Active Time

　　22 minutes

　　Total Time

　　22 minutes

　　This faster version of Chicken Parmesan is perfect for a cozy weeknight dinner. Serve with garlic bread and a side salad to round out the meal.

　　

Ingredients

4 servings

　　2 large eggs

　　1½ cups breadcrumbs or panko (Japanese breadcrumbs)

　　¾ cup finely grated Parmesan (about 2 ounces)

　　5 tablespoons olive oil, divided, plus more for brushing

　　3½ teaspoons dried oregano, divided

　　¾ teaspoon kosher salt, divided

　　¾ teaspoon freshly ground black pepper, divided

　　4 (6-ounce) chicken cutlets, pounded ½" thick

　　6 ounces coarsely grated mozzarella (about 1 cup)

　　½ medium onion, chopped

　　2 garlic cloves, pressed or finely chopped

　　1 (24-ounce) jar marinara sauce

　　¼ teaspoon crushed red pepper flakes (optional)

　　¼ cup (packed) basil leaves, torn if large, plus more for serving

　　

Step 1

Arrange racks in top and bottom of oven and place a rimmed baking sheet on bottom rack; preheat to 450°F.

　　

Step 2

Beat eggs in a large shallow bowl. Using a fork or your fingertips, mix breadcrumbs, Parmesan, 3 Tbsp. oil, 3 tsp. oregano, ½ tsp. salt, and ½ tsp. pepper in another large shallow bowl or plate.

　　

Step 3

Working with 1 cutlet at a time, dip in egg, allowing excess to drip back into bowl. Dredge in breadcrumb mixture, shaking off excess, then pressing to adhere. Transfer chicken to a baking sheet.

　　

Step 4

Carefully remove preheated baking sheet from oven and generously brush with oil. Transfer chicken to baking sheet and return to bottom rack. Roast 6 minutes, then carefully flip (use a spatula to scrape under cutlets) and sprinkle with mozzarella. Place baking sheet on top rack and continue to roast until juices run clear, mozzarella is melted, and an instant-read thermometer inserted into the center of cutlet registers 165°F, about 4 minutes more.

　　

Step 5

Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium-high. Cook onion, stirring, until softened, 3–4 minutes. Add garlic and cook until fragrant, about 1 minute more. Add marinara sauce, red pepper flakes (if using), ¼ cup basil, and remaining ½ tsp. oregano, ¼ tsp. salt, and ¼ tsp. pepper. Cook, stirring, until sauce starts to bubble. Reduce heat to medium and simmer until chicken is ready, stirring occasionally, at least 5 minutes.

　　

Step 6

Divide sauce among 4 plates. Top with chicken and torn basil.