Baked Panko-Crusted Chicken Parmesan (Family-Friendly Oven Dinner)

How to Make Baked Panko-Crusted Chicken Parmesan (Family-Friendly Oven Dinner)

1. 1

   Step 1: Prep and dredge the chicken

   Preheat the oven to 425°F (220°C). Place each chicken breast between two pieces of plastic wrap and pound or slice to an even thickness (about 1/2 inch) for quick, even cooking; season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan and olive oil. Dredge each breast in flour, shake off excess, dip in egg, then press firmly into the panko mixture so the crust adheres.

   For this step

   • 4 breastsBoneless skinless chicken breasts
   • 1/2 cupAll-purpose flour
   • 2 largeLarge eggs
   • 1 1/2 cupsPanko breadcrumbs
   • 1/2 cupGrated Parmesan cheese
   • 2 tbspExtra-virgin olive oil
   • 1 tspSalt & freshly ground black pepper
   
2. 2

   Step 2: Bake the crusted chicken

   Arrange the coated breasts on a wire rack set over a rimmed baking sheet or on a parchment-lined sheet so air circulates under the crust. Lightly spray or brush the crusts with a little extra oil to promote browning. Bake until the crust is golden and the chicken reaches about 160°F (71°C), roughly 18–20 minutes depending on thickness.
   
3. 3

   Step 3: Top with sauce and cheese, finish baking

   Remove the pan from the oven and spoon about 1/4 cup marinara over each breast, then sprinkle evenly with shredded mozzarella. Return to the oven and bake 5–8 minutes more, or until the cheese is melted and bubbly and the internal temperature reaches 165°F (74°C); you may broil 1–2 minutes at the end for a golden top—watch closely.

   For this step

   • 1 1/2 cupsMarinara sauce
   • 1 1/2 cupsShredded mozzarella cheese
   
4. 4

   Step 4: Rest, garnish and serve

   Let the chicken rest 3–5 minutes so juices redistribute and the cheese sets slightly. Garnish with torn fresh basil leaves, slice if desired, and serve with spaghetti, a simple salad, or steamed vegetables for a family-friendly dinner.

   For this step

   • 8 leavesFresh basil leaves (optional)

1. Preheat the oven to 425°F (220°C). Place each chicken breast between two pieces of plastic wrap and pound or slice to an even thickness (about 1/2 inch) for quick, even cooking; season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko mixed with grated Parmesan and olive oil. Dredge each breast in flour, shake off excess, dip in egg, then press firmly into the panko mixture so the crust adheres.
2. Arrange the coated breasts on a wire rack set over a rimmed baking sheet or on a parchment-lined sheet so air circulates under the crust. Lightly spray or brush the crusts with a little extra oil to promote browning. Bake until the crust is golden and the chicken reaches about 160°F (71°C), roughly 18–20 minutes depending on thickness.
3. Remove the pan from the oven and spoon about 1/4 cup marinara over each breast, then sprinkle evenly with shredded mozzarella. Return to the oven and bake 5–8 minutes more, or until the cheese is melted and bubbly and the internal temperature reaches 165°F (74°C); you may broil 1–2 minutes at the end for a golden top—watch closely.
4. Let the chicken rest 3–5 minutes so juices redistribute and the cheese sets slightly. Garnish with torn fresh basil leaves, slice if desired, and serve with spaghetti, a simple salad, or steamed vegetables for a family-friendly dinner.