Eat till it hurts

Oven Baked Chicken Parmesan

Chicken Parmesan is one of my all time favorites. I’ve mentioned before about growing up outside of Philly and my parents would take my sister and I to the Italian Markets in Philly and y’all…. the authentic food, the cheese markets, the Italian coffee shops… pure foodie heaven

This is a very simple meal to make and a little lighter than the traditional breaded and fried chicken Parmesan.

Let’s get started!


  • 3 tablespoons olive oil
  • 1 teaspoon dried rosemary leaves
  • 1 teaspoon dried thyme leaves
  • 1 teaspoon dried parsley leaves
  • Salt and pepper
  • Eight thin chicken cutlets
  • 1 1/2 cups Tomato Sauce or purchased pasta sauce
  • 1/2 cup shredded mozzarella
  • 1/2 cup grated Parmesan
  • 2 tablespoons unsalted butter, cut into pieces


  1. Preheat the oven to 500 degrees F. 
  1. Stir the oil and herbs in a small bowl to blend. Season with salt and pepper. Brush both sides of the cutlets with the herb oil. Use either a heavy oven-proof skillet or regular skillet that you can then transfer the cutlets to a sheet pan. Add the cutlets and cook just until brown, about 2 minutes per side.
  1. Spoon the marinara sauce over the cutlets. Sprinkle 1 teaspoon of the mozzarella over each cutlet, then sprinkle 2 teaspoons of the Parmesan over each. Sprinkle the butter pieces atop the cutlets. Bake until the cheese melts and the chicken is cooked through, about 5 to 7 minutes.

4. Serve with either noodles or a side salad.

Eat Till It Hurts Friends!

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