Chicken Parmesan Spaghetti Marinara (Printable)
Crispy breaded chicken with marinara and cheese atop spaghetti for a hearty Italian-American meal.
# What You'll Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts (about 5.3 oz each)
02 - 1 cup all-purpose flour (4.2 oz)
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1 1/2 cups panko breadcrumbs (3.2 oz)
06 - 1/2 cup grated Parmesan cheese (1.8 oz)
07 - 1 teaspoon dried Italian herbs
08 - 1 teaspoon garlic powder
09 - 3/4 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup olive oil (for frying) (4 fl oz)
→ Marinara Sauce
12 - 2 tablespoons olive oil
13 - 3 cloves garlic, minced
14 - 1 can crushed tomatoes (28 oz)
15 - 1 teaspoon dried oregano
16 - 1/2 teaspoon dried basil
17 - 1/2 teaspoon sugar
18 - Salt and black pepper, to taste
→ Assembly
19 - 1 1/2 cups shredded mozzarella cheese (6 oz)
20 - 1/4 cup grated Parmesan cheese (0.9 oz)
21 - 2 tablespoons chopped fresh basil or parsley (optional)
→ Pasta
22 - 14 oz dried spaghetti
23 - Salt, for pasta water
# How To Make It:
01 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add minced garlic and sauté for 30 seconds until aromatic. Incorporate crushed tomatoes, oregano, basil, sugar, salt, and pepper. Simmer uncovered for 20 minutes, stirring occasionally. Adjust seasoning as necessary.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2 inch thickness. Season both sides with salt and pepper.
03 - Arrange three shallow bowls: one with flour, one with beaten eggs mixed with milk, and one with a mixture of panko breadcrumbs, Parmesan, Italian herbs, garlic powder, salt, and black pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then thoroughly coat with the breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken in batches for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a paper towel–lined plate.
06 - Preheat oven to 400°F. Arrange fried chicken breasts on a baking sheet. Spoon marinara sauce over each breast, then top with shredded mozzarella and Parmesan cheese. Bake for 10 minutes until cheese is melted and bubbly.
07 - Meanwhile, cook spaghetti in a large pot of salted boiling water according to package instructions until al dente. Drain thoroughly.
08 - Divide spaghetti evenly among plates. Top with marinara sauce and place a chicken breast on top. Garnish with chopped fresh basil or parsley if desired.
# Expert Tips:
01 -
- It tastes restaurant-quality but comes together in under an hour, proving that impressive meals don't need complicated techniques.
- The contrast between crispy breaded chicken and melted cheese is genuinely addictive, and your kitchen will smell incredible while it cooks.
- It's forgiving enough for weeknight cooking but fancy enough to serve to people you want to impress.
02 -
- The chicken is done when the internal temperature reaches 165°F—use a meat thermometer if you're nervous, because overcooked chicken is the one real mistake that kills this dish.
- Don't let the breaded chicken sit around after breading; coat it and into the pan it goes, or the coating absorbs moisture and loses that coveted crunch.
- Taste your marinara sauce before it goes on the chicken and adjust salt and pepper—this is your only chance to season it without it being weird.
03 -
- The difference between good and great is using real Parmigiano-Reggiano and whole milk mozzarella—they cost more but melt differently and taste like an investment in yourself.
- Pound the chicken with confidence; timid pounding leaves thick spots that cook unevenly, so commit to the rhythm and watch it flatten under your hands.