Ingredients

2 boneless, skinless chicken breasts

1 cup all-purpose flour

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

2 large eggs

2 tablespoons water

1 cup grated Parmesan cheese

1 cup Italian-style breadcrumbs

1 cup panko breadcrumbs

1/2 cup vegetable oil

1/4 cup unsalted butter

1/2 cup shredded mozzarella cheese

1/4 cup chopped fresh parsley

Instructions

Step 1: Preheat your oven to 400°F (200°C).

Step 2: Place the chicken breasts between two pieces of plastic wrap or parchment paper and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.

Step 3: In a shallow bowl, mix the flour, salt, black pepper, garlic powder, and onion powder.

Step 4: In another shallow bowl, whisk together the eggs and water until fully combined.

Step 5: In a third shallow bowl, combine the grated Parmesan cheese, Italian-style breadcrumbs, and panko breadcrumbs.

Step 6: Coat each chicken breast evenly with the flour mixture, shaking off any excess.

Step 7: Dip the floured chicken into the egg mixture, making sure it is fully coated.

Step 8: Press the chicken breasts into the breadcrumb mixture, ensuring the crumbs stick well on all sides.

Step 9: Heat the vegetable oil in a large skillet over medium heat until hot but not smoking.

Step 10: Carefully add the breaded chicken breasts to the skillet and cook for 4–5 minutes on each side until golden brown and crispy.

Step 11: Transfer the browned chicken to a baking sheet lined with parchment paper.

Step 12: Sprinkle shredded mozzarella cheese evenly over each chicken breast.

Step 13: Bake in the preheated oven for 8–10 minutes until the cheese is melted, bubbly, and the internal temperature reaches 165°F (75°C).

Step 14: Remove from the oven and drizzle melted butter over each chicken breast.

Step 15: Garnish with chopped fresh parsley and serve immediately with your favorite sides.

Tips & Variations

Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature without overcooking.

Swap mozzarella for provolone or cheddar cheese for a different flavor profile.

For extra crispiness, let the breaded chicken rest for 10 minutes before frying to help the coating set.

Add a pinch of red pepper flakes to the breadcrumb mix for a spicy kick.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs can be used and will offer a juicier texture. Adjust cooking time as thighs are thicker and may need a few extra minutes to cook through.

Can this recipe be made gluten-free?

Absolutely. Use gluten-free flour and gluten-free breadcrumbs in place of the all-purpose flour and regular breadcrumbs. Ensure the other ingredients like seasoning blends are gluten-free as well.