Description
A quick and easy weeknight dinner that combines crispy breaded chicken with melted cheese and tangy marinara sauce, all baked together on a single sheet pan for minimal cleanup.
Ingredients
Scale
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Italian-style breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- For the toppings:
- 1 1/2 cups marinara sauce
- 1 1/2 cups shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon chopped fresh basil
- For serving:
- Cooked pasta or crusty bread
- Extra marinara sauce (optional)
Instructions
1. Prepare the Crust:
- 1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper or foil.
- 2. Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, oregano, salt, and pepper.
- 3. Dredge each chicken breast in flour, shaking off excess. Dip in egg, then coat with breadcrumb mixture, pressing to adhere.
- 4. Arrange chicken on prepared sheet pan. Bake for 20 minutes.
- 5. Remove pan from oven. Spoon 2-3 tablespoons marinara over each piece, then top with mozzarella and remaining Parmesan.
- 6. Return to oven and bake 5-7 more minutes until cheese is melted and bubbly.
- 7. Broil for 1-2 minutes for extra browning if desired.
- 8. Garnish with fresh basil and serve with pasta or bread.
Notes
For crispier chicken, place a wire rack on the sheet pan before adding breaded chicken. Leftovers keep well refrigerated for 3 days. Reheat in oven to maintain crispiness.