Classic Baked Chicken Parmesan
This Classic Baked Chicken Parmesan is a crowd-pleaser, easy to make, and a healthier twist on a beloved favorite. Perfect for an autumn dinner, it uses pantry staples and turns them into a satisfying dish.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup almond flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large eggs, beaten
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves, for garnish
- Olive oil, for drizzling
Method
- Preheat your oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
- In a shallow dish, combine almond flour, garlic powder, onion powder, dried oregano, salt, and black pepper.
- In another shallow dish, beat the eggs.
- Dip each chicken breast into the beaten eggs, letting any excess drip off, then coat with the almond flour mixture, pressing gently to adhere.
- Place the coated chicken breasts into the prepared baking dish. Drizzle lightly with olive oil.
- Bake in the preheated oven for 20 minutes, then remove from the oven and pour marinara sauce over each piece of chicken.
- Sprinkle mozzarella and Parmesan cheeses evenly over the top of the chicken.
- Return the dish to the oven and bake for an additional 15-20 minutes or until the chicken is cooked through and the cheese is bubbly and golden.
- Let the chicken rest for 5 minutes before serving. Garnish with fresh basil leaves.