Baked Chicken Parmesan

This baked chicken parmesan is an easy, under 30 minute, weeknight dinner that makes the whole family happy!

Chicken parmesan is not a novel recipe, but it’s one that I think people see in Italian restaurants and feel intimidated by. It’s actually a super simple to make, is baked to cut down on the oil/fat and is a pretty darn quick weeknight meal. Add this to your weeknight meal plan and let me know how you like it!

Baked Chicken Parmesan

4 large chicken breast, sliced in half to make 8

1 cup Italian seasoned bread crumbs

2 eggs

1 jar marinara sauce of choice

1 cup shredded mozzarella

1 16 oz box pasta

Parmesan cheese for topping

 

Instructions: preheat oven to 400 degrees. Line 2 baking sheets with silicone mats, parchment paper or foil for easy cleaning. Spray lightly with avocado oil spray. Put bread crumbs in a shallow bowl, and eggs in another shallow bowl. Dip chicken breast into egg bowl, then into bread crumb bowl, pressing down to coat chicken. Place on prepared baking sheet and cook for 16-18 minutes or until chicken is cooked through. Meanwhile, boil water and cook pasta according to package directions. I love using garbanzo bean pasta for extra protein. When chicken is cooked, remove from oven and top with a layer of marinara sauce, then mozzarella cheese. Return to the oven until cheese is bubbly.

(I have 2 different looking chicken pieces in this photo because I used gluten free bread crumbs and regular ones!)

Serve chicken alongside a serving of pasta topped with marinara sauce and some parmesan cheese on everything. A caesar salad and crunchy bread will make you feel like you’re in a nice Italian restaurant when you didn’t have to put too much work in at all!