Chicken and Coating
- 4 boneless, skinless chicken breasts
- ½ cup all-purpose flour
- 2 large eggs
- 1 cup grated Parmesan cheese
- 1 cup panko bread crumbs
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
Topping
- 2 cups marinara sauce
- ½ cup ½ cup shredded mozzarella cheese
- Fresh basil leaves (for garnish)
Required Kitchen Tools
To recreate this restaurant-quality chicken at home, here are the essential tools I recommend having ready:
- Cutting Board & Sharp Knife – For prepping your chicken breasts evenly.
- Three Shallow Bowls – For dredging in flour, dipping in eggs, and coating with the Parmesan-panko mixture.
- Large Skillet – Preferably nonstick or stainless steel, for searing the chicken to a golden crust.
- Oven-Safe Baking Sheet – Lined with parchment paper for easy cleanup.
- Meat Thermometer – To ensure your chicken is perfectly cooked without overbaking.
