Description
Delivering a crunchy, golden crust topped with garlicky Parmesan and melted mozzarella, this weeknight dinner feels special without taking all evening.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup breadcrumbs (plain or Panko for extra crunch)
- 1 cup grated Parmesan, divided (½ cup for the crumb mix, ½ cup for topping)
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk (whole or 2% works best)
- 2 cloves garlic, minced (or 1/2 tsp garlic powder)
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil for searing
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a baking dish.
- Prepare three shallow dishes: put the flour in the first; whisk eggs with milk in the second; in the third, combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper.
- If breasts are uneven, place between plastic wrap and pound to about 3/4–1/2 inch thickness. Pat dry with paper towels.
- Dredge each breast in flour, shaking off excess. Dip into the egg wash, then press into the breadcrumb-Parmesan mix until well coated on all sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Sear 3–4 minutes per side until golden brown.
- Transfer the seared breasts to the prepared baking dish in a single layer.
- In a small bowl, mix the remaining 1/2 cup Parmesan, shredded mozzarella, and minced garlic. Spoon this mixture evenly over each breast.
- Bake at 375°F for 20–25 minutes, until the internal temperature reaches 165°F and the cheese is bubbly and lightly golden.
- Let rest 3–5 minutes before serving to let juices redistribute.
Notes
Pat chicken dry before breading for a crisp crust. For gluten-free, use gluten-free flour and breadcrumbs. For a dairy-free version, replace mozzarella and some Parmesan with alternatives.