Baked Chicken Parmesan
Classic baked chicken parmesan topped with marinara and melted mozzarella, served over pasta.
Servings: 4 servings
Ingredients
- 4 boneless skinless chicken breasts, thin
- 1 cup panko breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 teaspoon garlic salt (with parsley flakes)
- 1/2 cup butter, melted
- olive oil spray for lightly spraying chicken and pan
- 1 cup Traditional Ragú Sauce divided (about 1/4 cup per breast)
- 1 cup shredded mozzarella cheese divided (about 1/4 cup per breast)
- basil to taste
- orzo pasta to serve
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9x13-inch baking dish or spray it with olive oil spray.
- In a bowl combine 1 cup panko, 1/4 cup grated Parmesan, and 1 teaspoon garlic salt; mix and set aside.
- Melt 1/2 cup butter in a small bowl.
- Working one breast at a time, dip a thin chicken breast into the melted butter to coat, then place it in the panko mixture (or a resealable bag) and press or shake to coat evenly.
- Place the coated chicken breasts in the prepared baking dish, spacing them evenly. Lightly spray the tops with olive oil spray.
- Bake the chicken for 25–30 minutes, until the internal temperature reaches 165°F (74°C) and the coating is golden.
- While the chicken bakes, cook the orzo pasta according to package directions; keep warm.
- When the chicken is cooked, spoon about 1/4 cup of Ragú sauce onto each breast, sprinkle about 1/4 cup shredded mozzarella over each, and add some basil to taste.
- Return the dish to the oven and bake 4–6 minutes more, until the cheese is melted and bubbly.
- Serve the baked chicken parmesan over warm orzo pasta.
Equipment
- Oven
- 9x13 inch Baking Dish
- mixing bowl or gallon-size resealable bag
- small bowl (for melted butter)
- pot for pasta
- tongs or fork
Notes
- Use thin-sliced chicken for even, quick cooking.
- Press breadcrumbs firmly so they adhere well.
- Adjust basil amount to taste.
- Cook pasta al dente to avoid overcooking when serving.