Preheat oven to 375°F (190°C). Prepare a baking sheet by lightly greasing it or lining it with parchment paper.
Set up a breading station: In three separate shallow dishes, place 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 beaten eggs, and finally coat thoroughly with the breadcrumb mixture. Ensure the chicken is evenly coated.
Heat olive oil in a large skillet over medium-high heat. Carefully place the breaded chicken breasts in the hot oil and cook for about 3-4 minutes on each side, until golden brown. Work in batches to avoid overcrowding the skillet.
Transfer the seared chicken breasts to the prepared baking sheet. Spoon tomato sauce over each chicken breast, covering it evenly.
Top each chicken breast with slices of mozzarella cheese. Make sure the cheese covers the entire surface of the chicken.
Bake in the preheated oven for 15-20 minutes, or until the cheese is melted, bubbly, and lightly golden brown. The chicken should be cooked through and reach an internal temperature of 165°F (74°C).
Great recipe overall. The chicken came out really crispy, just how I like it. I might add a pinch of red pepper flakes to the sauce next time for a little extra kick.
Very tasty! I used fresh mozzarella, and it made a big difference. The sauce could be a little less acidic for my taste, but that's just a personal preference.
It was okay. The chicken was a little dry, but the cheese was nice and melty. Maybe I overcooked it a bit. I'll try again and adjust the cooking time.
This recipe is a keeper! The instructions were clear and the Chicken Parmesan turned out fantastic. Delicious and easy to make.
It was alright. Could use a little more seasoning on the chicken. The cheese melted well, which was a plus. I'll experiment with the spices next time.
