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- 4 boneless, skinless chicken breasts - 1 cup panko breadcrumbs for extra crunch - 1/2 cup grated Parmesan cheese - 2 teaspoons Italian seasoning - 1 teaspoon garlic powder - 1 teaspoon salt - 1/2 teaspoon black pepper - 2 large eggs - 1 cup marinara sauce - 1 cup shredded mozzarella cheese - Fresh basil leaves for garnish You can use turkey or tofu if you prefer. Both options work well in this dish. For low-carb fans, zucchini makes a great base. Slice it thin and bake it like chicken. When measuring dry ingredients, use a dry measuring cup. Fill it and level off with a knife. For wet ingredients, use a liquid measuring cup. Pour until the liquid hits the line. This keeps your measurements precise. A kitchen scale is also handy for accuracy. First, preheat your oven to 400°F (200°C). This step is key for the right texture. While the oven heats, line a baking sheet with parchment paper. This helps keep the chicken from sticking and makes cleanup easy. In a shallow bowl, mix 1 cup of panko breadcrumbs, 1/2 cup of grated Parmesan cheese, 2 teaspoons of Italian seasoning, 1 teaspoon of garlic powder, 1 teaspoon of salt, and 1/2 teaspoon of black pepper. Stir these well until all the flavors blend. In another bowl, crack 2 large eggs and beat them with a fork. Dip each chicken breast into the egg, making sure it gets coated well. Next, place it in the breadcrumb mix. Press down lightly to help the crumbs stick. Arrange the coated chicken on the baking sheet with space between each piece. Bake for about 20 minutes. Keep an eye on them as they bake. You want them to turn golden brown. After 20 minutes, take the baking sheet out of the oven. Spoon marinara sauce over each chicken breast, covering them well. Then, sprinkle 1 cup of shredded mozzarella cheese on top. Return the baking sheet to the oven for another 10-15 minutes. The cheese should melt and bubble nicely. Make sure the chicken reaches an internal temperature of 165°F (75°C). Let the chicken rest for about 5 minutes once it’s done. This helps the juices settle. If you want, add fresh basil leaves for a nice touch. For the full recipe, check the complete guide available. For juicy chicken, adjust the cooking time based on thickness. Thinner pieces need less time, while thicker pieces take longer. Always check the internal temperature. It should reach 165°F (75°C) for safe eating. To achieve crispy breading, use panko breadcrumbs. They provide a great crunch. Press them firmly onto the chicken for a better hold. A light spray of cooking oil before baking helps, too. I love pairing chicken Parmesan with pasta. Spaghetti or fettuccine works well. A fresh side salad adds a nice crunch and color. Toss greens with a simple vinaigrette for a delightful contrast. For garnishing, fresh basil leaves shine on the dish. They add color and flavor. You can also drizzle extra marinara sauce around the plate for a pretty touch. Avoid overcrowding the baking sheet. Give each piece space to cook evenly. This helps achieve that perfect crunch. Let the chicken rest after baking. This step keeps the juices inside. Cutting too soon can lead to dry chicken. Wait for about five minutes before serving to enjoy the best texture. For the full recipe, check the details listed earlier. {{image_4}} You can switch up the cheese in this dish. Instead of mozzarella, try provolone or fontina. They melt well and add a rich taste. Provolone gives a sharp flavor, while fontina creates a creamy texture. For a vegan version, use cashew cheese. It has a nutty flavor and works great. Blend soaked cashews with nutritional yeast for a cheesy taste. This option keeps the dish tasty while being plant-based. To boost flavor, add more herbs and spices to the breadcrumb mix. Try dried oregano, thyme, or even crushed red pepper for a kick. These additions make the dish more exciting. You can also incorporate roasted vegetables into the meal. Zucchini, bell peppers, or cherry tomatoes add color and nutrition. Toss them with olive oil, salt, and pepper, then roast alongside the chicken. Change how you serve the chicken for a new twist. Make a sandwich with the chicken, marinara, and cheese. This way, you have a tasty, handheld meal. Another option is to serve it on a salad. Slice the chicken and place it on fresh greens. Drizzle some extra marinara on top for flavor. You can bake the chicken in marinara sauce for a different texture. This method keeps the chicken juicy and adds a rich sauce flavor. It’s a fun way to enjoy classic chicken parmesan in a new style. For the Full Recipe, check out the detailed instructions to make your own oven-baked chicken parmesan! To store your Oven-Baked Chicken Parmesan, first, let it cool completely. This step is key because it helps avoid moisture build-up, which can make your chicken soggy. Once cooled, place the chicken in an airtight container. This type of container keeps the chicken fresh and prevents it from absorbing other odors in your fridge. You can also wrap the chicken tightly in plastic wrap if you don’t have a container. When it's time to enjoy your leftovers, reheating correctly is important. The best way to reheat chicken is in the oven. Preheat your oven to 350°F (175°C). Place the chicken on a baking sheet and cover it loosely with foil. This method keeps the chicken moist while warming. Heat for about 15-20 minutes until the chicken is hot. If you want to freeze the chicken, wrap it well in foil or freezer bags. To thaw, place it in the fridge overnight before reheating. In the refrigerator, your Chicken Parmesan can last about 3-4 days. Be sure to check for any signs of spoilage before eating. For frozen leftovers, they can last up to 2-3 months. For the best taste and quality, use them within this time frame. Always label your containers with the date, so you know when you made it. Yes, you can use chicken thighs. They have a richer flavor and stay moist. However, they take a bit longer to cook. Thighs usually need about 25-30 minutes in the oven. Make sure the internal temperature reaches 165°F (75°C) for safe eating. The best way to check is with a meat thermometer. Insert it into the thickest part of the chicken. It should read 165°F (75°C). If you don’t have a thermometer, cut into the chicken. The juices should run clear, not pink. This gives you a good sign the chicken is fully cooked. Yes, you can prep this dish in advance. You can coat the chicken and store it in the fridge for a day. For deeper flavor, marinate it overnight in the fridge. Just remember to let it sit at room temperature for 15 minutes before baking. This helps it cook evenly. Check the Full Recipe for more tips. This recipe for Chicken Parmesan is both simple and delicious. We covered the key ingredients, including chicken and panko for crunch. Proper prep and measuring are crucial for great results. I shared tips to ensure a perfect bake and offered serving ideas. With variations and storage tips, this dish is versatile. In closing, enjoy making this classic meal with your own twists. Let your creativity shine in the kitchen!

