Easy Baked Chicken Parmesan
Ramona's Cuisine
Ramona's Cuisine

Easy Baked Chicken Parmesan

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  • 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


    1. 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.
    2. Preheat the oven at 200°C or 400°F.
    3. Combine the parmesan cheese, bread crumbs and a pinch of freshly ground back pepper into a deep plate. Mix all until homogenized.
    4. Prepare the oven tray or a baking sheet by lining it with parchment paper.
    5. 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.
    6. Place the tray in the oven and bake the chicken for 20 minutes until golden brown.
    7. 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.
    8. Return to the oven and bake for an extra 5-7 minutes.
    9. Serve over pasta, potato mash or a previously baked/cooked portobello mushroom or even rice with remaining tomato sauce.


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