Foodedo recipe

Chicken Parmesan Bake

Name: Chicken Parmesan Bake
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 400 g chicken breast (butterflied); 50 g plain flour; 1 tsp paprika; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp dried thyme; 1 tsp salt; 1 tsp black pepper; 1 egg (beaten); 100 g breadcrumbs; 50 g parmesan cheese (finely grated); 2 tbsp olive oil; 200 g tomato sauce; 100 g mozzarella cheese (grated)

50 min ·

This Chicken Parmesan Bake delivers everything you love about the classic — golden, crispy-coated chicken smothered in rich tomato sauce and bubbling melted cheese — without the fuss of deep frying. It's a crowd-pleasing weeknight dinner that comes together in under an hour with pantry staples you likely already have on hand.

Ingredients

14 items

400 gchicken breastbutterflied
50 gplain flour
1 tsppaprika
1 tsponion powder
1 tspgarlic powder
1 tspdried thyme
1 tspsalt
1 tspblack pepper
1eggbeaten
100 gbreadcrumbs
50 gparmesan cheesefinely grated
2 tbspolive oil
200 gtomato sauce
100 gmozzarella cheesegrated

Method

6 steps

Step 1. 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.
Step 2. 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.
Step 3. 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.
Step 4. 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.
Step 5. 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.
Step 6. 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.