QUICK BAKED CHICKEN PARMESAN
This faster and healthier version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.
Provided by Rhoda Boone
Categories 22-Minute Meals Chicken Parmesan Tomato Mozzarella Quick & Easy Takeout at Home Cheese Week
Yield 4 servings
Number Of Ingredients 14
Steps:
- Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
- Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
- Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
- Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
- Divide sauce among 4 plates. Top with chicken and torn basil.
QUICK BAKED CHICKEN PARMESAN
In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-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.
Provided by ChristineM
Categories Main Dish Recipes Chicken Chicken Parmesan Recipes
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- 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.
- 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. Repeat dipping each coated chicken breast in the 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.
- Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. 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).
Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g
THE BEST CHICKEN PARMESAN
Chicken Parmesan should have, well, Parmesan. So we not only topped ours with it, we added it to the crust for even more flavor and texture. For the coating, we prefer to start with plain breadcrumbs and enhance them with our favorite flavors. And our very simple, classic Italian-American tomato sauce has a bright and tomato-y flavor that cuts through the richness of the chicken and pasta.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 15
Steps:
- Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
- Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
- Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
- Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
- shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
- Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
- Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
- Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
- Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.
EASY WEEKNIGHT CHICKEN PARMESAN
Impress your family with this quick and easy Italian dinner made with Progresso™ Recipe Starters™ fire roasted tomato cooking sauce.
Provided by Progresso
Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Cook and drain spaghetti as directed on package.
- In large resealable food-storage plastic bag, mix bread crumbs, Parmesan cheese and 1/4 teaspoon pepper. Shake each chicken breast in bread crumb mixture; set aside.
- In 10-inch skillet, heat 2 tablespoons vegetable oil over medium-high heat. Add chicken breasts; cook 6 to 10 minutes, turning once, until browned. Pour cooking sauce around chicken; sprinkle chicken with remaining bread crumb mixture and mozzarella cheese. Heat to boiling. Cover; reduce heat to medium. Cook 5 to 8 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F) and cheese is melted. Serve with spaghetti.
Nutrition Facts : Calories 512.9 calories, Carbohydrate 59.2 g, Cholesterol 82.5 mg, Fat 11.6 g, Fiber 3.2 g, Protein 41.2 g, SaturatedFat 4.8 g, Sodium 818.6 mg, Sugar 2.2 g
More about "weeknight baked chicken parmesan recipes"
BAKED CHICKEN PARMESAN - EASY WEEKNIGHT DINNER THE …
From seededatthetable.com
5/5 (6)Total Time 40 minsCategory DinnerCalories 277 per serving
- Preheat oven to 425°F. Line large rimmed baking sheet with foil and lightly spray with nonstick oil.
- In a shallow dish or pie plate, mix together the melted butter, seasoned salt, dry mustard and Worcestershire sauce. In a separate shallow dish, combine bread crumbs, grated Parmesan cheese, parsley and onion rings.
- Dip chicken in the butter mixture, coating both sides. Then dip into the crumbs mixture, coating both sides. Place on prepared baking sheet.
OVEN BAKED CHICKEN PARMESAN - FOX AND BRIAR
From foxandbriar.com
4.9/5 (93)Calories 459 per servingCategory Dinner
- Line a baking sheet with foil, brush foil with olive oil. Adjust oven rack so that is in the second from the top space. Preheat the oven to 400°F.
- Cut the chicken breasts in half and pound to even thickness: Cut through the middle of the chicken breast as if you are going to butterfly it (cutting it open like a book), but cut all the way through to make two equal sized pieces.
- After cutting the chicken breasts in half, place them in a gallon sized zip top bag in an even layer, seal it, then pound them to an even thickness using a meat pounder or a rolling pin. You can also place the chicken breasts between two layers of cling wrap instead of a zip top bag if you prefer.
EASY BAKED CHICKEN PARMESAN - COPYKAT RECIPES
From copykat.com
WEEKNIGHT BAKED PARMESAN CHICKEN - THE CAKE CHICA
From thecakechica.com
BAKED CHICKEN PARMESAN {EASY AND DELICIOUS!} - SIMPLY …
From simplyrecipes.com
EASY WEEKNIGHT BAKED CHICKEN PARMESAN - BIG BEAR'S WIFE
From bigbearswife.com
23 EASY PASTA RECIPES & IDEAS - FOOD NETWORK
From foodnetwork.com
Author By
OUR 10 MOST POPULAR RECIPES IN MAY - SUMMER COOKING, …
From food52.com
CHICKEN AND TORTELLINI VEGETABLE SOUP RECIPE - TASTING TABLE
From tastingtable.com
50 PERFECT PARMESAN RECIPES TO SATISFY YOUR CHEESY CRAVINGS
From southernliving.com
BAKED GNOCCHI WITH RICOTTA - UNDER 30 MINUTES! - TASTE AND TELL
From tasteandtellblog.com
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
WHOLE CHICKEN RECIPES THAT WOULD MAKE INA GARTEN PROUD
From bhg.com
BAKED CHICKEN PARMESAN RECIPE DELICIOUS WEEKNIGHT FAST MEAL
From msn.com
EASY CHICKEN PAPRIKASH RECIPE | THE RECIPE CRITIC
From therecipecritic.com
OVEN BAKED CHICKEN PARMESAN - EASY WEEKNIGHT RECIPE
From theblackpeppercorn.com
20 CHICKEN CASSEROLE RECIPES - THE COOKIE ROOKIE®
From thecookierookie.com
EASY WEEKNIGHT CHICKEN PARMESAN BAKE - MASHED
From mashed.com
BAKED EASY CHICKEN PARMESAN RECIPE FOR NO FRY CHICKEN PARM
From food52.com
EASY WEEKNIGHT CHICKEN PARMESAN BAKE (5 INGREDIENTS!)
From anaffairfromtheheart.com
CHICKEN PARMESAN - SPEND WITH PENNIES
From spendwithpennies.com
CHICKEN THIGH RECIPES TO ADD TO YOUR WEEKNIGHT ROTATION - FOOD …
From foodandwine.com
WEEKNIGHT CHICKEN THIGH PARMESAN – GIADZY
From giadzy.com
15 BEST PENNE PASTA RECIPES THAT MAKE AN EASY WEEKNIGHT DINNER
From thepioneerwoman.com
THE BEST CHICKEN PARMESAN (30 MINUTES!) - CHEF SAVVY
From chefsavvy.com
PARMESAN CHIVE CHICKEN & POTATOES RECIPE | HELLOFRESH
From hellofresh.com
BAKED CHICKEN PARMESAN RECIPE DELICIOUS WEEKNIGHT FAST MEAL
From thatrecipe.com
EASY LEFTOVER CHICKEN RECIPES FOR DINNER IN A RUSH - REAL SIMPLE
From realsimple.com
CHICKEN PARMESAN BAKED ZITI - EASY WEEKNIGHT MEAL - YELLOW BLISS …
From yellowblissroad.com
CARDI B REVEALS HER FAVORITE WEEKNIGHT DINNER RECIPE
From delish.com
QUICK AND EASY CHICKEN PARM - SPEND WITH PENNIES
From spendwithpennies.com
25+ BEST ZUCCHINI RECIPES - I HEART NAPTIME
From iheartnaptime.net
5+ CHICKEN PARMESAN RECIPES - EATINGWELL
From eatingwell.com
You'll also love