Chicken Parmesan

Preheat Oven

Preheat your oven to 400°F (200°C).

Set Up Breading Station

Place the flour in one shallow bowl.

Place the beaten eggs in a second shallow bowl.

In a third shallow bowl, combine the breadcrumbs, 1/4 cup of the Parmesan, garlic powder, oregano, salt, and pepper.

Bread the Chicken

Dredge one chicken breast in the flour, coating both sides, then shake off the excess.

Dip the floured chicken into the beaten egg, letting any excess drip off.

Press the chicken firmly into the breadcrumb mixture, coating both sides evenly.

Repeat with the remaining three chicken breasts.

Heat the Oil

Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.

Pan-Fry the Chicken

Add two breaded chicken breasts to the skillet.

Cook for 3 minutes until the underside is deep golden brown, then flip.

Cook the second side for 2 minutes until golden, then transfer to a plate.

Repeat with the remaining two chicken breasts.

Assemble

Spread 1/2 cup of marinara sauce evenly across the bottom of the skillet.

Arrange all four chicken breasts in a single layer on top of the sauce.

Spoon about 1/4 cup of marinara sauce over each chicken breast.

Sprinkle the shredded mozzarella evenly over all four pieces.

Sprinkle the remaining 1/4 cup of Parmesan over the mozzarella.

Bake

Transfer the skillet to the oven and bake for 15 minutes, until the cheese is melted and bubbly and the chicken reaches an internal temperature of 165°F.

Rest and Garnish

Remove from the oven, let rest for 3 minutes, then scatter torn fresh basil over the top before serving.