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Easy Oven Baked Chicken Parmesan Recipe

 This delectable Easy Oven Baked Chicken Parmesan is simple and doesn't need any boiling. Since this chicken Parmesan is heated, it is sound, brisk, and simple! Make this firm heated Parmesan crusted chicken for supper today in around thirty minutes!



I generally consider Chicken Parmesan similar to a convoluted and work concentrated formula – yet I as of late found that Easy Oven Baked Chicken Parmesan isn't just simple, however fast enough for a weeknight supper!

This is an extraordinary chicken bosom formula. Slicing the chicken bosoms down the middle longwise and afterward beating them marginally to make them even thickness. It will assist them with cooking rapidly and truly causes you to accomplish all the more an eatery quality taste.

IS Easy Oven Baked Chicken Parmesan HEALTHY?

Easy Oven Baked Chicken Parmesan is solid since it is prepared and not seared, which implies it utilizes less oil. Utilizing chicken bosoms implies it has bunches of protein yet less fat. I utilize my custom made marinara sauce, which has no added sugar. What's more, you can control the sort of cheddar you use, just like how much.

Even though I like to utilize entire milk mozzarella, you can likewise utilize part-skim on the off chance that you like (it simply doesn't soften very as pleasantly, and I think the distinction in calories is insignificant). One serving of this Baked Chicken Parmesan has 436 calories versus Olive Garden Chicken Parmesan which has 1450 calories as indicated by their site.


No, I didn't cover the chicken while preparing it. Leaving the chicken revealed permits to get more firm and keeps it from getting saturated.


As usual, I suggest purchasing a wedge of Parmesan cheddar and grinding it yourself rather than purchasing pre-ground Parmesan cheddar. Regularly holders of pre-ground Parmesan have wood mash in them, also they simply don't taste as great. You are in an ideal situation purchasing a we

Easy Oven Baked Chicken Parmesan Ingredients

  • 2 tablespoons olive oil
  • 2 chicken bosoms About 1 pound of chicken aggregate
  • 1 egg
  • 1 cup panko bread pieces
  • 1/2 cup parmesan cheddar new ground
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon legitimate salt
  • 1/2 teaspoon dark pepper
  • 1 cup marinara sauce
  • 1 ½ cups destroyed mozzarella
  • 2 tablespoon minced parsley discretionary, for embellish


  1. Line a preparing sheet with foil, brush foil with olive oil. Change stove rack so that is in the second from the top space. Preheat the broiler to 400°F.
  2. Cut the chicken bosoms down the middle and pound to even thickness: Cut through the center of the chicken bosom as though you will butterfly it (cutting it open like a book), however, slice entirely through to make two equivalent estimated pieces.
  3. In the wake of slicing the chicken bosoms down the middle, place them in a gallon measured zip-top pack in an even layer, seal it, at that point pound them to an even thickness utilizing a meat pounder or a moving pin. You can likewise put the chicken bosoms between two layers of stick wrap rather than a zip-top pack if you like.
  4. Wipe the chicken bosoms off with a paper towel, at that point season with salt and pepper.
  5. In one shallow dish, combine panko bread scraps, ground parmesan cheddar, salt, pepper, garlic powder, oregano, and dark pepper.
  6. In another shallow dish, whisk one egg.
  7. Dunk one chicken bosom into the egg, at that point into the bread scrap blend. Guarantee chicken bosom is completely covered in the scrap combination and tenderly presses with your hand to enable the morsels to adhere to the chicken. Spot chicken bosom on the arranged heating sheet, rehash with residual bits of chicken.
  8. Spot preparing sheet in the stove on the second from the top rack. Prepare for 15 minutes, or until cooked through.
  9. Flip chicken, pour 1/4 cup of marinara sauce over each bit of chicken, at that point top with cheddar. Spot back in the stove. Turn on the oven. Sear for 2-4 minutes, until cheddar is liquefied and bubbly and edges of the chicken are sautéing.