Serves 4 (serving size: 1 chicken breast half and about 3/4 cup sauce)

To get more cheesy coverage from the mozzarella, you can freeze it for a few minutes and then cut into superthin slices.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Heat a large skillet over medium heat. Add panko; sauté 3 minutes. Combine panko, Parmesan cheese, and butter in a small bowl.

Step 3

Heat pan over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken to pan; cook 5 minutes. Turn and cook 2 minutes. Remove chicken from pan. Add remaining 2 teaspoons oil to pan; swirl. Add onion and garlic to pan; sauté 2 minutes. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, tomato, marinara sauce, stock, and 2 teaspoons oregano to pan. Return chicken to pan; bring to a boil. Sprinkle panko mixture and mozzarella over top. Place pan in oven. Bake at 400° for 10 minutes or until chicken is done. Top with remaining 1 teaspoon oregano.

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Ratings & Reviews

Wonderful and easy

September 17, 2017
My husband said he wished there was a bit more sauce.  I did use garden fresh tomatoes and a bit more oregano than the recipe called for.  I also added a few tablespoons of grated parmesan to the topping before putting it in the oven to bake.  Served with some thin spaghetti and a tossed green salad.  Better than any restaurant.  Will definitely make this again.


March 24, 2015
Loved this simple weeknight recipe. Reminded me of chicken parm, but healthier and tastier. I side one 15 ounce can a petite diced tomatoes instead of the cup chopped tomato. Also, I doubled the amt. of cheese. The whole house smelled fantastic too. So happy I found this keeper. You won't go wrong~


May 07, 2015
Made this last night and it was great.  My husband liked it much better than my usual Chicken Parm recipe.  Made exactly as written except my marinara had basil so I didn't add last 2 tsp. of oregano. It will definitely be part of my usual rotation.


June 14, 2015
I made this and found it to be pretty good. Substituted an entire 24-oz. jar of pasta sauce instead of adding the tomatoes, as one of us doesn't like tomatoes that much - thought this would be richer, better taste. Also used shredded Parmesan - just a mistake, not paying attention to the recipe! Used regular pasta sauce instead of the no-salt version, even though I had it, because I didn't want it to be tasteless. Will make again!