Preheat the oven to 425°F and slice both chicken breasts horizontally to create 4 thin pieces.
Whisk the eggs in a shallow dish until they are thoroughly beaten and then dip each piece of chicken in the eggs. Ensure that the chicken is fully coated in the eggs.
Transfer all four pieces of chicken to a Ziploc bag with the panko bread crumbs, Italian bread crumbs, and parmesan cheese. Shake the bag for about a minute, ensuring that the chicken is evenly coated in the bread crumb mixture.
Place the chicken on a baking sheet and bake for 20 minutes, or until the top of the chicken is golden brown and reaches an internal temperature of 165°F.
Top the chicken with a few spoonfuls of marinara sauce and a slice of mozzarella cheese. Return the pan to the oven for 5 more minutes to give the cheese time to melt.
Remove the pan from the oven, serve, and enjoy!
Notes
If you do not have freshly sliced mozzarella, you can also use shredded mozzarella. You can usually find fresh mozzarella logs near the deli section of your local grocery store.
If you don’t have Italian bread crumbs you can use regular bread crumbs and add 1 teaspoon of basil, oregano, thyme, garlic powder, and onion powder.
This chicken parmesan recipe is best served fresh, but can be stored in the fridge for up to 4 days. Your leftovers can be reheated in the microwave or in the oven until warm in the middle. It also reheats well in the air fryer.
I like to use plain marinara sauce in this recipe, but you can use your favorite red sauce.
Tossing the chicken in a Ziploc bag helps get them evenly coated and helps save time on cleanup.