Start by preheating your oven to 200°C (400°F). This way it’s ready to go when you need it.
Place the chicken breasts between two sheets of plastic wrap (or baking paper) and gently pound them to an even thickness, about 1/2 inch (1.3 cm). This step really matters. Even thickness means: the chicken cooks evenly, no dry edges, no undercooked centers
Season both sides with salt and pepper. Don’t skip this seasoning the chicken itself makes a big difference.
Grab three shallow dishes: flour in the first, beaten eggs in the second, breadcrumbs mixed with grated Parmesan in the third.This setup keeps things organized and makes breading quick and tidy. Take one chicken breast at a time: Dredge it in flour, shaking off the excess, dip it into the egg, letting any extra drip off, press it firmly into the breadcrumb mixture. Make sure the coating sticks well. That crispy layer is what makes Chicken Parmesan so satisfying.
Heat the olive oil in a large skillet over medium heat. Once it’s hot, add the chicken breasts.
Cook for 3–4 minutes per side, until golden brown and crispy. You’re not cooking them all the way through here just building that beautiful crust.
Transfer the browned chicken to a baking dish.
Spoon marinara sauce over each chicken breast. You don’t want to drown it just enough to coat the top.
Sprinkle generously with shredded mozzarella.
Slide the dish into the oven and bake for 10–15 minutes, until: the cheese is melted and bubbly, the chicken is cooked through.
Let it rest for about 5 minutes before serving. This helps everything settle and makes slicing easier.
Finish with a sprinkle of fresh basil if you like. Serve hot, either on its own or over a bed of spaghetti or your favorite pasta.
