Crispy Chicken Parmesan with Spaghetti (Printable)
Crispy breaded chicken smothered in marinara and mozzarella, served with spaghetti. A beloved Italian-American classic.
# What You Need:
→ Chicken Parmesan
01 - 4 boneless, skinless chicken breasts
02 - 1 cup all-purpose flour
03 - 2 large eggs
04 - 2 tablespoons milk
05 - 1½ cups Italian-style breadcrumbs
06 - ½ cup grated Parmesan cheese
07 - 1 teaspoon garlic powder
08 - 1 teaspoon dried oregano
09 - ½ teaspoon salt
10 - ½ teaspoon black pepper
11 - ½ cup olive oil for frying
12 - 1½ cups marinara sauce
13 - 1½ cups shredded mozzarella cheese
14 - ¼ cup fresh basil leaves for garnish
→ Spaghetti Marinara
15 - 12 ounces dried spaghetti
16 - 4 cups marinara sauce
17 - Salt for pasta water
18 - 2 tablespoons olive oil
19 - Freshly ground black pepper to taste
20 - Grated Parmesan cheese for serving
# Directions:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper. Pound chicken breasts to uniform ½-inch thickness between plastic wrap sheets.
02 - Arrange three shallow dishes: first with flour, second with whisked eggs and milk, third with combined breadcrumbs, Parmesan cheese, garlic powder, oregano, salt, and pepper.
03 - Dredge each chicken breast in flour, shake off excess, dip in egg mixture, then coat thoroughly with breadcrumb mixture.
04 - Heat olive oil in large skillet over medium-high heat. Fry chicken breasts 3-4 minutes per side until golden brown. Transfer to prepared baking sheet.
05 - Spoon marinara sauce over each chicken breast and top with shredded mozzarella. Bake for 12-15 minutes until cheese melts and internal temperature reaches 165°F.
06 - Bring large pot of salted water to boil. Cook spaghetti according to package directions until al dente. Drain and toss with olive oil and marinara sauce. Season with black pepper.
07 - Place spaghetti on plates and top with chicken parmesan. Garnish with fresh basil and additional Parmesan cheese as desired.
# Expert Suggestions:
01 -
- The contrast between the crispy golden exterior and juicy tender interior of the chicken creates that perfect textural magic that store-bought versions never quite achieve.
- Theres something incredibly satisfying about that moment when the cheese pulls into long, perfect strands as you cut into your creation – its both dinner and entertainment.
02 -
- Dont skip pounding the chicken – after serving hockey puck-like chicken breasts at my first dinner party, I learned this step ensures even cooking and maximizes tenderness.
- The oil temperature is crucial – too hot and the coating burns before the chicken cooks, too cool and youll end up with soggy, greasy chicken that never properly crisps.
03 -
- After breading the chicken, let it rest in the refrigerator for 20 minutes – this helps the coating adhere better during frying and prevents that heartbreaking moment when your beautiful crust slides right off.
- Reserve about a half cup of pasta cooking water before draining, then add a splash to your marinara sauce – the starchy water helps the sauce cling to every strand of spaghetti.