Name: Baked Chicken Parmesan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tbsp dijon mustard; 1 tsp oregano (dried); 1/4 tsp cayenne pepper; to taste salt and pepper; 1 egg; 1/2 cup skim milk; 3/4 cup parmesan cheese (grated); 3/4 cup bread crumbs; 2 boneless chicken breasts (skinless); for brushing olive oil; 1 jar pasta sauce (good quality Italian); 1 ball mozzarella (fresh)

Recipe Print Comments

5 from 1 vote

For a lighter take on a delicious classic, try this oven baked chicken parmesan. It's way less greasy, and just as delicious as the pan fried version. This dish is an excellent weeknight choice - it's quick, easy and tastes amazing.

Easy to make baked chicken parmesan recipe.

Love baked chicken? Save my easy baked chicken cordon bleu to your chicken recipes. The cordon bleu has a nice Dijon touch I really enjoy.

Take this baked chicken parmesan recipe to the next level with my Italian marinara sauce. These recipes combine to create a fantastic oven baked dish everyone will love. Enjoy the subtle crunch of the bread-crumb-covered chicken. Soak up the rustic marinara sauce's flavor and forget about store-bought pasta sauce forever.

Baked Chicken Parmesan

For a lighter take on a delicious classic, try this oven baked chicken parmesan. It's way less greasy, and just as delicious as the pan fried version.

5 from 1 vote

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Course: Dinner, Main Dish

Cuisine: American

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Servings: servings

Calories: 342kcal

Author: Ben Rayl

Ingredients

2 tablespoon dijon mustard
1 teaspoon oregano - dried
¼ teaspoon cayenne pepper
to taste salt and pepper
1 egg
½ cup skim milk
¾ cup parmesan cheese - grated
¾ cup bread crumbs
2 boneless chicken breasts - skinless
for brushing olive oil
1 jar pasta sauce - good quality Italian
1 ball mozzarella - fresh

Instructions

Preheat the oven to 425 F (205 C).
Mix the dijon, oregano, cayenne and salt and pepper together in a shallow bowl. In another bowl, whisk the egg and milk together. In a third bowl, combine the parmesan and bread crumbs.
Dredge the chicken in the mustard mix, coating both sides, then dip it in the egg mix and finally coat completely with the breadcrumbs/parmesan, pressing the meat into the breadcrumbs to coat well.
Place the chicken breasts in a glass or ceramic casserole dish and brush lightly (or spray) with olive oil on all sides. Bake until they chicken breasts are browned and cooked through - about 20 - 25 minutes.
Remove from the oven, and spoon about ¼ cup of tomato sauce on each piece, then top with the sliced mozzarella.
Return to the oven for about 5 more minutes to heat the sauce and melt the cheese, then serve on a bed of pasta and garnish with fresh basil and more grated parmesan.