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Easy Baked Chicken Parmesan
Easy Baked Chicken Parmesan
"Chicken parmesan is also known as chicken parmigiana or chicken parmo is a truly delicious meal and kids absolutely love it. It is particularly nice since it’s a baked chicken parmesan, not fried hence healthier which you can have it with pasta, mashed potatoes or topping portobello mushrooms for a lower-carb, protein-packed version. You will only need a few ingredients for this delicious baked chicken parmesan recipe and this will be ready in no time. This chicken parmesan can also be served on any pasta like angel hair, spaghetti, linguini or fettuccini, on mashed potatoes (I have made a delicious colcannon – the one in the picture above), over a nice herby couscous, or portobello mushrooms ( picture below) for a lower carbs option. "
NotesThis recipe’s nutrition facts do not include the pasta nor the mashed potatoes or the mushrooms, it is only for the baked chicken parmesan per portion.
Serves4
Preparation Time15 min
Cooking Time25 min
Cooking MethodOven
Ingredients
- 4 large chicken thighs (approx 7-8 oz each) or chicken breast (skinless)
- ½ cup parmesan cheese finely grated
- ¾ cup bread crumbs or matzo meal
- 8 tablespoons cheese any melting cheese (grated)
- 1.5 cup tomato sauce I used Marinara sauce
- 2 cloves garlic finely grated
- 1 pinch salt Himalayan or kosher
- ½ teaspoon pepper split
- 2 tablespoons yoghurt
- 2 tablespoons lemon juice
Instructions
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Prepare the chicken thighs by de-boning them. Place into a glass bowl and add the yoghurt, lemon juice the garlic ( grated or made into a paste, sprinkle 1 pinch of salt, and one of pepper. Mix this into a sauce and coat the chicken well. Allow 10-15 min (or longer) to marinade.
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Preheat the oven at 200°C or 400°F.
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Combine the parmesan cheese, bread crumbs and a pinch of freshly ground back pepper into a deep plate. Mix all until homogenized.
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Prepare the oven tray or a baking sheet by lining it with parchment paper.
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Dip each piece of chicken into the parmesan cheese and breadcrumb mixture. Coat well and generously. Place on the parchment paper. Do the same with the remaining three chicken thighs.
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Place the tray in the oven and bake the chicken for 20 minutes until golden brown.
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Carefully remove from oven and spoon over each chicken piece 2-3 tablespoons of the tomato sauce. Add 2 tablespoons grated cheese on top of the tomato sauce on each chicken.
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Return to the oven and bake for an extra 5-7 minutes.
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Serve over pasta, potato mash or a previously baked/cooked portobello mushroom or even rice with remaining tomato sauce.
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