Easy Baked Chicken Parmesan

• 4 boneless, skinless chicken breasts (about 1.5 – 2 pounds total), butterflied or pounded into ½-inch thick cutlets
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup all-purpose flour
• ½ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 large eggs, whisked with 1 tablespoon water or milk
• 1 ½ cups panko breadcrumbs
• ½ cup grated Parmesan cheese (plus more for serving)
• 1 teaspoon dried Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 2 cups your favorite marinara sauce (store-bought or homemade), warmed
• 2 cups shredded low-moisture mozzarella cheese
• Fresh chopped parsley or basil (optional)
• Cooking spray or a drizzle of olive oil for the baking sheet

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Line a large baking sheet with parchment paper or aluminum foil and spray with cooking oil or drizzle with olive oil.

3. 3

   Set up your breading station with three shallow dishes: one with flour mixed with salt and pepper, one with whisked eggs, and one with panko breadcrumbs mixed with Parmesan cheese, Italian seasoning, garlic powder, and onion powder.

4. 4

   Pat the chicken dry with paper towels.

5. 5

   If the chicken breasts are thick, slice them horizontally to create thinner cutlets and pound them to an even thickness of about ¼ to ½ inch.

6. 6

   Dredge each chicken cutlet in the flour mixture, then dip in the egg wash, and finally coat with the panko breadcrumb mixture.

7. 7

   Place the breaded chicken cutlets on the prepared baking sheet, ensuring they are not overlapping.

8. 8

   Bake the chicken for 15-20 minutes until golden brown and mostly cooked through.

9. 9

   While the chicken is baking, warm the marinara sauce in a small saucepan over low heat.

10. 10

    Remove the chicken from the oven and spoon 2-3 tablespoons of marinara sauce over each cutlet.

11. 11

    Sprinkle about ¼ cup of mozzarella cheese over the sauce on each cutlet and dust with extra Parmesan cheese.

12. 12

    Return the baking sheet to the oven and bake for an additional 8-12 minutes until the cheese is melted and bubbly.

13. 13

    Let the chicken rest for 2-3 minutes before serving.

14. 14

    Garnish with fresh chopped parsley or basil and serve immediately.