Sometimes the need for cheese is a must and mozzarella always fits the bill. It’s stringy, gooey, and super cheesy. Is that a thing? I don’t know but I do know that my Baked Chicken Parmesan was on the night’s menu. Boy, did I make the hubs very happy. Like my Dad, this meal is one of his favorites. If we go to an Italian restaurant for dinner, he always orders Chicken Parmesan. My Mom made her version a couple times a month which was to my Dad’s liking. I don’t make my version as often yet I have found a new twist to make Chicken Parmesan even more flavorful.
Baked Chicken Parmesan
You’re asking what is meant by a new twist. Most recipes including my Mom’s was normally dipped in egg and then coated in seasoned breadcrumbs. Does it seem the chicken can be rather bland and it’s the coating that tastes good. The marinara sauce and cheese seems to cover up the chicken. So, how about a new and improved version? What about being able to infuse the chicken with even more character, flavor and to up the wow factor. After cooking my new version several times, we’re in love.
Baked Chicken Parmesan
The recipe adjustment made is to marinate the chicken overnight. You’ll season the eggs with lots of garlic, fresh parsley, Italian seasoning, salt and pepper. The chicken can be marinated for an hour but overnight is better to let seasoning infuse the chicken. The next day, mix breadcrumb mixture and coat chicken evenly and fry until golden brown. Place chicken in a large baking dish and spoon marinara sauce of your choice over chicken. Top with shredded or sliced mozzarella and parmesan cheese and bake until bubbly and cheese is melted. Serve hot with a sprinkle of parsley or basil and your favorite pasta, vegetables or salad.
Baked Chicken Parmesan
Love, love, love this version of chicken parmesan and I think you and your family will, too. Kids seem to like this dish and I think it’s fancy enough to serve guests for dinner. Simple and easy to make a big batch for a party. The chicken makes a great sandwich on toasted bread like ciabatta rolls. Plenty of sauce, cheese, and juicy chicken. Who could ask for more? Truly and tasty meal, indeed and one to go on your meal plan rotation. Ciao!
Baked Chicken Parmesan
Baked Chicken Parmesan
3 large chicken breast, cut in half (6 pcs.)
2 large eggs
3 – 4 garlic cloves, finely minced
2 T. chopped fresh parsley
1/2 t. Italian seasoning
Kosher salt and black pepper to taste
1 cup Panko breadcrumbs
1/2 cup plain breadcrumbs
1/2 cup freshly grated Parmesan cheese
1 t. garlic powder
1/2 cup Olive oil
1 – 24 oz. jar store-bought marinara sauce
2 cups shredded mozzarella cheese or 8 oz. pkg. slices
1/3 cup shredded Parmesan cheese
2 T. fresh chopped parsley or basil, for serving
Pound chicken pieces to 1/4-inch thick between plastic wrap. In a small mixing bowl, whisk together eggs, garlic, 2 T. parsley, Italian seasoning, salt and pepper.
Pour egg mixture into a shallow dish then place chicken in dish, turning to coat all pieces well. Cover dish with foil and refrigerate 1 hour to overnight which will impart more flavor to chicken.
Remove chicken from refrigerator. Meanwhile, combine panko, plain breadcrumbs, 1/2 cup parmesan, and garlic powder, placing in another shallow dish.
Heat oil in large skillet over medium-high heat until shimmering and heat oven to 425 degrees.
Dredge chicken in breadcrumb mixture, pressing to coat evenly. Fry chicken until golden brown and crispy, about 4 to 5 minutes on each side. You will have to fry chicken in batches.
Place chicken in oiled 13×9 baking dish. Spoon marinara sauce over chicken pieces then divide mozzarella and parmesan cheese evenly over pieces.
Bake chicken for about 20 minutes or until cheese is bubbly and melted and chicken is cooked through.
Serve with desired pasta, vegetables or salad.
Makes 6 servings.
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