Quick Baked Chicken Parmesan

This baked chicken Parmesan is a lighter version of the traditional chicken Parmesan as I skip the pan-frying in oil and instead bake breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 395 Calories

Ingredients

• 1 egg, beaten
• ½ cup water
• ½ teaspoon garlic powder
• 1 cup shredded mozzarella cheese
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• ½ teaspoon dried thyme
• 1 ½ cups bread crumbs
• 6 skinless, boneless chicken breast halves
• 2 cups spaghetti sauce
• 6 tablespoons grated Parmesan cheese, divided
• canola oil cooking spray

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.

Step 2

Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.

Step 3

Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.

Step 4

Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).