Baked Chicken Parmesan {Easy and Delicious!}

Step 1

Start the sauce: First get started on a simple homemade tomato sauce with crushed tomatoes, garlic, basil, and oregano (though you could easily use already prepared sauce).Dredge the cutlets: While the sauce is simmering, take boneless chicken cutlets, (breast or thigh meat) dredge them first in a mustardy coating, then in Parmesan tossed breadcrumbs (we like panko),Bake: Bake the chicken parmesan in oven!

Step 2

Make the sauce: Heat the olive oil in a large saucepan on medium high heat. Add the garlic and cook until fragrant, about 30 seconds. Sally Vargas Sally Vargas Stir in the crushed tomatoes, basil, oregano, sugar, a pinch of salt and pepper. Bring to a simmer. Continue to simmer until sauce thickens a bit and flavors meld, about 10-12 minutes. Taste sauce, adjust seasoning if necessary, cover and keep warm. Preheat oven to 450°F: Line a baking sheet with foil, parchment, or Silpat. While the sauce is simmering, prepare the chicken in the next steps. Make the coating: In a large bowl whisk together the mustard, vinegar, salt, and 1/4 teaspoon of pepper. Add the chicken cutlets to the mixture and coat well on both sides. Sally Vargas Dredge the chicken: In another bowl, mix together the breadcrumbs, grated Parmesan, and 1/4 teaspoon of black pepper. Mix well and stir in the melted butter. Transfer to a shallow plate. Dredge the chicken pieces in the breadcrumb mixture, gently pressing the breadcrumbs into the chicken cutlets. Place dredged chicken on the lined baking sheet. Bake: Bake at 450°F on the center rack of the oven until cooked and golden brown, about 15 minutes. Sally Vargas Serve: Serve with a side of rice, noodles or pasta. Ladle sauce with the chicken.