Chicken Parmesan with Spaghetti (Print version)
Breaded chicken breasts with marinara, mozzarella, Parmesan atop spaghetti for a satisfying Italian-American dish.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Breading
03 - 1 cup all-purpose flour
04 - 2 large eggs
05 - 2 tablespoons milk
06 - 1 1/2 cups Italian-style breadcrumbs
07 - 1/2 cup grated Parmesan cheese
→ Frying
08 - 1/2 cup olive oil, or as needed
→ Topping
09 - 2 cups marinara sauce
10 - 1 1/2 cups shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 2 tablespoons chopped fresh basil (optional)
→ Pasta
13 - 12 ounces spaghetti
# How To Make It:
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 about 1/2-inch thickness using a meat mallet.
03 - Season both sides of chicken breasts with salt and freshly ground black pepper.
04 - Set up three shallow bowls: one with flour; one with beaten eggs and milk; one with a mixture of Italian-style breadcrumbs and 1/2 cup grated Parmesan cheese.
05 - Dredge each chicken breast in flour, shaking off excess, then dip into egg mixture, and coat thoroughly with breadcrumb and Parmesan mixture.
06 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts in batches for 3 to 4 minutes per side until golden and crisp. Transfer to a paper towel-lined plate.
07 - Prepare spaghetti according to package instructions. Drain and set aside.
08 - Arrange fried chicken breasts on the prepared baking sheet. Spoon marinara sauce over each piece, then top with shredded mozzarella and additional Parmesan cheese.
09 - Bake for 15 minutes until cheese is melted and bubbly and chicken reaches an internal temperature of 165°F.
10 - Serve the chicken breasts over a bed of spaghetti. Garnish with chopped fresh basil if desired.
# Expert Advice:
01 -
- That golden, crispy crust gives way to tender chicken in a way that feels restaurant-quality but tastes like home cooking.
- It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels special.
- The cheese gets all bubbling and melted—there's something almost therapeutic about pulling it from the oven.
02 -
- Don't skip pounding the chicken—it's not just for even cooking, it actually tenderizes the meat and makes every bite better.
- The oil needs to be hot enough to fry properly but not so hot it burns the breadcrumb coating before the chicken cooks through—medium-high heat is the sweet spot, and you'll feel it in how quickly the pan sizzles when you add chicken.
03 -
- Make extra and freeze the breaded, unbaked chicken—you can fry and bake it straight from the freezer with just an extra minute or two of frying time.
- Toss the cooked spaghetti with a bit of the olive oil or a splash of pasta water mixed with butter so it doesn't stick together while you're finishing the chicken.