Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella
Juicy breaded chicken breasts baked with a rich tomato sauce, fresh basil, and melted mozzarella for a comforting Italian classic. This italian-inspired chicken ready in about 45 minutes pairs all-purpose flour, large eggs, breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (6 oz each) boneless skinless chicken breasts
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1/4 cup grated parmesan cheese
- 3 tbsp olive oil
- 2 cups tomato sauce
- 8 oz sliced fresh mozzarella cheese
- 1/4 cup fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 400°F. Season 4 boneless skinless chicken breasts with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in another, and a mixture of 1 cup breadcrumbs and 1/4 cup grated parmesan cheese in a third.
- Step 3: Coat each chicken breast first in flour, then dip into beaten eggs, and finally press into the breadcrumb mixture until fully coated.
- Step 4: Heat 3 tbsp olive oil in a large oven-safe skillet over medium heat. Add the breaded chicken breasts and cook for 3-4 minutes on each side until golden brown.
- Step 5: Pour 2 cups tomato sauce evenly over the chicken and layer 8 oz sliced fresh mozzarella on top.
- Step 6: Transfer skillet to the oven and bake for 15-18 minutes until the chicken is cooked through and the cheese is melted and bubbly.
- Step 7: Remove from oven and sprinkle 1/4 cup fresh basil leaves over the top before serving.
Frequently asked questions
How long does Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella take to make?
Total time is about 45 minutes (20 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.
Can I substitute ingredients in Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Italian Oven-Baked Chicken Parmigiana with Basil and Mozzarella?
Italian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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