Name: Baked Chicken Parmesan
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 Boneless skinless chicken breasts (about 12 ounces each, sliced in half into cutlets); 0.5 cup Italian seasoned breadcrumbs; 0.25 cup Whole wheat Panko breadcrumbs; 0.25 cup Freshly grated Parmesan cheese; 0.25 teaspoon Garlic powder; 0.25 teaspoon Ground black pepper; 2 Large egg whites (beaten frothy); 4 ounces Part-skim mozzarella (sliced or shredded); 0.5 cup High-quality jarred tomato sauce (plus more for serving if desired); Fresh basil (thinly sliced or chopped)

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The pot lid rattles and you know dinner is almost ready. That lovely noise kinda gives you a hint that something good is cooking inside, and it27s enough to make you remember why you love your pressure cooker so darn much. It27s like a little drumroll for dinner, you spot the steam starting to sneak out and you27re thinking about that crispy chicken you27re about to enjoy.

Golden crispy baked chicken parmesan cooking in pressure cooker — Start your journey with this golden crispy Chicken Parmesan fresh from the oven.

You sense the kitchen filling up with that tomato and cheese aroma. It27s honest-to-goodness comforting, the kinda smell that tells you, hey, tonight27s gonna be a nice one. You can almost taste those breadcrumbs and melted mozzarella, even before you lift the lid. The broth depth in the pot keeps everything juicy, so your chicken won27t dry out like it sometimes does in the oven.

Once that natural release happens, and you finally peek inside, you see the golden edges and the sauce bubbling just right. You remember why you keep coming back to this recipe when you want something that27s a little fancy but still easy. This isn27t your usual spaghetti night, it27s gotta be better. The sealing ring is still fresh from cooking so you know the steam cues were just perfect.

The Real Reasons You Will Love This Method

You get that crispy breadcrumb top without deep frying2Dwhich means less mess in your kitchen.
The chicken stays amazingly juicy thanks to the broth depth and pressure cooking.
It27s fast. You27re looking at under 30 minutes from start to finish, yay!
The natural release keeps the chicken tender and prevents it from getting tough.
Melty mozzarella cheese bubbles right on top, like it27s made just for you.
You don27t even need a separate pan to brown anything, the pressure cooker handles it all.

Your Simple Ingredient Checklist

2 boneless skinless chicken breasts, about 12 ounces each. You gotta slice these in half to make thin cutlets easy to cook fast.
½ cup Italian seasoned breadcrumbs. These bring in that classic, herby flavor that27s familiar and cozy.
¼ cup whole wheat Panko breadcrumbs for extra crunch that27s lighter than regular crumbs.
¼ cup freshly grated Parmesan cheese, cause what27s Chicken Parmesan without it?
¼ teaspoon garlic powder, just a bit to lift the flavor without overpowering.
¼ teaspoon ground black pepper, to add a little bit of warmth and depth.
2 large egg whites, beaten frothy, they hold the breadcrumbs on tight when you coat your chicken.
4 ounces part-skim mozzarella, sliced or shredded, melts nicely to a gooey perfection.
½ cup high-quality jarred tomato sauce, plus more for serving if you27re feeling saucy. Fresh basil thinly sliced or chopped for that final touch.

Ingredients arranged for baked chicken parmesan recipe — All the fresh and flavorful ingredients you need for Chicken Parmesan ready to go.

How It All Comes Together Step by Step

Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper or lightly spray it. This stops the chicken from sticking and means easy cleanup.
Slice each chicken breast in half horizontally so you got 4 thinner cutlets that cook quicker and get crispier on the outside.
In a shallow bowl, mix your Italian seasoned breadcrumbs, Panko, Parmesan, garlic powder, and black pepper until everything27s combined.
In another bowl, whisk those egg whites until they27re frothy2Dthis helps the crumb mix stick to your chicken nicely.
Dip each chicken cutlet first in the egg whites and then press it into the breadcrumb blend. Make sure it27s coated real good but not too thick.
Place your coated chicken cutlets on the baking sheet. Give them a light spray with cooking spray on the top, this helps 27em brown better.
Bake for 20 minutes, then pull 27em out and spoon 2 tablespoons of tomato sauce over each cutlet. This adds moisture and flavor before the cheese step.
Top each breast with 1 ounce of mozzarella and pop back in the oven for 8 to 10 minutes more until the chicken is cooked through and cheese melts bubbly and golden.

Valve Hacks You Need to Know

If you27re short on time, do a quick release instead of a natural release, but watch closely so the chicken don27t dry out.
Make sure your sealing ring is clean and well seated before cooking to keep pressure steady and avoid steam escaping prematurely.
When you hear the steam cues slowing down, get ready for the slow release so your chicken stays tender and juicy instead of getting tough.

What It Tastes Like Fresh From the Pot

The first bite hits you with a crispy crust that27s kinda crunchy but not too thick. You remember how you pressed those crumbs in just right. Then it melts into tender chicken that27s so juicy it almost surprises you with every chew.

The tomato sauce adds just enough tangy sweetness and an herby note from the basil that wakes up the whole dish. It27s a balance between fresh and rich that you don27t always get from a takeout place.

That mozzarella on top is soft and gooey, spreading warm cheese goodness over every bite. Sometimes you just wanna sit down and savor the kinda comfort you can only get from homemade food, right?

Juicy baked chicken parmesan topped with melted mozzarella and tomato sauce — A close-up of the juicy, cheesy baked chicken parmesan ready to be served.

Your Leftover Strategy Guide

Cool leftovers quickly before storing them in an airtight container in the fridge. This helps maintain that breadcrumb crunch a little longer.
You can reheat in the oven or toaster oven at 350 degrees F for 10-15 minutes. It keeps the coating crispy and the chicken moist.
If you27re in a hurry, microwave leftovers covered with a damp paper towel. It won27t be as crispy but it27s quick and easy for lunch the next day.
For longer storage, freeze your cooked chicken in single layers wrapped tightly in foil or freezer bags. Thaw overnight before reheating for best flavor and texture.

Your Most Asked Questions Answered

Can I use frozen chicken breasts? Yeah, you can but it27s best to thaw them first to get even cooking and the nice crisp breadcrumb coating.
What if I don27t have Italian seasoned breadcrumbs? You can mix regular breadcrumbs with dried oregano, basil, and a bit of garlic powder as a substitute.
Can I make this recipe dairy-free? Sure thing! Just skip the mozzarella or use a plant-based cheese alternative that melts well.
How do I know when the chicken is fully cooked? The cheese should be bubbly and the internal temp should hit 165F. If you don27t have a thermometer, cut into one cutlet to check.
What pasta should I serve with it? Classic whole wheat spaghetti is a great go-to. Zucchini noodles work too if you wanna keep it lighter.
Can I prep this ahead of time? You definitely can. Just bread the chicken and store uncooked, then bake fresh when you27re ready.

Looking to explore more easy and delicious dinner ideas? Check out our Cozy Stuffed Pepper Soup or the versatile Slow Cooker Garlic Butter Beef Bites & Potatoes recipe for more comforting meals. And if you27re a fan of cheesy dishes, you might enjoy our Vegan Sticky Sesame Chickpeas for a plant-based twist!