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Oven Baked Chicken Parmesan
A deliciously easy oven-baked chicken parmesan: A family favourite recipe!
YIELDS
4
TO
6
Ingredients
- 8 boneless skinless chicken thighs
- Salt & pepper
- 2 tablespoons olive oil
- 1 cup panko breadcrumbs
- ½ cup ground Parmesan cheese
- ½ teaspoon garlic powder
- ½ teaspoon dry Italian seasoning
- 2 eggs
- 4 tablespoons mayonnaise
- 2 cups prepared tomato sauce
- 125–150g sliced mozzarella, fresh or low moisture
- Fresh basil, optional
- Buns or pasta, for serving, optional
Directions
- Heat your oven to 400ºF and line a sheet pan with parchment paper.
- Remove the chicken from the fridge and unroll the chicken thighs so they are flat. Season with salt and pepper and set aside.
- Place a skillet over medium heat and add in the oil and panko. Toast the panko, stirring frequently, for 2 to 3 minutes or until golden brown. Transfer the panko to a shallow dish and set aside to cool.
Once the panko is cool, add in the Parmesan cheese, garlic powder, and Italian seasoning, season with a little salt and pepper, and mix well to combine. - In a separate shallow dish, beat together the eggs and mayonnaise.
- Working with one piece at a time, dunk the chicken into the egg mixture then press into the panko mixture, pressing well to adhere as much of the crunchy coating as possible. Transfer to the prepared sheet pan and continue until all the chicken is coated.
- Bake the chicken for 25 minutes or until cooked through.
- Meanwhile, heat the tomato sauce in the microwave or over low heat.
- When the chicken is cooked, spoon over the sauce and top with the cheese. Return the chicken to the oven, turn the broiler on to high, and broil for 1 to 2 minutes or until the cheese is melted and slightly golden brown.
- Serve topped with fresh basil, if desired, on pasta or a bun or simply alongside a green salad.
