Easy Baked Chicken Parmesan (Kana Parmesan)

Published: 7/31/2026

A Nordic-home staple adapted for everyday life—baked instead of deep-fried, with a high-crunch Panko coating that mimics the traditional fry without the mess.

Ingredients (4 servings)

• 6 boneless, skinless chicken breasts, pounded to 1/2-inch thickness
• 1.5 cups (90 g) Panko breadcrumbs
• 3/4 cup (75 g) grated Parmesan cheese
• 3 cups (720 ml) marinara sauce
• 2 cups (200 g) shredded mozzarella cheese
• 3 eggs, beaten
• 3/4 cup (90 g) all-purpose flour
• Salt and pepper to taste

Instructions

1. Set up a dredging station with three shallow bowls: flour, beaten eggs, and a mixture of Panko and half of the Parmesan.
2. Coat each chicken breast in flour, then egg, and finally the Panko mixture, pressing firmly to ensure a thick coating.
3. Quickly sear the chicken in a hot pan with a little oil for 2 minutes per side just to set the crust.
4. Place chicken in a large baking dish. Top each breast with marinara sauce and a generous portion of mozzarella.
5. Bake at 400°F (200°C) for 15–20 minutes until the chicken is cooked through and the cheese is bubbly and slightly browned.

Pro Tips

• Healthier Bake: Baking provides a healthier, lighter alternative to deep-frying, making this a practical weeknight meal without sacrificing crunch.

See Also

• 15-Minute Creamy Tortellini (Easy Weeknight Dinner)
• 15-Minute Creamy Tuna Pasta (Easy Weeknight Dinner)
• Baked Salmon in Lemon Cream Sauce (30-Minute Meal)

Categories: mains