Ingredients
4 small chicken breasts or thighs, pounded evenly to about 1/2 inch thickness
Panko breadcrumbs
Fresh grated Parmesan cheese
Sliced low-moisture mozzarella cheese
Paprika
Sea salt
Black pepper
Garlic powder
Dry basil
Warm marinara sauce, for serving
Olive oil or avocado oil spray (optional)
Instructions
1-Preheat the oven: Preheat to 425°F and line a baking sheet with parchment paper.
2-Mix the breading: Combine panko, Parmesan, paprika, salt, pepper, garlic powder, and dried basil in a bowl.
3-Coat the chicken: Press each piece into the breading on both sides; let rest 5-10 minutes.
4-Arrange on the sheet: Place coated chicken in a single layer, spacing pieces apart.
5-Bake: Bake 15 minutes, flip, then bake another 15 minutes.
6-Check for doneness: Internal temperature should reach 170°F and juices run clear (no pink).
7-Add mozzarella: Top each piece with a slice, bake 2-3 minutes until melted and bubbly.
8-Serve: Plate over spaghetti with marinara; add extra Parmesan if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍞 Use panko breadcrumbs instead of regular breadcrumbs for a lighter, flakier, and crunchier coating.
🧻 Pat the chicken dry with paper towels before breading so the coating sticks properly and crisps rather than steams.
🫒 Lightly spray the breaded chicken with olive or avocado oil before baking for a deep golden, shatteringly crisp crust.
- Prep Time: 15 minutes
- Resting Time: 10 minutes
- Cook Time: 33 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast
- Calories: 420
- Sugar: 2g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 42g
- Cholesterol: 130mg