Chicken Parmesan Spaghetti (Print View)
Breaded chicken breasts with marinara and mozzarella served on perfectly cooked spaghetti.
# What You'll Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts (approximately 5.3 oz each)
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 ground black pepper
11 - 1/4 cup olive oil (for frying)
12 - 1 1/4 cups shredded mozzarella cheese
13 - 1/4 cup grated Parmesan cheese (for topping)
→ Marinara Sauce
14 - 2 tablespoons olive oil
15 - 3 cloves garlic, minced
16 - 1 small onion, finely chopped
17 - 28 oz (800 g) canned crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon salt
21 - 1/4 teaspoon ground black pepper
22 - 1/2 teaspoon sugar
23 - 1 tablespoon fresh parsley, chopped (optional)
→ Spaghetti
24 - 14 oz (400 g) dry spaghetti
25 - Salt, for pasta water
# Step-by-Step Directions:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper.
02 - Heat 2 tablespoons olive oil in a saucepan over medium heat. Sauté minced garlic and chopped onion until softened, approximately 3 minutes. Add crushed tomatoes, dried basil, oregano, salt, pepper, and sugar. Simmer uncovered for 15 to 20 minutes, stirring occasionally. Stir in fresh parsley if using. Keep warm.
03 - Pound chicken breasts to an even thickness of 0.6 to 0.8 inches. Season both sides with salt and black pepper.
04 - Arrange three shallow bowls: place all-purpose flour in the first, beaten eggs combined with milk in the second, and a mixture of Italian-style breadcrumbs, 1/2 cup grated Parmesan, garlic powder, and dried oregano in the third.
05 - Dredge each chicken breast in flour, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture.
06 - Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry each chicken breast for 3 to 4 minutes per side until golden brown but not fully cooked. Drain on paper towels.
07 - Place fried chicken breasts on the prepared baking sheet. Spoon a generous amount of marinara sauce over each piece, then sprinkle with shredded mozzarella and additional Parmesan cheese. Bake for 15 to 18 minutes until the chicken reaches an internal temperature of 165°F and cheese is melted and bubbly.
08 - Bring a large pot of salted water to a boil and cook spaghetti according to package instructions until al dente. Drain well.
09 - Arrange cooked spaghetti on serving plates. Top with additional marinara sauce, then place a chicken parmesan breast on top. Garnish with fresh basil or parsley if desired.
# Expert Suggestions:
01 -
- The chicken stays impossibly tender inside while the crust crackles—it's the textural contrast that keeps you reaching for another bite.
- One pan does most of the heavy lifting, so cleanup isn't the villain in this dinner story.
- It tastes like a restaurant meal but comes together in under an hour, making weeknight magic actually achievable.
02 -
- Don't skip the intermediate frying step thinking you can just bake the breaded chicken—it's the pan-sear that locks in that crust, and you genuinely can't replicate it in the oven no matter how hot you go.
- Use low-moisture mozzarella, not fresh, or your beautiful cheese will separate into puddles of oil instead of melting into that golden, stretchy blanket.
- Season the breadcrumb mixture generously because it's your only chance to flavor the coating itself—the sauce and cheese come after, so this is where the real seasoning work happens.
03 -
- If you're avoiding the pan-frying step, you can bake the breaded chicken first at 200°C for about 20 minutes before topping it with sauce and cheese, but honestly the skillet frying gives you a crust that baking alone just can't match.
- Use a meat thermometer to check doneness at 74°C internally—it removes all the guesswork and guarantees tender, safe chicken every single time.