Imagine a dish that embodies both comfort and adventure—it’s like your favorite cozy blanket suddenly decided to take you on a thrilling roller coaster ride. That’s what this Spicy Baked Chicken Parmesan does. With every bite, you’ll experience the warmth of classic flavors, but with a surprising kick that dances mischievously on your taste buds, much like a Broadway show where the main act is a firecracker in disguise.
Steps
- Preheat your oven to 425°F and prepare a baking sheet with parchment paper or cooking spray.
- Create the crispy panko coating by spreading breadcrumbs on a baking sheet and toasting in the oven for 3-5 minutes until golden. Combine the toasted breadcrumbs with Parmesan, Italian seasoning, salt, and pepper in a bowl.
- Arrange flour on a plate and place whisked eggs in a bowl. Season chicken breasts with salt and pepper.
- Coat each chicken breast in flour, dip in eggs, and then cover with the panko mixture. Place the coated chicken on the prepared baking sheet.
- Lightly spray the chicken with cooking spray or use an olive oil mister, then bake for 20 minutes, flipping after 15 minutes.
- Remove the chicken from the oven, add a spoonful of spicy marinara sauce and 1/4 cup of mozzarella to each piece, and bake for another 5 minutes.
- Once cooked through, garnish with fresh basil and optional crushed red pepper flakes, then serve immediately.
Ingredients
- 4 small boneless, skinless chicken breasts (approximately 2 pounds total), pounded to 1/2-inch thickness
- Salt and pepper to taste
- 1/2 cup all-purpose or whole-wheat flour
- 2 eggs, whisked
- Cooking spray or olive oil mister
- 2 cups spicy marinara sauce (homemade or store-bought with extra crushed red pepper)
- 1 cup shredded mozzarella cheese
- 1/2 cup thinly-sliced fresh basil leaves
- Optional: crushed red pepper flakes for topping
- 2/3 cup panko breadcrumbs
- 1/3 cup finely-grated Parmesan cheese
- 1 teaspoon Italian seasoning
- Coarse sea salt and freshly-cracked black pepper to taste
- 2 tablespoons olive oil
- 6 garlic cloves, peeled and minced
- 1 (28-ounce) can crushed tomatoes
- 1/4 teaspoon crushed red pepper flakes (or more to taste)
- 1 1/2 teaspoons coarse salt
- 1/4 teaspoon dried oregano
- 1/4 teaspoon black pepper
- 1 large sprig of fresh basil
FAQ
- Can I use store-bought marinara sauce instead of making it from scratch?
- Absolutely, you can use your favorite store-bought marinara sauce. To add a bit of heat, you might simmer the sauce with some crushed red pepper flakes to taste while you prepare the chicken.
- What if my chicken breasts are larger than 7 ounces?
- If your chicken breasts are larger, you can slice them horizontally to create thinner pieces. This will help them cook evenly. Be sure to adjust the cooking time if necessary for thicker or thinner chicken pieces.
- How do I ensure the panko crust stays crispy?
- To keep the panko crust crispy, it’s important to toast the breadcrumbs before coating the chicken. Spread them on a baking sheet and toast at 425°F for 3-5 minutes or until they are golden brown, taking care not to burn them.
- Can I freeze the leftover marinara sauce?
- Yes, you can freeze the leftover marinara sauce. Store it in a sealed container and freeze for up to 3 months. Alternatively, refrigerate it for up to 5 days.
- What are some serving suggestions for this dish?
- You can serve Spicy Baked Chicken Parmesan over pasta, or for a lighter option, pair it with roasted vegetables and a fresh Italian salad. For a fun twist, cut the chicken into bite-sized pieces to make chicken parmesan nuggets, adjusting the baking time accordingly.
Tips
- Toast the Panko Breadcrumbs: Before coating the chicken, pre-toast the panko breadcrumbs in the oven until they are golden brown. This enhances their crispiness and provides a better texture to the final dish.
- Evenly Pound Chicken Breasts: Ensure the chicken breasts are pounded to an even 1/2-inch thickness. This helps them cook uniformly and prevents any undercooked or overcooked sections.
- Customize the Marinara Sauce: If using store-bought marinara sauce, enhance its flavor by simmering it with extra crushed red pepper flakes to achieve your desired level of spiciness.
- Use a Cooking Spray: Lightly mist the coated chicken breasts with cooking spray before baking. This helps achieve a golden, crispy crust without the need for deep-frying.
Equipment
- Olive oil mister or cooking spray
- Meat mallet or meat pounder
- Baking sheet
- Parchment paper
- Medium mixing bowl
- Large sauté pan
