Baked Chicken Parmesan
I eat chicken several times a week so I have to constantly find new recipes to change it up. My Baked Chicken Parmesan is easy, since most of the work is done in the oven! I know you have a couple chicken breasts in the fridge, so let’s crack an egg and get to baking!
- 1 lb organic boneless skinless chicken breast
- 1 egg
- ½ cup Panko breadcrumbs
- ½ cup marinara sauce
- ¼ cup shredded Italian cheese
- ⅓ oz chopped fresh basil
- ½ tsp salt
- ½ tsp freshly ground pepper
- 1 tsp coconut oil
- Preheat oven to 350 degrees Fahrenheit.
- Season chicken with salt and pepper.
- Crack egg over chicken, spread evenly on both sides.
- In a separate plate, add Panko breadcrumbs, using tongs bread chicken on both sides.
- Bring skillet to medium heat, brown chicken for 2 minutes on each side.
- Place chicken in oven safe dish and bake for 24 minutes, flipping once halfway.
- Remove chicken from oven, spread marinara sauce on top, add cheese.
- Bake for an additional 4 minutes.
- Remove chicken from oven and top with fresh basil.
- Let chicken rest for 5 minutes before slicing.
Nutritional Content Source: Baked Chicken Parmesan
| MACROS | Calories | Carbs | Fat | Protein | Cholest | Sodium | Sugars | Fiber |
|---|---|---|---|---|---|---|---|---|
| Baked Chicken Parmesan | 481 | 24g | 16g | 59g | 246 mg | 1275 mg | 4g | 1g |
I like the extra crispiness that comes from searing the chicken before tossing it in the oven. You can skip this step if you’re in a rush, simply adjust the bake time to 35 minutes or until the internal temperature of the chicken is 165 degrees Fahrenheit! The fresh basil is the star of this dish, it adds so much flavor that it’s not worth having without it! I served chicken Parmesan with whole wheat angel hair pasta, if that’s your thing simply make according to the package. Instead of adding a sauce I toss the pasta in olive oil, fresh Parmesan, and red pepper flakes for some heat! Buon appetito!
