Baked Chicken Parm with Mushroom Orzo

With juicy chicken breast, golden brown exterior, and melty mozzarella cheese, this baked chicken parm is restaurant quality but so easy to whip up. I pair it with my creamy mushroom orzo and charred broccoli for the perfect balanced meal. 

Every season, there’s one recipe that I always deem my “fancy weeknight dinner” entree of choice. This past summer it was my Petrale Sole with Sauce Vierge, fall was my date night Olive Oil Poached Halibut, and this winter, this Baked Chicken Parm is IT. 

I learned this method of cooking chicken from Amanda Frederickson while I spent some time in the Radish kitchen (one of my most fond cooking experiences!). By toasting the panko breadcrumbs first, you can finish the chicken in the oven, which is absolutely life changing when you’re cooking for a crowd. The little bit of mayo also helps create a creamy, delicious coating that doubles as a binder to the panko. This method also uses less oil than shallow frying, another healthy swap you won’t even notice 😉 

Paired with this baked chicken parm is my charred broccoli and mushroom orzo. It’s creamy, savory, and always a favorite since it’s made in one pot and tastes restaurant quality. 

Whether you’re looking for a weeknight dinner to impress, or a dinner party main, I promise you and your guests will LOVE this recipe! 

Private Chef Tips:

For the Baked Chicken Parm

• Since we are baking the chicken parm, it’s CRITICAL to toast the panko breadcrumbs before breading the chicken. If you don’t toast the panko, the exterior won’t be as golden brown and beautiful. 
• Homemade marinara sauce is always best, but if you’re trying to whip this meal together in under an hour, Rao’s never disappoints. I use the classic flavor and the garlic essence when it begins to bake is truly divine!
• You can use any mozzarella cheese, but I love using a fresh ball of mozzarella and tearing pieces with my hands to lay over the marinara sauce. Shredded mozzarella also works, just try to look for thicker, “rustic cut” shredded mozzarella if possible.
• What’s great about this method of cooking breaded chicken is that it scales very easily. Whether you’re making this for 2 people or for 20, since you can bake everything all at once, the recipe is so EASY TO SCALE!

For the Charred Broccoli and Mushroom Orzo

• Don’t be afraid to add more olive oil. There’s a generous amount of mushrooms and pasta in this dish, and even if you think you’re adding more oil than usual, I promise it won’t feel oily in its finished form. If the pan looks dry after cooking the mushrooms and adding the orzo, add another tablespoon of good quality olive oil. 

For BOTH dishes:

• You can efficiently make both the chicken parm and mushroom orzo all in one pan and one baking sheet:
  • First, toast the panko breadcrumbs. Set this aside, then you can use this same pot for the mushroom orzo. 
  • Prep all the vegetables first and set this aside before slicing the chicken so you only have to wash one cutting board. 
  • Work on getting the chicken in the oven, then start to char the broccoli and work on the mushroom orzo.

FAQ – Baked Chicken Parm with Mushroom Orzo  

Q: Can I make this baked chicken parmesan with chicken thighs or chicken tenders? 

A: Yes! If you use chicken thighs, there’s no need to butterfly and split the chicken in half lengthwise. Chicken tenders would also work, just note they will be thinner, smaller individual pieces. The cook time is the same as chicken breast. 

Q: What’s the best way to store the chicken parm and reheat this?

A: To store the chicken parm, add a piece of parchment paper or aluminum foil if stacking the pieces of chicken parm. This is ensure that the marinara sauce and mozzarella don’t transfer and get absorbed by the breading of the piece on top or bottom. To reheat, bake in the oven at 425 for 10 minutes. 

Step by Step Instructions:

For the Chicken Parm:

1. Preheat the oven to 425F. 

2. Heat a medium sized pan on medium high heat. Add 2 tablespoons of extra virgin olive oil, and add the panko breadcrumbs. Stir to combine, and cook the breadcrumbs for 2-3 minutes. Add a pinch of kosher salt and black pepper, and toss again. Once the breadcrumbs are light golden brown, turn off the heat and continue cooking for another minute or so until deep golden brown. Remove from the heat and pour into a shallow bowl.

3. Setup the egg and mayo breading station. In a shallow bowl, combine the egg, 2 tablespoons of mayo, and a pinch of salt. Mix with a fork or whisk until well combined. 

4. Slice the chicken breast in half lengthwise so each piece is anywhere from ½” – 1” thick. Season the chicken breast on both sides with kosher salt. 

5. Bread each piece of chicken breast first in the egg and mayo mixture, then into the toasted panko. Be sure to pat the chicken breast so it’s fully coated with the panko. Lay the breaded chicken onto a parchment lined baking sheet. Repeat for all remaining chicken breast.

6. Bake the chicken breast at 425F for 10 minutes. Remove from the oven and top each chicken with a few tablespoons of marinara sauce and mozzarella cheese. Bake for another 5 minutes at 425, or until the cheese is nice and melty.

For the charred broccoli and mushroom orzo:

1. Prep the vegetables – slice the broccoli into 1” pieces for the head, or thin ¼” pieces of the stem. Also slice the mushrooms, scallions, and garlic. 

2. Set the vegetables aside in 2 different bowls – one for the broccoli and one for the mushrooms and scallions. You can leave the garlic in a small corner of your cutting board.

3. Heat a medium sized pot on medium high heat and add a tablespoon of olive oil. Add the chopped broccoli and cook for 3 minutes, adding a tablespoon of water after 1 minute to help steam. Stir occasionally, and finish with a pinch of kosher salt and black pepper. 

4. Remove the broccoli from the pan and set aside. 

5. To the same pan on medium high heat, add another tablespoon of olive oil. Add the sliced mushrooms and green onions. Cook until brown, about 3-4 minutes, then add another tablespoon of olive oil and the minced garlic. Cook until fragrant, about 30 seconds, then add the orzo and a big pinch of salt. Give everything a stir, then add the chicken broth. Bring this up to a boil, then cook covered on medium high heat for 9 minutes (or however long your orzo packaging says to cook). Remove the lid, then give everything a stir. There should be some liquid left, which will absorb as it cools. Taste, adjust seasoning with more salt and pepper as desired, and serve with the charred broccoli on top.

VIDEO TUTORIAL: Baked Chicken Parm

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