Crispy Parmesan Mozzarella Chicken

Juicy chicken breasts coated in a golden, cheesy crust—baked to perfection!

Prep Time: 15 mins | Cook Time: 20 mins | Total Time: 35 mins
Servings: 4

Ingredients:

4 boneless, skinless chicken breasts (pounded to even thickness)
½ cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs (plain or Italian-style)
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 tsp garlic powder
1 tsp onion powder
½ tsp paprika (optional, for smokiness)
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (or melted butter)
Fresh parsley (for garnish)

Instructions:

1. Prep the Chicken

Preheat oven to 400°F (200°C).
Pound chicken breasts to ½-inch thickness for even cooking.
Season both sides with salt & pepper.

2. Set Up Breading Stations

Flour: Mix flour with garlic powder, onion powder, and paprika.
Eggs: Beat eggs in a second bowl.
Breadcrumb Mix: Combine breadcrumbs, Parmesan, and mozzarella in a third bowl.

3. Coat the Chicken

Dredge each breast in flour (shake off excess).
Dip in egg, then press into breadcrumb-cheese mix (coat both sides firmly).

4. Bake or Pan-Fry

Oven Method (Healthier):
- Place on a parchment-lined baking sheet.
- Drizzle with olive oil or spray with cooking spray.
- Bake 18-20 mins until golden and internal temp reaches 165°F (74°C).
Pan-Fry + Bake (Extra Crispy):
- Heat 2 tbsp oil in a skillet over medium-high.
- Sear chicken 2-3 mins per side until golden, then transfer to oven for 10 mins.

5. Serve

Garnish with fresh parsley and a squeeze of lemon if desired.
Pair with marinara sauce, salad, or garlic mashed potatoes.

Tips:

✔ For extra cheese: Add a mozzarella topping in the last 5 minutes of baking.
✔ Gluten-free? Use almond flour and gluten-free breadcrumbs.
✔ Make ahead: Refrigerate breaded chicken (unbaked) up to 24 hours.

Crispy, cheesy, and foolproof—this chicken will be a family favorite! 😊🍗🧀