1-First, prepare the chicken by butterflying or pounding the 3 boneless skinless chicken breasts to about ½ inch thickness, then season with salt and pepper. This step, as detailed in our guide on even chicken prep, keeps the meat tender and juicy.

2-Next, beat the 2 eggs in a shallow bowl, and in another bowl, mix the 1 cup breadcrumbs with half of the ½ cup grated parmesan cheese and 1 teaspoon garlic powder.

3-Dip each chicken piece into the eggs, then coat with the breadcrumb mixture, pressing firmly for that irresistible crunch. Heat the 3 tablespoons oil in a skillet and sear the chicken for 2 minutes per side until golden. For a deeper dive into browning techniques, check out our easy gluten-free breading techniques article, which can adapt this step seamlessly.

4-Spread a thin layer of the 24 ounces marinara sauce in a 9×13 inch baking pan, add the browned chicken, and top with more sauce, the 1 cup shredded mozzarella, and the remaining parmesan. Bake for 10-15 minutes until the cheese bubbles and the chicken hits 165 degrees F inside. Finish with fresh chopped basil and serve over cooked spaghetti if you like it’s a simple way to enjoy melty cheese with every forkful.