This quick and easy chicken parmesan is baked, not fried. The secret is in the croutons you sprinkle on top, making the recipe easy and fast. The resulting crust is crunchy on top and chewy on the bottom. If chicken parmesan seems too complicated on a week night (or any night for that matter) try this method. I think you will enjoy it immensely!
Even the hubs highly approved so you know that means it’s gonna’ be good…yepper!
Here’s what you’ll need:
2 T. olive oil
2 garlic cloves, minced
1/2 t. crushed red pepper flakes, or to taste
6 skinless, boneless chicken breasts
2 c. prepared marinara sauce
1/4 c. chopped fresh basil
8 oz. fresh mozzarella cheese, cut into small pieces/chunks, divided
1/2 c. grated parmesan cheese, divided
5 oz. package garlic croutons
salt and pepper
Preheat oven to 350 degrees.
Coat the bottom of a 9 x 13 casserole dish with olive oil, sprinkle with garlic and add hot red pepper flakes. (Note: my dish is smaller as I cut this recipe in half).
Arrange the chicken breasts (may be browned first as seen in the video) in bottom of the dish, salt and pepper chicken to your liking. Pour marinara sauce over the chicken. Okay, I cheated and did not use marinara, I used this (see below) which was oh my gosh delicious!!! I so recommend. Oh yeah, and the croutons I recommend too…yummy!
Sprinkle basil over marinara sauce and top with half the mozzarella cheese, followed by half the parmesan.
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. (I cooked 3 pieces for about 45 minutes and they were still nice and juicy). An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F.
Original recipe serves: 6
Easy chicken parmesan video and recipe here.
Have a great weekend y’all! It’s gonna’ be a hot one…hee hee hee ;P Sorry, you know me, I’m just way too excited!!