Description
A crisp, cheesy weeknight dinner featuring breaded chicken breasts topped with garlic-Parmesan-mozzarella, pan-seared then baked to perfection.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 1 cup breadcrumbs (Italian-style or plain)
- 1 cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1/4 cup milk
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat oven to 375°F (190°C).
- Set up three shallow dishes: place flour in one, beat eggs with milk in the second, and combine breadcrumbs, 1/2 cup Parmesan, Italian seasoning, salt, and pepper in the third.
- Pat chicken dry with paper towels. Dredge each breast in flour, shaking off excess.
- Dip floured chicken into the egg wash, letting excess drip back into the bowl.
- Press chicken into the breadcrumb mixture until evenly coated on all sides.
- Heat 2 tablespoons olive oil in a large skillet over medium-high heat. When oil shimmers, add chicken. Cook 3–4 minutes per side until golden brown.
- Transfer seared chicken to a baking dish in a single layer.
- In a small bowl, mix remaining 1/2 cup Parmesan with shredded mozzarella and minced garlic. Sprinkle this evenly over each chicken breast.
- Bake for 20–25 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Let chicken rest 3–5 minutes before serving.
Notes
For gluten-free, use gluten-free flour and GF breadcrumbs. For lower-carb, substitute almond flour and crushed pork rinds for breadcrumbs.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American