Easy Oven Baked Chicken Parmesan Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
• Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
• Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
• Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Heat oven to 400 degrees. Drizzle olive oil in 9″ X 13″ baking dish. Set aside.
• Rinse the chicken breasts under cold water and dry with paper towels. Set aside.
• In a large bowl, combine the bread crumbs, flour, oregano, basil, pepper, salt and garlic powder. Mix well.
• Bread chicken breasts in flour mixture and arrange in olive oil coated baking dish. Bake at 400 degrees for 20 to 25 minutes or until browned. Remove from oven.
• Top with marinara sauce, red wine and cheese. Cover and continue baking for 20 minutes. Remove cover and bake an additional 10 minutes.
• Serve with pasta and tossed green salad.
• Serves 4. Can be doubled.

Steps:

• Preheat oven to 400 degrees.
• Dip chicken in egg, then bread cumbs, coating well.
• In 13x9" glass baking dish, place chicken.
• Bake uncovered 20 minutes.
• Pour sauce over chicken, then top with cheese.
• Bake 10 minutes or until chicken is no longer pink.
• Serve with hot cooked pasta.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a jelly roll pan with foil.
• Put olive oil in a shallow bowl. Mix together Parmesan cheese, celery salt, cayenne pepper, and garlic powder in another shallow bowl.
• Cut chicken thighs in half. Dip chicken pieces in olive oil so both sides are covered, then press one side in the Parmesan mixture until coated. Place on the prepared pan with the coating facing up.
• Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• Preheat oven to 400°F. Combine bread crumbs, Italian seasoning and garlic powder in shallow dish. Dip chicken in egg, then crumb mixture; turn to coat. Arrange chicken in 13 x 9-inch baking dish. Bake 20 minutes Pour Sauce over chicken; top with cheese. Bake an additional 10 minutes or until chicken is thoroughly cooked. Serve over spaghetti.

Steps:

• 1. Heat oven to 375°F.
• 2. Pour tomato sauce and undrained tomatoes into 13x9-inch baking dish. Stir in ¼ cup (4 tablespoons) Parmesan. Add chicken; turn to coat evenly both sides of each breast with sauce. Cover.
• 3. Bake 30 minutes or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• 4. Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted. Drain spaghetti. Serve topped with chicken and sauce.

Steps:

• Cut the chicken breasts in half widthwise to make 4 thin breasts.
• Season the chicken with salt, pepper, and onion powder.
• Coat the chicken in flour, then egg, and then bread crumbs.
• Pour oil in a cast-iron skillet to come ¼ inch (½ cm) up the side. Heat the oil over medium-high heat. Add the chicken and fry on both sides until brown, about 4 minutes.
• Transfer to a paper towel-lined plate to drain.
• Preheat oven to 450°F (230°C).
• Place the fried chicken breasts in a baking dish. If they don't fit side by side, gently overlap them. Pour the marinara over the chicken.
• Top with mozzarella slices and Parmesan.
• Bake for 10-15 minutes, or until the cheese is browned and bubbling.
• Serve with freshly chopped basil.
• Enjoy!

Steps:

• Preheat oven to 400°F Dip chicken in egg, then bread crumbs. Coating well.
• Arrange chicken in 13x9 glass baking dish that's been coated with a baking spray. Bake uncovered 20 minutes.
• Pour Ragu Pasta Sauce over chicken, then top with cheese. Bake an additional 10 minutes. The baking time is based on my own oven and since cooking time may vary from oven to oven be sure chicken is cooked until no longer pink. Be careful not to overcook as this will cause your chicken to be tough.

Steps:

• In a large resealable plastic bag, combine the baking mix, cheese, paprika, salt, pepper and garlic powder. Add chicken, a few pieces at a time, and shake to coat., Drizzle butter into a 15x10x1-in. baking pan. Place chicken, skin side down, in pan. , Bake, uncovered, at 425° for 20 minutes. Turn chicken over; bake 10-15 minutes longer or until juices run clear.

Steps:

• The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.
• When ready to cook, Preheat oven to 400*F. Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
• Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
• Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
• When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
• While chicken bakes, in a large non stick sauce pan, make the sauce.
• Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.
• Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.
• When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
• Remove from oven and sprinkle with remaining parmesan cheese.
• Serve it up, I have never had anyone not finish this!

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a shallow glass dish or bowl, combine the crushed garlic with the melted butter or margarine. In another small bowl mix together the bread crumbs, cheese, parsley, salt and pepper. Dip chicken pieces into garlic butter, then into crumb mixture to coat.
• Place coated chicken pieces into a lightly greased 9x13 inch baking dish. Drizzle with remaining garlic butter and bake uncovered in the preheated oven for 1 to 1 1/4 hours, or until chicken is cooked through and juices run clear.

Steps:

• Preheat oven to 350 degrees.
• Rinse meat under water.
• Lightly pat dry with paper towel.
• Put seasonings in plastic bag.
• Toss chicken pieces (a few at a time) until well covered.
• Place on lightly greased pan.
• Bake 45 min-1 hr in oven, depending on size of chicken.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Steps:

• Heat oven to 400°F.
• Coat chicken with coating mix as directed on package; place in 13x9-inch pan sprayed with cooking spray.
• Bake 20 min. or until chicken is done (165°F).
• Top with remaining ingredients; bake 5 min. or until pasta sauce is heated through and mozzarella is melted.

Steps:

• Preheat oven to 425°F (215°C).
• In a medium bowl, combine the panko, parmesan cheese, basil, garlic powder, oregano, salt, and pepper.
• Beat the 2 eggs in a shallow dish. Dredge the chicken in the egg wash, then coat with the bread crumb mixture.
• Transfer the breaded chicken breasts to a greased roasting pan. Top the chicken with 2 small slices of mozzarella.
• Bake for 20-25 min, until the cheese and bread crumbs have turned golden brown and the chicken is cooked through, or until it has reached an internal temperature of 165°F (73°C).
• Serve with whole wheat spaghetti, marinara sauce, and a sprinkle of fresh basil.
• Enjoy!

Steps:

• Heat oven to 375 degrees F (190 degrees C).
• Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with sauce. Cover.
• Bake 30 minutes or until chicken is done (165 degrees F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Top chicken with remaining cheeses; bake, uncovered, 5 minutes or until mozzarella is melted.
• Drain spaghetti. Serve topped with chicken and sauce.