Probably the best version of this recipe I’ve ever made, it’s heavenly

2. Dip each chicken breast into the flour, shaking off excess, then into the egg, and finally coat with the breadcrumb mixture, pressing to adhere.

3. Heat olive oil in a large skillet over medium-high heat. Add the breaded chicken and cook for 4-5 minutes on each side, or until golden brown and cooked through; transfer to a plate and set aside.

4. In the same skillet, lower the heat to medium and pour in the marinara sauce, scraping up any browned bits from the bottom of the skillet.

5. Place the chicken back into the skillet with the sauce. Spoon some of the sauce over the chicken, then top each piece with the remaining Parmesan and mozzarella cheese.

6. Cover the skillet with a lid or aluminum foil and reduce the heat to low. Let simmer for 3-4 minutes, or until the cheese is melted and bubbly.

7. Garnish with chopped basil, extra Parmesan, and serve warm from the skillet.

Variations & Tips

– To pack in more veggies, add a layer of spinach or sliced bell peppers between the chicken and cheese.

– For a gluten-free option, use almond flour and gluten-free breadcrumbs.

– If you prefer a crispier top, after the cheese has melted, place the skillet under the broiler for a minute or two — just keep a watchful eye to prevent burning.

– For those who enjoy a bit of heat, a sprinkling of red pepper flakes into the breadcrumb mixture or sauce can raise the warmth of the dish to your liking.

From my kitchen to yours, may this one-pan wonder bring as much joy to your table as it has to mine through the years. Bon appétit!