with fresh torn basil leaves before serving directly from the pan.
Ratings & Reviews
No ratings yet
