Ingredients
Scale
- 4 medium-sized boneless, skinless chicken breasts
- 2 cups shredded mozzarella cheese (use a mix of fresh and aged for best results)
- ½ cup grated Parmesan cheese
- 1 cup breadcrumbs (panko or Italian-style recommended)
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: sliced tomatoes and fresh basil for garnish
Instructions
- Prepare the Oven and Baking Dish
Preheat your oven to 400°F (200°C). Lightly grease a ceramic or glass baking dish with olive oil. - Season the Chicken
Pat the chicken breasts dry with a paper towel. Season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. - Bread the Chicken
In a shallow bowl, mix the breadcrumbs, Parmesan cheese, and a pinch of salt and pepper. Press each chicken breast into the breadcrumb mixture, ensuring it’s evenly coated. - Assemble the Dish
Place the breaded chicken breasts in the prepared baking dish. Drizzle with olive oil to help achieve a golden crust. - Bake the Chicken
Bake the chicken in the preheated oven for 20-25 minutes, or until the internal temperature reaches 160°F (71°C). - Add the Mozzarella
Remove the dish from the oven and evenly sprinkle the mozzarella cheese over the chicken. Add optional tomato slices for extra flavor. - Melt the Cheese
Return the dish to the oven for 5-7 minutes, or until the cheese is melted, bubbly, and lightly golden. - Garnish and Serve
Garnish with fresh basil leaves, if desired. Let the chicken rest for a few minutes before serving.
Notes
- Choosing the Cheese: Fresh mozzarella melts smoothly, while aged mozzarella adds depth of flavor. Combine both for the ultimate cheesy experience.
- Cooking Time: Ensure the chicken’s internal temperature reaches 165°F (74°C) for safety. Pull it out at 160°F as it will continue to cook slightly while resting.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat in the oven for best results.