Preheat oven to 375°F (190°C). Prepare a baking sheet with parchment paper.
In three separate shallow dishes, place the flour, beaten eggs, and breadcrumbs mixed with Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper.
Dredge each chicken breast in flour, then dip in the egg mixture, and finally coat with the breadcrumb mixture, pressing to adhere.
Heat olive oil in a large skillet over medium-high heat. Cook chicken breasts for about 3-4 minutes per side, until golden brown. Do not fully cook the chicken at this stage.
Place the partially cooked chicken breasts on the prepared baking sheet. Top each with tomato sauce, mozzarella cheese, and a sprinkle of Parmesan cheese.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted and bubbly, and the chicken is cooked through.
Let cool for a few minutes before serving. Garnish with fresh basil, if desired. Serve with your favorite pasta.
This is my go-to recipe for chicken parmesan now! It's quick, easy, and always a crowd-pleaser. The chicken is perfectly cooked every time.
It was okay. The chicken was a bit dry, and I felt the sauce was a little too sweet. I might try a different tomato sauce next time.
The chicken was a little overcooked for my taste. The sauce was fine, but nothing that stood out. I might try a different recipe next time.
I found the chicken to be bland, despite seasoning it. The sauce was also a bit thin. I followed the recipe exactly, so I'm not sure what went wrong.
Excellent! I used panko breadcrumbs for extra crispiness, and it worked perfectly. The sauce was a great base. Overall, a very good recipe!
