Chicken Parmesan with Spaghetti (Printable version)
Breaded chicken and marinara paired with spaghetti and melted cheese for a classic Italian-American meal.
# What you need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 cup all-purpose flour (4.25 oz)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1½ cups panko breadcrumbs (3.2 oz)
06 - ½ cup grated Parmesan cheese (1.75 oz)
07 - 1 teaspoon dried Italian herbs
08 - 1 teaspoon garlic powder
09 - ¾ teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ cup olive oil (4 fl oz) for frying
→ Marinara Sauce
12 - 2 tablespoons olive oil
13 - 3 cloves garlic, minced
14 - 1 (28 oz) can crushed tomatoes
15 - 1 teaspoon dried oregano
16 - ½ teaspoon dried basil
17 - ½ teaspoon sugar
18 - Salt and black pepper, to taste
→ Assembly
19 - 1½ cups shredded mozzarella cheese (6 oz)
20 - ¼ cup grated Parmesan cheese (0.9 oz)
21 - 2 tablespoons chopped fresh basil or parsley (optional)
→ Pasta
22 - 14 oz dried spaghetti
23 - Salt, for pasta water
# How To:
01 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and cook for 30 seconds until fragrant. Stir in crushed tomatoes, oregano, basil, sugar, salt, and black pepper. Simmer uncovered for 20 minutes, stirring occasionally. Adjust seasoning to taste.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. Season both sides with salt and black pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs and milk, and one with a breadcrumb mixture combining panko, Parmesan, Italian herbs, garlic powder, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts in batches for 3–4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate to drain.
06 - Preheat oven to 400°F. Place fried chicken breasts on a baking sheet. Spoon marinara sauce over each piece, then top with shredded mozzarella and additional Parmesan. Bake for 10 minutes until cheese is melted and bubbly.
07 - Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain well.
08 - Divide spaghetti onto plates, ladle with marinara sauce, and top with a chicken breast. Garnish with fresh basil or parsley if desired.
# Expert Advice:
01 -
- The chicken comes out crispy on the outside and stays juicy on the inside, which honestly took me a couple tries to nail.
- One pan does most of the work, and the whole thing comes together faster than ordering delivery.
- It tastes like restaurant quality but your kitchen won't be a disaster afterward.
02 -
- Don't skip pounding the chicken to even thickness—I learned this the hard way when one side was cooked through and the other was still rubbery.
- The temperature of your oil matters; if it's not hot enough, the breading absorbs oil instead of crisping, and if it's too hot, the outside burns before the inside cooks.
- Marinara tastes better simmered for the full twenty minutes—rushing it tastes flat and canned.
03 -
- Toast your panko in a dry skillet for two minutes before mixing it with the Parmesan if you want extra golden color and a nuttier flavor.
- Don't let the chicken cool completely before topping and baking—it keeps the cheese from melting properly into the breading.