Oven-Baked Chicken Parmesan

Indulge in the crispy goodness of Oven-Baked Chicken Parmesan with this easy and delicious recipe! Perfectly seasoned chicken, crunchy panko breadcrumbs, and gooey melted cheese come together for a family-friendly meal that's sure to impress. Discover the simple steps to create this flavorful dish and elevate your dinner routine. Click through to explore all the mouthwatering details and make your kitchen the place to be!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup panko breadcrumbs (for an extra crunchy texture)

1/2 cup grated Parmesan cheese

2 teaspoons Italian seasoning (dried herbs mix)

1 teaspoon garlic powder

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

2 large eggs

1 cup marinara sauce (store-bought or homemade)

1 cup shredded mozzarella cheese

Fresh basil leaves for garnish (optional but recommended)

Instructions
 

Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and for easy cleanup.

    In a shallow bowl, combine panko breadcrumbs, grated Parmesan cheese, Italian seasoning, garlic powder, salt, and black pepper. Stir well until all ingredients are evenly mixed.

      In a separate bowl, crack the two eggs and beat them with a fork or whisk until fully blended and slightly frothy.

        Take each chicken breast and first dip it into the beaten eggs, ensuring an even coating while letting any excess egg drip off. Next, transfer the chicken to the breadcrumb mixture and coat thoroughly, pressing down gently to ensure the crumbs adhere well.

          Arrange the coated chicken breasts on the lined baking sheet, spacing them slightly apart for even cooking. Bake in the preheated oven for about 20 minutes, or until they start to turn golden brown.

            After 20 minutes, carefully remove the baking sheet from the oven. Using a spoon, evenly distribute marinara sauce over the top of each chicken breast, making sure to cover them well. Sprinkle shredded mozzarella cheese generously over the sauced chicken.

              Return the baking sheet to the oven and continue baking for an additional 10-15 minutes. Keep an eye on the dish until the cheese becomes melted, bubbly, and lightly golden, and ensure the chicken has reached an internal temperature of 165°F (75°C).

                Once fully cooked, remove from the oven and allow the chicken to rest for about 5 minutes before serving. For an extra touch, garnish with fresh basil leaves before plating.

                  Prep Time: 15 mins | Total Time: 45 mins | Servings: 4

                    - Presentation Tips: Serve the chicken on a warm plate, drizzling any remaining marinara sauce from the baking sheet around it for a vibrant touch. Pair with a side of spaghetti or a fresh salad for a complete meal.