Mediterranean Breaded Chicken Breast with Tomato Sauce and Melted Cheese

Mediterranean Breaded Chicken Breast with Tomato Sauce and Melted Cheese

This Mediterranean-inspired breaded chicken dish is a delightful fusion of crispy, golden chicken breasts topped with a rich, herb-infused tomato sauce and finished with gooey, melted cheese. It’s like a cross between Italian Chicken Parmesan and Greek-style baked chicken, perfect for dinner when you want something hearty yet vibrant. Serve it with pasta, couscous, or a fresh salad for a complete Mediterranean meal.

Time:

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Ingredients:

For the chicken:

2 large boneless, skinless chicken breasts (butterflied and halved to make 4 thinner pieces)

1 cup breadcrumbs (Italian or panko-style)

½ cup grated Parmesan cheese

1 teaspoon dried oregano

½ teaspoon garlic powder

Salt and pepper, to taste

2 large eggs, beaten

½ cup flour (for dredging)

2 tablespoons olive oil (for pan-frying)

For the tomato sauce:

1 tablespoon olive oil

3 cloves garlic, minced

1 (14 oz) can crushed tomatoes

1 teaspoon dried basil (or 1 tablespoon fresh)

½ teaspoon dried oregano

Salt and pepper, to taste

Optional: a pinch of red pepper flakes for heat

For topping:

1 cup shredded mozzarella cheese

¼ cup crumbled feta or grated Parmesan (optional)

Chopped fresh parsley or basil (for garnish)

Instructions:

Prepare the Chicken:

Pound the chicken breasts to even thickness (about ½ inch) for even cooking.

Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with a mix of breadcrumbs, Parmesan, oregano, garlic powder, salt, and pepper.

Dredge each piece of chicken in flour, dip in the egg, then coat with the breadcrumb mixture. Press firmly to adhere.

Cook the Chicken:

Heat 2 tablespoons olive oil in a large skillet over medium heat.

Cook the breaded chicken for 3–4 minutes per side, until golden brown and almost cooked through. Work in batches if needed. Transfer to a plate lined with paper towels.

Make the Tomato Sauce:

In a saucepan, heat 1 tablespoon olive oil over medium heat.

Add minced garlic and sauté until fragrant (about 30 seconds).

Add crushed tomatoes, basil, oregano, red pepper flakes (if using), and salt/pepper. Simmer for 10 minutes until thickened slightly.

Assemble and Bake:

Preheat oven to 400°F (200°C).

Place the browned chicken breasts in a baking dish.

Spoon tomato sauce over each piece, then top with shredded mozzarella and a sprinkle of feta or Parmesan (if using).

Bake for 10–12 minutes, or until cheese is melted and bubbly and chicken is cooked through (internal temp 165°F/74°C).

Garnish and Serve:

Remove from oven and sprinkle with fresh chopped parsley or basil.

Serve hot with pasta, rice, or roasted vegetables.

Tips for Success:

Butterfly the Chicken: Halving the chicken breasts ensures quicker, more even cooking and helps them crisp up nicely.

Pat the Chicken Dry: Removing excess moisture before breading helps the coating stick better and get crispier.

Use a Wire Rack: When baking, place chicken on a wire rack over a baking sheet to keep the underside from getting soggy.

Don’t Overcrowd the Pan: Fry in batches if needed to maintain heat and avoid steaming the chicken.

Make it Extra Crisp: Toast the breadcrumbs in a dry skillet for a few minutes before breading for added crunch.

Variations:

Cheese Options:

Use a mix of mozzarella and provolone for a stretchier melt.

Add crumbled feta or goat cheese for a tangy Mediterranean kick.

Try smoked mozzarella for deeper flavor.

Sauce Twists:

Stir in chopped kalamata olives, capers, or sun-dried tomatoes into the sauce for added Mediterranean flair.

Add a splash of red wine or balsamic vinegar to the tomato sauce for extra depth.

Use a roasted red pepper sauce instead of traditional tomato for a sweet, smoky flavor.

Low-Carb Option:

Skip the breadcrumbs and coat the chicken with crushed almonds, almond flour, or a mix of Parmesan and herbs.

Serve over zucchini noodles, cauliflower rice, or a fresh salad instead of pasta.

Herb Enhancements:

Mix fresh chopped thyme, rosemary, or oregano into the breadcrumb coating.

Garnish with fresh mint or dill for a refreshing twist.

Turn It Into a Sandwich:

Serve the chicken on a toasted ciabatta or pita with arugula and a drizzle of olive oil for a Mediterranean Chicken Parm sandwich.

Q&A: Frequently Asked Questions

Q: Can I bake the chicken instead of pan-frying?
A: Yes! To bake, preheat your oven to 425°F (220°C), place breaded chicken on a wire rack over a baking sheet, and spray lightly with olive oil. Bake for 18–20 minutes, flipping halfway, until golden and cooked through.

Q: Can I make this ahead of time?
A: You can bread the chicken a few hours in advance and refrigerate it. Reheat the assembled and baked dish in a 350°F (175°C) oven for 10–15 minutes.

Q: Can I freeze it?
A: Yes, freeze the fully cooked and cooled chicken topped with sauce and cheese in an airtight container. Reheat from frozen at 375°F (190°C) for 25–30 minutes until hot and bubbly.

Q: What can I serve with it?
A: Try couscous, roasted potatoes, pasta, garlic bread, or a side of Greek salad, grilled vegetables, or tzatziki.

Q: Can I make it gluten-free?
A: Use gluten-free breadcrumbs and all-purpose gluten-free flour. Double-check all sauces and cheeses for gluten-containing additives.

Estimated Nutrition (Per Serving – Serves 4)

Note: Nutrition may vary based on ingredients used and portion sizes.

Conclusion:

This Mediterranean Breaded Chicken Breast is everything you want in a hearty yet vibrant meal—crispy on the outside, juicy on the inside, and topped with luscious tomato sauce and melty cheese. It brings comforting, familiar textures together with fresh Mediterranean flavors, making it a perfect dish for weeknight dinners, meal prep, or a cozy get-together.