Chicken Parmesan Spaghetti Marinara (Print version)

Crispy breaded chicken topped with cheeses and marinara sauce, paired with tender spaghetti noodles.

# What you'll need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 5 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 - Salt and freshly ground black pepper, to taste
10 - 1/4 cup olive oil, for frying

→ For Assembly

11 - 1 1/2 cups shredded mozzarella cheese
12 - 1/2 cup grated Parmesan cheese
13 - 2 cups marinara sauce (store-bought or homemade)
14 - Fresh basil leaves, for garnish (optional)

→ For the Spaghetti

15 - 12 oz dried spaghetti
16 - Salt, for pasta water

# How to make it:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pound chicken breasts to even 1/2-inch thickness between sheets of plastic wrap. Season both sides with salt and pepper.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with eggs whisked with milk, Bowl 3 with breadcrumbs mixed with 1/2 cup Parmesan, garlic powder, and oregano.
04 - Dredge each chicken breast in flour, shaking off excess. Dip in egg mixture, then coat thoroughly in breadcrumb mixture, pressing to adhere.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken until golden and crisp, about 3 minutes per side. Transfer to prepared baking sheet.
06 - Spoon 2-3 tablespoons marinara sauce over each cutlet. Sprinkle with mozzarella and additional Parmesan.
07 - Bake for 15-18 minutes, until cheese is bubbly and chicken is cooked through (internal temp 165°F).
08 - Meanwhile, cook spaghetti in salted boiling water according to package directions until al dente. Drain well.
09 - Warm remaining marinara sauce in a saucepan over low heat. Toss with drained spaghetti.
10 - Divide spaghetti among plates, top with chicken Parmesan, and garnish with basil if desired.

# Expert suggestions:

01 -
  • The crispy breadcrumb exterior stays satisfyingly crunchy even under the sauce and melted cheese
  • Everything comes together in about an hour, making it perfect for a weeknight dinner that feels special
  • The homemade marinara suggestion transforms the whole dish into something restaurant quality
02 -
  • Skip the frying step and bake the breaded cutlets at 425 degrees for about 20 minutes if you want a lighter version
  • Let the chicken rest for 5 minutes after baking so the juices redistribute before serving
  • The homemade marinara takes only 15 minutes and makes the entire dish taste exponentially better
03 -
  • Use a meat thermometer to avoid overcooking the chicken while waiting for the cheese to melt
  • Save some pasta water before draining to thin the sauce if it gets too thick

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