Back to Recipe

Kittencal's Baked Chicken Parmesan Marinara

Here's how you make Kittencal's Baked Chicken Parmesan Marinara
Pause Continue Reading
  • Servings: 6
  • Prep: 25m
  • Cook: 40m
    • The following recipe serves 6 people.

Ingredients

The ingredients are:
  • 1 3/4 pounds boneless skinless chicken breasts (6 large breasts, pounded to about half the size, do not pound thin, OR you can just leave the fillets as is without pounded, cooking time will need to be increased)
  • 4 to 5 cups marinara sauce (more sauce won’t hurt as it seems to evaporate during oven cooking)
  • Oil (as needed to brown the breaded chicken)
  • BREADING MIXTURE
  • 1 cup all-purpose flour
  • 2 large eggs (whisked very well with 3 tablespoons cold water)
  • 1 cup breadcrumbs (dry)
  • 1/3 cup Parmesan cheese, grated (can use more)
  • 1 tablespoon garlic powder (I love garlic so I use 3 teaspoons)
  • 1 tablespoon onion powder (optional but good to add)
  • 1 tablespoon dried parsley
  • 1 teaspoon dried Italian seasoning (rubbed between fingers to release the flavors)
  • 1 1/2 teaspoons seasoned salt (or white salt)
  • 1/2 teaspoon freshly ground black pepper (can use more)
  • TOPPING
  • 1/3 to 1/2 cup Parmesan cheese, grated
  • 2 cups mozzarella cheese, shredded (or as desired)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Preheat oven to 350 degrees F (oven rack set at lowest position).

  • Step 2: Generously grease a large baking dish (I use a 16x12 inch roaster pan which works perfect for 6 extra large fillets, do not use a baking sheet as the sauce will run over the sides).

  • Step 3: Prepare 3 shallow bowls.

  • Step 4: In one shallow bowl, combine the dry breadcrumbs with 1/3 cup Parmesan cheese, garlic powder, dried parsley, Italian seasoning, seasoned salt and black pepper (if you want some heat add in cayenne pepper, I always do!).

  • Step 5: In the second shallow bowl, place the all-purpose flour.

  • Step 6: In third shallow bowl, place whisked egg/water mixture.

  • Step 7: Firstly dredge one breast in the flour, then dip into the egg, then lastly coat in the breadcrumb mixture pressing down with hands to adhere the mixture firmly to the chicken. Place breaded breast on a large baking pan or on two large plates. Repeat with remaining breasts.

  • Step 8: ***At this point you may refrigerate the breaded uncooked chicken uncovered until ready to fry.

  • Step 9: Heat oil in a skillet over medium-high heat, use oil amount as needed; add in the coated chicken 1 or 2 pieces at a time and brown on both sides (about 3 minutes per side (the coating should be light browned not dark or black -- do not cook through completely as the chicken will finish cooking in the oven). Transfer partially cooked breasts into the prepared baking dish. Spoon the marinara sauce over the top and around each breast, there should be some sauce in between each breast.

  • Step 10: Sprinkle the mozzarella cheese over and around the chicken, then sprinkle 1/3 cup or more of Parmesan cheese over the top.

  • Step 11: Bake uncovered until the chicken is cooked through (for pounded chicken the cooking time should take no more than 40 minutes or the chicken will be dry, if you are not pounding the breasts, it may take 1 hour to fully cook the chicken).

  • Step 12: To serve; slide a wide spatula underneath the breasts making certain to also get some sauce and cheese that is left in the pan.

  • Step 13: Serve & enjoy!

Tips & Variations

Don't forget the following tips and variations.
  • A 16 x 12 inch baking pan

We hope you enjoy this recipe!

This page is built for your convenience in the kitchen.

If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.

Oh... And one more thing... We also have some pretty wild forums.