Before you cook
Before you start Equipment you'll need
- Meat mallet — Flattens chicken breasts to even thickness for uniform cooking and tender texture
- Plastic wrap — Protects work surface and prevents splatter while pounding chicken
- Three shallow bowls — Holds flour, beaten eggs, and breadcrumb mixture for the breading station setup
- Baking sheet — Provides flat surface for baking breaded chicken with sauce and cheese until golden
- Meat thermometer — Ensures chicken reaches safe internal temperature of 165°F without overcooking
Safety Safety & allergen notes
- Chicken must reach an internal temperature of 165°F to be safe - use a meat thermometer to verify doneness
- Use pot holders or oven mitts when removing baking sheet from oven - both the sheet and chicken will be extremely hot
- Keep hands and face away from oven when opening door to check on chicken - steam can cause burns
- Raw chicken can harbor bacteria - wash hands, utensils, and any surfaces that contacted raw chicken with hot soapy water
- Melted cheese is extremely hot and can cause severe burns - allow 2 minutes rest time before touching or eating
Non-negotiables Rules for success
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Pound chicken to even 0.5 inch thickness
Uneven thickness causes thin areas to dry out while thick areas remain undercooked, resulting in inconsistent texture and doneness
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Shake off excess flour before dipping in egg
Too much flour creates a thick paste layer that prevents egg and breadcrumbs from adhering properly, resulting in a coating that flakes off during baking
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Press breadcrumb coating gently but firmly to adhere
Insufficient pressing leaves gaps where coating separates from chicken during cooking; proper pressure ensures crispy, golden coating stays intact
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Bake first round until internal temperature reaches 165°F
Undercooked chicken poses food safety risk; checking temperature ensures chicken is fully cooked before adding sauce and cheese
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Let rest 2 minutes after final baking before serving
Resting allows residual heat to finish cooking interior and allows juices to redistribute, preventing dry chicken when cut
Prep Get set first
About 8 min of prep
- Preheat oven to 400°F
- Gather all ingredients and measure them out
- Set up meat mallet and plastic wrap for pounding chicken
- Prepare three shallow bowls for breading station
- Have baking sheet and brush ready
- Assemble meat thermometer (optional but recommended)
Active prep takes about 8 minutes, then the dish bakes for roughly 25 minutes total with minimal hands-on time.
Ingredients
Instructions
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Preheat oven
Preheat your oven to 400°F (200°C).
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Pound chicken breasts
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 0.5 inch using a meat mallet.
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Set up breading station
Set up three shallow bowls: one with all purpose flour, one with beaten eggs, and one with panko breadcrumbs mixed with salt, black pepper, garlic powder, and Italian seasoning.
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Bread the chicken
Coat each chicken breast in all purpose flour, shaking off excess, then dip in eggs, and finally coat thoroughly with the breadcrumb mixture, pressing gently so it adheres.
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Prepare baking sheet
Lightly brush a baking sheet with olive oil and arrange the breaded chicken breasts on it.
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Bake chicken
Bake for 15 minutes until the coating is light golden and the chicken is cooked through (internal temperature of 165°F).
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Add sauce
Remove from oven and spread marinara sauce over each chicken breast.
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Add cheese
Top each with mozzarella cheese and Parmesan cheese.
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Bake until cheese melts
Return to oven and bake for an additional 8-10 minutes until the cheese is melted and bubbly.
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Rest and serve
Remove from oven and let rest for 2 minutes before serving, garnishing with fresh basil if desired.
Chef's 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