1. Prepare Oven and Breading Station:

• Preheat your oven to 375°F (190°C).
• If not using an oven-safe skillet, lightly grease a baking dish large enough to hold the chicken in a single layer.
• Prepare three shallow dishes for breading: Place the 1/2 cup flour in the first dish. In the second dish, whisk together the 2 large eggs and 1/4 cup milk until smooth. In the third dish, combine the 1 cup breadcrumbs, 1/2 cup grated Parmesan cheese, 1 tsp Italian seasoning (if using), 1/2 tsp salt, and 1/4 tsp black pepper; mix well.

2. Prepare and Bread the Chicken:

• Pat the chicken breasts completely dry with paper towels. If they are thick, pound them to an even 1/2 to 3/4 inch thickness between plastic wrap. Season lightly with extra salt and pepper if desired (remember breading has seasoning).
• Working with one chicken breast at a time, dredge it thoroughly in the flour, shaking off any excess.
• Dip the floured chicken into the egg-milk mixture, coating both sides well and letting excess drip off.
• Press the chicken firmly into the Parmesan-breadcrumb mixture, ensuring both sides are completely and evenly coated. Gently press the coating on to help it adhere. Place breaded chicken on a clean plate.

3. Pan-Sear the Chicken:

• Heat the 2 tablespoons of olive oil in a large oven-safe skillet (or regular skillet) over medium-high heat until shimmering.
• Carefully place the breaded chicken breasts into the hot skillet. Do not overcrowd the pan (cook in batches of 2 if necessary).
• Cook for 3-4 minutes per side, until the crust is golden brown and crispy. The chicken will finish cooking in the oven.

4. Prepare and Apply Topping:

• While chicken sears or just after, prepare the topping. In a small bowl, mix together the 1 cup shredded mozzarella, the remaining 1/2 cup grated Parmesan cheese, and the 2 minced garlic cloves.
• If using a regular skillet, transfer the seared chicken to your prepared baking dish. If using an oven-safe skillet, arrange the chicken in the skillet so it’s ready for the oven.
• Sprinkle the cheese-garlic mixture evenly over the top of each seared chicken breast.

5. Bake:

• Transfer the oven-safe skillet or the baking dish to the preheated oven.
• Bake for 20-25 minutes, or until the cheese is melted, bubbly, and lightly golden, and the chicken is cooked through (internal temperature reaches 165°F/74°C).

6. Rest and Serve:

• Carefully remove the dish from the oven.
• Let the chicken rest for about 5 minutes before serving to allow juices to redistribute.
• Serve hot, garnished with fresh parsley if desired.