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Chicken Parmesan with 5 Minute Marinara

This Chicken Parmesan is a total crowd-pleaser! Crispy chicken topped with gooey mozzarella and a quick homemade marinara sauce!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Keyword: Comfort Food, Easy, Quick
Servings: 4 servings

Ingredients

  • 6 pieces boneless chicken breast halves
  • 2 pieces eggs
  • 1/3 cup flour
  • 1 1/2 cups panko bread crumbs
  • 3/4 cup freshly grated Parmesan cheese (grated on smallest hole)
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup olive oil
  • 8 oz mozzarella (cut into 12 slices)
  • 1/4 cup freshly grated Parmesan cheese
  • 1 can crushed tomatoes (28 oz., no seasonings added)
  • 1/2 tablespoon sugar
  • 1/2 tablespoon chicken bouillon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 dash red pepper flakes
  • Chopped fresh basil (for garnish)

Instructions

  • Begin by preheating your oven to 400°F (200°C). While that’s warming up, take your boneless chicken breasts and place them between two sheets of plastic wrap. Using a meat mallet or rolling pin, gently pound them to about 1/2 inch thick. This ensures even cooking and tenderness.
  • In one shallow bowl, beat the two eggs. In another bowl, combine the flour, panko bread crumbs, 3/4 cup Parmesan cheese, dried parsley, dried basil, salt, paprika, onion powder, garlic powder, and pepper. Mix well to combine.
  • Dip each chicken breast first into the flour, shaking off any excess, then into the beaten eggs, and finally into the breadcrumb mixture. Make sure each piece is well-coated for that perfect crispy crust.
  • In a large skillet, heat 4 tablespoons of unsalted butter and 1/4 cup of olive oil over medium heat. Once hot, add the breaded chicken breasts in batches, cooking for about 4-5 minutes on each side until golden brown. Transfer the cooked chicken to an oven-safe baking dish.
  • Top each chicken breast with slices of mozzarella and sprinkle an additional 1/4 cup of freshly grated Parmesan cheese over the top.
  • Place the baking dish in the preheated oven and bake for about 15-20 minutes, or until the cheese is bubbly and golden.
  • While the chicken is baking, prepare your marinara sauce. In a small saucepan over medium heat, combine the crushed tomatoes, sugar, chicken bouillon, garlic powder, onion powder, dried basil, dried oregano, dried thyme, salt, pepper, and a dash of red pepper flakes. Stir and allow to simmer for about 5 minutes.
  • Once the chicken is done, remove it from the oven and serve hot, drizzled with the fresh marinara sauce and garnished with chopped basil.

Equipment

  • Large Skillet
  • Two shallow bowls
  • Whisk
  • Meat Mallet or Rolling Pin
  • Spatula
  • Small Saucepan
  • Oven-Safe Baking Dish

Notes

  • Refrigerate leftovers in an airtight container for up to 3 days.
  • For freezing, wrap portions tightly and store for up to 3 months.
  • Reheat in the oven at 350°F to maintain crispiness.