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Lunch / Dinner

Quick Baked Chicken Parmesan

Meals just come together quicker when you can work on more than one component at a time. And that’s the case with this chicken Parmesan. While the pasta cooks, bread the cutlets. While the cutlets roast, cook the tomato sauce. Before you know it, this hearty Italian meal will be ready to take to the table.


4 servings

Total Time

30 minutes

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Preheat oven to 450° with racks in top and bottom thirds. Place a baking sheet on bottom rack while oven preheats.

Cook pasta in a pot of boiling salted water according to package directions; drain and toss with ½ cup Parmesan and 1 Tbsp. oil.

Combine panko, remaining ½ cup Parmesan, 3 Tbsp. oil, and 1 Tbsp. oregano in a shallow dish; season with salt and black pepper.

Lightly beat eggs in another shallow dish. Season chicken cutlets with salt and pepper.

Coat cutlets in egg, then in panko mixture, pressing to adhere.

Remove baking sheet from oven and coat with nonstick spray. Transfer cutlets to baking sheet and return to bottom rack.

Roast cutlets 6 minutes, flip, then top with mozzarella. Place baking sheet on top rack and roast until mozzarella melts and a thermometer inserted into the thickest parts of chicken registers 165°, 56 minutes more.

Meanwhile, heat remaining 1 Tbsp. oil in a sauté pan over medium; add onion and cook until softened, 23 minutes. Stir in garlic and ½ tsp. oregano; cook until fragrant, 1 minute. Stir in crushed tomatoes, sugar, and pepper flakes; bring to a boil, then reduce heat and simmer sauce 15 minutes. Stir in basil; season sauce with salt and black pepper.

Serve sauce over pasta and top with cutlets.


For an added layer of flavor, toss the angel hair pasta with grated Parmesan and olive oil.


Place a bit of water on the chicken while pounding the breasts to ensure they won’t tear.

Nutritional Facts

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