Love making this for a weeknight meal! Delicious and easy!

1. Preheat your oven to 400 degrees Fahrenheit and line a large sheet pan with parchment paper for easy cleanup.

2. Season the chicken breasts with salt and pepper. Set up a dredging station with three shallow dishes: flour in the first, beaten eggs in the second, and a mixture of breadcrumbs, half of the Parmesan cheese, garlic powder, and Italian seasoning in the third.

3. Dredge each chicken breast in flour, knocking off the excess, then dip into the egg, and finally coat thoroughly with the breadcrumb mixture. Place them on the prepared sheet pan.

4. Bake the breaded chicken in the preheated oven for about 20 minutes or until the chicken is nearly cooked through.

5. Remove the sheet pan from the oven and spoon marinara sauce liberally over each chicken breast, followed by a sprinkle of the remaining Parmesan and the shredded mozzarella.

6. Return the pan to the oven and bake for an additional 10 minutes, or until the cheese is bubbly and begins to brown.

7. For a finishing touch, broil the chicken for 2-3 minutes to get that irresistible crispy, golden-brown topping.

8. Let the chicken rest for a couple of minutes then garnish with fresh basil before serving to add a pop of color and freshness.

– For a gluten-free version, substitute all-purpose flour with almond flour and use gluten-free breadcrumbs.
– If you’re looking to add more veggies, layer thinly sliced zucchini or eggplant under the chicken before baking.
– To ensure juicy chicken, avoid overcooking. Use a meat thermometer to check for doneness; the internal temperature should read 165 degrees Fahrenheit.
– If you prefer a bit of heat, mix in a pinch of red pepper flakes into your breadcrumb mixture.
– Leftovers can be efficiently reheated in an oven or toaster oven to maintain the delightful crispiness of the breading.