Best 6 Easy Bake Chicken Parmesan No Breading Recipes

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QUICK BAKED CHICKEN PARMESAN



Quick Baked Chicken Parmesan image

In this lighter version of chicken Parmesan I skip the pan-frying in oil and instead bake lightly-breaded chicken breasts in the oven, then top with sauce and cheese. My family's not big on lots of sauce and cheese, so I just use a little to flavor the dish. Feel free to add more if you like, but it's excellent as-is. Serve chicken over pasta with additional sauce.

Provided by ChristineM

Categories     Main Dish Recipes     Chicken     Chicken Parmesan Recipes

Time 1h15m

Yield 6

Number Of Ingredients 12

canola oil cooking spray
½ cup water
1 egg, beaten
1 ½ cups bread crumbs
6 tablespoons grated Parmesan cheese, divided
1 tablespoon dried oregano
1 teaspoon dried basil
½ teaspoon dried thyme
½ teaspoon garlic powder
6 skinless, boneless chicken breast halves
2 cups spaghetti sauce
1 cup shredded mozzarella cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-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).

Nutrition Facts : Calories 395.2 calories, Carbohydrate 32.6 g, Cholesterol 116.3 mg, Fat 11.9 g, Fiber 3.9 g, Protein 37.3 g, SaturatedFat 4.8 g, Sodium 803.4 mg, Sugar 9.5 g

NO BREADING BAKED CHICKEN PARMESAN



No Breading Baked Chicken Parmesan image

My family loves this recipe. I use perdue perfect portions boneless skinless breasts and ragu extra meat spaghetti sauce when making this. This is quick and easy to make. There are never any leftovers.

Provided by bmcnichol

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

6 boneless skinless chicken breasts
2 cups shredded parmesan cheese
1 tablespoon dried parsley
1 tablespoon dried basil
1 tablespoon dried oregano
olive oil flavored cooking spray
spaghetti sauce
1 1/2 cups 2% shredded mozzarella cheese

Steps:

  • Preheat oven to 400.
  • Combine parmesan cheese, parsley, basil and oregano in a baggie.
  • Wash each breast with water and put in cheese mixture.
  • Spray 11 x 13 pan wih olive oil cooking spray.
  • Make sure each piece is coated with cheese and place each breast in pan and dump remaining cheese mixture on top.
  • Cook for 20-25 minutes until chicken is done.
  • Top with spaghetti sauce and then add mozzarella cheese.
  • Bake unitl cheese is melted, about 5 minutes.
  • Serve with a side of spaghetti, salad and garlic bread.

Nutrition Facts : Calories 365.1, Fat 18.9, SaturatedFat 10.1, Cholesterol 127, Sodium 823.7, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 44.3

EASY CHICKEN PARMESAN



Easy Chicken Parmesan image

Save time with our Easy Chicken Parmesan! Bake chicken in spaghetti sauce to infuse your Easy Chicken Parmesan with flavor, no breading or frying required.

Provided by My Food and Family

Categories     Chicken

Time 45m

Yield 6 servings

Number Of Ingredients 5

1 jar (24 oz.) CLASSICO Tomato and Basil Pasta Sauce
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
6 small boneless skinless chicken breasts (1-1/2 lb.)
3/4 lb. spaghetti, uncooked
1-1/2 cups KRAFT Shredded Mozzarella Cheese

Steps:

  • Heat oven to 375°F.
  • Pour sauce into 13x9-inch baking dish sprayed with cooking spray. Stir in 1/4 cup (4 Tbsp.) Parmesan. Add chicken; turn to evenly coat both sides of each breast with pasta sauce mixture. Cover.
  • Bake 30 min. or until chicken is done (165ºF). Meanwhile, cook spaghetti as directed on package, omitting salt.
  • Top chicken with remaining cheeses; bake, uncovered, 5 min. or until mozzarella is melted.
  • Drain spaghetti. Serve topped with chicken and pasta sauce mixture.

Nutrition Facts : Calories 550, Fat 14 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 80 mg, Sodium 860 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 41 g

THE BEST PARMESAN CHICKEN BAKE



The Best Parmesan Chicken Bake image

This chicken Parmesan is done casserole style (so, no breading or frying!), but still offers up that irresistible combination of tender chicken, crunchy/cheesy coating, and flavorful sauce.

Provided by Chef John

Categories     World Cuisine Recipes     European     Italian

Time 50m

Yield 6

Number Of Ingredients 9

2 tablespoons olive oil
2 cloves garlic, crushed and finely chopped
¼ teaspoon crushed red pepper flakes, or to taste
6 skinless, boneless chicken breast halves
2 cups prepared marinara sauce
¼ cup chopped fresh basil
1 (8 ounce) package shredded mozzarella cheese, divided
½ cup grated Parmesan cheese, divided
1 (5 ounce) package garlic croutons

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
  • Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
  • Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

Nutrition Facts : Calories 477 calories, Carbohydrate 28 g, Cholesterol 100.2 mg, Fat 21.7 g, Fiber 3.4 g, Protein 40.3 g, SaturatedFat 8.2 g, Sodium 1022.4 mg, Sugar 8.9 g

