This Oven Baked Chicken Parmesan Recipe is a simple supper dish that takes only 20 minutes to bake. Coated in crispy homemade breadcrumbs mixed with Parmesan cheese seasoning and spices. Then, topped with chopped tomatoes and more cheese.
Make this Chicken Parmesan ahead of time, and leave it covered in the fridge, ready to bake when you get home from work or a day out.
Serve with steamed Brocolli or other fresh vegetables.
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Ingredients and Substitutions
This is just an overview of the ingredients I used to make this Easy Baked Chicken Parmesan with possible alternatives and why I may have used them.
- Chicken - I used 3 x large skinless chicken breast fillets sliced lengthways to make 6 fillets in total. If using frozen chicken, thaw it out completely before cooking.
- Seasoning and Spices - Salt and Pepper, Garlic Powder, dried Oregano and paprika. In fact, use your own favourite mix.
- Eggs - You may not need to use both eggs. Try using one egg first and if that isn't enough, use the other. Note: Remember to discard any unused beaten egg as it will contain raw chicken.
- Parmesan Cheese - Grated. Any firm cheese will do.
- Chopped Tomatoes - Chopped tomatoes usually come in 400g tins. You only need half the quantity. Make sure you include some of the tomato juice to spread over the baked chicken fillets.
- Cheese Slices - If you can't get hold of cheese slices, chunks of another firm cheese are fine.
- Breadcrumbs - If you have any stale bread, try making your own homemade breadcrumbs. If not, ready-made breadcrumbs are fine.
See the recipe card below for a complete list of ingredients and quantities.
How to Make Parmesan Chicken in the Oven
To make this easy Chicken Parmesan recipe, Preheat the oven to 200c deg fan oven. Grease 2 large baking trays or dishes with a little oil. If you haven’t already done so, slice the chicken breast fillets evenly in half lengthwise to make 6 fillets in total.
Step 1: Combine dry bread crumbs with the grated parmesan cheese, garlic powder, oregano, salt & pepper and paprika in a large shallow tray.
Step 2: Whisk one of the eggs in a shallow dish. TIP - You may not need both eggs, so keep the other, unbroken egg, to one side just in case. Chop the plum tomatoes into a small dish and leave to one side along with any tomato juice.
Step 3: Dip each chicken fillet into the egg mixture and then coat it with the breadcrumb mixture.
Step 4: Transfer each chicken fillet to the prepared baking trays.
Step 5: Bake for 15 minutes, then turn over to the other side.
Step 6: Top each chicken fillet with 3-4 tablespoons of chopped tomatoes with some of the tomato juices and a slice of cheese. If using large cheese slices, break each slice in two.
Return to the oven and bake for an additional 5 minutes or until the cheese is melted and the chicken is cooked through.
Make Ahead of Time
You can make Oven Baked Chicken Parmesan ahead of time. Leave covered in the fridge for up to 24 hours and bake according to the recipe until the chicken is cooked through.
Storage
When cooked, allow to cool completely before placing in the fridge for another meal the next day. Do Not Refreeze The Chicken.
Cook's Tips
- Tip 1 - Discard any leftover used beaten egg and breadcrumb mixture as this will cantina remnants of raw chicken.
- Tip 2 - To begin with, only use half the breadcrumb mixture, adding more when needed. This way, if you have any unused leftover breadcrumb mixture, you can store it and use it another time. However, any used mixture will need to be discarded because it will contain pieces of raw chicken.
FAQ
Place the Chicken Parmesan on a baking tray covered with a sheet of baking parchment. Bake in a hot oven at about 190c deg (fan assisted) until cooked through.
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Recipe
Oven Baked Chicken With Parmesan.
Equipment
- 1 baking tray
Ingredients
- 3 chicken breasts approx. 640g sliced in half lenghtways
- 100 g breadcrumbs
- 60 g parmesan cheese grated
- ½ teaspoon garlic powder
- 1 teaspoon dried oregano
- salt and pepper to taste
- ½ teaspoon paprika
- 2 eggs you may only need one.
- 200 g chopped tomatoes including the juice
- 75 g large cheese slices or use more grated cheese
Instructions
- To make Baked Chicken Parmesan, Preheat the oven to 200c deg fan oven. Grease 2 large baking trays or dishes with a little oil. If you haven’t already done so, slice the chicken breast fillets evenly in half lengthwise to make 6 fillets in total.3 chicken breasts approx. 640g sliced in half lenghtways
- Combine the breadcrumbs with the grated parmesan, garlic powder, oregano, salt & pepper and paprika in a large shallow tray.100 g breadcrumbs, 60 g parmesan cheese grated, ½ teaspoon garlic powder, 1 teaspoon dried oregano, salt and pepper to taste, ½ teaspoon paprika
- Whisk one of the eggs in a shallow dish. TIP - You may not need both eggs so keep the other, unbroken egg, to one side just in case. Chop the plum tomatoes into a small dish and leave to one side along with any tomato juice.2 eggs you may only need one., 200 g chopped tomatoes including the juice
- Dip each chicken fillet into the egg mixture and then coat it with the breadcrumb mixture. Transfer each chicken fillet to the prepared baking tray.
- Bake for 15 minutes then turn over to the other side.
- Top each chicken fillet with 3-4 tablespoons of chopped tomatoes with some of the tomato juices and a slice of cheese. If using large cheese slices, break each slice in two.75 g large cheese slices or use more grated cheese
- Return to the oven and bake for an additional 5 minutes or until the cheese is melted and the chicken is cooked through.
- When cooked, allow to cool completely before placing in the fridge for another meal the next day. Do Not Refreeze the Chicken.
- To Reheat
- Place the Chicken Parmesan on a baking tray covered with a sheet of baking parchment. Bake in a hot oven at about 190c deg (fan assisted) until cooked through.
Your Private Notes
Notes
- Tip 1 - Discard any leftover used beaten egg and breadcrumb mixture as this will cantina remnants of raw chicken.
- Tip 2 - First, only use half the breadcrumb mixture, adding more when needed. This way, if you have any unused leftover breadcrumb mixture, you can store it and use it again. However, any used mixture must be discarded because it will contain raw chicken pieces.
- Tip 3 - You can make Baked Chicken Parmesan ahead of time. Leave covered in the fridge for up to 24 hours and bake according to the recipe until the chicken is cooked through.
Nutrition
Note: Recipes are tested using Metric only. The provided nutrition information is an estimate for the entire recipe, the calorie accuracy nutritional facts, unit and portion conversion are calculated by a third party app. and are not guaranteed.
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