Crispy breaded chicken breasts topped with marinara sauce and melted cheese, then baked until golden. This classic Italian-American dish is a comforting weeknight dinner that's lighter than its fried counterpart.
For a lighter version, use reduced-fat mozzarella or skip the cheese topping entirely. Serve with pasta, garlic bread, or on a sub roll.
Store covered in the refrigerator for up to 3 days before serving.
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- fresh basil for garnish
Ingredients
Scale
Measurement units
- 4 skinless chicken breasts (about 6 oz each)
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 cups marinara sauce
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil
- fresh basil for garnish
Instructions
Preheat oven
Preheat your oven to 400°F (200°C).
Equipment: oven
Pound chicken breasts
Place each chicken breasts between two sheets of plastic wrap.
Pound to an even thickness of about 0.5 inch using a meat mallet.
Equipment: plastic wrap, meat mallet
Set up breading station
Place all purpose flour (1 cup) in first shallow bowl.
Beat eggs in second shallow bowl.
Mix panko breadcrumbs (1 ½ cups) with salt (1 tsp), black pepper (½ tsp), garlic powder (1 tsp), and Italian seasoning (1 tsp) in third shallow bowl.
Equipment: shallow bowls
Bread the chicken
Coat each chicken breasts in all purpose flour (1 cup), shaking off excess.
Dip in eggs.
Coat thoroughly with the breadcrumb mixture, pressing gently so it adheres.
Prepare baking sheet
Lightly brush a baking sheet with olive oil (2 tbsp).
Arrange the breaded chicken breasts on it.
Equipment: baking sheet, brush
Bake chicken
Bake until the coating is light golden and the chicken is cooked through (internal temperature of 165°F).
Equipment: oven
Add sauce
Remove from oven.
Spread marinara sauce (2 cups) over each chicken breast (about 0.5 cup each).
Equipment: spoon
Add cheese
Top each with mozzarella cheese (2 cups) (about 0.5 cup each).
Sprinkle with Parmesan cheese (½ cup) (about 2 tablespoons each).
Bake until cheese melts
Return to oven and bake until the cheese is melted and bubbly.
Equipment: oven
Rest and serve
Remove from oven and let rest before serving.
Garnish with fresh basil if desired.
Before you cook
Cook notes
- • Store covered in the refrigerator for up to 3 days before serving
- • For a lighter version, use reduced-fat mozzarella or skip the cheese topping entirely
- • Can be assembled up to 4 hours ahead and baked just before serving
- • Serve with pasta, garlic bread, or on a sub roll
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