Chicken Parmesan over Spaghetti (Print version)
Breaded chicken breasts layered with marinara and melted cheese on a bed of 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 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 dry spaghetti
25 - Salt for pasta water
# How to make it:
01 - Preheat the oven to 400°F and line a baking sheet with parchment paper.
02 - In a saucepan, heat 2 tablespoons olive oil over medium heat. Add minced garlic and chopped onion; sauté for about 3 minutes until softened. Stir in crushed tomatoes, dried basil, oregano, salt, black pepper, and sugar. Simmer uncovered for 15 to 20 minutes, stirring occasionally. If desired, stir in fresh parsley. Keep warm.
03 - Pound chicken breasts to an even thickness of approximately 0.75 inch. Season both sides with salt and black pepper.
04 - Arrange three shallow bowls: place all-purpose flour in the first, beaten eggs mixed with milk in the second, and combine Italian-style breadcrumbs, 1/2 cup Parmesan cheese, garlic powder, and dried oregano in the third.
05 - Dredge each chicken breast first in flour, then dip in the egg mixture, and finally coat thoroughly with the breadcrumb mixture.
06 - Heat 1/4 cup olive oil in a large skillet over medium-high heat. Fry the breaded chicken breasts for 3 to 4 minutes per side until golden brown, but not fully cooked. Drain on paper towels.
07 - Place the fried chicken breasts on the prepared baking sheet. Spoon a generous amount of marinara sauce over each piece, then top with shredded mozzarella and the remaining 1/4 cup grated Parmesan cheese.
08 - Bake in the preheated oven for 15 to 18 minutes, or until the internal temperature reaches 165°F and the cheese is melted and bubbly.
09 - Meanwhile, bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Drain well.
10 - Plate the cooked spaghetti, spoon additional marinara sauce on top, and place a chicken parmesan breast over the pasta. Garnish with fresh basil or parsley if preferred.
# Expert suggestions:
01 -
- It looks restaurant-worthy but comes together faster than ordering delivery.
- The breading gets impossibly crispy while the cheese melts into molten perfection on top.
- You'll find yourself making it again within weeks because it quietly becomes a favorite.
02 -
- Don't skip pounding the chicken—uneven thickness means some parts dry out while others stay undercooked.
- The three-bowl breading method feels fussy the first time, but it's what gives you that crispy, craggy coating that sticks through baking.
- Never use fresh mozzarella on top; it releases too much moisture and the dish becomes watery instead of rich.
03 -
- Pounding chicken breasts between plastic wrap instead of directly on the counter keeps your cutting board clean and makes cleanup one less thing to think about.
- If your sauce tastes too acidic, that pinch of sugar transforms it; if it tastes too sweet, a squeeze of fresh lemon juice balances it right back.