Crispy oven-baked chicken parmesan with homemade tomato basil sauce
Prep Time15 minutesmins
Cook Time45 minutesmins
Total Time1 hourhr
Course: Main Course
Cuisine: Italian
Servings: 4people
Author: Caitlin Charlton
Ingredients
Tomato Sauce
1tablespoonolive oil
1tablespoonminced garlic
1cupdiced yellow onion
28ozcanned diced tomatoes
2tablespoonheavy whipping cream
2tablespoonsliced fresh basil
Kosher salt
freshly cracked black pepper
Chicken
4boneless skinless chicken breastsabout 2 pounds
2tablespoonbuttermelted
1cupPanko breadcrumbs
½cupgrated parmesan cheese
1tablespoonfreshly chopped parsley
cooking spray
6ozgrated mozzarella cheese
Kosher salt
freshly cracked black pepper
Instructions
Preheat oven to 450.
To make the sauce, heat a large saucepan on medium heat and add the olive oil. Add the onions and a pinch of salt. Cook, sauteing occasionally, until onions are translucent, 8-10 minutes. Add the garlic and saute until fragrant, about 1 minute. Add the diced tomatoes, heavy cream, basil, a pinch of salt, and a few cracks of pepper. Bring to a boil then reduce to low and simmer for at least 45 minutes, or until sauce has thickened. Taste and adjust seasoning as desired.
To make the chicken, place each chicken breast between two pieces of parchment or wax paper. Using a meat pounder or heavy pan, pound each chicken breast to ½ inch thickness.
Place melted butter in a shallow bowl. In a seperate bowl, mix together Panko breadcrumbs, parmesan, parsley, a pinch of salt, and few cracks of pepper. Drench each chicken breast in butter then in the Panko-parmesan mixture, coating fully.
Place breaded chicken on a large non-stick baking sheet. Spray each chicken breast with cooking spray. Bake for 20-25 minutes, flipping and spraying the other side halfway.
After 25 minutes, or until the chicken is just cooked through, place a spoonful of the simmered sauce on top of each chicken breast. Divide the shredded mozzarella and top amongst each chicken breast. Bake for 5 more minutes, or until the mozzarella is melted. Enjoy immediately!
Video
Notes
I recommend doubling the sauce if you'd like to toss it with pasta on the side.
The tomato sauce can be made up to 3 days in advance and kept in an airtight container in the refrigerator. Reheat on the stovetop before using again.
The chicken can be breaded up to 4 hours in advance. Cover the chicken with foil and keep in the refrigerator until ready to bake.