Instructions
Step 1: Preheat the oven to 375°F (190°C) and lightly grease a baking dish./nStep 2: Set up a dredging station with flour in one bowl, beaten eggs with milk in another, and a mixture of bread crumbs and Parmesan cheese in a third./nStep 3: Season the chicken breasts with salt, pepper, garlic powder, and onion powder./nStep 4: Dredge each chicken breast in flour, dip into the egg mixture, then coat in the breadcrumb and Parmesan mixture./nStep 5: Heat olive oil and butter in a skillet over medium heat and sear the chicken on both sides until golden brown./nStep 6: Transfer the chicken to the prepared baking dish./nStep 7: In a small saucepan, heat the heavy cream and stir in Italian seasoning and a bit of Parmesan cheese until smooth./nStep 8: Pour the sauce over the chicken and top with shredded mozzarella cheese./nStep 9: Bake for 20–25 minutes until the chicken is fully cooked and the cheese is melted and bubbly./nStep 10: Garnish with fresh parsley and serve warm.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) or in the microwave until heated through. Add a splash of cream or milk when reheating to keep the chicken moist. This dish can be frozen for up to 2 months; thaw overnight before reheating.
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