Chicken Parmesan with Spaghetti Marinara (Printable Version)
Golden crusted chicken with melted cheese atop spaghetti in savory marinara sauce.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 2 cups shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese for topping
13 - ½ cup olive oil for frying
→ For the Marinara Sauce
14 - 2 tablespoons olive oil
15 - 1 small onion, finely chopped
16 - 3 garlic cloves, minced
17 - 1 can (28 oz) crushed tomatoes
18 - 1 teaspoon dried basil
19 - ½ teaspoon dried oregano
20 - ½ teaspoon sugar
21 - Salt and pepper to taste
22 - ¼ cup fresh basil, chopped (optional)
→ For the Spaghetti
23 - 12 oz dried spaghetti
24 - Salt for pasta water
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pound chicken breasts to an even thickness of about ½ inch. Season with salt and pepper.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, Bowl 3 with breadcrumbs, ½ cup Parmesan, oregano, and garlic powder mixed together.
04 - Dredge each chicken breast in flour, shake off excess, dip in egg mixture, then coat thoroughly with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken breasts for 3–4 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Top each chicken breast with marinara sauce, then sprinkle generously with mozzarella and additional Parmesan cheese.
07 - Bake for 15–18 minutes until cheese is melted and bubbly and chicken reaches internal temperature of 165°F.
08 - Heat olive oil in a saucepan over medium heat. Sauté onion for 3–4 minutes until softened. Add garlic and cook for 1 minute until fragrant. Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally. Stir in fresh basil if using. Adjust seasoning to taste.
09 - Cook spaghetti according to package instructions in generously salted boiling water. Drain and toss with half of the marinara sauce.
10 - Place breaded chicken over a bed of spaghetti marinara. Spoon extra sauce on top and garnish with additional Parmesan and fresh basil if desired.
# Expert Hints:
01 -
- That first bite of crispy-crunchy chicken followed by warm, melted cheese is basically edible happiness on a plate
- Homemade marinara sauce is shockingly simple and makes the whole house smell like an Italian grandmother moved in
- The leftovers, if they survive that long, might actually taste better the next day
02 -
- Frying the chicken before baking is not negotiable, that crispy texture is what separates good chicken parmesan from great chicken parmesan
- Let your finished chicken rest for about 5 minutes before serving, otherwise the cheese will slide right off when you cut it
- The sauce needs at least 15 minutes of simmering to develop that deep, rich flavor
03 -
- Buy whole chicken breasts and slice them horizontally yourself, you will get twice as many cutlets for half the price
- Marinara freezes beautifully for up to 3 months, so double the batch and thank yourself later