Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1/2 cup freshly grated Parmesan cheese (divided)
- 1 cup seasoned bread crumbs (Italian-style preferred)
- 2 large eggs
- 1/4 cup milk
- 1/2 cup all-purpose flour
- 1 cup shredded mozzarella cheese (freshly shredded)
- 2 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for searing)
Instructions
- Preheat oven to 375°F. Lightly oil a 9×13-inch baking dish.
- Set up three dredging stations: Place flour in one shallow dish, beat eggs with milk in a second dish, and combine breadcrumbs with half the Parmesan cheese and Italian seasoning in a third dish.
- Pat chicken breasts completely dry with paper towels and season with salt and pepper.
- Dredge each chicken breast in flour, dip in egg mixture, then press into breadcrumb mixture on both sides until well coated.
- Heat olive oil in a large skillet over medium-high heat until shimmering. Sear breaded chicken for 3-4 minutes per side until golden brown.
- Transfer seared chicken to the prepared baking dish, arranging pieces so they don’t touch.
- Mix remaining Parmesan with mozzarella and minced garlic, then top each chicken breast generously with the cheese mixture.
- Bake for 20-25 minutes until cheese is bubbly and golden, and chicken reaches an internal temperature of 165°F.
- Let rest for 3-5 minutes before serving.
Notes
Use fresh cheese for the best flavor and texture. Pound chicken to even thickness for even cooking. Don’t overcrowd the pan when searing for a crispy crust.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg