Chicken Parmesan over Spaghetti (Printable View)
Crispy chicken and cheese over pasta with rich marinara.
# What You’ll 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
# Cooking Steps:
01 - Preheat oven to 400°F and line a baking sheet with parchment paper.
02 - Place each chicken breast between two sheets of plastic wrap and pound to 1/2-inch thickness.
03 - Arrange three shallow bowls: one with flour; one with whisked eggs and milk; one with breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper.
04 - Coat each chicken breast in flour, shake off excess, dip in egg mixture, then coat with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken 2–3 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Spoon marinara sauce onto each chicken breast, then sprinkle shredded mozzarella and Parmesan cheese on top.
07 - Bake chicken in preheated oven for 15 minutes until cheese is bubbly and chicken reaches 165°F internal temperature.
08 - While chicken bakes, heat olive oil in saucepan over medium heat. Sauté garlic and onion until soft, about 3 minutes. Add crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
09 - Bring large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain well.
10 - Divide spaghetti onto plates, spoon marinara sauce over pasta, top with chicken. Garnish with fresh basil and extra Parmesan if desired.
# Expert Tips:
01 -
- The chicken gets impossibly crispy on the outside while staying juicy inside, a trick that feels like magic until you understand how it works.
- One pan becomes an entire Italian dinner, with the oven doing the hard work while you finish the sauce and pasta.
- It's the kind of dish that makes people ask for seconds without thinking, then linger at the table just to keep eating.
02 -
- Don't skip pounding the chicken thin—it's the difference between dry chicken that cooks unevenly and meat so tender people think you've been cooking all day.
- Keep your oil hot enough that the chicken sizzles immediately when it hits the pan, or the crust will absorb oil and turn greasy instead of crispy.
- Taste your sauce before the chicken goes in the oven and adjust the salt then, because you can't fix it after everything's mixed together.
03 -
- Use a meat thermometer to check the chicken's doneness instead of cutting into it—that way you keep all the juices inside where they belong.
- If your sauce tastes sharp or acidic, stir in a small pinch of sugar or a splash of heavy cream to round out the flavor and make it taste less canned.