Chicken Parmesan Bake

Preheat and prep

Preheat your oven to 200°C (400°F). Line a baking dish with a light drizzle of olive oil and set aside.

Pound the chicken

Place the butterflied chicken breasts between two sheets of baking paper or cling film. Using a rolling pin, pound to an even thickness of about 1 cm (½ inch). This ensures the chicken cooks evenly and stays juicy.

Set up your dredging station

In a shallow bowl, whisk together the flour, paprika, onion powder, garlic powder, dried thyme, salt, and pepper. Place the beaten egg in a second bowl, and the breadcrumbs mixed with half the grated parmesan in a third. Line them up in order: seasoned flour → egg → breadcrumb-parmesan mixture.

Coat the chicken

Working one piece at a time, dredge the chicken in the seasoned flour and shake off any excess. Dip it into the beaten egg, letting the excess drip off, then press firmly into the breadcrumb-parmesan mixture to coat both sides evenly. A good press here is key to a crust that stays put.

Pan-fry until golden

Heat the olive oil in a large oven-safe frying pan or skillet over medium-high heat until shimmering. Fry the coated chicken for 3–4 minutes per side until deep golden brown — don't rush this step, as the colour means flavour. Transfer the chicken to your prepared baking dish if not using an oven-safe pan.

Top and bake

Spoon the tomato sauce evenly over each piece of chicken, then scatter the grated mozzarella and remaining parmesan on top. Bake for 10–15 minutes, until the cheese is melted, golden, and bubbling at the edges, and the chicken is cooked through (internal temperature of 74°C / 165°F). Rest for 2–3 minutes before serving.