Crispy Baked Parmesan Chicken
Golden, breaded chicken breasts baked until crispy and smothered in a savory tomato sauce, topped with melted mozzarella and Parmesan cheese.
Parmesan chicken is a beloved comfort dish that balances crispy, seasoned textures with the deep, savory sweetness of a slow-simmered tomato sauce. This home-style version skips the heavy frying, relying instead on a precise breading technique and a double-bake process to achieve that perfect contrast between a golden-brown exterior and juicy, tender chicken. It is a quintessential family dinner that brings the warmth of Italian-inspired cooking right to your table.
Ingredients
- 400 g tomato puree
- 75 g breadcrumbs
- 75 g Parmesan cheese
- 2 eggs
- 4 chicken breasts or thighs
- 2 tbsp olive oil
- 1 tsp sugar
- 1 tsp Italian seasoning
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp chili powder
- 1/2 cup flour
- to taste mozzarella cheese
- to taste fresh basil leaves
Instructions
- 1Sauté the red onions
Heat olive oil in a pan over medium heat. Add the chopped red onions and cook them for about 6 to 7 minutes until they are softened and translucent.
Tip: Keep the heat at a steady medium to soften the onions thoroughly without burning them. - 2Add garlic
Once the onions have softened, add the minced garlic to the pan. Sauté for a minute or two until fragrant, taking care not to let the garlic brown or burn.
Tip: Garlic burns quickly; add it only once the onions are soft and keep it moving. - 3Add tomato puree
Pour 400 grams of tomato puree into the pan with the sautéed onions and garlic. Stir well to combine all ingredients.
Tip: Use a wooden spoon to scrape the bottom of the pan to incorporate any flavorful bits. - 4Season the sauce
Add a teaspoon of sugar and a teaspoon of Italian seasoning to the tomato sauce. Stir thoroughly and let the sauce simmer to blend the flavors.
Tip: The sugar helps balance the acidity of the tomatoes. - 5Prepare the egg wash
Crack two eggs into a mixing bowl and whisk them until well blended. This will serve as the binder for the chicken coating.
Tip: Whisk until the yolks and whites are completely combined for an even coating. - 6Prepare the breadcrumb mixture
In a separate bowl, combine 75 grams of breadcrumbs, 75 grams of Parmesan cheese, a teaspoon each of salt, black pepper, garlic powder, and chili powder. Stir in two tablespoons of olive oil until the mixture is uniform.
Tip: Ensure the olive oil is evenly distributed into the breadcrumbs for a crispier crust. - 7Dredge chicken in flour
Take the chicken breasts or thighs and coat them thoroughly in flour. This creates a base for the egg and breadcrumb mixture to adhere to, ensuring a crispy, golden-brown crust during the baking process.
Tip: Shake off any excess flour so that you only have a thin, even coating. - 8Bread the chicken
Dip the floured chicken pieces into the beaten egg, ensuring they are fully moistened. Then, press each piece firmly into the prepared breadcrumb and Parmesan cheese mixture until well coated on all sides.
Tip: Pressing the chicken firmly into the breadcrumbs helps the crust stay intact while baking.
