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).
It was okay. Nothing special, but not bad either. I expected more flavor from the sauce, so I might try a different sauce next time.
It was alright. I thought it was a bit too oily. I would suggest blotting the chicken after frying to remove some of the excess oil.
This is now a family staple! So easy to make, and everyone loves it. The combination of textures and flavors is perfect.
The chicken was burnt on the edges. I'm not sure what went wrong. The sauce was a bit bland. Disappointed.
Absolutely phenomenal! This Chicken Parmesan is the best I have ever had. The flavor combination is perfect! This recipe is now my go-to.
