Baked Chicken Parmesan
Submitted by betty.riordan
Classic Italian-American chicken parmesan baked instead of fried for lighter comfort food. Dijon-kissed breasts get a parmesan breadcrumb crust, then nestle into homemade tomato-basil sauce for pure weeknight magic.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
60 minThis baked version of chicken parm skips the frying mess but keeps every bit of that crispy, cheesy, tomatoey goodness you crave.
The secret weapon? A quick Dijon-vinegar marinade that tenderizes the chicken while adding subtle tang beneath that golden parmesan crust. Homemade tomato sauce simmers with fresh garlic and herbs, filling your kitchen with aromas that’ll have everyone hovering around the stove.
Pound the chicken thin for quick, even cooking, and you’ve got restaurant-quality Italian on the table in under an hour.
Pro Tips
- Breadcrumb upgrade: Day-old French bread makes superior crumbs with better texture than store-bought. Just pulse in a food processor until coarse.
- Pounding technique: Place chicken between plastic wrap or in a zip-top bag to prevent splatters and get even thickness.
- Sauce depth: That 10-12 minute simmer concentrates the tomato flavor. Don’t rush it.
- Pasta pairing: Serve over spaghetti, penne, or with a side of garlic bread to soak up the sauce.
Ingredients
For Sauce:
garlic cloves, peeled and minced
virgin olive oil
crushed tomatoes (we use Muir-Glen)
dried basil
dried oregano
sugar
ground black pepper
For Chicken:
Dijon mustard
white-wine vinegar
salt
black pepper
chicken breast halves (or deboned thighs)
breadcrumbs
grated Parmesan cheese
unsalted butter, melted
Directions
Parmesan chicken is traditionally made with boneless, skinless chicken breasts. We use breasts, but thighs too, if we are starting with a whole chicken.
*Sauce: 2 medium garlic cloves, peeled and minced ¼ cup extra virgin olive oil 1 can (28 oz) crushed tomatoes (we use Muir-Glen) ½ teaspoon dried basil ¼ teaspoon dried oregano ¼ teaspoon sugar Salt and ground black pepper
*Chicken: 3 tablespoon Dijon mustard 1 tablespoon white-wine vinegar ½ teaspoon salt ½ teaspoon black pepper 4 (5-oz) skinless boneless chicken breast halves (or deboned thighs) ¾ cup of breadcrumbs (we make our breadcrumbs from old French bread) 1 cup finely grated Parmesan cheese 3 tablespoon unsalted butter, melted
*METHOD: 1 Prepare the sauce. In a large saucepan, heat the garlic and oil together over medium high heat until the garlic starts to sizzle. Stir in the tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10 to 12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. 2 Preheat oven to 450°F. Cut each chicken breast half in half for smaller pieces. With a meat pounder, pound the chicken pieces to flatten them to an even thickness - between ¼ to ½ inch. You might find it easier to put the chicken between layers of plastic wrap before pounding. 3 Whisk together mustard, vinegar, salt, and ¼ teaspoon of pepper in a large bowl, add the chicken pieces, tossing to coat well. 4 In another bowl, mix together the bread crumbs, grated cheese, and ¼ teaspoon of pepper. Mix well and add in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces 1 piece at a time in the crumb mixture, coating completely. Press the crumbs in gently to adhere and transfer to a stick-free baking sheet. Bake in the middle of the oven until golden brown and cooked through, about 15 minutes. Serve with a side of rice or pasta. Ladle sauce over the chicken.
By Elisa
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