Chicken Parmesan Spaghetti Marinara (Printable version)
Breaded chicken breasts with melted mozzarella and tomato sauce served on spaghetti with herbs and cheese.
# Ingredient List:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 1 tablespoon milk
05 - 1 ½ cups Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon dried oregano
08 - 1 teaspoon garlic powder
09 - 1 teaspoon salt
10 - ½ teaspoon black pepper
11 - 2 cups shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
13 - ½ cup olive oil
→ For the Marinara Sauce
14 - 2 tablespoons olive oil
15 - 1 small onion, finely chopped
16 - 3 garlic cloves, minced
17 - 1 can (28 oz) crushed tomatoes
18 - 1 teaspoon dried basil
19 - ½ teaspoon dried oregano
20 - ½ teaspoon sugar
21 - Salt and pepper to taste
22 - ¼ cup fresh basil, chopped (optional)
→ For the Spaghetti
23 - 12 oz dried spaghetti
24 - 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 an even thickness of about ½ inch. Season with salt and pepper.
03 - Prepare three shallow bowls: Bowl 1 with flour, Bowl 2 with whisked eggs and milk, Bowl 3 with breadcrumbs mixed with ½ cup Parmesan, oregano, and garlic powder.
04 - Dredge each chicken breast in flour, shake off excess, dip in egg mixture, then coat thoroughly with breadcrumb mixture.
05 - Heat olive oil in a large skillet over medium heat. Fry chicken breasts 3–4 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Top each chicken breast with marinara sauce, then sprinkle with mozzarella and additional ¼ cup Parmesan cheese.
07 - Bake for 15–18 minutes until cheese is melted and chicken reaches internal temperature of 165°F.
08 - Heat olive oil in a saucepan over medium heat. Sauté onion 3–4 minutes until soft. Add garlic and cook 1 minute.
09 - Stir in crushed tomatoes, basil, oregano, sugar, salt, and pepper. Simmer uncovered for 15–20 minutes, stirring occasionally. Stir in fresh basil if using and adjust seasoning.
10 - Cook spaghetti in salted boiling water according to package instructions. Drain and toss with half of the marinara sauce.
11 - Serve breaded chicken over a bed of spaghetti marinara. Spoon extra sauce on top and garnish with additional Parmesan and fresh basil if desired.
# Expert Suggestions:
01 -
- The contrast between that shattering-crisp chicken and soft pasta is absolute magic
- Homemade marinara makes everything taste like an Italian grandmother has been hiding in your kitchen all afternoon
- This dinner somehow looks like you tried harder than you actually had to
02 -
- Dont skip the step of pounding the chicken, because uneven thickness means dry spots while you wait for the thickest part to cook through
- Let the chicken rest on the baking sheet for 2 minutes after frying before adding sauce and cheese, or the coating can slide off in sad little patches
- Your marinara will continue developing flavor even off the heat, so taste it after simmering and remember that the Parmesan topping will add saltiness too
03 -
- If you are watching oil intake, you can skip frying entirely and bake the breaded chicken at 425°F for 20 to 25 minutes, though the texture difference is noticeable
- Extra marinara freezes beautifully, so double the sauce portion and squirrel half away for a night when you need an easy meal