Chicken Parmesan

Italian · Baked · 1 hr · Serves 4

Crispy, golden chicken topped with melted mozzarella and marinara—this is the version everyone actually makes at home, baked in one pan so there's barely any cleanup. It's comfort food that feels special enough for company but easy enough for a Tuesday night.

Ingredients

• 4boneless, skinless chicken breasts
• 1 cupall-purpose flour
• 2eggs
• 1.5 cupspanko breadcrumbs
• 0.75 cupparmesan cheese, grated
• 2 cupsmarinara sauce
• 8 ozfresh mozzarella cheese, sliced
• 3 tbspolive oil
• to tastesalt and black pepper
• handfulfresh basil

Method

1. 1

   Preheat your oven to 200°C (180°C fan / Gas 6).

2. 2

   Pat the chicken breasts dry, then gently pound each one to an even thickness (about 1 cm thick). Season both sides with salt and pepper.

3. 3

   Set up three shallow bowls: one with flour, one with beaten eggs, and one with panko mixed together with parmesan and a pinch of salt. Coat each chicken breast in flour, shaking off excess, then dip in egg, then press into the panko mixture.

4. 4

   Heat olive oil in a large ovenproof skillet over medium-high heat. Working in batches if needed, cook the chicken for 3–4 minutes on each side until golden brown.

   7 min

5. 5

   Spread a thin layer of marinara sauce on the bottom of the pan. Return the chicken to the pan (or arrange in a baking dish), spoon remaining marinara over each breast, then top with mozzarella slices.

6. 6

   Bake for 15–20 minutes until the cheese is melted and bubbly and the chicken reaches an internal temperature of 75°C.

   20 min

7. 7

   Remove from the oven and scatter fresh basil on top. Let rest for 2 minutes before serving.

   2 min