Juicy chicken breasts coated in a golden, garlicky Parmesan-breadcrumb crust and topped with a gooey blend of mozzarella and Parmesan — a comforting, restaurant-quality dinner made at home.
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: ~45 minutes
Servings: 4
Dietary: Kid-friendly, Crowd-pleaser
Ingredients
For the chicken:
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4 boneless, skinless chicken breasts
For the breading & coating:
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Bread crumbs – 1 cup
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Parmesan cheese – grated (½ cup)
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Dried Italian seasoning – ½ tsp
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Salt – ½ tsp
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Black pepper – ¼ tsp
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All-purpose flour – ½ cup
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Eggs – 2 large
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Milk – ¼ cup
For the cheese topping:
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Parmesan cheese – grated (½ cup)
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Mozzarella cheese – shredded (1 cup)
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Garlic – minced (2 cloves)
For cooking:
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Olive oil – 2 tbsp
Instructions
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Preheat oven: Set to 375°F (190°C). Lightly grease a baking dish with olive oil.
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Prepare breading: In a shallow dish, combine bread crumbs, ½ cup Parmesan, Italian seasoning, salt, and black pepper.
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Prepare wet & dry dips: In one dish, whisk eggs and milk. In another, add flour for dredging.
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Bread the chicken: Dredge each chicken breast in flour, then dip in egg mixture, and coat with bread crumbs.
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Pan-sear: Heat olive oil in a skillet over medium-high. Cook chicken for 3–4 minutes per side until golden brown.
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Assemble: Transfer seared chicken to the baking dish. In a bowl, mix remaining ½ cup Parmesan, mozzarella, and garlic. Sprinkle over chicken.
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Bake: Cook for 20–25 minutes until chicken reaches an internal temperature of 165°F (74°C) and cheese is melted and bubbly.
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Serve: Let rest briefly, then serve hot with mashed potatoes, pasta, or vegetables.
Quick Notes & Pro Tips
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Thin chicken cooks faster: Pound chicken breasts to an even thickness for consistent cooking.
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Crispier finish: Broil for 1–2 minutes after baking for a golden cheese crust.
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Use fresh Parmesan: It melts and flavors better than pre-grated.
Why You’ll Love It
This dish delivers crispy, juicy chicken with a flavorful cheesy topping — the perfect balance between a weeknight dinner and a dish that feels special.
Ingredient Details & Substitutions
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Breadcrumbs: Use panko for extra crunch.
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Cheese: Try provolone or fontina in place of mozzarella for a melty twist.
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Herbs: Add fresh basil or parsley to the cheese topping for brightness.
Variations & Serving Suggestions
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Turn it into Chicken Parmesan: Add marinara sauce before baking.
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Low-carb option: Use crushed pork rinds or almond flour instead of breadcrumbs.
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Pair it with: Garlic mashed potatoes, buttered noodles, or a crisp Caesar salad.
Storage & Make-Ahead
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Refrigerate: Store leftovers in an airtight container for up to 3 days.
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Freeze: Wrap cooked chicken tightly and freeze for up to 2 months.
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Reheat: Warm in the oven at 350°F to keep the coating crisp.
FAQs
Q: Can I use chicken thighs instead?
A: Yes — boneless, skinless thighs work great (adjust cook time slightly).
Q: Can I make this ahead?
A: Yes — bread the chicken up to 1 day in advance. Pan-sear and bake when ready.
Q: How do I keep the breading from falling off?
A: Pat chicken dry before breading and press crumbs firmly to adhere.
Personal Note
This recipe is my go-to when I want a quick but impressive dinner. The golden, cheesy crust is always a hit with kids and adults alike, and it pairs beautifully with almost any side.