Chicken Parmesan over Spaghetti (Print version)
Classic Italian-American chicken parmesan over spaghetti with rich sauce.
# 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 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 black pepper
11 - 1/3 cup olive oil (for frying)
12 - 1 1/2 cups shredded mozzarella cheese
13 - 1/2 cup grated Parmesan cheese (for topping)
→ Marinara Sauce
14 - 2 tablespoons olive oil
15 - 4 cloves garlic, minced
16 - 1 small onion, finely chopped
17 - 1 can (28 oz) crushed tomatoes
18 - 1 teaspoon dried basil
19 - 1 teaspoon dried oregano
20 - 1/2 teaspoon sugar
21 - Salt and black pepper to taste
→ Pasta
22 - 12 oz spaghetti
23 - Salt (for boiling water)
→ For Serving
24 - Fresh basil leaves (optional)
25 - Extra grated Parmesan cheese
# How to make it:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Place each chicken breast between plastic wrap sheets and pound to an even 1/2-inch thickness.
03 - Arrange three shallow bowls: one with flour, one with whisked eggs and milk, and one with breadcrumbs mixed with Parmesan, garlic powder, oregano, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken 2-3 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Top each chicken breast with prepared marinara sauce, shredded mozzarella, and additional Parmesan. Bake for 15 minutes until cheese bubbles and chicken reaches 165°F internally.
07 - While chicken bakes, heat olive oil in a saucepan over medium heat. Sauté garlic and onion until soft (about 3 minutes). Add crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15 minutes, stirring occasionally.
08 - Bring large pot of salted water to a boil. Cook spaghetti according to package instructions until al dente. Drain well.
09 - Divide spaghetti among plates, spoon marinara over pasta, place chicken breast atop, and garnish with fresh basil and extra Parmesan if desired.
# Expert suggestions:
01 -
- That crispy, crunchy exterior gives way to tender chicken underneath, and the melted cheese on top browns into little golden pockets you'll find yourself chasing with your fork.
- It's the kind of dish that feels fancy enough for company but simple enough that you can pull it together on a random Tuesday night when you need comfort on a plate.
02 -
- Don't skip pounding the chicken; uneven thickness means some parts dry out while others stay raw, and no amount of cheese can save that.
- The oil needs to be hot enough that the chicken sizzles immediately when it hits the pan, otherwise you'll get greasy chicken instead of crispy chicken.
03 -
- If your breadcrumb mixture is getting damp from the egg, add a bit more breadcrumbs as you go; they should be dry enough to hold together but not so wet they clump.
- Let the chicken rest on the baking sheet for a minute before adding toppings so it stays put instead of sliding around while you're spooning sauce onto it.