Chicken Parmesan with Spaghetti Marinara (Printable Version)
Golden-fried chicken breasts smothered in marinara and mozzarella, served over spaghetti for a classic Italian-American meal.
# 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 - 1.5 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
→ 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
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pound chicken breasts to uniform 0.5-inch thickness between plastic wrap sheets.
02 - Place flour in first shallow dish. Whisk eggs with milk in second dish. Combine breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper in third dish.
03 - Dredge each chicken breast in flour, shake off excess. Dip in egg mixture, then coat thoroughly with breadcrumb mixture.
04 - Heat olive oil in large skillet over medium-high heat. Fry chicken breasts 3-4 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Spoon marinara sauce over each chicken breast, then top with shredded mozzarella. Bake 12-15 minutes until cheese melts and internal temperature reaches 165°F.
06 - Bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Drain and toss with olive oil and marinara sauce. Season with black pepper.
07 - Arrange spaghetti marinara on plates. Top with chicken Parmesan. Garnish with fresh basil and additional Parmesan cheese if desired. Serve immediately.
# Top Tips:
01 -
- The contrast between the crispy exterior and juicy chicken interior creates that perfect textural magic that restaurant versions often miss.
- You can prepare the breaded chicken ahead of time and just assemble when youre ready, making this impressive dish secretly weeknight friendly.
02 -
- After many soggy attempts, I discovered that letting the breaded chicken rest in the refrigerator for 15 minutes before frying helps the coating adhere better during cooking.
- Using a combination of olive oil and a bit of butter in the frying pan adds flavor without burning, something I learned after singeing more than one batch.
03 -
- After ruining several batches, I learned to maintain oil temperature by not overcrowding the pan, frying just two pieces of chicken at a time for that perfect golden crust.
- Shredding your own mozzarella instead of using pre-shredded makes a world of difference in how it melts, as the store-bought versions contain anti-caking agents that affect texture.