Chicken Parmesan with Spaghetti (Printable View)
Crispy chicken breasts with melty cheeses over spaghetti and marinara sauce, garnished with basil.
# What You’ll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
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 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup olive oil, for frying
→ For Assembly
11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 2 cups marinara sauce (store-bought or homemade)
14 - Fresh basil leaves, for garnish (optional)
→ For the Spaghetti
15 - 12 oz dried spaghetti
16 - Salt, for pasta water
# Cooking Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pound chicken breasts to even 1/2-inch thickness between sheets of plastic wrap. Season both sides with salt and pepper.
03 - Prepare three shallow bowls: flour in the first, eggs whisked with milk in the second, and breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano in the third.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb mixture, pressing to adhere.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken until golden and crisp, about 3 minutes per side. Transfer to prepared baking sheet.
06 - Spoon 2-3 tablespoons marinara sauce over each cutlet. Sprinkle with mozzarella and additional Parmesan.
07 - Bake for 15-18 minutes, until cheese is bubbly and chicken is cooked through (internal temperature reaches 165°F).
08 - Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain well.
09 - Warm remaining marinara sauce in a saucepan over low heat. Toss with drained spaghetti.
10 - To serve, divide spaghetti among plates, top with chicken Parmesan, and garnish with basil if desired.
# Expert Tips:
01 -
- The crispy exterior stays crunch even under the melted cheese
- Everything comes together in about an hour but tastes like you spent all day cooking
- Leftovers reheat surprisingly well for lunch the next day
02 -
- Letting the breaded chicken rest for a few minutes before frying helps the coating stay put
- Do not overcrowd the pan when frying or the oil temperature drops and you lose the crunch
- A meat thermometer takes the guesswork out of knowing when chicken is done
03 -
- Buy pre shredded mozzarella to save time, or shred it yourself for better melting
- If the chicken breasts are huge, slice them horizontally before pounding