Chicken Parmesan with Spaghetti

There's something about the smell of garlic hitting hot oil that takes me straight back to my friend Marco's kitchen in Brooklyn, where he first taught me that chicken parm isn't fussy—it's forgiving. The breading gets golden, the cheese bubbles and browns at the edges, and suddenly you've created something that feels way more impressive than the twenty-five minutes it actually took. It became my go-to dish for weeknight dinners when I wanted to feel like I'd cooked something special.

I made this for my sister the night before she moved away, and I remember her closing her eyes after that first bite, sauce dripping slightly onto her fork. We didn't talk much—we just ate and listened to music playing in the background. That's when I realized this dish had become less about impressing someone and more about showing up for them.

Ingredients

• Boneless, skinless chicken breasts (4, about 150g each): Pound them to an even thickness so they cook uniformly and don't dry out while the breading crisps up.
• All-purpose flour (1 cup / 120g): This is your base layer—don't skip it, it helps the egg wash stick.
• Eggs (2 large) and milk (2 tablespoons): The mixture that glues everything together; if it's too thick, the breadcrumbs won't adhere evenly.
• Panko breadcrumbs (1½ cups / 90g) and grated Parmesan (½ cup / 50g): Panko stays crispier than regular breadcrumbs, and the cheese adds umami and helps things brown beautifully.
• Dried Italian herbs (1 teaspoon), garlic powder (1 teaspoon), salt (¾ teaspoon), and black pepper (½ teaspoon): Season your coating generously—bland breading makes the whole dish fall flat.
• Olive oil (½ cup / 120ml for frying): Don't be shy with the oil; it's what gives you that gorgeous golden crust.
• Crushed tomatoes (1 can, 800g / 28oz), garlic (3 cloves), dried oregano (1 teaspoon), basil (½ teaspoon), sugar (½ teaspoon): The sauce needs the sugar to balance acidity and taste homemade rather than canned.
• Shredded mozzarella (1½ cups / 170g) and extra Parmesan (¼ cup / 25g): The mozzarella melts and bubbles, while the Parmesan adds a sharp edge.
• Fresh basil or parsley (2 tablespoons, optional): A sprinkle at the end lifts everything with brightness.
• Spaghetti (400g / 14oz): Cook it just shy of al dente so it doesn't go mushy when you plate it.

Instructions

Start the sauce first:

Heat olive oil in a saucepan over medium heat, then add minced garlic and listen for that soft sizzle—it should smell amazing after thirty seconds. Stir in crushed tomatoes, oregano, basil, sugar, salt, and pepper, then let it bubble gently for twenty minutes while you work on everything else.

Pound your chicken to even thickness:

Place each breast between plastic wrap and use a meat mallet (or the bottom of a heavy pan) to pound it to about half an inch thick. Even thickness means even cooking, which is the difference between juicy chicken and dry chicken.

Set up your breading station:

Line up three shallow bowls: flour in the first, beaten egg mixed with milk in the second, and panko mixed with Parmesan, Italian herbs, garlic powder, salt, and pepper in the third. Working assembly-line style keeps you from getting overwhelmed.

Bread the chicken:

Dredge each piece in flour and tap off the excess, then drag it through the egg mixture so it's fully coated, then roll it in the breadcrumb mixture, pressing gently so the coating sticks. If you have time, let the breaded chicken sit for five minutes—the coating adheres better.

Fry until golden:

Heat olive oil in a large skillet over medium-high heat until it shimmers. Working in batches so you don't crowd the pan, fry chicken for three to four minutes per side—you want a deep golden brown, not pale. Transfer to a paper towel–lined plate and let the oil drain.

Top and bake:

Preheat your oven to 200°C (400°F), then place the fried chicken on a baking sheet. Spoon marinara sauce generously over each piece, then scatter mozzarella and Parmesan on top. Bake for about ten minutes until the cheese is bubbling and starting to brown at the edges.

Cook the pasta:

While the chicken bakes, bring a large pot of salted water to a boil and cook spaghetti according to the package directions, tasting it about a minute before the recommended time. You want it al dente—slightly firm when you bite it.

Plate it up:

Divide cooked spaghetti among plates, ladle some of that gorgeous marinara over it, and top each portion with a chicken breast. Finish with a pinch of fresh basil or parsley if you've got it.

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One night I made this for someone who said they didn't really like cooking shows or fancy food, and they asked for seconds before I'd even sat down. That's when I understood that simple, done well, beats complicated every time.

Why the Panko Matters

I spent years using regular breadcrumbs until a coworker pointed out that panko is larger and stays crispier when fried. The difference is subtle but real—your chicken comes out with a satisfying crunch instead of a dense, soggy crust. It's worth seeking out if your regular grocery store doesn't have it.

Making It Your Own

The beauty of this dish is how forgiving it is to adjustments. I've fried the chicken one night and baked it the next (220°C for twenty minutes if you prefer less oil), swapped in eggplant for a vegetarian version, and even added red pepper flakes to the breading when I wanted a little heat. The structure stays the same; you're just playing with flavors.

Pairing and Serving

This dish drinks well with a crisp white wine—Pinot Grigio or Chianti if you're in the mood for red. A simple green salad alongside cuts through the richness, and honestly, that's all you need for a complete meal. I've also found that leftover chicken parm makes an incredible sandwich the next day if there are any pieces left.

• A crisp salad with lemon vinaigrette is the perfect contrast to the rich, cheesy chicken.
• If you're gluten-free, use gluten-free flour and breadcrumbs and the dish works just as well.
• The sauce freezes beautifully, so make extra and save it for quick weeknight pastas later.

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This is the kind of recipe you make when you want to feel proud of dinner without spending your whole evening in the kitchen. It's been reliable for me through moves, bad days, and celebrations alike.

Recipe Questions & Answers

→ How do I achieve a crispy chicken coating?

Ensure the chicken is evenly coated by dredging in flour, egg wash, then panko mixed with Parmesan and herbs. Fry in hot olive oil until golden before baking.

→ What is the best way to prepare the marinara sauce?

Sauté minced garlic in olive oil, then simmer crushed tomatoes with oregano, basil, sugar, salt, and pepper for 20 minutes to develop depth of flavor.

→ Can I bake the chicken instead of frying?

Yes, baking at a higher temperature (220°C/425°F) for about 20 minutes offers a lighter alternative without sacrificing crispness.

→ How should I cook the spaghetti for this dish?

Boil spaghetti in salted water until al dente as per package instructions, then drain and plate for serving.

→ Are there vegetarian options for this dish?

Eggplant slices can substitute for chicken, breaded and cooked in the same manner to provide a satisfying vegetarian alternative.