This Easy Weeknight Baked Chicken Parmesan is the kind of dinner recipe you’ll want in your back pocket for busy weeknights when you need something simple, satisfying, and on the table quickly.
This post and recipe were sponsored by Perdue. Perdue provided product and compensation in exchange for an original recipe. All thoughts and opinions are my own.
I rely on quick, reliable recipes like this one when life gets hectic. They’re easy to prepare, don’t take much time to cook, and still feel like a comforting, home-cooked meal.
Between managing a family-owned security business and running this food blog, my schedule fills up fast. Add family, pets, and unexpected disruptions, and some nights I can barely keep up. If you’re one of the people who always has everything together, I’d love to hear how you do it!
When things get chaotic I try to simplify dinner without sacrificing flavor. That’s where dependable weeknight recipes come in: minimal prep, straightforward steps, and great results that bring everyone together at the table.
I normally keep a rhythm going—cooking dinner is a ritual I enjoy. Even on nights when I can only spend 45 minutes in the kitchen, cooking helps me separate a stressful day from quality time with my husband, Thomas. Skipping that routine and eating out too often makes me feel like everything blends together, so I try to preserve those small rituals.
This recipe is intentionally simple: it gives you the satisfaction of cooking without taking over your evening. It’s one of those dishes I often triple so we have dinner, leftovers for the next night, and lunch for work.
For this version I used PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts. They’re individually wrapped and perfectly portioned, which is ideal for weeknight cooking: you can open just one portion when you only need two servings, reducing prep and waste.
Easy Weeknight Baked Chicken Parmesan
Easy Weeknight Baked Chicken Parmesan
10 minutes
35 minutes
45 minutes
This baked chicken parmesan is quick to prepare, hearty, and ideal for busy evenings when you want homemade flavor without a long cooking time.
Ingredients
- 2 PERDUE® PERFECT PORTIONS® Boneless, Skinless Chicken Breasts, sliced in half lengthwise
- 2 cups cooked orzo (or your favorite pasta)
- 1/2 cup water
- 1/2 tablespoon Italian seasoning
- Dash of salt
- 1 teaspoon sugar
- 2 cloves fresh garlic, minced
- 1 can (about 14 oz) fire roasted diced tomatoes
- 1 cup shredded mozzarella cheese
- 3 tablespoons olive oil (garlic-infused works well)
- 1/2 cup finely grated Parmesan cheese
- 1 cup Italian bread crumbs
Instructions
- Bring a large pot of water to a boil and cook 2 cups of orzo or your preferred pasta until al dente. Drain and set aside.
- While the pasta cooks, preheat the oven to 450°F (230°C).
- Slice each boneless, skinless chicken breast in half lengthwise if they are thick; if already thin, you can leave them whole.
- In a shallow dish, mix the Italian bread crumbs with the grated Parmesan.
- Brush each chicken piece with olive oil, then press both sides into the breadcrumb mixture so they are evenly coated.
- Shake off excess crumbs and arrange the chicken on a baking sheet lined with foil or lightly oiled to prevent sticking.
- Bake the chicken at 450°F for 15 minutes.
- Meanwhile, in a small saucepan combine the fire roasted diced tomatoes, minced garlic, 1/2 cup water, sugar, salt, and Italian seasoning. Stir and simmer on low while the chicken bakes to meld the flavors.
- After 15 minutes, flip the chicken pieces and bake another 10 minutes.
- Remove the pan, spoon some of the tomato sauce over each piece, and sprinkle about 1/4 cup mozzarella on each chicken piece.
- Turn the broiler on and place the chicken under it for 2–3 minutes, just until the cheese is melted and lightly browned—watch closely to avoid burning.
- Remove from the oven and serve the chicken over the cooked orzo or pasta. Ensure chicken reaches an internal temperature of 165°F (74°C) before serving.
Notes
If chicken breasts are already thin, you don’t need to cut them. I often halve thicker breasts to increase servings and reduce cook time. Oven temperatures vary, so always check doneness with a thermometer.
