Baked chicken Parmesan

Ingredients

• 75 g (¾ cup)breadcrumbs
• 2.5 ml (½ teaspoon)Italian seasoning
• 1.25 ml (¼ teaspoon)garlic powder
• 6skinless chicken breasts
• 1beaten egg
• 6 slicesham
• 680 g (1 lb 8 oz)traditional tomato sauce
• 100 g (1 cup)grated Parmesan

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Mix the breadcrumbs

   Combine the breadcrumbs with the Italian seasoning and garlic powder.

3. 3

   Stuff and coat

   Cut into the centre of each chicken breast and tuck in a slice of ham. Dip each breast in the beaten egg, then coat it in the breadcrumb mixture.

4. 4

   Bake the chicken

   Arrange the chicken breasts on a baking tray and bake for 20 minutes.

5. 5

   Add sauce and cheese

   Spoon tomato sauce over each chicken breast and sprinkle with Parmesan.

6. 6

   Finish baking

   Bake for a further 10 minutes.

What is baked chicken Parmesan?

Chicken Parmesan is an Italian-American-style dish built around chicken, tomato sauce and Parmesan. This version adds a slice of ham inside each breast and bakes the breadcrumb-coated chicken before topping it with sauce and cheese.

The two-stage bake helps the coating start to cook before the sauce goes on, while the final bake warms the topping through.

Nutrition and macros by portion

The nutrition label shows one serving as written: 510 calories, 55g protein, 24g carbs, 19g fat.

Chicken provides most of the protein, while the breadcrumbs and tomato sauce contribute carbohydrates. Parmesan, egg and ham add fat, and the ham, cheese and sauce also contribute sodium. Balance the plate with a generous serving of vegetables and a moderate portion of pasta, rice or potatoes.

The key ingredients

Chicken: Skinless breasts are easy to slit and fill, and their thickness determines how quickly they cook. Choose pieces of similar size so they bake at roughly the same rate.

Ham: A slice tucked into each breast gives the centre a savoury layer. Keep it inside the pocket so it does not slide off during coating.

Sauce and Parmesan: The tomato sauce brings moisture and tang, while grated Parmesan adds a salty, savoury finish. Spread both over the chicken after its first 20 minutes in the oven.

Make a neat pocket

Pocket: Cut a slit into the centre of each breast without cutting all the way through. The opening should be large enough to hold a slice of ham but small enough to keep the filling enclosed.

Coating: Dip the chicken in beaten egg first, then press it into the seasoned breadcrumbs. Work over a plate or shallow dish to keep the coating close to hand.

Follow the two-stage bake

First bake: Give the coated chicken 20 minutes at 200°C (400°F) before adding any sauce. The recipe uses this time to cook the chicken partway and set the coating.

Finish: Add the tomato sauce and Parmesan, then bake for 10 minutes more. Check that the thickest part of the chicken is cooked through before serving.

Look for the right finish

Chicken: The meat should be opaque throughout, with no pink in the centre. A food thermometer inserted into the thickest part should read 74°C.

Topping: The sauce should be hot and the Parmesan melted. If the chicken is cooked but the topping needs more colour, watch it closely rather than extending the bake for too long.

Serve it with something fresh

Vegetables: Pair the chicken with steamed green beans, broccoli or a crisp salad to add freshness alongside the rich sauce and cheese.

Starchy sides: Pasta, rice or potatoes make the meal more substantial. If serving pasta, a little extra tomato sauce can tie the plate together.

Recipe notes & tips

• Use chicken breasts of similar thickness so they finish baking at about the same time.
• Cut each pocket carefully and leave the edges intact to help hold the ham inside.
• Set up the beaten egg and breadcrumb mixture before coating the chicken.
• Arrange the breasts in a single layer on the tray.
• Check the thickest breast for doneness before serving, as sizes can vary.

Variations

• Add fresh herbs: Sprinkle chopped basil or parsley over the finished chicken.
• Use mozzarella: Replace some or all of the Parmesan with grated mozzarella for a stretchier topping.
• Choose a spicier sauce: Use a tomato sauce with chilli for a little heat.
• Try turkey: Use turkey breast portions and check their thickest parts for doneness.
• Make it gluten-free: Use gluten-free breadcrumbs in the same quantity.

Common mistakes to avoid

• Cutting through the breast: Leave one side intact so the ham stays inside the pocket.
• Skipping the egg: Coat each breast in beaten egg first so the breadcrumbs can cling.
• Crowding the tray: Leave space between the breasts so they bake rather than steam.
• Adding sauce too soon: Wait until after the first 20 minutes so the breadcrumb coating has time to set.
• Relying only on the timer: Check the thickest breast for doneness because chicken sizes vary.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat until piping hot throughout, in the oven or microwave; the breadcrumb coating may soften after storage.

Frequently asked questions