If your day looks anything like mine—homeschool lessons, snack requests every 30 minutes, a toddler underfoot, and a to-do list that won’t quit—then dinner needs to work for you, not the other way around.
This Oven-Baked Chicken Parmesan is one of those reliable, crowd-pleasing dinners that feels fancy but is secretly super simple. It's crispy, cheesy, saucy, and completely kid-approved. Best part? You can get it in the oven while your kids are finishing up their afternoon read-aloud or quiet work.
And yes—this is perfect for homeschool families feeding a full table (serves 6).

How the Kids Can Help (Ages 5–10):

• Measuring breadcrumbs and cheese
• Cracking and beating the eggs
• Dipping the chicken into the egg, then into the breadcrumb mixture (great sensory task!)
• Laying out the breaded chicken on the baking tray
• Sprinkling cheese on top after the sauce goes on
• Setting the table or making a salad while it bakes

This is such a great confidence booster for little kitchen helpers.

Ingredients:

3 large boneless, skinless chicken breasts (cut in half horizontally to make 6 cutlets)
1 cup all-purpose flour
2 eggs, beaten
1½ cups Italian-style breadcrumbs
½ cup grated Parmesan cheese
1 teaspoon garlic powder
1 teaspoon dried oregano
Salt and pepper to taste
2 cups marinara sauce (jarred or homemade)
1½ cups shredded mozzarella cheese
½ cup grated Parmesan (for topping)
2 tablespoons olive oil
Fresh basil or parsley (optional garnish)

Instructions:
Prep chicken: Slice each chicken breast horizontally to make 6 thin cutlets. Pat dry and season with salt and pepper.

Bread the chicken:

• Dredge in flour
• Dip in beaten eggs
• Coat in a mixture of breadcrumbs, Parmesan, garlic powder, and oregano.
• Press lightly to help coating stick.

Air fry:

• Preheat air fryer to 375°F for 3 minutes.
• Spray the basket and chicken lightly with olive oil spray.
• Air fry chicken in batches (don’t overcrowd) for 10–12 minutes, flipping halfway, until golden and cooked through (165°F internal temp).

Add sauce and cheese:

• Spoon marinara over each piece of chicken.
• Sprinkle with mozzarella and a little extra Parmesan.
• Return to air fryer and cook 2–3 more minutes until cheese is melted and bubbly.

Optional: Pop in a preheated oven (see below)
Garnish with fresh basil or parsley if desired.
 
(Optional) After Air Frying for 10-12 minutes:
Assemble:
Place browned cutlets in a 9 x 13 baking dish.
Spoon marinara sauce over each.
Sprinkle with mozzarella and remaining Parmesan.
Bake uncovered for 20–25 minutes, until cheese is bubbly, and chicken reaches 165°F.
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Optional: Broil for 2–3 minutes for extra golden, bubbly cheese.
Garnish with fresh basil or parsley if desired.

Serve With:
Spaghetti or garlic butter noodles
Caesar salad
Steamed green beans or broccoli
Garlic bread

Are you craving a flavorful, comforting curry chicken recipe but short on time? My deliciously quick and easy Instant Pot curry chicken is a lifesaver! This recipe is a healthy choice using organic ingredients and a blend of spices that fill your taste buds with rich, aromatic flavors with minimal effort. 

Ingredients:
2 tablespoons organic coconut oil
3 tablespoons curry powder
2 teaspoons cumin
1 teaspoon turmeric
1 yellow onion, diced
2 teaspoons ground or fresh ginger
2 teaspoons granulated garlic or minced garlic
2 tablespoons tomato paste
½ cup chicken broth (or water)
1 lb. organic boneless skinless chicken thighs, diced into 1” pieces
1 lb. organic boneless skinless chicken breasts, diced into 1” pieces
1 teaspoon sea salt
1 tablespoon sourdough discard (or your choice of thickener)
1 cup coconut milk
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Directions: 
Sauté the Spices
Preheat the Instant Pot on the sauté setting. Once the inner pot is hot, pour in the cooking oil, wait for the oil to shimmer, and add the curry powder, cumin, and turmeric.  Sauté the spices for 1-2 minutes or until the spices are darkened and fragrant.

Cook the Aromatics:
Add the diced onion, garlic, and ginger. Stir to combine, and add more broth or water as needed to prevent any bits from getting stuck on the bottom of your insert, triggering the burn notification. 

​Incorporate the Tomato Paste:
Add the tomato paste and make sure the ingredients are evenly mixed. 

Deglaze the Pot:
Begin by adding about ½ cup of chicken broth or water and scrape the bottom of the pan to deglaze any bits that are sticking.

Add the Chicken:
Cancel the Sauté function, add the diced chicken thighs, breasts, sea salt, and stir to combine. 

Pressure Cook:
Secure the lid and set the steam valve to seal. Select the manual setting and program it for 5 minutes on high pressure. Once the cooking is complete, perform a quick pressure release and then open the lid.

Thicken the Sauce:
In a small bowl, combine the sourdough discard with two tablespoons of the curry liquid and whisk until smooth. Next, pour the slurry into the Instant Pot and add the remaining coconut milk. Stir to combine and simmer until the sauce thickens.

Finish and Serve:
Serve immediately over curried yellow rice and pair with roasted broccoli parmesan. 

This quick and easy Instant Pot curry chicken is perfect for any night of the week. I recommend pairing this dish with Roasted Parmesan Broccoli and Instant Pot yellow rice (click links for recipe) for a meal sure to wow your family.