Chicken Parmesan Spaghetti Marinara (Printable View)
Breaded chicken with marinara and mozzarella served on spaghetti, a hearty Italian-American favorite.
# What You’ll Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tbsp milk
05 - 1 1/2 cups Italian-style breadcrumbs
06 - 1/2 cup grated Parmesan cheese
07 - 1 tsp garlic powder
08 - 1 tsp dried oregano
09 - 1/2 tsp salt
10 - 1/2 tsp black pepper
11 - 1/4 cup olive oil (for frying)
12 - 1 1/4 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese (for topping)
→ Marinara Sauce
14 - 2 tbsp olive oil
15 - 3 cloves garlic, minced
16 - 1 small onion, finely chopped
17 - 28 oz canned crushed tomatoes
18 - 1 tsp dried basil
19 - 1 tsp dried oregano
20 - 1/2 tsp salt
21 - 1/4 tsp black pepper
22 - 1/2 tsp sugar
23 - 1 tbsp fresh parsley, chopped (optional)
→ Spaghetti
24 - 14 oz dry spaghetti
25 - Salt, for pasta water
# Cooking Steps:
01 - Set oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat olive oil in a saucepan over medium heat. Sauté garlic and onion until softened, about 3 minutes. Stir in crushed tomatoes, basil, oregano, salt, pepper, and sugar. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Add parsley if desired and keep warm.
03 - Tap chicken breasts to an even thickness of approximately 0.75 inches. Season both sides with salt and pepper.
04 - Arrange three shallow bowls: flour in the first; beaten eggs mixed with milk in the second; breadcrumbs combined with Parmesan, garlic powder, and oregano in the third.
05 - Dredge each chicken breast first in flour, then dip into the egg mixture, and finally coat thoroughly with the breadcrumb blend.
06 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts for 3 to 4 minutes per side until golden brown but not fully cooked. Drain on paper towels.
07 - Place fried chicken breasts on the prepared baking sheet. Spoon generous marinara sauce over each. Top with shredded mozzarella and additional Parmesan.
08 - Bake in the preheated oven for 15 to 18 minutes until internal temperature reaches 165°F and cheese is melted and bubbly.
09 - While chicken bakes, cook spaghetti in boiling salted water until al dente according to package instructions. Drain thoroughly.
10 - Arrange spaghetti on plates, spoon extra marinara sauce atop, and place a chicken breast over the pasta. Garnish with fresh basil or parsley if desired.
# Expert Tips:
01 -
- It delivers restaurant-quality results without the restaurant stress or price tag.
- The contrast of crispy coating, tangy sauce, and stretchy cheese never gets old, no matter how many times you make it.
- It's the kind of dish that makes people at your table forget about their phones and just eat together.
02 -
- Don't skip pounding the chicken to even thickness—uneven pieces lead to overcooked edges and an undercooked center, and no amount of sauce can fix that.
- The chicken doesn't need to be cooked all the way through when you fry it; the oven finishes the job while the cheese gets bubbly, which keeps the coating crispy instead of tough.
- Use low-moisture mozzarella for topping, not fresh mozzarella, or your carefully built chicken will become a soggy mess.
03 -
- Pound your chicken to even thickness before you do anything else—it's the single most important step for getting consistent results.
- Don't crowd the skillet when you're frying; if your pan isn't large enough, work in batches so the chicken can brown properly instead of steaming in its own moisture.
- Taste your sauce before serving and adjust the seasoning—what works in my kitchen might need tweaking in yours, and that's perfectly fine.