Mediterranean Breaded Chicken Breast with Tomato Sauce and Melted Cheese
Mediterranean Breaded Chicken Breast with Tomato Sauce and Melted Cheese is a comforting, flavorful dinner featuring crispy Parmesan-seasoned chicken cutlets topped with rich tomato sauce and golden, bubbling mozzarella. Fresh basil adds a bright Mediterranean finish.
This easy baked chicken recipe combines crunchy breading, tender chicken, savory marinara, and melted cheese in one satisfying dish. Serve it with pasta, roasted vegetables, salad, or crusty bread for a complete family meal.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4
Ingredients
For the Chicken & Breading
Chicken breasts: 2 large boneless, skinless breasts, butterflied and halved into 4 thin cutlets
Breadcrumbs: 1 cup Italian-style or Panko breadcrumbs
Parmesan cheese: ½ cup finely grated
All-purpose flour: ½ cup
Large eggs: 2, beaten
Dried oregano: 1 teaspoon
Salt: To taste
Black pepper: To taste
Olive oil or cooking spray: For frying or baking
For the Sauce & Cheesy Topping
Marinara sauce, tomato passata, or crushed tomatoes: 2 cups
Low-moisture mozzarella or fresh mozzarella: 1–2 cups shredded or sliced
Fresh basil: A handful of chopped leaves
Instructions
Prepare the Chicken
Place each butterflied chicken breast between two sheets of parchment paper or plastic wrap. Gently pound the chicken with a meat mallet until the pieces are evenly thin, about ½ inch thick.
Pat the chicken dry with paper towels and season both sides with salt, black pepper, and dried oregano.
Set Up the Breading Station
Prepare three shallow dishes.
Place the flour in the first dish. Beat the eggs in the second dish. In the third dish, combine the breadcrumbs with the grated Parmesan cheese.
Mix the breadcrumb and Parmesan mixture thoroughly so the cheese is evenly distributed throughout the coating.
Bread the Chicken
Coat each chicken cutlet lightly in flour, shaking off the excess.
Dip the floured chicken into the beaten eggs, making sure both sides are covered.
Finally, press the chicken firmly into the Parmesan-breadcrumb mixture. Turn it over and gently press again so the coating adheres well.
Place the breaded cutlets on a clean plate or baking sheet and allow them to sit for a few minutes. This helps the coating adhere during cooking.
Cook the Breaded Chicken
For a baked version, preheat the oven to 425°F (220°C). Place the breaded chicken on a lightly greased baking sheet or wire rack and lightly drizzle or spray the tops with olive oil.
Bake for approximately 18–22 minutes, turning once halfway through if desired, until the coating is golden and the chicken reaches an internal temperature of 165°F (74°C).
For a crispier traditional-style preparation, heat a thin layer of olive oil in a large skillet over medium heat. Cook the breaded chicken for about 3–4 minutes per side, until golden and cooked through. Transfer to a paper towel-lined plate.
Add the Tomato Sauce
Spread a thin layer of tomato sauce over the bottom of a baking dish.
Arrange the cooked breaded chicken cutlets in the dish. Spoon additional marinara sauce over each piece, leaving some of the crispy edges exposed.
Avoid completely covering the breading with sauce if you want to preserve some of its crisp texture.
Add the Cheese
Top each chicken cutlet generously with mozzarella.
Transfer the baking dish to the oven and bake at 400°F (200°C) for about 8–10 minutes, or until the cheese is fully melted and bubbling.
For a more golden finish, place the dish under the broiler for 1–2 minutes, watching carefully so the cheese does not burn.
Garnish and Serve
Remove the chicken from the oven and let it rest for a few minutes.
Scatter fresh chopped basil over the melted cheese and serve warm with your favorite Mediterranean-inspired sides.
Tips
Use Evenly Sized Cutlets
Pounding the chicken to an even thickness helps every piece cook at the same rate and prevents thinner areas from drying out.
Pat the Chicken Dry
Removing excess moisture from the chicken helps the flour and egg coating adhere more effectively.
Do Not Skip the Parmesan
Parmesan adds savory flavor to the breadcrumbs and helps create a beautifully crisp, golden coating.
Press the Breadcrumbs Firmly
After dipping the chicken into the breadcrumb mixture, gently press the coating onto both sides. This creates a more secure crust that is less likely to fall off during cooking.
Use a Wire Rack for Baking
When baking, placing the chicken on a lightly greased wire rack over a baking sheet allows hot air to circulate underneath, helping the bottom become crisp.
Do Not Add Too Much Sauce
A moderate amount of tomato sauce keeps the chicken flavorful without completely softening the crispy breading.
Watch the Cheese Under the Broiler
Mozzarella can go from beautifully golden to burnt very quickly. If using the broiler, stay nearby and watch the chicken closely.
Variations
Add Mediterranean Herbs
Mix dried basil, Italian seasoning, parsley, or a little thyme into the breadcrumbs for additional herbal flavor.
Use Fresh Mozzarella
Fresh mozzarella gives the dish a soft, creamy topping. Pat it dry before using to remove excess moisture.
Add Red Pepper Flakes
For a spicy version, sprinkle red pepper flakes over the tomato sauce or add a small pinch to the breadcrumb mixture.
Add Vegetables
Serve the chicken over roasted zucchini, bell peppers, eggplant, or spinach for a more vegetable-rich meal.
Try Provolone Cheese
Replace some or all of the mozzarella with provolone for a slightly sharper, richer cheesy topping.
Make It Extra Crispy
Use Panko breadcrumbs instead of fine breadcrumbs and bake the chicken on a wire rack. A light coating of olive oil also helps encourage browning.
Q&A
Can I bake the chicken instead of frying it?
Yes. Baking at 425°F (220°C) creates a lighter preparation while still producing a flavorful golden coating, especially when the chicken is lightly sprayed with olive oil.
Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs can be used, although their thickness and cooking time may vary. Always cook chicken to 165°F (74°C).
How do I keep the breading crispy?
Avoid using excessive sauce and do not let the breaded chicken sit in sauce for too long before serving. Baking it on a wire rack also improves airflow and crispness.
Can I prepare the breaded chicken ahead of time?
Yes. Bread the chicken several hours ahead and refrigerate it until ready to cook. Keep it covered and cook thoroughly before adding the sauce and cheese.
What can I serve with this chicken?
It pairs well with spaghetti, pasta salad, roasted potatoes, couscous, green salad, roasted vegetables, or crusty bread.
How do I know when the chicken is cooked?
The thickest part of the chicken should reach 165°F (74°C). A food thermometer is the most reliable way to check doneness.
Nutrition
Approximate nutrition per serving:
Calories: 620 kcal
Protein: 53 g
Carbohydrates: 34 g
Fat: 30 g
Saturated Fat: 12 g
Fiber: 4 g
Sugar: 8 g
Sodium: 980 mg
Calcium: 390 mg
Nutrition values are estimates and can vary depending on the breadcrumbs, cheese, sauce, cooking method, and portion sizes.
Conclusion
This Mediterranean Breaded Chicken Breast is a delicious combination of crispy Parmesan-coated chicken, rich tomato sauce, and melted mozzarella. The fresh basil adds brightness and brings all the savory flavors together.
It is an easy recipe that feels special enough for a weekend dinner while remaining practical for a family meal. Serve it with pasta or vegetables and enjoy a warm, cheesy dish packed with Mediterranean-inspired flavor.