This One-Pan Baked Chicken Parmesan is a quick and easy weeknight dinner featuring tender, juicy chicken breast topped with marinara sauce, melted mozzarella, and crispy breadcrumbs. It’s a healthier twist on the classic Italian dish, ready in under an hour with minimal cleanup.
- 4 medium boneless, skinless chicken breasts (pounded to an even thickness)
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp garlic powder
- 1 cup panko breadcrumbs (lightly toasted)
- 0.5 cup grated Parmesan cheese
- 1 tsp Italian seasoning
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 0.25 cup 0.25 fresh basil leaves (optional, for garnish)
- 1 tbsp olive oil
- 0.25 cup 0.25 chicken broth (or water, for a steam effect)
- 1 Prepare the Chicken
Preheat your oven to 200°C (392°F). Season the chicken breasts on both sides with salt, pepper, and garlic powder. Lightly grease a large oven-safe skillet or baking dish with olive oil.
- 2 Make the Coating
In a shallow bowl, mix panko breadcrumbs, Parmesan cheese, and Italian seasoning. Coat each chicken breast evenly in the breadcrumb mixture, pressing gently to adhere.
- 3 Assemble the Pan
Arrange the coated chicken breasts in the prepared skillet or baking dish. Pour chicken broth or water around the chicken to keep it moist. Cover the pan loosely with aluminum foil.
- 4 Bake the Chicken
Bake the chicken for 25 minutes. Remove the foil, spoon marinara sauce over each piece, and sprinkle with mozzarella cheese. Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- 5 Garnish and Serve
Remove the pan from the oven and let the chicken rest for 5 minutes. Garnish with fresh basil leaves before serving. Pair with a side of spaghetti, salad, or steamed vegetables for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
- Variations: Substitute mozzarella with provolone or use gluten-free breadcrumbs for a gluten-free option.
- Pro Tip: Toasting the breadcrumbs before coating the chicken adds extra crunch and flavor.