Classic Chicken Parmesan

Preheat your oven to 400°F (200°C). Prepare the chicken by placing each breast between two sheets of plastic wrap and gently pounding with a meat mallet to an even thickness of about 1/2 inch. This ensures even cooking and tender results. Season both sides generously with salt and pepper.

Set up your breading station with three shallow dishes: one with flour, one with beaten eggs (add a splash of water to thin them), and one with breadcrumbs mixed with 1/2 cup of the grated Parmesan cheese. This three-step breading process creates the signature crispy coating that makes Chicken Parmesan irresistible.

Bread each chicken breast by first coating it completely in flour, shaking off excess. Then dip it in the egg mixture, letting excess drip off. Finally, press it firmly into the breadcrumb mixture, ensuring an even coating on both sides. Place breaded chicken on a plate and let rest for 5 minutes to help the coating adhere.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once shimmering, add the breaded chicken breasts and cook for 3-4 minutes per side until golden brown and crispy. You are not cooking the chicken through at this stage, just creating that beautiful golden crust. Work in batches if needed to avoid overcrowding.

Once all chicken is browned, return all pieces to the skillet. Spoon marinara sauce over each chicken breast, then top generously with shredded mozzarella and the remaining Parmesan cheese. The cheese should cover the chicken completely for that signature melted, bubbly top.

Transfer the skillet to the preheated oven and bake for 15-20 minutes until the chicken reaches an internal temperature of 165°F and the cheese is melted, bubbly, and lightly golden on top. Remove from oven, garnish with fresh torn basil leaves, and let rest for 5 minutes. Serve over spaghetti with extra marinara sauce on the side.