Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 ½ cups panko bread crumbs
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup marinara sauce
- 1 ½ cups shredded mozzarella cheese
- Fresh basil leaves for garnish (optional)
Instructions
- Preheat your oven to 400°F (200°C). Pat the chicken breasts dry and season with salt and pepper. Pound to an even thickness.
- Set up breading stations with flour, beaten eggs, and a mixture of panko, Parmesan, garlic powder, Italian seasoning, salt, and pepper.
- Bread the chicken: dip each piece in flour, then eggs, then coat thoroughly with breadcrumb mixture. Press crumbs onto the chicken for extra crunch.
- Place the breaded chicken on a baking sheet lined with parchment or a greased wire rack. Spray with cooking spray. Bake for 20-25 minutes until golden and cooked through (165°F internal temperature).
- Remove from oven, spoon marinara sauce over each piece, and top with shredded mozzarella cheese. Return to oven and bake 10 more minutes until bubbly and melted.
- Garnish with fresh basil if desired. Serve hot with pasta, garlic bread, or salad.
Notes
- To ensure even cooking, pound chicken to uniform thickness.
- For extra crispy coating, press bread crumbs firmly onto chicken.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated in the oven at 350°F for 15 minutes or microwave for 1-2 minutes.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Nut-Free
Nutrition
- Serving Size: 1 chicken breast with sauce and cheese
- Calories: 430 kcal Kcal
- Sugar: 6 grams
- Sodium: 950 mg
- Fat: 18 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 33 grams
- Fiber: 3 grams
- Protein: 42 grams
- Cholesterol: 125 mg