Extra-Crispy Chicken Parmesan
This oven-baked chicken parmesan recipe features a double-coating method and panko breadcrumbs to achieve a restaurant-quality crispiness at home, served with a savory marinara sauce and melted cheese.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts (about 2 pounds total)
- 1 cup all-purpose flour substitute with gluten-free flour blend for dietary restrictions
- 3 large eggs, beaten
- 2 cups panko breadcrumbs THE SECRET ingredient for ultimate crispiness
- 1 cup traditional Italian breadcrumbs
- 1.5 cups freshly grated Parmesan cheese, divided
- 2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon fresh parsley, finely chopped
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 spray Olive oil cooking spray
For the Sauce
- 2 cups high-quality marinara sauce (homemade or store-bought)
- 2 cloves garlic, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil or 2 tablespoons fresh, chopped
- 0.5 teaspoon red pepper flakes (optional for heat lovers)
For Topping
- 2 cups low-moisture, whole milk mozzarella cheese, shredded
- 0.25 cup freshly grated Parmesan cheese
- garnish Fresh basil leaves
Instructions
Preparation
- Preheat your oven to 425°F (220°C).
- Place the chicken breasts between two sheets of plastic wrap or inside a large zip-top bag.
- Using a meat mallet or heavy skillet, gently pound the chicken to an even thickness of about ½-inch.
- Pat the chicken dry with paper towels.
- Season both sides of each chicken breast with salt and pepper.
Breading Station
- Prepare three shallow dishes for the breading process.
- Dish 1: Combine flour with ½ teaspoon each of salt and pepper.
- Dish 2: Beat eggs with 2 tablespoons of water.
- Dish 3: Mix both types of breadcrumbs, 1 cup of Parmesan cheese, Italian seasoning, garlic powder, onion powder, and parsley.
Bread the Chicken
- Dredge each chicken breast in flour, shaking off any excess.
- Dip into the egg wash and allow excess to drip off.
- Press firmly into the breadcrumb mixture, ensuring complete coverage.
- Repeat the process for a double-breading method.
- Let the breaded chicken sit for 5 minutes on a wire rack.
Prepare for Baking
- Line a baking sheet with parchment paper and place a wire rack on top.
- Arrange the breaded chicken without overcrowding.
- Spray both sides of the chicken with olive oil cooking spray.
First Bake
- Bake on the middle rack for 15 minutes.
- Flip each piece and spray the other side again with olive oil spray.
- Continue baking for another 5-7 minutes.
Prepare the Sauce
- In a small saucepan, heat olive oil over medium heat.
- Add minced garlic and cook for 30 seconds.
- Add marinara sauce, dried herbs, and red pepper flakes if using.
- Simmer for 5-7 minutes to meld the flavors.
Assemble and Final Bake
- Top each chicken breast with approximately ½ cup of prepared sauce.
- Sprinkle generously with mozzarella cheese and remaining Parmesan.
- Return to oven for 5-7 minutes until cheese is melted and bubbly.
- For an extra golden cheese top, broil for the final 1-2 minutes.
Rest and Serve
- Allow the finished chicken parmesan to rest for 3-5 minutes.
- Garnish with fresh basil leaves and additional Parmesan if desired.
Notes
Consider brining the chicken breasts for extra juiciness. For healthier options, substitute breadcrumbs with almond flour, or use lower-fat cheese.