Simple Baked Parmesan Chicken Recipes

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 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:

• Preheat oven to 350 degrees Fahrenheit.
• Dip each chicken piece into eggs; coat with bread crumbs.
• Place into casserole dish (sprayed with nonstick spray).
• Bake uncovered for 30 minutes.
• Remove chicken and pour marinara sauce into bottom of dish.
• Lay chicken over the sauce and sprinkle the two cheeses on the pieces of chicken.
• Bake an additional 20 minutes until cooked through.

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:

• 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:

• Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.
• Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, 1/2 tsp. salt, and 1/2 tsp. pepper in another large shallow bowl or plate.
• Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.
• Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.
• Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3-4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), 1/4 cup basil, and remaining 1/2 tsp. oregano, 1/4 tsp. salt, and 1/4 tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.
• Divide sauce among 4 plates. Top with chicken and torn basil.

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:

• 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.