EASY BAKE CHICKEN PARMESAN (NO BREADING) RECIPE - (4.6/5)



Easy Bake Chicken Parmesan (No Breading) Recipe - (4.6/5) image

Provided by myoung

Number Of Ingredients 17

4 boneless skinless chicken breasts
1 (10 2/3 ounce) bottle light Italian dressing
1/3 cup light ranch salad dressing
1 1/3 tablespoons olive oil
3 1/3 tablespoons minced garlic, divided (I used the pre-minced stuff from the jar)
1 1/2 cups shredded Parmesan cheese, divided (not the stuff in the green jar)
2/3 tablespoon dried parsley
Olive oil flavored cooking spray
1/4 cup finely chopped white onion
1 (5 1/3 ounce) can tomato sauce
1 (4 ounce) can tomato paste
2 tablespoons dried basil, divided
2 tablespoons dried oregano, divided
1/3 teaspoon salt
1/3 teaspoon black pepper
2/3 bay leaf
1 cup 2% mozzarella cheese, grated

Steps:

  • The morning or the night before serving, combine Italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours. When ready to cook, Preheat oven to 400 degrees fahrenheit. Then mix 2 cups Parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each). Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray. Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish. When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155 degrees fahrenheit. While chicken bakes, in a large non stick sauce pan, make the sauce. Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent. Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it. When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of Mozzarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional). Remove from oven and sprinkle with remaining Parmesan cheese. Serve it up, I have never had anyone not finish this!

EASY BAKED CHICKEN PARMESAN (NO BREADING)



Easy Baked Chicken Parmesan (No Breading) image

This is the way we like our chicken parmesan -- I get rave reviews everytime I serve it and always get asked for the recipe! It is a really easy recipe -- but you do need to do some of your prep the morning (or night before) you plan to serve it. Also, to shroten time, use already prepared marinara sauce. We don't like the way it tastes, so I always make mine at home, but if you like it, I think it would be just fine. Or a lot of the time, I make a huge batch of the marinara sauce and keep it in the fridge so I have it handy for this recipe, pizza or spaghetti. So you could make it the night before and then just bring it to room temp before cooking. The list of ingredients looks long (and I guess it is) but this is a really simple dish to prepare.

Provided by SarahBeth

Categories     < 60 Mins

Time 55m

Yield 6 chicken breasts, 6 serving(s)

Number Of Ingredients 17

6 boneless skinless chicken breasts
1 (16 ounce) bottle light Italian dressing
1/2 cup light ranch salad dressing
2 tablespoons olive oil
5 tablespoons minced garlic, divided (I used the pre-minced stuff from the jar)
2 1/4 cups shredded parmesan cheese, divided (not the stuff in the green jar)
1 tablespoon dried parsley
olive oil flavored cooking spray
1/3 cup finely chopped white onion (mild in flavor)
1 (8 ounce) can tomato sauce
1 (6 ounce) can tomato paste
3 tablespoons dried basil, divided
3 tablespoons dried oregano, divided
1/2 teaspoon salt
1/2 teaspoon black pepper
1 bay leaf
1 1/2 cups 2% mozzarella cheese, grated

Steps:

  • The morning or the night before serving, combine italian dressing, ranch dressing, 3 tablespoons minced garlic and 2 tablespoons olive oil in a large zip lock bag. Squish bag around to combine all ingredients. Add chicken breasts to bag, close and squish until they are well coated in the dressing mixture. Put the bag in bowl (to prevent spills) and refrigerate all day or overnight up 24 hours.
  • When ready to cook, Preheat oven to 400*F. Then mix 2 cups parmesan cheese, with parsley, 1 1/2 tablespoons of the basil and oregano (each).
  • Spray a large baking dish (big enough for all six breasts) with olive oil cooking spray.
  • Remove chicken from baggie one by one and "dredge" in the cheese and spice mixture, until thoroughly coated in cheese mixture. Then place chicken in a single layer in the dish.
  • When all chicken is coated, place chicken in oven and bake for 20-25 minutes (or until the internal temp is 155*F).
  • While chicken bakes, in a large non stick sauce pan, make the sauce.
  • Spray sauce pan with olive oil cooking spray (or use 1 tablespoon olive oil but do not use another flavor spray). Then saute onions and remaining garlic until tender and onions are translucent.
  • Add tomato paste and tomato sauce to garlic and onions. Stir until smooth. Then add the remaining, oregano and basil and the other spices including the bay leaf. (At this point if sauce looks to thick for your liking add 1 tomato sauce can of water) Allow to simmer for the remainder of the baking time until you need it.
  • When chicken has baked 20 minutes, remove from oven and top each breast with sauce (to your liking, we cover the whole thing) then top with 1/4 cup of mozarella cheese (again to your liking) put baking dish back into the oven for 10 more minutes or until cheese is bubbly. Then switch your broiler on to brown cheese (optional).
  • Remove from oven and sprinkle with remaining parmesan cheese.
  • Serve it up, I have never had anyone not finish this!

Nutrition Facts : Calories 446.8, Fat 23.5, SaturatedFat 8.2, Cholesterol 113.1, Sodium 2145.4, Carbohydrate 17.4, Fiber 3.2, Sugar 9.4, Protein 42.6

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