Imported from Instagram
Oven-Baked Crispy Parmesan Chicken
Crispy, pan-fried chicken fillets topped with marinara sauce, mozzarella, Parmesan, and optional jalapeños, then baked until the cheese is bubbling and melted.
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Ingredients
- 3 large chicken breasts (Halved horizontally to make 6 fillets; wash and pat dry.)
- 2 eggs (For coating the chicken before frying.)
- 1 tbsp fresh garlic (Freshly minced.)
- 0.5 cup breadcrumbs (For coating the chicken.)
- 0.5 cup oil (For frying.)
- salt (To taste.)
- 1 tbsp black pepper
- 1 tsp paprika powder
- 0.5 cup marinara sauce (For topping the chicken.)
- 0.5 cup mozzarella cheese (For topping the chicken.)
- 0.333 cup Parmesan cheese (The method also specifies about 2 tablespoons per chicken breast.)
- basil (For garnish.)
- 2 jalapeño peppers (Optional; for topping.)
Steps
- 1
Preheat the oven to 400°F (200°C). Prepare a baking tray or baking dish for the chicken.
- 2
Wash the chicken fillets and pat them dry. Season them with salt, black pepper, paprika powder, and minced garlic. Cover and marinate for at least 30 minutes.
- 3
Set up the eggs and breadcrumbs for coating the marinated chicken. Coat each fillet with egg and then breadcrumbs.
- 4
Heat the oil in a large skillet over medium-high heat until hot and shimmering.
- 5
Add the coated chicken fillets to the hot oil and fry until golden and crispy, about 4–5 minutes per side.
- 6
Transfer the fried chicken to the prepared baking tray or dish.
- 7
Top each chicken fillet with marinara sauce and the optional jalapeño peppers.
- 8
Top each chicken fillet with mozzarella cheese and about 2 tablespoons of Parmesan cheese.
- 9
Sprinkle the basil over the chicken.
- 10
Bake for 15–20 minutes, until the cheese is bubbling and melted and the chicken is completely cooked through.
Notes
The source does not specify a chicken internal temperature. The stated Parmesan quantity is 1/3 cup, while the method says about 2 tablespoons per chicken breast; follow the author's preferred amount while keeping the listed total in mind.
Nutrition per serving
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