We decided to get jiggy and go with a classic. Just a basic chicken parm recipe that is very easy to follow and quick to finish.
- canola oil cooking spray
- 1/2 cup water
- 1 egg, beaten
- 1 1/2 cups bread crumbs
- 6 tablespoons grated Parmesan cheese, divided
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 6 skinless, boneless chicken breast halves
- 2 cups spaghetti sauce
- 1 cup shredded mozzarella cheese
- Preheat oven to 350 degrees F (175 degrees C). Spray a 9×13-inch baking dish with cooking spray.
- Whisk water and egg together in a bowl until smooth. Combine bread crumbs, 2 tablespoons Parmesan cheese, oregano, basil, thyme, and garlic powder in a separate bowl.
- Dip each chicken breast in egg mixture, allowing excess egg to drip back into bowl. Coat each chicken breast in bread crumb mixture, shaking off excess. Repeat dipping each coated chicken breast in the egg mixture and the bread crumb mixture for a double-coating and place in the prepared baking dish. Spray breaded chicken breasts with cooking spray.
- Bake in the preheated oven for 40 minutes. Pour spaghetti sauce over each chicken breast and top each with mozzarella cheese and remaining Parmesan cheese. Continue baking until chicken is no longer pink in the center and the cheeses are melted, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
This recipe ended up coming out dumb nice. It’s real simple, has great flavor, and filling as well. It’s cool we were able to make such a satisfying meal in such a small amount of time. The fact that the chicken breasts were baked in the oven instead of being pan fried helped save time as well. The seasoning was on point without being overwhelming. Basically, this food was wild crazy mad nice.