This baked chicken Parmesan is a lighter version of the traditional chicken Parmesan as I skip the pan-frying in oil and instead bake breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.
Ingredients
- canola oil cooking spray:
- water: 0.5 cup
- egg: 1 piece (beaten)
- ½ cups bread crumbs: 1 piece
- Parmesan cheese: 6 Tbsp (divided, grated)
- oregano: 1 Tbsp (dried)
- basil: 1 tsp (dried)
- thyme: 0.5 tsp (dried)
- garlic powder: 0.5 tsp
- skinless, boneless chicken breast halves: 6 piece
- spaghetti sauce: 2 cups
- mozzarella cheese: 1 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
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Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl. Dotdash Meredith Food Studios
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Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Dotdash Meredith Food Studios
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Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray. Dotdash Meredith Food Studios
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Bake in the preheated oven for 40 minutes.
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Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Dotdash Meredith Food Studios
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Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
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Serve over pasta. DOTDASH MEREDITH FOOD STUDIOS
