The Best Parmesan Chicken Bake 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:

• 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 400 degrees.
• Cut or pound chicken breasts to 1/2" thin.
• Rinse chicken breasts in water.
• Mix bread crumbs, flour and parmesean cheese in large bowl.
• Coat both sides of chicken thouroughly in bread crumbs, flour, and parmesean cheese mixture.
• Heat oil in skillet over medium heat.
• When oil is hot, carefully place chicken breasts in and turn to brown on both sides.
• Spread a thin layer of the marinara sauce on bottom of baking pan.
• Drain browned chicken and place on baking pan in a single layer.
• Pour remaining sauce over chicken.
• Sprinkle italian spices, then some parmesean cheese on top.
• Bake for 20 minutes or until sauce is bubbly and hot.
• Take casserole out of oven and turn temperature to broil - 500 degrees. Remember to leave the oven door open a little bit when broiling.
• Top entire casserole with the shredded mozzarella to entirely cover so there will be lots of gooey cheese.
• Sprinkle top of mozzarella with oregano.
• Put back into oven and broil just until mozzarella is light gold in some areas and bubbling. Watch very carefully as it melts very quickly and you don't want to burn it!
• Take out and enjoy the aroma!
• It will be extremely hot right out of the oven.
• For each serving I put my chicken parmesean on top of cooked egg noodles and cover it with the sauce, then sprinkle on even more parmesean cheese.
• Serve and get ready for the oohs and ahhs!

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:

• Set a wire rack inside a rimmed baking sheet. Line another rimmed baking sheet with foil. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 4 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick. Transfer to the wire rack. Repeat with the remaining chicken, one piece at a time. Liberally sprinkle with salt and pepper.
• Put the flour in a pie plate and dredge the chicken 1 piece at a time, turning to coat and packing the flour into the crevices. Shake to remove any excess and return to the rack. Repeat with the remaining chicken.
• Whisk the breadcrumbs, 1/4 cup of the Parmesan, 1/2 teaspoon salt and 1/4 teaspoon black pepper in a medium bowl until combined. Whisk the milk and egg in a medium bowl until combined. Dip the dredged chicken into the milk mixture, allowing any excess to drip off. Then pack the seasoned breadcrumbs firmly onto the chicken. Very gently
• shake off any excess and return to the rack. Refrigerate uncovered at least 30 minutes and up to 12 hours.
• Meanwhile, make the sauce. Heat 1/3 cup of the oil in a large pot over medium-high heat. Add the garlic, oregano and red pepper flakes and cook until very fragrant but not brown, about 1 minute. Add the tomatoes, basil and 1 teaspoon salt. Bring to a boil and then reduce to a simmer and cook, uncovered, until the tomatoes are very tender and the liquid has reduced by half, about 30 minutes. Smash the tomatoes with a potato masher until almost smooth; it's ok if it's a little chunky. Season with salt.
• Heat the remaining 1/2 cup oil in a large skillet over medium-high heat. Add 2 cutlets and cook until the coating is golden brown, about 1 minute per side; the chicken will not be cooked through. Transfer to the foil-lined baking sheet in a single layer 3 inches apart. Repeat with the remaining cutlets.
• Arrange an oven rack directly under the broiler and preheat to high. Arrange the chicken in a single layer on the prepared baking sheet, spaced 3 inches apart. Top each cutlet with 2/3 cup of the sauce and spread evenly to coat. Sprinkle each cutlet with 1 tablespoon of the Parmesan and 1/2 cup mozzarella. Broil until the cheese melts and starts to brown in spots, 2 to 3 minutes.
• Meanwhile, bring a large pot of salted water to a boil over high heat. Cook the spaghetti, stirring occasionally, until al dente. Drain and transfer to the remaining sauce. Gently stir until the sauce coats the pasta. Transfer the spaghetti to a serving dish and top with the chicken. Sprinkle with more Parmesan and serve with torn basil.

Steps:

• Preheat the oven to 425 degrees F.
• Working two at a time, place the chicken breasts in a gallon-size resealable plastic bag and set on a flat work surface. Pound the chicken to an even thickness with a meat mallet or the back of a small, heavy pan. Remove from the bag and repeat with the remaining chicken.
• Combine the flour and a pinch of salt and pepper in a shallow dish; whisk to incorporate. In a separate shallow dish, whisk the eggs. In a third shallow dish, combine the breadcrumbs, 1/4 cup Parmesan, dried basil, lemon zest, 1 tablespoon salt and 1/4 teaspoon pepper; stir to blend.
• Coat the chicken breasts completely with flour and shake off the excess. Dip in the eggs and then coat with the breadcrumb mixture. Place on a clean plate or tray and set aside.
• Heat the oil over medium heat in a large skillet. Pan-fry the chicken on both sides until crisp and golden, 3 to 4 minutes per side. Remove to a foil-lined baking sheet or casserole dish.
• Top each chicken breast with 1/2 cup of the marinara. Sprinkle the mozzarella and 1 cup Parmesan evenly over the top. Bake until the cheese is melted and the chicken is cooked through, 20 minutes. Top each breast with a basil leaf to serve.

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 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:

• Preheat oven to 375 degrees and spray the inside of a 9 x 13 glass pan with non-stick cooking spray.
• Lay the chicken inside the pan in a single layer.
• Mix together the mayonnaise, 1/2 cup shredded Parmesan cheese, salt, pepper, garlic powder, onion powder, and Italian Seasoning in a bowl and spread evenly over each piece of chicken, being sure to cover all the exposed raw meat (so it doesn't dry out).
• Sprinkle the other 1/2 cup shredded Parmesan cheese over all the chicken.
• Bake for 45 minutes or until chicken is baked all the way through.

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:

• Brush chicken with salad dressing.
• Combine crumbs, cheese and seasonings.
• Coat chicken with this mixture.
• Place in 11 3/4 x 7 1/2-inch baking dish.
• Bake at 350° for 1 hour or till tender.

Steps:

• Preheat oven to 425.
• Combine mayonnaise with cheese in medium bowl.
• Arrange chicken on baking sheet. Evenly top with mayonnaise mixture, then sprinkle with bread crumbs.
• Bake 20 minutes or until chicken is thoroughly cooked. **if you have not flattened your chicken breast prior to this, you will need to cook it about 35-40 minutes total, thicker breasts take longer to cook**.
• **I will usually sprinkle a little bit of italian seasoned bread crumbs on top of the mayo, then sprinkle some panko on top of that, it really makes a nice crunch**.

Steps:

• In a bag, mix together the bread crumbs and the parmesan cheese.
• In another mix together the flour and the salt and pepper.
• In a medium bowl, whisk together the eggs.
• Preheat a skillet with a little oil in it on medium-high-high until a good amount of heat can be felt when your hand is placed just above it, but before it smokes.
• Preheat your oven to 300°F.
• Toss the chicken breasts, two at a time, in the flour bag to coat evenly.
• Remove from the bag and coat them in the egg.
• Toss them, two at a time, in the bread crumb bag.
• Place them in the preheated skillet and sear for 1 minute on each side.
• Set aside.
• In a 9"-13" pan, stir together the spaghetti, tomatoes, garlic, salt and pepper, and basil.
• Place the chicken on top.
• Sprinkle with the mozzeralla cheese and bake for 20 minutes or until the cheese is nice and bubbly.