This baked chicken Parmesan can be served with fresh salad or over hot spaghetti with extra marinara sauce.

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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large baking dish or rimmed cookie sheet.

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  • Trim chicken breasts of fat and slice in half length-wise to make 8 equal-thickness chicken cutlets. Note: If the chicken breasts are very large, pound them between plastic wrap into 1/2-inch thick cutlets.

  • Stir together flour, salt and black pepper in a shallow bowl. Whisk eggs in another bowl. In a third bowl, stir together Italian bread crumbs with parmesan cheese.

  • Dip both sides of each chicken cutlet into the flour, then dip in beaten eggs, letting excess egg drip off. Dip into the breadcrumb mixture, pressing cutlets into breading to ensure a thick, even coating of crumbs. Set prepared cutlets aside for 10 minutes.

  • Heat a large non-stick or cast iron pan over medium heat; add enough olive oil to coat the bottom of the pan. When oil is hot, add chicken in batches (don't crowd the pan), sauteing until golden brown, about 2 minutes per side.

  • Place chicken in prepared baking dish. Top each chicken breast with 2 tablespoons Ragu(R) Hearty Traditional Sauce. (Reserve remaining sauce to serve over pasta, if desired.) Then top with about 1/4 cup of shredded mozzarella.

  • Bake uncovered until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Tips

Notes: For a healthier oven-only baked chicken Parmesan, the folks at Ragu(R) suggest completing steps 1-4. Lightly coat breaded chicken breasts with cooking spray and bake chicken for 20 minutes. Continue with step 6.

Nutrition Facts

484 calories; 19.1 g total fat; 166 mg cholesterol; 1486 mg sodium. 32.5 g carbohydrates; 43.6 g protein; Full Nutrition

Reviews (36)

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Most helpful positive review

Rating: 5 stars
03/08/2018
This is always a good standby dish. Easy to make and tastes great. Tonight I served with roasted potatoes and glazed carrots instead of the pasta. Read More
(6)
55 Ratings
  • 5 star values: 47
  • 4 star values: 8
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/08/2018
This is always a good standby dish. Easy to make and tastes great. Tonight I served with roasted potatoes and glazed carrots instead of the pasta. Read More
(6)
Rating: 5 stars
03/08/2018
This is always a good standby dish. Easy to make and tastes great. Tonight I served with roasted potatoes and glazed carrots instead of the pasta. Read More
(6)
Rating: 5 stars
09/15/2016
My family loved it! I followed the recipe exactly as shown and it came out perfect. The chicken was crispy on the outside tender & moist on the inside and perfectly seasoned. I've added this recipe to my favorites and will definitely make it again. Read More
(4)
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Rating: 5 stars
06/28/2017
Baked in the oven per directions. Very good. Will make again. Read More
(2)
Rating: 5 stars
02/21/2017
I made this exactly as written except I only had two eggs which was plenty for dipping the chicken. it came out very tender and moist. I used the leftover spaghetti sauce to mix into the noodles which turned out great. Read More
(1)
Rating: 5 stars
02/22/2017
I made It exactly as it was written. Absolutely delicious! Thank you! Read More
(1)
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Rating: 5 stars
02/01/2017
Made this for dinner tonight OMG good very good on the top of the list to save. I baked it at 375 for twenty minutes because I have a electric oven and it burns cheese easy. But changed nothing else. I did not make pasta to go with it cause the chicken was big enough that a salad home made French bread pineapple upside down cake ( we haven eat yet) was to much. Read More
(1)
Rating: 5 stars
05/18/2019
Delicious and so easy!! I cooked my chicken a little longer (about 20 min) once the fresh mozz started to brown. Definitely adding this into our meal routine. Thank you for this easy and yummy recipe! Read More
Rating: 5 stars
09/25/2018
Excellent! I didn't have bread crumbs so I made my own. It turned out perfect! (I did forget to use Parmesan cheese but it tasted good anyway. Read More
Rating: 5 stars
01/31/2017
My husband and whole family gave this rave reviews. I could've used a little less bread crumbs and cheese mixture than it says and it would've been less wasteful. Even with 5 half breasts it still only used about 3 large eggs. Texture and flavor were awesome--restaurant quality. We will definitely make this again! Read More