Crispy, breaded chicken smothered in rich marinara and topped with melty mozzarella and Parmesan cheese. This classic dish only takes 30 minutes to make and is a family favorite meal! Serve with pasta, salad, veggies, or garlic bread.
Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper. Set aside.
Use sharp knife to cut the chicken breasts in half horizontally to make 4 pieces. Alternatively, you can pound each breast with a meat mallet. Place the chicken between two pieces of parchment paper or wax paper and pound it until it's about 1/2 an inch. Place on a plate and set aside.
Get out three shallow bowls. Put the flour in one bowl. In the second bowl, whisk together the eggs. In the third bowl, whisk together the breadcrumbs, 1/4 cup of the Parmesan cheese, panko, salt, pepper, Italian seasoning, and garlic powder.
Coat the chicken breasts in the flour mixture, then dip into the egg mixture, then roll in the bread crumb mixture, pressing to adhere, until well coated. Set aside.
In a large cast iron skillet or heavy skillet, heat the olive oil over medium high heat. Add the chicken and cook for 3 to 4 minutes on each side until chicken is browned on both sides. Transfer chicken pieces to the prepared baking sheet.
Use a spoon to spread about 1/3 cup of marinara sauce on top of each piece of chicken. Top evenly with mozzarella cheese and the remaining 1/4 cup of Parmesan cheese.
Place the pan on the middle rack in the oven and bake for 14 to 20 minutes or until cheese is melted and chicken is cooked through (165 ºF).
Remove from oven and garnish with fresh basil. Serve immediately.
Instead of thinly sliced fresh mozzarella you can use 1 cup shredded mozzarella cheese.