Chicken Parmesan with Spaghetti (Printable)
Crispy breaded chicken breasts with melted cheese over spaghetti and rich marinara sauce.
# What You Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/3 cup olive oil (for frying)
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese (for topping)
→ Marinara Sauce
14 - 2 tablespoons olive oil
15 - 4 cloves garlic, minced
16 - 1 small onion, finely chopped
17 - 1 can (28 oz) crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon sugar
21 - Salt and black pepper to taste
→ Pasta
22 - 12 oz spaghetti
23 - Salt (for boiling water)
→ For Serving
24 - Fresh basil leaves (optional)
25 - Extra grated Parmesan cheese
# Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place each chicken breast between two sheets of plastic wrap and flatten to a uniform 1/2-inch thickness using a meat mallet or rolling pin.
03 - Set up three shallow bowls: one with flour, one with eggs whisked with milk, and one with breadcrumbs combined with Parmesan, garlic powder, oregano, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess, then dip into egg mixture, and finally coat thoroughly with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 2-3 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - While the chicken bakes, heat olive oil in a saucepan over medium heat. Sauté garlic and onion until softened, about 3 minutes. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
07 - Top each browned chicken breast with marinara sauce, shredded mozzarella, and Parmesan cheese. Bake in preheated oven for 15 minutes or until cheese is bubbly and internal temperature reaches 165°F.
08 - Bring a large pot of salted water to a boil. Cook spaghetti until al dente according to package instructions. Drain thoroughly.
09 - Divide spaghetti among plates, spoon marinara sauce over pasta, place one chicken breast on top, and garnish with fresh basil and extra Parmesan if desired.
# Expert Advice:
01 -
- The chicken stays impossibly tender inside while the coating shatters when you cut into it.
- It tastes restaurant-quality but comes together in under an hour, making you feel like a capable cook.
- There's something deeply satisfying about layering crispy, saucy, and cheesy all on one plate.
02 -
- Pound the chicken to even thickness—uneven pieces will cook at different speeds and leave you with some dry spots.
- Don't skip the parchment paper on the baking sheet; it prevents sticking and makes cleanup effortless.
- The sugar in the marinara isn't about sweetness—just a tiny pinch balances the acidity of the tomatoes and makes the sauce taste rounder and more complete.
03 -
- If you want a lighter version, skip the pan-frying and bake the breaded chicken at 400°F for eighteen to twenty minutes instead—it's easier and still delicious.
- Make your marinara sauce earlier in the day if you can; letting it sit brings the flavors closer together.