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The Boat Shed Kitchen

Easy Chicken Parmesan Bake

This baked chicken parmesan is made with thin chicken cutlets, crispy panko-Parmesan coating, flavorful marinara, and gooey mozzarella cheese. It’s a fast and easy twist on the Italian-American classic—no frying required, all the deliciousness included.
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Prep Time 15 minutes
Cook Time 15 minutes
Broil Time 2 minutes
Total Time 32 minutes
Servings: 4
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts about 1 pound total
  • 1 egg
  • 1 cup panko bread crumbs
  • 1/2 cup fresh grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup marinara sauce
  • 1 ½ cups shredded mozzarella
  • 2 tablespoons minced parsley optional, for garnish

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with foil and brush with olive oil.
  2. Position rack in the second from the top.
  3. Slice chicken breasts in half horizontally and pound evenly between plastic wrap or in a zip-top bag.
  4. Pat chicken dry and season with salt and pepper.
  5. Mix panko, Parmesan, oregano, garlic powder, salt, and pepper in one shallow dish.
  6. Whisk egg in another.
  7. See full steps with tips & photos → https://theboatshedcafe.com/easy-chicken-parmesan-bake/

Notes

  • Pounding chicken evenly ensures even cooking and tenderness.
  • Use fresh mozzarella for extra melt and stretch.
  • Skip broiling if your cheese melts well during baking.