Chicken Parmesan with Spaghetti Marinara (Print)
Crispy breaded chicken breasts topped with marinara sauce and melted mozzarella, paired with silky spaghetti marinara.
# 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 - 1.5 cups Italian-style breadcrumbs
06 - 0.5 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - 0.5 teaspoon salt
10 - 0.5 teaspoon black pepper
11 - 0.5 cup olive oil for frying
12 - 1.5 cups marinara sauce
13 - 1.5 cups shredded mozzarella cheese
14 - 0.25 cup fresh basil leaves for garnish
→ Spaghetti Marinara
15 - 12 ounces dried spaghetti
16 - 4 cups marinara sauce
17 - Salt for pasta water
18 - 2 tablespoons olive oil
19 - Freshly ground black pepper to taste
20 - Grated Parmesan cheese for serving
# How to Make:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 0.5-inch thickness using a meat mallet.
03 - Arrange three shallow dishes: place flour in the first, whisk eggs with milk in the second, and combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper in the third.
04 - Dredge each chicken breast in flour and shake off excess. Dip in egg mixture, then coat thoroughly with breadcrumb mixture, pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts for 3 to 4 minutes per side until golden brown. Transfer to the prepared baking sheet.
06 - Spoon marinara sauce over each chicken breast and top with shredded mozzarella cheese.
07 - Bake for 12 to 15 minutes until cheese is melted and chicken reaches an internal temperature of 165°F.
08 - Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain and toss with olive oil and marinara sauce, then season with black pepper.
09 - Serve chicken parmesan hot over a bed of spaghetti marinara. Garnish with fresh basil leaves and additional Parmesan cheese if desired.
# Expert Advice:
01 -
- The contrast between the crispy exterior and juicy interior of the chicken creates that perfect textural magic that keeps everyone coming back for seconds.
- Theres a wonderful balance where the tangy marinara cuts through the richness of the cheese, making each bite feel like the perfect harmony of flavors.
02 -
- Overheating the oil will burn the breadcrumb coating before the chicken cooks through—I learned this the hard way when I served guests chicken that was blackened outside but raw inside.
- Letting the breaded chicken sit for about 10 minutes before frying helps the coating adhere better, a trick my Italian neighbor shared after watching me sweep fallen breadcrumbs from my stovetop one too many times.
03 -
- Pat the chicken completely dry before starting the breading process—moisture is the enemy of crispy coating and will make your oil spatter dangerously.
- Add a tablespoon of grated parmesan to the hot pasta right before serving to create a light, creamy coating that helps the marinara cling to every strand.