Chicken Parmesan with Spaghetti (Printable)

Crispy chicken with marinara and melted cheese served over spaghetti tossed in flavorful 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 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/4 cup olive oil (for frying)
12 - 1 1/2 cups marinara sauce
13 - 1 1/2 cups shredded mozzarella cheese
14 - 1/4 cup chopped fresh basil (optional)

→ Spaghetti Marinara

15 - 12 ounces spaghetti
16 - 1 1/2 cups marinara sauce
17 - 1 tablespoon olive oil
18 - Salt, to taste

# How to Make It:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Place chicken breasts between two sheets of plastic wrap and pound to an even 1/2-inch thickness.
03 - Arrange flour in the first shallow dish. In the second dish, whisk eggs with milk. In the third dish, combine breadcrumbs, Parmesan, garlic powder, oregano, salt, and pepper.
04 - Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat with breadcrumb mixture pressing gently to adhere.
05 - Heat olive oil in a large skillet over medium-high heat. Fry chicken breasts 3–4 minutes per side until golden brown. Transfer to prepared baking sheet.
06 - Spoon 2–3 tablespoons marinara sauce over each chicken breast. Top evenly with shredded mozzarella.
07 - Bake in the preheated oven for 15–18 minutes until cheese melts and chicken reaches internal temperature of 165°F.
08 - Bring large pot of salted water to boil. Cook spaghetti until al dente according to package instructions. Drain and toss with olive oil and 1 1/2 cups marinara sauce.
09 - Serve spaghetti topped with a chicken breast. Garnish with fresh basil if desired.

# Expert Advice:

01 -
  • The breading stays crunchy even under the sauce, which feels like a small miracle every time.
  • It's impressive enough for guests but forgiving enough for a regular weeknight.
  • Leftovers reheat beautifully and somehow taste even better the next day.
  • You get that restaurant-quality golden crust without deep frying or making a mess.
02 -
  • Don't skip pounding the chicken, uneven thickness means some parts dry out while others stay raw.
  • Let the breaded chicken rest for a minute before frying so the coating sticks better.
  • Use a meat thermometer to check for 165°F, guessing leads to overcooked, rubbery chicken.
  • Don't overcrowd the skillet when frying or the breading will steam instead of crisp.
03 -
  • Use a wire rack on your baking sheet so the bottom of the chicken stays crispy instead of steaming.
  • If you want deeper flavor, let the breaded chicken sit in the fridge for 30 minutes before frying.
  • Save a little pasta water to toss with the spaghetti and sauce, it helps everything cling together.
  • Grate your own Parmesan instead of using pre-grated, the flavor is noticeably brighter and fresher.

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